VEGAN MOZZARELLA
SERVES 1 POUND (500g)
1 cup (150g / 5oz) cashews
8 oz. (240g /about 1 generous cup) soy yogurt
1 1/2 tsp. sea salt
3 tbsp. tapioca flour
1 tbsp. agar agar powder
NUTRITIONAL VALUES
Calories: 1149kcal
Fat: 76.2g (14.9g S.Fat)
Carbs: 93.6g
Protein: 36.1g
Sugar: 25.7g
Sodium: 2854mg
METHOD
Soak the cashews for at least 8 hours in water. Drain and thoroughly rinse them under running water.
In a blender, combine them with the yogurt, salt, and 1/2 cup (120 ml) water and blend until smooth. Cover and set aside for 24 hours.
Incorporate the tapioca flour. In a saucepan, dissolve the agar agar in a scant 1/2 cup (100 ml) of water and bring to a boil over low heat while constantly stirring. Bring to a boil for 3 minutes.
Add the cashew and yogurt mixture to the pan, stirring constantly, and cook for 10 minutes over medium heat.
Take the pan off the heat. Make eight to ten mozzarella balls with an ice cream scoop and place them in a large bowl of ice water. Allow the balls to cool for 30 minutes before transferring to a container filled with salted water and refrigerating.
In a blender, combine them with the yogurt, salt, and 1/2 cup (120 ml) water and blend until smooth. Cover and set aside for 24 hours.
Incorporate the tapioca flour. In a saucepan, dissolve the agar agar in a scant 1/2 cup (100 ml) of water and bring to a boil over low heat while constantly stirring. Bring to a boil for 3 minutes.
Add the cashew and yogurt mixture to the pan, stirring constantly, and cook for 10 minutes over medium heat.
Take the pan off the heat. Make eight to ten mozzarella balls with an ice cream scoop and place them in a large bowl of ice water. Allow the balls to cool for 30 minutes before transferring to a container filled with salted water and refrigerating.
RECIPE NOTES
In an airtight container, our mozzarella can be stored in the refrigerator for up to 7 days.
