Vegan Mozzarella Mushroom Burger

Melty Vegan Mozzarella is easy to make, and perfect for a casserole or as a topping on pizza, in sandwiches and definitely, for this delicious mushroom burger. This stretchy cashew cheese is plant-based and dairy-free!

Vegan mozzarella
1/2 cup cashews (60g) or cashew butter / other nuts
1 cup unsweetened non-dairy milk (250ml) or water
3 1/2 tbsp tapioca starch 26g
2 tbsp yeast flakes optional for a cheesy flavor
1 tsp lemon juice
1/2 tsp sea salt
1 garlic clove pressed
Pinch of pepper optional
Mushroom Burger
2-3 tbsp oil for frying
1 onion sliced
2 garlic cloves minced
250 g mushrooms sliced
1-2 tbsp soy sauce optional
salt and pepper to taste
4 vegan burger patties see recipe notes *
4 burger buns of choice
bbq sauce optional

Vegan mozzarella (see step-by-step pics in the text above)
Soak the cashews overnight or (for a quicker version) boil them for 15 minutes. Then drain and rinse them. (Optionally, you can use store-bought cashew butter).
Blend the soaked cashews with the remaining ingredients for the vegan mozzarella (It will be watery).
Pour the cashew mixture into a small saucepan and bring to a boil over medium heat, stirring constantly. Cook for about 5 minutes until it gets thick and cheesy, continue stirring.

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