1. Can someone tell me about the texture ? Most mozzarella made with tapioca has a snotty texture and grosses me out .

  2. Okay I have now made this cheese twice, and I have to say it is YUMMY!!! Give it a try. It is easy to make, healthy for you, and tasty!

  3. Hi, may I please ask why do we have to leave the mixture covered for 24 hrs? What's the purpose? And would it still come out Ok if we don't ? Thanks

  4. Hi should it be put into fridge in the moment you set it in 24hrs or just room temp?

    Can i just use coconut milk instead coconut yoghurt?

    How long can i store it in the fridge?

    Thank you for your answers

  5. is it alright if i just put it in the fridge instead of the counter? it's very humid and hot here, so im kinda worried about the yoghurt getting spoiled ๐Ÿ™ (if yoghurt could spoil? idk)

  6. Masha-allah Masha-alllah Alhamdulillah
    Very very easy and super duper good brother zabardast ๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘Œ๐Ÿ‘Œ๐Ÿ‘Œ n thank U very much 4 sharing

  7. So, it tastes like coconut with cashews… you can probably make some similar weird looking thing from other stuff but it will never tastes like real mozzarella.

  8. Hi guys make sure you look at my other video on How To Make Vegan Cheddar Cheese. Enjoy! https://www.youtube.com/watch?v=xvfPC_kQtBY

  9. this is the best fresh vegan mozz recipe i've seen! so good you let it culture for 24 hrs. I bet it is amazing!

  10. Have wanted to try this for a while but we live in the country and didn't have all the ingredients. The "batter" is now covered and resting for 24 hours. I must say, this has been terribly confusing and led to a mix-up with a recipe on Minimalist Baker when I tried to find the quantity of cashews which doesn't say on the video (glad I didn't add the lemon juice and nutritional yeast!). UGH…….tried to find "Minimalist Ktchn"website for a written recipe and kept getting notices of "someone trying to co-opt the sight for personal informations…….????). Anyway, I'm giving it a try and have hopes it will be as pictured in the video, the batter certainly does. Aaaaaaaargh!!!

  11. I could not find agar in store and am impatient so I substituted with corn starch and used the soy yogurt instead and made a pizza with it and it was okay but didnt look as good as yours, didnt melt very much but was still happy:) thanks alot

  12. I guess the taste will more more delicious if we pour garlic powder and salt. it will suit in pizza topping..

  13. I brought all ingredients today…my first time vegan cheese tonight!!!๐Ÿ˜๐Ÿ˜๐Ÿ˜๐Ÿ˜

  14. Haven't tried it, but the yogurt is a genius idea! I'm guessing the live cultures doing their work for 24 hours probably gives cheese its sour-ish taste.

  15. Is that a cup of cashews you used? Nice video but it would have been nice if you would have spoken quickly about what you were doing listen to my videos and dont watch them necessarily.

  16. Tried this… it tasted good but didn't really melt properly when I put it in the oven and tasted bland after cooking

  17. Good food๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐ŸŒน๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ‘๐Ÿ””๐Ÿ””๐Ÿ””๐Ÿ””๐Ÿ””๐Ÿ””๐Ÿ””๐Ÿ””

  18. Itโ€™s the exact same as Miyoko Schinnerโ€™s mozzarella recipe except for using coconut yoghurt instead of soy. Not cool stealing other peopleโ€™s recipes… credit where credit is due: http://www.artisanveganlife.com/a-better-buffalo-mozzarella/

  19. WOW, what a fantastic recipe. My cheese is firming now. I made it with one cup cashews. Was wondering if it would be ok to use sunflower seeds next time as cashews are quite expensive. What do you think?

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