Melty Vegan Mozzarella is easy to make, perfect for gratinating and baking casserole, pizza, sandwiches, mushroom burger. Stretchy cashew mozzarella is dairy-free cheese, gluten-free, plant-based, soy-free.

Vegan Mozzarella Mushroom Burger

Melty Vegan Mozzarella is easy to make, and perfect for a casserole or as a topping on pizza, in sandwiches and definitely, for this delicious mushroom burger. This stretchy cashew cheese is plant-based and dairy-free!
5 from 2 votes
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Course: Appetizer, Lunch & Dinner, Main Course, Side Dish, Snack, Snacks
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 4 Servings
Author: Bianca Zapatka

Ingredients

Vegan mozzarella

  • 1/2 cup cashews (60g) or cashew butter / other nuts
  • 1 cup unsweetened non-dairy milk (250ml) or water
  • 3 1/2 tbsp tapioca starch 26g
  • 2 tbsp yeast flakes optional for a cheesy flavor
  • 1 tsp lemon juice
  • 1/2 tsp sea salt
  • 1 garlic clove pressed
  • Pinch of pepper optional

Mushroom Burger

  • 2-3 tbsp oil for frying
  • 1 onion sliced
  • 2 garlic cloves minced
  • 250 g mushrooms sliced
  • 1-2 tbsp soy sauce optional
  • salt and pepper to taste
  • 4 vegan burger patties see recipe notes *
  • 4 burger buns of choice
  • bbq sauce optional

Instructions

Vegan mozzarella (see step-by-step pics in the text above)

  • Soak the cashews overnight or (for a quicker version) boil them for 15 minutes. Then drain and rinse them. (Optionally, you can use store-bought cashew butter).
  • Blend the soaked cashews with the remaining ingredients for the vegan mozzarella (It will be watery).
  • Pour the cashew mixture into a small saucepan and bring to a boil over medium heat, stirring constantly. Cook for about 5 minutes until it gets thick and cheesy, continue stirring.
  • The vegan mozzarella can be used immediately for gratinating or as a cheesy dip. Or fill it in a small bowl and place covered in the fridge. Once it’s firm, you can scoop into smaller balls. When you reheat the mozzarella, it melts again.

Mushroom Burger

  • Heat some oil in a pan. Sauté the onions for about 3-5 minutes until translucent. Add 2 tbsp water, cover the pan and simmer over low heat for further 1-2 minutes.
  • In another pan, fry the mushrooms in some oil for about 6-7 minutes until they are nicely browned. Then deglaze with soy sauce, tossing to combine, and season with salt and pepper to taste. Set aside.
  • While the mushrooms are cooking, fry the burger patties according to the package instructions (or make your own, read recipe notes*), and toast the burger buns.
  • Layer the toasted burger buns with the burger patties, vegan mozzarella, your favorite bbq sauce, roasted onions, and mushrooms.
  • Enjoy!

Notes

  • Instead of cashews or cashew butter, you can also use almonds, macadamias or any other nuts you choose. If you do not want to use nuts, you can also make the cheese with 300ml of full-fat coconut milk. However, it’ll change the taste, the color and the consistency.
  • The mozzarella will not get completely firm once cooled, but you can freeze it and then grate frozen mozzarella to use for gratinating casserole, pizza, etc.
  • If you want firmer mozzarella, you can stir in additional 1 tsp of Agar Agar before cooking or try this recipe.
  • You can use any vegan burger patties of choice or make your own, f.ex. with this meatless recipe made from beans or with this recipe made from chickpeas. Also, falafel are a great option. You can simply form them into patties instead of shaping balls.
 
Recipe adapted from itdoesnttastelikechicken
Did you make this recipe?Mention @biancazapatka or tag #biancazapatka!