Best Vegan Mozzarella Cheese (No Oil!)

I am a vegan. Obsessed with great vegan recipes, writing, gardening, walking on a sunny day, and my precious family.

½ cup (120g) low-sodium veggie broth

¼ cup (60g) dairy-free plain, unsweetened high fat yogurt ( I used Kite Hill almond yogurt that is high fat, super thick and creamy. The thicker the yogurt, the thicker the cheese. You can also use soy or coconut.) You can find this at Krogers or Sprouts

½ cup (75g) raw, unsalted cashews

½ packed cup (120g) of cooked, peeled and mashed gold potato (You are weighing the 120 grams AFTER you've cooked/peeled & mashed the potato)

¼ packed cup (45g) cooked white rice

½ to 1 tablespoon (15g) distilled white vinegar-use ½ for mild tang and 1 for extra tang (this is key to the cheesy flavor, so don't sub)

1 teaspoon fresh lemon juice

¾ teaspoon fine sea salt (This is KEY to the cheesy flavor, so don't omit or reduce so it stands out on pizza and in grilled cheese, etc.)

subheading: NOTE:

Please weigh your ingredients if possible, so you get the exactly right ratios for this cheese to turn out perfectly! You don't need to use the cups to compare measurements, just simply use my gram weights listed.

I use this scale.

Directions at thevegan8.com

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