Here comes the recipe for my vegan Mozzarella cheese- just as promised. The inspiration for this recipe was found here and I have just adapted it a bit. This vegan Mozzarella cheese is quite close to the original, when talking about the taste, and it works well for gratinating. It also works well in a classic Italian Caprese and I think it’s just interesting to do something like Mozzarella at home. I had a lot of fun doing this and I’m sure, you’ll have fun, too 😉
For 6 Mozzarella balls you need:
- 150g cashews
- 240g unsweetened soy yogurt
- 120ml water
- 6-8g salt
- 25g tapioca or arrowroot starch
- 120ml water
- 8g agar-agar
First the cashews have to be soaked in water for 2 to 3 hours. Then you drain them and put them in a blender. Add 120 milliliters of water, the salt and the soy yogurt and blend until a smooth and homogeneous mass forms. Transfer it to a bowl, loosely cover with a plate and let it ripe for about 24 hours at room temperature. I stored the mixture in our bedroom, because it is the coolest room in our flat. When the mass is ready, it should smell just like yogurt- a bit sour so.
The next day you incorporate the starch into the cheese mixture. Next, you mix 120 milliliters of water with 8 grams of agar-agar in a pot. Then bring it to a boil at low heat with the lid put on and let it simmer for 3 minutes. Now pour in the cheese mixture and cook it for 10 minutes at medium-high heat. You have to keep constantly stirring. The cheese mixture will become thicker and it will start to look like melted cheese.
Now prepare a big bowl with ice water and use a ice-cream scoop to form Mozzarella balls. Therefore you just dip the ice-cream scoop in the ice water and then load it with the Mozzarella mixture. Next you put the scoop in the ice water and get the Mozzarella cheese out of it underwater. When you’re finished, the cheese balls have to rest in the ice water for 30 minutes. They can be stored in brine in the fridge. For the brine you use boiled water and 6% of salt. In this brine the Mozzarella lasts for one to two weeks, but it will probably be eaten before, because it tastes so good 😉