Vegan Mozzarella

https://jenniferskitchen.com/2015/05/vegan-mozzarella.html

A homemade, vegan mozzarella that's healthier than store-bought and much better for you than dairy cheese.

Ingredients

• 3/4 cup raw cashews
• 3/4 cup plain (not vanilla) soy or almond milk
• 1 teaspoon tahini - optional, but it makes it taste really good
• 3 tablespoons lemon juice
• 1/4 cup mild coconut oil
• 3 tablespoons + 3/4 teaspoon granulated onion
• 1 1/8 teaspoons salt
• 3/4 teaspoon granulated garlic (do NOT use fresh garlic)
• 1/8 teaspoon dried basil
• 5/8 cup water + 1 1/4 cups water
• 2 tablespoons + 1 teaspoon agar powder - see note at bottom of post

Instructions

1. Place all ingredients, except 1 1/4 cups water and agar, in blender and blend on high speed until mixture is smooth. A heavy-duty blender works best for this recipe; other blenders may not get the mixture smooth enough.
2. Scrape down sides of blender with a spatula and blend again on high speed until mixture is very, very smooth and creamy. (I recommend using a heavy-duty blender to get the mixture very smooth and creamy.) Set aside.
3. Place remaining 1 1/4 cups water and agar in saucepan, and heat over medium high heat until boiling. Stir occasionally with a heat-proof spatula. Reduce heat and simmer for 1 minute. Remove from heat.
4. Immediately add agar mixture to ingredients in blender. Scrape pan with a spatula to get all the agar mixture. Blend until smooth.
5. Promptly pour mixture to an oiled container. Cover and refrigerate for 4 hours or until set.

https://www.artisanveganlife.com/a-better-buffalo-mozzarella/

Easy Buffalo Mozzarella (adapted from Miyoko’s recipe in VegNews)

1 cup plain, unsweetened soy yogurt

1 cup raw cashews, soaked in water for 3 – 8 hours and drained

1 cup water, divided

1 1/2 teaspoons sea salt

3 tablespoons tapioca flour

1 tablespoon agar powder

Combine the yogurt, cashews, a half cup of the water, and salt in a blender and process until emulsified. Transfer to a container, cover loosely, and set aside for 12 to 24 hours until slightly tangy. Whisk in the tapioca flour.

Combine the agar and remaining half cup of water in a small saucepan. Whisk together. Cover with a lid and bring to a boil. Simmer for 3 to 4 minutes. Pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy.

Prepare a large bowl of ice water. Using an ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20 to 30 minutes until firm.

 The original recipe, the above is the improved version :-

Fresh Mozarrella di Buffalo a la Cashews

2 cups raw cashews, soaked for several hours in water

½ cup Rejuvelac

pinch of sea salt

½ – ¾ tsp. Xanthan gum
optional: 4 Tablespoons canola or refined coconut oil (for meltability purposes – not needed if using for Caprese salad or otherwise serving cold)

2 Tbs. Agar agar flakes

2/3 cup water

Step 1. In the morning (or the day before):

Drain the cashews and place in a blender with the Rejuvelac and salt. Blend, stopping to push down and scrape as necessary, until absolutely creamy and smooth. Add ½ teaspoon of the xanthan gum and reprocess until it thickens and looks gooey. Place in a bowl, cover, and allow to sit at room temperature for 8 – 24 hours, depending on the temperature of your room. Mozzarella has a mild flavor, so be careful not to let it sit out too long lest it develop a tang. You want it to develop some flavor and depth, but still be mild.

Step 2. In the evening or the next day:

Place the cheese back in the blender. Dissolve the agar agar flakes by mixing with the water in a small pot and bringing to a boil; allow to simmer, stirring with a whisk, for several minutes until completely dissolved. Pour the agar agar into the blender and blend until completely incorporated. To achieve a “stretchier” consistency, add an additional quarter to half teaspoon of xanthan gum.

Step 3. Forming the Balls:

Have ready a bowl filled with a quart or so of cold water and a teaspoon of salt. Using a small ice cream scooper, form little balls of the soft cheese immediately after Step 2. Drop into the water. They will harden almost instantaneously. Refrigerate for up to one week.

https://www.godairyfree.org/recipes/meltable-mozzarella-vegan-cheese-alternative

Ingredients

1 cup plain, unsweetened nondairy yogurt (there is a homemade version in Artisan Vegan Cheese or store-bought options are available from Whole Soy & Co or Wildwood)

½ cup water

⅓ cup canola oil

2 teaspoons salt

6 tablespoons tapioca flour/starch

1 tablespoon carrageenan powder

1⁄2 teaspoon xanthan gum, optional

8 cups ice water

Instructions

Process the ingredients.

Put the yogurt, water, oil, and 1 teaspoon of the salt in a blender.

Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

Culture the cheese.

Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, until mildly sharp in flavor.

Thicken the cheese.

Transfer to a heavy medium saucepan and whisk in the tapioca flour and carrageenan. For a stretchier consistency, whisk in the optional xanthan gum.

Cook over medium heat, stirring almost constantly with the whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes.

Form the cheese.

To make a brine, put the ice water and remaining teaspoon of salt in a large bowl and stir until the salt dissolves.

Form the cheese into balls using a small ice-cream scoop, dropping them into the brine as you go. They will harden almost instantly.

Cover and refrigerate, keeping the cheese stored in the brine.

Notes

Storage Notes: Covered and stored in the brine, Meltable Mozzarella will keep for about 1 week in the refrigerator.

https://www.youtube.com/watch?v=WgerHyZwDug

https://avocadosandales.com/2015/08/24/aquafaba-cheese/

https://www.youtube.com/watch?v=WgerHyZwDug&t=1s

Ingredients:
• 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes
• 1 cup aquafaba, preferably chickpea or Vor Aquafaba Powder
• 2 tbsp tapioca starch
• 2 tsp kappa carrageenan

• 1 tsp lactic acid**
• 1 tsp nutritional yeast
• 3/4 tsp salt*
• 6 tbsp refined coconut oil, melted

This recipe uses aquafaba. That's just a culinary term for the cooking water of chickpeas and other legumes. Just save the water from your next can of chickpeas or white beans and that's aquafaba! Learn more about aquafaba here: http://aquafaba.com/