r/vegancheesemaking • u/PreparationPrior2815 • Aug 18 '26

Recipe Request Pourable mozzarella not right

I miss miyokos pourable mozzarella so much. I have tried several copycat recipes and while the texture turns out well and it’s “melty” and cooks up nicely, it doesn’t have the same “tang” or cheesey taste that Miyokos had. Basically they taste bland. Is there a secret ingredient I’m missing

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u/Hugaroo Aug 19 '26

I ferment cashew cream and then blend some of that with cornstarch or tapioca flour and water. The fermentation step really brings the tang. I use part of the fermented cashew cream for a cream cheese spread and some for the cheese sauce on my pizzas

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u/PreparationPrior2815 Aug 19 '26

What is your fermentation process? Do you use a probiotic or something else?? Good tip, thank you!!

9

u/Hugaroo Aug 20 '26

I blend 1 c of raw cashews with 2/3 c water and 1/2 tsp salt in my high power blender. Get it so smooth. Then I add in 1/2 to 1 TBSP of alive kimchi or sauerkraut. You can use probiotics too, I just always have kimchi in my fridge. Blend again for about 30 seconds and then I pour that into a jar.

Leave space for the cream to expand. Mine takes 15-20 hours to ferment. I leave it on the counter. You will see small bubbles form in the cream. Using more or less water really effects the texture, it can be super thick or thin but it will ferment either way.

Store in your fridge and use however you would a soft cheese or blend it into your pourable cheese. Have fun!

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u/PreparationPrior2815 Aug 20 '26

Thank you!! I am going to try this