Author: This is my love language. 💛 Ooey, gooey, stretchy, melty, where have you been all my life- vegan mozzarella. I'm pretty sure I just made all my vegan dreams come true. I made this recipe four times this week, FOUR. That's how amazing this is. Just dip some tortilla chips in this bad boy and welcome to heaven.
You can also use this anywhere you would like a melty mozzarella experience, which is, um, everywhere! Let's see... pizza, lasagna, grilled cheese, dips, the possibilities of deliciousness are endless.
I haven't even gotten to some of the best news yet. This takes only 7 ingredients, one of them being water. It takes only 15 minutes to make, AND it doesn't even have any oils or "bad stuff". Can you tell I'm excited? I'm SO excited.
So what makes it stretchy and gooey. Tapioca! Who knew right? It's the main ingredient in Daiya, a well-known brand of vegan cheese, and I found that Somer McCowan from the blog Vedged Out also used tapioca starch in her Fresh Moxarella Cheese. She is one smart cookie, er.. well some smart cheese, because she knew what was up. I adapted her original recipe to make a mozzarella that suited my own taste buds but be sure to try her original recipe and check out her blog. So many delicious vegan recipes to be had!
Back to tapioca. Tapioca provides this amazing stretchy, melty quality that any good vegan cheese deserves. It is an absolute must for this recipe. Any other starch will make a thick sauce, but only tapioca will give it that stretch. If you can't find it in stores you can pick it up on Amazon here.
This recipe will stay in a melty stretchy state, even when cold, but if you are looking for a grate-able cheese, try my recipe for The Best Vegan Mozzarella.
To make melty stretchy gooey vegan mozzarella:
To make Melty Stretchy Gooey Vegan Mozzarella: Boil the cashews for 10 minutes until softened. Then toss into the blender with the remaining ingredients, and blend until completely smooth. It will be very watery, don't worry, it will get cheesy!
Pour it in a small sauce pan, and heat over medium-high heat. Stir to keep anything from burning. You will start to see clumps forming.
Then all of a sudden, magic! Everything comes together and makes this cheesy, melty, deliciousness. Keep stirring and cooking for another minute or two, to make sure it's finished firming up. It should take about 5 minutes to cook total. That's it! Done. So easy.
If you want to save it for later, store in an air tight container in the fridge. It won't firm up like a hard cheese, it will stay pretty soft, but let's get real, who needs hard mozzarella anyways?
Serve as a dip, spread onto some toast, dollop onto pizza, do whatever your creative cooking spirit tells you. Don't worry if you eat it all in one sitting (cause I would never do that), you can always make more.
Bon appetegan!
Sam.
(click stars to vote)
Melty Stretchy Gooey Vegan Mozzarella
Servings: (makes about 1 cup)
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Ingredients
- ½ cup raw cashews,, softened (see step 1)
- 1 cup water
- 3 tablespoons + 2 teaspoons tapioca starch, (also called tapioca flour)
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
Softening the cashews:
- Softening the cashews first helps them blend. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan mozzarella:
- Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
- Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stirring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes. Serve hot or allow to cool and store in an air-tight container in the fridge for 2 - 3 days. The cheese will get thicker as it cools but will stay in a melty state.
Notes
- Tapioca starch is essential for this recipe. It's what gives the cheese it’s gooey and stretchy texture. Any other starch or flour will not get the same result.
- If you want to return the cold mozzarella back to dipping consistency, reheat over medium heat while stirring constantly so it doesn't burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a splash of water at a time, stirring it in until desired consistency is reached.
- To ensure a smooth cheese, you may also want to pour the liquid through a fine mesh strainer or cheesecloth before cooking to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Laura says
Soooo....I was super hesitant to try any of the cashew "cheese" recipes floating around out there. This one didn't require an overnight soak, there's no way I'd remember that! And it didn't have a million ingredients. It was so good! So I made it again and added a splash liquid smoke a sprinkle of chipotle pepper, and a little salsa. I miss queso dips so I thought I'd try to make my own - it was great! My carnivore husband even liked it!
I'm going to make this again (for me) for the Super Bowl tomorrow.
I also clicked the link to the blog where the original recipe was. I always click through on a blog if another blog is mentioned because a new favorite recipe could be waiting for me! I had never heard of Vedged Out - thanks for introducing me to it. 🙂
P.S. - months later and I'm still making Smoked Apple Veggie Burgers. It has become my go-to homemade veggie burger recipe!
Samantha Turnbull says
I'm so with you, I don't have the time, or forethought to soak cashews hours in advance. I figured out that for almost any recipe that calls for soaked cashews, you can boil them instead! Much more convenient. I'm so glad you loved the recipe. I love the queso version! It's so much fun that everyone has been able to adapt this recipe and make it their own. You're welcome for the intro. Enjoy the Super Bowl! So happy you have the Smoked Apple Veggie Burger too 🙂
Amanda Maloney says
Yay! vegan cheeeese. I just made this, but I doubled it and used roasted cashews 'cause that's what I have. It is yummy and I'm eating it right meow 🙂
Samantha Turnbull says
Yay! I'm so glad you like it Amanda. If you have raw cashews laying around one day, I recommend trying it again. Roasted cashews are dried out and they don't quite get that awesome creaminess that raw ones do. I'm so glad it worked out anyways! Vegan cheese for everyone!
Amanda Maloney says
I just got raw cashews, I'm gonna try it soon!
Samantha Turnbull says
Awesome! Enjoy!!
Catherine Ford says
I was scrolling down the comments to see those who had tried and liked the recipe and found the last few comments regarding the issue of adaptation. I appreciate the explanation and citations for reference and your patience in addressing the issue. I then compared the two recipes - simply to decide which version I'd like to try - and did note some distinct differences. I applaud both of you having this conversation remain civil, and thank you both for sharing your discoveries with us. I look forward to trying the recipe without the oil and am excited about the prospects of having a delicious homemade cheese at my fingertips! I am not very creative with my cooking, and appreciate those of you who are for sharing your talents with us, especially as I search for delicious vegan alternatives to add to my menus. Thank you again.
Samantha Turnbull says
Thank you so much Catherine! I really hope you enjoy the recipe. It's a great vegan recipe to have on hand! 🙂
Liza says
Have you ever tried to add white wine, kirsch, a little nutmeg to replicate a Fonda type item? Your pictures look just like fondue
Samantha Turnbull says
Hi Liza,
I haven't yet, but I have thought about it. I wouldn't be surprised if that shows up on the blog sooner or later. 😉
Katherine says
I wanna do the fondue thing too!! Dear my husband would be happy!!
Sam says
That's awesome, do it!!
Brenda says
How much is a serving?
Samantha Turnbull says
Hi Brenda,
This recipe is for 3 servings, (you can see that under prep time), each serving would be about 1/2 cup of the mozzarella.
mbentfield says
I doubled this recipe and I used it in....drumroll please... My own adaptation of another two bloggers' enchilada recipes! I cooked for a large Mexican family (teaching them about healthy food and nutrition, and they gobbled it up). I LOVE adapting recipes, since I am almost incapable of making my own recipes the same way twice anyhow... Just ask my husband, when he wants something again, I bashfully say "I will try!" when we both know the chance is slim to none. On another note, I have made the veged out moxarella many, MANY times before, making similar changes as you have, but I like the consistency of your "inspired version" better! I think the garlic powder change, as simple as it sounds, is a genius alternative to when I am *gasp!* out of fresh garlic, in a hurry, want a milder flavor or don't want to get garlicky hands. So one thing I like to add when I am cooking for non veg folks (which happens a lot), is either a splash of liquid smoke (for a smoked mozzarella flavor), or 1/8 tsp each of smoked paprika and Chipotle powder for an extra kick to add to spicier dishes. It is delectable! I used to make my own mozzarella cheese and ricotta cheeses from farm fresh cow's milk, and it just wasn't as adaptable as this.
Thank you for posting this! I will now use this as my "go to" for when people ask for my cheese recipes, and link to veged out for an alternative...I tend to share things from people who have good attitudes. 😉
Samantha Turnbull says
Haha! I used to be like that too, incapable of making the same recipe twice. The only reason that changed is when I started using measuring cups and spoons for everything, and writing down the recipes. Now I love that I have my own collection posted online that I can reference any time I want.
I'm glad you liked my vegan mozzarella recipe! I love the consistency too, and the idea of pulling out a cutting board and knife for one little clove of garlic, well I am just too lazy for that. Haha! I love the liquid smoke addition, that's one of my favourite secret weapons when I am cooking for meat eaters.
I'm so glad you enjoyed the recipe and am definitely going to try making enchiladas. 🙂
Bob Benhardt says
Follow up -
I made this recipe this afternoon. Wonderful recipe Sam! Reminded me of back in the day of making homemade biscuits and sausage gravy on Sundays for brunch. Liquid, liquid, stir, stir - there is goes, keep stirring, stirring and bam!
Ooyey, gooey and oh so yummy! So much so I just woke up from a short coma nap as I have not have anything this comforting since I started the vegan trail in October of 2013! Good thing I made a 4x batch as there is only around a single batch left resting in the fridge.
One thing of note, with the larger batches I would recommend heating and stirring in a large non stick skillet as I did in order to get a nice balanced heat over the entire batch.
Thanks again!!
Samantha Turnbull says
Haha! I love that this recipe gave you a comfort food nap. Perfect. Great tip for larger batches! Really glad you loved the recipe as much as I do 🙂
conniefletch says
Hi Sam!!! I'm so very happy to have found you!!! You're my favorite person of the day!!! I can't wait to make this, and I'm so very sorry for Somer's response. "There is nothing new under the sun"....that is truth! So sad and such a waste of energy... Don't bother getting caught up in it. I loved your response. Well said!
Samantha Turnbull says
Aww shucks, I'm happy to have found you too! Thank you for the support conniefletch! I was pretty bummed at first, as it's certainly not my intention to upset anyone, but all the love and support I have gotten in the comments has made me feel like a million bucks! Thank you.
Toni says
I think this recipe looks great and have to say that it's more adapted than some recipes I've seen out there and at least the original author was given credit. I created a pie crust recipe and wanted to make sure my idea wasn't already created by someone else and read two recipes which were identical to each other and one was supposed to be an adaptation. Only diff was one called for regular yogurt and the other called for Greek yogurt.
Samantha Turnbull says
Hi Toni,
I agree, I have seen recipes that are barely adapted, or not adapted at all. I think that's what happens when you post your recipes online, but I don't think it's a bad thing. Recipes are for sharing. Many people have adapted my recipes, (however much), and I usually will leave a comment and thank them for referencing me as they didn't have to. Thanks for the encouragement Toni, and I hope you enjoy the mozzarella!
Grandma Shelley says
Hello there Sam and Happy New Year...WOW--this is the best recipe I've ever seen for vegan moz cheese-- regarding short x and short list of ingredients. I saw one recently that took two days with mounds of ingredients!! Believe it or not!! I can't wait to try it and am sure my family will love it...especially on 'pizza night' ..we'll all swoon over it..(old school word.) I also enjoy your artsycrafsyness( is that a word?). I enjoy your catchy title of your site as well. You're really cute and lovable obviously outside, by your pic, and inside as well.
Anyway I'm so sorry Somer was offended by your 'copying' 'her' recipe-never heard of such! Would have impressed me and many other bloggers as well if you had used 'our' recipes. I actually agree with you on every point of your actually NOT having copied it.
Well, my dear, may God continue to bless you and yours as you keep up the good work.
Samantha Turnbull says
Oh my goodness, two days to prepare! I do not have patience for recipes like that. I usually don't even have enough patience to wait for cashews to soak, which is why I usually just boil them instead! haha. I think "swoon" is a great word, I'm bringing it back, watch out! 😉 Thank you for all the lovely comments! I'm so flattered. I look very forward to seeing your around, and I hope you enjoy the recipe!
Lexi Recknagle says
Anastasia and Somer: Chill out. If you don't want your recipes to be shared online, then maybe you should make your own cookbook and copyright it instead of posting your recipes on a website or blog. Get a clue. Anyways, this recipe looks amazing! Can't wait to try it.
Samantha Turnbull says
Haha, thank you Lexi! Enjoy the vegan mozzarella! 🙂
Somer McCowan says
Lexi. I do have a cookbook coming out. But a recipe online isn't any different from a cookbook. It doesn't make it fair game! The rules are the same. An ingredient list cannot be copyrighted. So there's a fine line here. What I'm talking about here is blogger ethics. No blogger I know worth their salt takes recipes like this with such minor changes and then posts them on their pages! This is a very unique recipe. I spent weeks testing and developing it. And this is essentially the same!
It would have been nice if Samantha had simply linked to my post, and said "hey, I liked this recipe, I added a teaspoon of tapioca starch to make it a bit thicker" or whatever like so many other bloggers with a stronger moral compass have done instead of her very "lazy adaptation" and then the continued use of the recipe on her site in other recipes over and over again.
Samantha making my recipe and then making very minor adjustments didn't take any time genius or creativity. It's lazy blogging! She should create her own vegan cheese! This recipe wouldn't even be on her page if it weren't for me in the first place.
I blog to create vegan recipes that I think are useful and to help people go vegan. Not so other bloggers can take my content and then get money, traffic, etc for something they didn't put any effort into.
Melissa Thomas says
I'm happy it's on this website or I wouldn't have found it. Thank you both for the recipe. I hope we can all share more and create a more ethical world! Although, I'm happy to know about another place to look for recipes, so giving credit is always important.
Sam says
Absolutely! So glad you agree Melissa. I hope you saw that further up in the comments, Somer and I worked it all out and are totally friends now 🙂
Megan says
Hi Sam!! This looks fantastic. Just one question, I was unable to find finely ground tapioca starch, only tapioca starch pearls. Do you think if I throw them in the processor they will be finely ground enough for this recipe?
Samantha Turnbull says
It appears you can! This article sugguests you use a coffee grinder, or if you have a high powered blender like a Blendtec or a Vitamix, that would definitly do it. I hope it works for you 🙂 http://www.ehow.com/how_5732217_make-own-tapioca-flour.html#page=1
Hanah says
I did grind my tapioca pearls in the coffee grinder to make this recipe yesterday. It worked perfectly. Thanks for the great recipe. I got many compliments on the pizza I made with it!
Samantha Turnbull says
Oh yay!!!! So glad it worked out and that you were able to make your own tapioca flour. Thank you for coming back and sharing Hanah, I'm sure other people might have had difficulty finding the tapioca flour too. So glad you loved the recipe!
Ashley says
hi
I cannot have cashews which I discovered during an elimination diet after just discovering the awesomeness of cashew cheese:( However one recipe I have I was able to sub the cashews for sunflower seeds. do you think it would work here?
Samantha Turnbull says
Hi Ashley,
I'm not sure as I have never tried. I was going to do a test for you, as I am curious too, but I don't have any sunflower seeds on hand. The flavour will probably be slightly different. As long as sunflower seeds are able to get creamy I am sure it will work great. Let us know how it turns out for you, it would be interesting to try all sorts of different nut and seed bases!
mbentfield says
Maybe macadamia nuts? If you can't have nuts at all, then sunflower seeds definitely over pumpkin seeds. Now I am curious too!
Samantha Turnbull says
Haha! We are going to have to try all different variations! I love the idea of macadamia nuts. Yum!
Somer McCowan says
Hey Ashley! Just wanted to let you know that sunflower seeds sometimes turn green when cooked! They should still work though! Macadamias are a nice sub or you can try using 1/3 cup full fat coconut milk (from a can) instead of the cashews.
Kathy Sturr says
I am so making this! The ingredients are already on my grocery list - TY! Moz love!
Samantha Turnbull says
Haha! Yes, moz love Kathy!!
kimlogan23 says
OMG OMG OMG: This is fabulous! Being an optimist (and having lots of tapioca starch on hand), I made 4x the recipe; since I am prepping foods for the week it seemed like a good idea. Plus I knew my husband and I would probably sample away one recipe worth while it cooked! Now I have enough for lasagna, nachos, pizza, and probably another dish or two. I think is going to be especially wonderful for pizza. The texture is exactly right and the amount cooked perfectly. I'm eager to work with it after it has chilled. Thank you!
Samantha Turnbull says
Haha! Now that is trust, just going for it and making 4 times the recipe!! Amazing. Isn't this cheese great!? I am so excited about it too, I can't stop making it. it is great on pizza, it will even brown up a bit on top. Yum!
Milinda says
I think I love you. And, yes, you made more than enough changes to make this your own; while giving your inspiration.
Samantha Turnbull says
Haha! You made me laugh out loud for real. That's so sweet. Thank you for your support Milinda, it means the world to me! 🙂
Paris says
You are a class act! Read your responses and they're perfect! I love your blog and as a "trying to go vegan" food blogger I really appreciate every one of your posts! You exude positivity in every word you type. Keep going girl! 🙂
Samantha Turnbull says
Oh thank you so much Paris! That makes me feel so good. I'm really glad you appreciate my posts, that's why I post them, for awesome people like you! 🙂
Bob Benhardt says
Sam,
Can you clarify the 2 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour) part for me?
Thanks
Samantha Turnbull says
Hi Bob,
You can buy tapioca starch in the health food section of the grocery store. Bob's Red Mill is a brand that makes it. Here it is on amazon: http://amzn.to/1z3IOOv. It's also sometimes labeled as tapioca flour, but they are the same thing. When you add the tapioca starch to the blender add two tablespoons plus two teaspoons of the starch. The amount is important, if you use less it won't be as stretchy, and if you use more, it will turn out too firm. Does that help explain?
Bob Benhardt says
Yes it does! Thanks for the clarification! Have you had any success with doubling down on the recipe and making double batches or more? Does the recipe scale out to larger amounts ok?
As I see this being a hit and disappearing really fast!
Thanks for the recipe!
Samantha Turnbull says
Haha, yes you can absolutely double it. Just make sure your blender can handle the amount. You're welcome, and enjoy!
Bob Benhardt says
Thanks for the reply, the link and the recipe. Keep on keeping on!
kimlogan23 says
Hi Bob--I just saw your comment and wanted to say I made 4x the recipe and it worked out perfectly. I probably wouldn't do more than that to be sure the blender had sufficient room to work but 4x was great.
Samantha Turnbull says
Thanks for sharing! 🙂
Bob Benhardt says
Thanks for the update/insight Kimlogan23!
Wendy Beautyman says
I made this and clearly i used too much tapioca starch as it came out like stretchy rubber, it was a most unpleasant taste and texture, I would like to have another go at it (everything else i have made from your recipes has worked out perfectly). Using a tablespoon as a measure seems a bit subjective, is it heaped, level or something else? I wondered would you happen to know how much in weight you used, either in grams or ounces? that way I will be sure to get it right next time thank you x
Sam says
Oh no! That doesn't sound good at all. For all my measurements I always heap them, and then use the back of a knife or my finger to scrape off the top so that it is a perfect level measurement. Just as seen in this photo. I actually don't have a kitchen scale, so I can't give you any measurements by weight. Hope that helps!
Anastasia says
Ouch. Stealing from other bloggers is really bad juju. I sincerely doubt in posting Somer's recipe your intention was to "give her a helping hand," but to further your own blog without the tediousness of putting in the effort to create your own recipes. Somer deserves your apology not your dismissal of her very legitimate complaint.
Samantha Turnbull says
Hi Anastasia,
Thanks for your comment. I didn't directly copy the recipe, I adapted it. I'm sorry that I upset Somer and you. That was certainly not my intention. My intention is as always just to post delicious vegan recipes and to help the vegan community grow.
This brings up an interesting question about food blogging ethics. What do other people think of adapting recipes? It's common practice among bloggers, but is this a good or bad thing? Is crediting the original source legit, or should adapted recipe never be posted? What is considered as a truly original recipe? Can you even make an original recipe with all the recipes out there in the world? What about traditional recipes such as chocolate chip cookies, bread, apple pie, and martinis, can these ever be counted as your own recipe? Comments on this would be interesting.
kittee says
Hi Sam,
I agree that it's common practice for bloggers to adapt recipes from other blogs and other sources, but I disagree that it's common practice to do so and then post it as if it were original. When I adapt a recipe with small changes, as you have done in this post with Somer's Moxarella recipe, I mention the original recipe and where it's from with links and then discuss my changes with photos if I have them.
It's easy to write a fun post about an inspirational recipe, without reprinting the recipe (which takes traffic away from the original). To see an example of what I mean, you can check out the flavor mods and notes I made to The Life Changing Crackers from My New Roots: http://kitteekake.blogspot.com/2014/10/life-changing-crackers.html
I think awesome recipes deserve lots of accolades. Anyone skimming this post would probably not even notice that you were inspired by Somer's hard work.
Take care!
kittee
Sam says
Hi kittee
Thank you for your comment. You have inspired me to add a line of text about where the inspiration came from, right before the recipe where everyone can see it. I should have done that all along but didn't even think about it. Somer and I had a private discussion and we have put this all behind us now. My goal is not to steal anyones recipe but just to share delicious vegan recipes to the world. If I inspire someone to prepare a vegan dish that would have otherwise eaten animal products, well that's just the best feeling ever! Animals lives are being saved, that's the end goal for me.
Best,
Sam
kittee says
So glad!
xo
kittee
Jodie says
To be honest, the people getting their knickers in a twist about recipes/links being used/shared, those are the sites I won't bother with.
That's what this world IS, everything is shared because of the internet! Being rude, name calling is never acceptable.
Somer's initial comments (several of them) guarantee I will NEVER visit her site. There's a diplomatic way to deal with matters and then the way she whined, complained and did her best to create a dislike for Sam that absolutely turns me off.
Sam Turnbull says
Aww thanks, Jodie 🙂
Somer McCowan says
Anastasia thanks for your thoughts. Certainly Samantha isn't trying to help me. Especially now that she has 3 recipes on her site with the moxarella. She's milking it for all its worth.
Somer McCowan says
Hi Sam! I appreciate you linking to me, but this "adaptation" doesn't really follow any proper rules of adaptation. It feels more like you copied my recipe and pasted it on your site. It's basically my moxarella with garlic powder instead of fresh garlic (um, not really a difference) and a tablespoon of nutritional yeast added in. Why not just link to my site and say you added nutritional yeast? I spent weeks creating and perfecting this recipe and it's disheartening to me to see it pasted all over the internet just because someone changed one ingredient. It's not good blogger ethics. I hope you will consider removing the printed recipe from your site. -Somer
Samantha Turnbull says
Hi Somer,
I'm sorry you are unhappy with my post. I actually made more changes than that. I added 1 teaspoon more tapioca starch (I liked the consistency better), I cut the oil, (I try to always avoid excess of oils), I added nutritional yeast for more flavour, I reduced the salt, I added garlic powder, and I gave the option of either lemon juice and apple cider vinegar, both which I found yummy.
Aside from that I am in my right to post this recipe. You can't copyright a recipe. Here is an article about this for your reference: http://opensourcecook.com/recipes-copyright-law
If you could then there would only be one recipe for apple pie, one recipe for chocolate chip cookies, one recipe for pizza dough, one recipe for a martini! No one else would be able to make their own? That doesn't make sense. What you can't do is copy anyones words or instructions, which I didn't do and would never.
For blogger ethics, adapting a recipe to your own and the crediting the original source is very common. The very well know blogger Oh She Glows does this all the time. Here's an example: http://ohsheglows.com/2011/02/20/detox-blonde-macaroons/ Linking to your site is a good thing and helpful for bloggers. The more links to your site, the higher google will rank your site, and the sooner your site will show up in search engines. This is why bloggers do this even though we don't have to. We are giving each other a helping hand.
Recipes are meant for sharing! That's why we are food bloggers in the first place. The more people that are lured in by delicious vegan recipes the better in my opinion.
If you do not like my recipe associated with yours I can remove the link. My intention was to give you a helping hand, not to upset you.
Somer McCowan says
Or you could behave more ethically and do something like this so that traffic actually gets clicked through to my site to the original recipe.
http://vedgedout.com/2013/03/21/vegan-pudla-omelet-thingy/
They way you have handled this means no one will be clicking through to my site, or the original recipe, because you took the recipe and posted it on your page.
Just because something is legal, doesn't make it right in our small community of vegan bloggers.
This isn't apple pie or another cookie recipe. It's an entirely original idea for vegan cheese, which you've put a tiny spin on and called it your own. The olive oil was always optional. Garlic powder/garlic? One more teaspoon of tapioca starch? Possibility of using another acid? That does not make it an original recipe on your site! It makes you an unoriginal hack! Good luck with making blogger friends with your methods. I'm pretty sure you wouldn't find yourself feeling so cozy about this if you were on the receiving end of this issue.
Samantha Turnbull says
Hi Somer,
I am sorry I upset you, that was certainly never my intention.
Hopefully you will be happy to see that lots of people are clicking through to your site. In fact in the last 30 days, your site has ranked 1st in clickthroughs to other blogs, and received 151 visits from my link as of today. Here is a screenshot so you can see: https://itdoesnttastelikechicken.com/wp-content/uploads/2015/02/Screen-Shot-2015-02-11-at-5.51.03-PM.png
Again, sorry I upset you, I will not reference any of your recipes in the future.
Best,
Sam
Somer McCowan says
All I see is the continued use of the recipe over and over again on your site! How original! Seriously! Create your own vegan cheese! So not classy!
Dana Lasswell says
I'm soooo glad this was shared!!! I would not have found this wonderful idea or traveled to your great site without it Somer! Yipppeee for sharing all of our amazing ideas so the world can eat healthier and happier! That's the goal, right? Cheers, Love and Peace, Dana
Sam says
Aww I love that! You're awesome Dana!