This cheese has zero preservatives in it. Use it on pizza, make a cheese sauce with it, or shred some up and use it as a topping! No matter how you slice it, grate it, or melt it, it’s a tasty cheese that can do what your regular mozzarella does. What’s pizza without mozzarella cheese? Feed Your Head’s Vegan Mozzarella Cashew Cheese is a fantastic dairy-free alternative to the iconic, gooey cheese. Store extra cashew mozzarella in airtight container in the fridge for up to 3 days.It’s time for a great mozzarella cheese alternative! Feed Your Head’s Vegan Mozzarella Cashew Cheese is just that - a vegan cheese that you can grate and melt! Key Information.Add to a blender with almond milk, lemon juice, starch, nutritional yeast, onion powder, garlic powder, sea salt, and white pepper and combine until very smooth.
Drain and rinse the raw cashews from the soaking water.1 C unsweetened almond milk (or any non-dairy milk).1/2 C raw cashews (soaked for at least 4 hours).
Dollop the cashew mozzarella onto the eggplant Bake for another 10 – 15 minutes, until the cashew mozz is lightly browned and firm on the outside, but oozy on the inside. In an oven-safe skillet or cast iron place the baked eggplant a few inches apart and cover with marinara sauce.While the eggplant meatballs are baking, prepare the C ashew Mozzarella(see recipe below). Transfer to the prepared baking sheet and bake about 25 to 30 minutes, flipping halfway through, thoroughly browning on both sides. Make sure the entire mixture is combined well and taste for salt then roll into 12 meatballs, about 2-inches in diameter. Transfer processed mixture to a large bowl and stir in the breadcrumbs and red chili.Add to the food processor along with the drained chickpeas, parsley and spices and pulse until well combined and chopped, but not pureed. Add the remaining oil to the skillet and saute the onion and garlic and cook until translucent, 3 to 5 minutes.Transfer to the bowl of a food processor. When hot add the eggplant and saute for 5-10 minutes until eggplant is soft. Place 1 tablespoon of the olive oil in a large nonstick skillet over medium high heat.Slice it into 1/2″ rounds and pat them with paper towels to absorb most of their moisture before sauteing. While pasta is cooking, prep eggplant.In a large pot, bring water to a boil and cook pasta according to package. Drain and set aside.Lightly grease a baking sheet and set aside. 1/2 – 1 cup whole wheat breadcrumbs (or gluten free).1 package whole wheat pasta (or gluten free).Photos by Emily Morris Eggplant Marinara Meatballs Keep in mind this is more of a “melted mozzarella.” After blended it stays creamy, but once it is baked the outside becomes slightly crisp and the inside is oozy. Like we all know, cashews are seriously a dream come true for vegans or anyone lactose intolerant. Because of the chickpeas and the breadcrumbs there is so much flavor getting absorbed.Īs for the Cashew Mozzarella. This version of the classic meatball is so good for you! Texture-wise it’s much softer and easier to manage. It’s about the physical consistency and amazing flavors that really make it a staple in this dish. Being vegan does not excuse me, or anyone, from craving Italian food, like ever.Īside from the obvious lack of animals and dairy vegan meatballs might sound like an oxymoron, but it’s not about the meat aspect. Well, quite frankly, because I’m a human being. I know, I know, “why are you vegan and craving meatballs?” you might be asking. I love a good eggplant parm dish, for real.
It can be a little intimidating to cook at first, but once you get the hang of it – you’ll never pass it up in the grocery store again! To me, few things are as satisfactory as a hearty Italian dinner! (with eggplant)Ĭreating vegan meatballs and mozzarella was probably one of the most challenging recipes I’ve ever attempted. Eggplant is extremely nutritious and versatile. My favorite Italian dishes involve eggplant (swoons). Craving a good healthy Italian dinner? Yeah, same.ĭon’t get me wrong, I love a good date night out on the town, but sometimes there is nothing better than cooking a really tasty meal and not having to see people while you do it.
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