Miyoko's Creamery came up with the idea of a liquid vegan mozz, we simply had to work out our own version!
Pizza is the most perfect meal ever invented. There are no two ways about it.
This vegan pizza cheese is super simple and quick to make, and it fills the gap beautifully. You won't fool anyone into thinking they're having dairy mozzarella, but who cares. It tastes good.
Squirt it evenly over your tomato sugo, bake your pizza to your liking, and drizzle some extra virgin olive oil on top. If you want to try it our way the whole way, then add some dried oregano and a handful of capers (squeeze most of the brine out first) after baking. And of course chilli flakes. And black pepper.
Lactic acid is a white powder that provides the tang to many cheese alternatives. It's vegan, and nowadays you can easily find it online. You can replace it with some apple cider vinegar or lemon juice, however it won't be the same.
prep 5 min
75g raw cashews
100g oat milk
2g (1 tsp) lactic acid
30g tapioca starch
- Blend everything in a high speed or bullet blender until super smooth.
- Pour the mixture into a squeeze bottle and store in the fridge for up to 2 weeks.
- To bake, prep your pizza base, add your favourite toppings, and squirt your liquid mozzarella evenly all over your pizza.
- Bake to your liking, and drizzle with some extra virgin olive oil to finish.