Veg. Mozzarella (adapted from VegNews, Miyoko Schinner)

For about 6-8 walnut sized Mozzarella balls:
Needs 1-2 days, cheese cloth and ice cream scoop

1 cup of dense, greek style coconut or soy yogurt
(or a big container soy yogurt drained over cheese cloth for a day)

1 cup raw cashews, soaked in water for 3 hours and drained
1 cup water, divided
1 tsp nutritional yeast
1 tsp salt

Large bowl of ice water
3 tbs tapioca flour
1 tsp agar agar powder

Combine yogurt, cashews, 1/2 cup of water, nutritional yeast and salt in a high speed blender and blend until smooth. Let the mixture sit in a covered bowl overnight at room temperature until stronger flavor has developed without being too tangy.

When the cheese mixture is right, stir in the tapioca flour. Prepare a large bowl with ice water and set aside.
Heat the remaining 1/2 cup of water in a medium saucepan with the agar agar powder stirred in. Cover with a lid and bring over medium heat to boil, stir and keep cooking for 2-3 minutes, until the agar is dissolved. Add the cheese mixture into the saucepan and stir well, keep cooking for another 2 minutes. The mixture will start to thicken and gets gooey like marshmallow mix.
Remove the saucepan from the stove. With an ice cream scoop, scoop the cheese mix, submerge completeley in ice water and release. Let the mozzarella cool for about 20 minutes before serving. Immersed in water, the cheese can be stored for 2 weeks in the refrigerator. ©2012 adapted from VegNews.

2 responses to “Veg. Mozzarella (adapted from VegNews, Miyoko Schinner)

  1. Hi, i cant’t find how you used the soy yoghurt ;/

    Can you explain that to me thanks

    • Hi Ludovica, thank you for pointing out that mistake. The yogurt is blended in with the cashews. I organize the ingredients by order of when they are used. I forgot the yogurt as it was not grouped with the nuts. Let me know your results.
      Thank you

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