As I am preparing for a course on Vegan Dairy Free Cheeses, I am creating and refining recipes that I have been working with for a while! Did you know I helped a Vegan Cheese Business some years ago? It was too much fun making dairy-free Cheese. But truthfully, we were not well enough equipped with Machinery to go big scale. Since then I learned so much not just on tools but also about recipes that can be more easily prepared as well as scaled! The Best Thing about this Vegan Mozzarella recipe – it actually grates and melts!
With 2 1/2 Tbsp, I use quite A LOT of agar powder in this recipe!! I would say you can definitely reduce this amount. The reason why I am using so much is that way I can grate the cheese and for example, use it on Pizza like here. But be assured, you don’t need as much if you just want to enjoy some nice piece of vegan mozzarella and even less for Burrata.
1 Cup Cashews, Soaked
1 Cup Almond Cream
2 1/2 Tbsp Tapioca Starch
1 Tbsp Gravy Powder
1/2-1 Tsp Salt
2 1/4 Tsp Vinegar
3 Tbsp Coconut Oil REFINED
1 Cup Water
2 1/2 Tbsp Agar powder
Prepare a bowl with additional water and ice cubes. Set aside.
Cut out squares of cling film and set aside.
Blend all ingredients except for water and agar in the blender.
Bring water to a boil. Whisk in Agar powder. Reduce heat to low and whisk continuously.
Add blended mixture to agar mix, continuing to stir.
Once mix thickens and starts to detach from the pot, take spoons full of mix and spoon onto cling film.
Wrap into a bowl and place in a bowl with ice cubes.
After 30 minutes unwrap balls.