Vegan Mozzarella & Cheddar Cheese | Soy, Nut & Gluten-Free
Who doesn’t love cheese? Here are our basic plant-based, soy, nut & gluten-free cheese recipes. These are sliceable, meltable & grateable. Enjoy! 😉
Mozzarella
480 ml | 2 cups water (for boiling the cauliflower)
80 g | 1 cup cauliflower florets
½ Tbsp kosher salt
32 g | ¼ cup tapioca starch
1½ Tbsp kappa carrageenan
2 Tbsp nutritional yeast flakes
2 Tbsp neutral-tasting oil (canola or grapeseed)
2 Tbsp lemon juice or 1½ Tbsp apple cider vinegar
300 ml | 1¼ cups boiling water
Cheddar
480 ml | 2 cups water (for boiling the potatoes & carrots)
85 g | ½ cup potatoes, cut into cubes
20 g to 40 g | 1-2 inches carrot, cut into cubes (used for colour)
32 g | ¼ cup tapioca starch
½ tsp onion powder
½ tsp garlic powder
1½ Tbsp kappa carrageenan
2 Tbsp nutritional yeast flakes
½ Tbsp salt
2 Tbsp neutral-tasting oil (canola or grapeseed)
2 Tbsp lemon juice or 1½ Tbsp apple cider vinegar
300 ml | 1¼ cups boiling water
* if desired add ½ tsp smoked paprika for smoky flavour
#vegancheese #veganmozzarella #ydajunsplantbasedkitchen #vegancheddar
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