Nozzarella
This cheese started as soft cheddar recipe testing, before I started using miso. My bestie (a cheese junkie) tried my yellow soft cheeze 1.0 and said it reminded her of mozzarella. So I tweaked the recipe a bit changed the form et voilà – nozzarella was created. It’s a stunner on every brunch buffet.
Nozzarella
Prep Time
15 min
Cook Time
1 hrs
Servings
15 cm roll
What's inside
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1 ½ tsp agar agar powder
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½ cup + ½ cup water
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⅓ cup (60g) cashews, soaked and drained
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1 Tbs + 2 tsp nutritional yeast
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1 clove garlic
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1 tsp mustard
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1 ½ tsp arrowroot flour (or tapioca flour)
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2 Tbs lemon juice (½ a lemon)
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¼ tsp onion powder
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¼ tsp sea salt
How to
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Add agar agar powder and ½ cup of water into a small sauce pan, whisk and set aside.
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Add all the ingredients to your blender and blend until you get a smooth texture. This will take about 2-3 minutes.
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Pour the mix into the saucepan with the agar agar, and combine. Heat the pan to medium heat and stir constantly. At one point the mixture will suddenly thicken up (after about 3-5 minutes). Keep stirring to avoid clumps for about another 2-3 minutes.
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Transfer the cheesy mix to a container and put it in the fridge until firm (at least 1 hour).
Kitchen Hack
You will get ‘real’ looking mozzarella if you use a cut-open sauce tube to cool the mozzarella as it has the traditional round form.