Hi friends. It's Sam.
And, today, we are going
to make ooey, gooey, melty,
stretchy, life-changing, vegan mozzarella.
This is an amazing recipe
because it only takes
fifteen minutes to make,
from start to finish.
- [Man] Whoa!
- [Sam] You have homemade,
vegan mozzarella,
which you can use in all
of your favorite dishes.
I'm talking pizza, lasagna,
on potatoes, on veggies.
Whatever you like, you can use this.
I just eating it with some tortilla chips
and enjoying it like a little fondue,
a little nacho love, so delicious.
In my opinion, this is way
better than any store bought
vegan mozzarella that I
have ever laid my hands on,
and it's also cheaper and a lot healthier.
So, get excited for mozzarella! (chuckles)
If you're excited to see
how this magical wonder
of vegan mozzarella is made
in just fifteen minutes,
hit up that like button,
and of course, don't forget
to subscribe for more
fuss-free vegan recipes.
So, let's get to making vegan
mozzarella. (claps hands)
First things, first.
We're going to need to soften the cashews.
A lot of people like to soften cashews
by letting them soak in
cold water overnight.
I don't got time for that.
- [Woman] Aint' nobody got time for that.
- [Sam] I'm not that
good at planning ahead.
So, instead, my hack is that I like
to boil the cashews for ten minutes.
Just throw the cashews in a
pot, cover them with water,
bring to a boil for ten minutes,
until they are nice and tender.
Then, just drain, rinse
with a bit of fresh water,
and they're good to go, done.
So, now we're just going to add
all the ingredients to a blender.
I have my softened cashews.
Those are going to add
some lovely creaminess.
(clanking glass jars)
(exclaims)
(chuckles)
Water.
This is the most important
ingredient for this recipe.
This is tapioca starch.
It's also called tapioca
flour, same thing,
and this is the key which
makes the cheese melty
and stretchy and gooey and
ooey and melty and lovely
and so many melties in there. (chuckles)
If you just use cornstarch
or arrowroot powder,
or something like that,
you'll get a sauce,
but you will never get that stretchy,
really cool cheesy texture.
So, this is key. Pick some of this up.
(tapping) Tapioca starch.
Nutritional yeast, the
world's worst named food,
but very delicious.
A secret ingredient, can't
find out what that is,
garlic powder, and salt,
and pop the lid on.
So, I have two versions of this recipe.
I have the one on my blog,
which I'll put a link to,
right here, and then I
also have a brand new one,
which is a little bit more updated,
in my cookbook, Fuss-Free Vegan.
Which, I'll put a link to my cookbook
down below, into the description.
So, be sure to check that out.
Both recipes work fantastic
and have gotten rave reviews,
so I'm sure you'll enjoy whichever one
you have your hands on.
So, now that I have all the
ingredients in the blender,
I'm just going to blend it until
it's a hundred percent, completely smooth.
(blending sound)
Gorgeous!
So, let's hop over to the stove
and finish up this mozzarella. (claps)
I've got my blended mixture here.
You want to make sure it's blended
completely smooth as possible,
and you can see that it's quite liquidy,
almost a milky texture.
So, just pour it into your pot,
and put it over a medium heat.
Grab yourself a spatula,
and continue to stir it
while it's cooking.
It's only going to take,
like, three to five minutes.
You'll see these clumps start forming.
It's pretty cool.
It'll get clumpier and
clumpier, until it turns into
one, solid, gorgeous, cheesy
mess of deliciousness.
There you go!
Once it all comes together, it
becomes this crazy, stretchy,
melty, gooey, amazingness.
You've just made yourself some
homemade, vegan mozzarella.
How cool is that?
- [Crowd] (applause)
- [Sam] Yeah!
All right, I have got my
hot, melty, stretchy, gooey,
vegan mozzarella, right
here, and I've got some
blue corn chips, so let's
give this a taste, now.
Oooo-eee. (chips crunching)
Mm mm. Yeah! (chips crunching)
Mm mm, it is so yummy and
cheesy and mozzarelly.
I just love it, I love it just like this,
but as I said earlier, you can
use it in any kind of recipe.
It does stay in a melty,
stretchy, gooey form
even when cold.
I have instructions on
how to thin up the cheese,
so you can spread it on pizza,
in my BBQ chickpea pizza recipes,
so check that out, right here.
You can dollop it into different dishes.
I'll put the links to both
of my vegan mozzarella recipes below.
The method is exactly the same.
The ingredients are just slightly tweaked,
so you can do this either way.
It works wonderfully;
it works beautifully.
I hope you liked this video
and that all of your vegan
mozzarella dreams have come true.
I'll see you next week for
another fuss-free vegan recipe.
Bon appetegan!
(clucking chicken)
(bouncy rock music)
