Easy Peasy Cheesy Moxarella (Vegan Cheese)

For me, as for many vegans, cheese was much harder to leave behind than any other animal-based product. I started making vegan cheeses long before any of the now-famous books on the subject were written, and my Pinterest recipe collection has more vegan cheeses than anything else. However, I’ve rarely shared the recipes I’ve used because they were either not-quite-right or just too complicated. Until now. I’ve completely fallen for this Easy Peasy Cheesy Moxarella vegan cheese.

Many vegan cheeses are based on raw cashews. When I lived in California, I could pop over to Trader Joe’s and pick up a bag of raw cashews. In Guatemala, however, raw cashews are simply not available. Roasted cashews are everywhere, but they don’t give you the creamy texture you need for non-dairy cheese. What to do?

Chef Skye Michael Conroy’s The Non-Dairy Evolution Cookbook inspired me with a rich, creamy homemade almond milk that is perfect for making vegan cheese. When I wanted a cheese that was mozzarella-like for pizza, I went back through my recipe hoard and found several based on cashews. After much experimentation, I hit the right combination with almond milk. This moxarella even impressed my cheese-loving dad.

I love this recipe because the texture is so perfect for pizza, lasagna, or nachos. It’s incredibly easy and fast to make–10 minutes and you’re done! It’s so versatile, too: the flavor is subtle enough that you can add flavorings to match the dish you’re making.