We recently made a stuffed crust pizza and featured this cheese. We needed some comfort food and I bet you do too! I didn't feature it (yet) but you can actually refrigerate this and it firms up into a soft slice. What? I know. How cool! It is also great for sandwiches, pizza toppings, lasagna, vegan eggs, anywhere you want some vegan cheese. I hope you are all doing okay during your stay at home in this challenging time we're all going through. Let me know if you have any requests for support or recipes you may need. Now, onto that cheeeeeeeese.
Cashew Mozzarella Cheese
Yield: 1 Large Ball
Author: Christa Clark
Melt it, stretch it, refrigerate to firm. Enjoy this delicious Vegan Cashew Mozzarella in tons of recipes.
Ingredients:
- 1 Cup Cashews - Soaked until soft
- 1/4 Cup Vegetable Oil (Avocado, Oil, Coconut, Veg..)
- 2 tsp Sea Salt
- 1 1/2 Cup Dairy Free Milk of Choice
- 2 Tbsp Juice from Sauerkraut
- 5 Tbsp. Tapioca or Potato Starch or mix
- 1 Tbsp Kappa Carrageenan or Agar Agar*see note (may omit for non-firm cheese)
Instructions:
How to cook Cashew Mozzarella Cheese
Peaceful Preparation
- Combine the ingredients in a blender except for the Kappa Carrageenan or Agar Agar.
- Blend until completely smooth, scrape down the sides as needed and re-blend.
- At this point you can ferment it for 24 hours by setting aside in a warm place with a lid or proceed.
- Next pulse in the Kappa Carrageenan until combined.
- If using it in a recipe that doesn't require firm cheese use this as is.
- For firm cheese heat the cheese to 170°F, place balls of it in an ice bath for 20 minutes for Mozzarella Balls or place in a mold, refrigerate until it firms up. Slice and use! Enjoy!!!
Notes:
For Agar Agar heat the agar agar with 1/2 cup water until it boils and then becomes thick, then proceed to pulse that into the mixture. For nut free: use 1 cup of silken tofu or 1 cup of dairy free yogurt. :) I have heard using a vegan lactic acid creates a nice flavor vs. vinegar. Vinegar can be omitted when fermenting.
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Tag @artisticvegan on instagram and hashtag it #artisticvegan
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Queso Mozzarella de Nuez de la India
Yield: 1 Bola grande
Author: Christa Clark
Derretirlo, estirarlo, refrigerarlo para reafirmar. Disfruta de este queso vegano en montones de recetas.
Ingredients:
- 1 taza de Nuez de la India
- 1/4 de taza de aceite vegetal (aguacate, oliva, coco, verdura...)
- 2 cucharaditas de sal de mar
- 1 1/2 taza de leche sin lácteos de su elección
- 2 cucharadas de jugo de col de agria (o limón)
- 5 cucharadas de fecula de Tapioca o papa (o mezcla)
- 1 cucharada kappa carrageenan o agar agar*Ver Nota (puede omitir para el queso blando)
Instructions:
How to cook Queso Mozzarella de Nuez de la India
Preparación pacÃfica
- Combine todo en una licuadora excepto el agar kappa carrageenan o agar agar. Licúe hasta que quede suave.
- En este punto se puede fermentar durante 24 horas apartada en un lugar cálido o se puede proceder.
- Siguiente pulso en la kappa carrageena si se utiliza hasta que quede suave.
- Calentar a 170 oF para activar el kappa carragenano.
- Usar tal como está o colocar en un baño de hielo durante 20 minutos para bolas de mozzarella o colocar en un molde, refrigerar hasta que firme.
- Rebana y usa como quieras. :)
Notes:
Para el agar agar calentar el agar agar con 1/2 taza de agua hasta que se disuelva y es espeso, luego pulse eso en la mezcla. Para uso sin nueces secos 1 taza de yogur sin lácteos o tofu de seda. He oÃdo que el ácido láctico vegano crea un buen sabor. jugo de col de agria se puede omitir al fermentar.
Did you make this recipe?
Tag @artisticvegan on instagram and hashtag it #artisticvegan
Created using The Recipes Generator