Dairy Free Gluten Free Mozzarella “Like” Stuff

by | Jan 21, 2025 | Gluten Free | 0 comments

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If you have been to my page more than once you know we are trying to reduce our dairy intake. We love dairy but it does not always love us. I have a few dairy-free recipes on my site and they are all just a tad different. Try them all and pick one that fits your taste buds best.

The struggle is real for us because we love pizza and Mexican food and duh these taste way better with dairy cheese. Over the last year I have put on my big girl panties and started trying to eliminate the dairy cheese from my meals and add in some other condements that satisfy my flavor demands.

Dairy Free Gluten Free Mozzarella “Like” Stuff

Ok, I say STUFF because it's not cheese and I get annoyed with things that try to sound like the original thing. Example Cheese=Cheez or Chicken=chikin Or my all-time favorite Fake Meat. Let's call a spade a spade. I have no beef ( get it lol- I crack myself up ) with vegans but I think it messes with peoples mind when you call something like STUFF cheese. People expect it to taste like cheese when clearly it will not come close because it has no dairy. I think people then move away from making whole foods because they say they are crap. I have no idea why this drives me crazy but I think this is why some vegans get a bad reputation. Any hoo on to this "Stuff"
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Equipment

  • 1 High Speed Blender
  • 1 Small Sauce Pan

Ingredients
  

  • 3/4 cup Cashews- Raw or Unsalted 100g
  • 1/3 cup Tapioca starch/four 40g
  • 1 1/2 cups Water
  • 1 1/2 tbsp Nutritional yeast- Unfortified is best ( see notes ) 8g
  • 2 1/4 tsp Miso paste 15g
  • 2 1/4 tsp Fresh lemon juice
  • 3/4 tsp Onion powder
  • 3/4 tsp Tahini 4g
  • 3/4 tsp Apple cider vinegar
  • 1/2 tsp Salt
  • 1/4 tsp Ume plum vinegar See notes
  • 2 tbsp Dried herbs I have used basil, dill and oregano before

Instructions
 

  • Drain the cashews and discard the water. Place the cashews into your blender, ( a food processor won't make the sauce smooth enough- sorry ) along with the water, tapioca flour, nutritional yeast, miso, lemon juice, onion powder, tahini, apple cider vinegar, salt and ume plum vinegar.
  • Blend the ingredients until super smooth, then pour the mixture into a saucepan and stir in the dried herbs.
  • Cook the mixture over medium heat while stirring constantly for 10 – 12 minutes, or until the mixture thickens up and achieves a thick, glossy and gooey cheese-like texture. If it doesn’t get thick at first, wait for it. It will thicken up but please make sure you keep stirring It. It will have lumps in the beginning but no worries it will smooth out.
  • Once you achieve the desired texture remove the pan from the heat. Place the sauce in glass container and let it cool down before you place it in the refrigerator.

Notes

-I always try and buy non-fortified nutritional yeast. Fortified has a synthetic form of B called Folic Acid and I don’t like anything synthetic if I can avoid it and I also have the MTHFR gene and my body does not process Folic Acid well.  If you search Amazon you can find a few options. 
– Do not skip the Ume Plum Vinegar. This is my favorite brand. 

I hope you like this “Stuff” I like to use it on pizza, in my tacos, on crackers or even blended with a little vinegar and then used as a salad dressing. Get creative with the dried herbs.

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