Stretchy VEGAN Mozzarella Cheese! (Oil-free and EASY) | Chef AJ LIVE! with Melissa Webster

5 DELICIOUS DINNER RECIPES to support your weight loss:
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Melissa Webster is a certified holistic nutritionist and certified health coach, and the founder of Choosing My Health, helping people easily transition to a whole food, plant-based lifestyle–and thrive. As a chronic illness overcomer, she is committed to empowering others to heal through a plant-based lifestyle so they can freely live out their God-given purpose. Through easy-to-understand plant-based nutrition and lifestyle strategies, simple & delicious plant-based recipes, and inspiration for the journey, Choosing My Health is a go-to resource for the plant-based newbie wanting to take their health to the next level–to a sustainable lifestyle that heals.

In this show, Melissa will show us how to make stretchy vegan mozzarella cheese! It’s easy, plant-based, and only requires a few ingredients! Delicious on pizza, quesadillas, salad, on top of her Double Stuffed Sweet Potatoes with Spicy Eggplant Taco Meat–anything! Gluten-free and oil-free!

Stretchy VEGAN Mozzarella Cheese! (Oil-free and EASY)

Finally, a cheese recipe with NO nutritional yeast!

This recipe is also featured on her YouTube channel:

Recipe URL:

Ingredients:
½ cup soaked cashews
4 tbs tapioca starch
1 ⅓ cups water
1 tbsp fresh lemon juice (about ½ a lemon)
1 tbsp apple cider vinegar (also called ACV)
1 tsp salt

Method:

Soak cashews overnight, or pour about 2 cups of hot water over cashews and let them soak for 15 minutes or more
Drain the cashews and add to a blender along with fresh water, lemon juice, ACV, salt, and tapioca starch
Blend until very smooth
Pour soupy mixture into a small pot and raise to medium heat, and stir for a few minutes until clumpy, and more until you get a nice, thick, goopy stretch of cheese
Remove from heat as soon as you have your stretchy cheese (or else it will get too thick and be difficult to work with)
Best used right away, since it will become less stretchy in the fridge. Keeps in the fridge for 4-5 days.

Her is hMelissa’s recipe for Spicy Eggplant Taco Meat:

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VIDEO CHAPTERS
00:00 Guest introduction and plant-based journey
10:09 Cooking demo presentation – Stretchy VEGAN Mozzarella Cheese!
26:00 Viewer and Chef AJ Q & A including what she eats in a day
48:07 Final thoughts and show wrap

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