Vegan cashew mozzarella has arrived!
I had the fantastic opportunity to see Miyoko Schinner, the author of an amazing book Artisan Vegan Cheese, do a cooking demonstration.
It. was. mind-blowing.
She made the most amazing vegan ricotta. I could not believe it. Ohmygosh. She also made cream cheese (and flavored one to taste just like lox and cream cheese) and fondue! Ohhh the fondue.
They were all incredible.
I was especially excited for the buffalo mozzarella she made. And rightfully so.
I’m sharing that recipe with you now. It’s the only one not in her book. But I highly recommend her book. You would not believe cheese like this. Even if you don’t miss cheese, this would be a fantastic thing to serve to non-vegans so you can host vegan events or if you live with (or just cook for) an omni significant other, these cheeses will satisfy vegans and non-vegans alike.
vegan buffalo mozzarella:
serves 10
1 C raw cashews, soaked overnight
1 C plain soy yogurt
1 t salt
1 C water, divided
1 T agar powder
3 T tapioca flour
big bowl of ice water
Step 1: Combine soaked and drained cashews, soy yogurt, salt, and 1/2 C water in a food processor or high-powered blender. Blend until smooth. In a food processor, you need to take several minutes to get it really smooth. Pour into a bowl, cover, and set aside at room temperature for 12-24 hours. To tell if it’s done, just give it a taste. The longer it sits the tangier it gets, so it’s ready when it’s your desired tanginess.
Step 2: Boil the other 1/2 C water with the agar powder. Cover and simmer several minutes. Whisk tapioca flour into the cashew mixture, and then pour into the agar mixture. Make sure your pot is on medium heat (I burned one trial), and whisk frequently for awhile. The best tip Miyoko gave is that you cannot overcook this (unless you burn it like I did!) but you can undercook it. I undercooked my first batch. Sad. When it is really really thick, stretchy, and shiny, and is pulling away from the pan, it’s done. It should seem really elastic.
Step 3: Set up a big bowl of ice water. Take ice cream scoopers and scoop balls of the cashew mixture into the ice water. Let sit for about 20 minutes.
It’s done!
I wish I’d taken pictures at this point but I was in brunch-prep-mode and forgot. I am totally making this more, so I’ll add pictures the next time I make it.
A very important tip: This is harder than most of the recipes I like to post, but totally worth it. The key to this recipe is patience. If you find yourself saying “is this elastic?” while you’re cooking, then the answer is NO. Keep cooking. If you’re tempted to turn the heat up, do NOT. The result is awesome.
vegan caprese salad:
serves 10
mozzarella recipe above, chopped
1 pint cherry or grape tomatoes, halved
1/2 C basil leaves, sliced
3 T balsamic vinegar
1 T oil (roasted garlic flavored avocado oil was amaaaaaazing in this recipe)
1 t maple syrup
salt & pepper
Gently mix first three ingredients in a bowl (the mozzarella is delicate and doesn’t hold up to serious stirring.) Whisk dressing ingredients together separately, and then pour over salad.
Nutrition facts per serving of cheese: Calories: 92; Calories from Fat: 63;Total Fat: 6.9g; Saturated Fat: 1.4g; Sodium: 239mg; Total Carbohydrates: 5.3g; Dietary Fiber: 0.7g; Sugars: 0.9g; Protein: 3.1g
Nutrition facts per serving of salad: Calories: 101; Calories from Fat: 64; Total Fat: 7.1g; Saturated Fat: 1.4g; Sodium: 241mg; Total Carbohydrates: 7.0g; Dietary Fiber: 1.1g; Sugars: 2.1g; Protein: 3.4g
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