Vegan Mozzarella Cheese Recipe
Vegan, Gluten-Free Vegan Nut Cheese
Servings: 6 People
Equipment
- Blender
- Cheese cloth or nut milk bag
- Silicone mold or a bowl
Ingredients
- 1 Cup Raw almonds
- 6 Pitted olives
- ¼ tsp Sea salt
- 3 cups Purified water
- 2 tbsp Agar-agar powder
- ¼ cup Grapeseed oil
- 1 tbsp Rice vinegar
- 2 tbsp Arrowroot powder
- 1 tsp Fine sea salt
- ½ tsp Garlic powder
Instructions
Prep
- Soak the almonds overnight (or 8 hours) with 1/4 tsp salt.
- Drain and wash. Peel the almonds (that takes time so listen to music or podcast:) )
Making Almond Milk
- Place the blanched almonds in a high-speed blender with 3 cups of filtered water, Blend until smooth.
- Strain the milk into a mesh cheesecloth, or a nut milk bag, squeeze well, place the leftover pulp aside*, place the nut milk back in the blender.
- Add the olives to the blender. Once blended, pour out one cup of milk and set aside. Add the agar-agar powder to the remaining almond milk in the blender and blend a second time until smooth. Set aside.
- Combine 1 cup of almond milk, vinegar, grapeseed oil with arrowroot, 1 tsp of salt, garlic powder and mix well until smooth and set aside.
Cooking
- Place the almond milk- agar mixture in a medium pan and whisk well until you achieve the right consistency. It will be constant whisking for 3-4 minutes. Make sure there are no lumps.
- Once thickened, lower the heat, pour the prepared arrowroot mixture into the pan quickly and stir well to combine for another 3 minutes.
- Once texture is smooth pour the mixture into a desired mold or a small heat-resistant bowl for it to set.
- Place in the refrigerator for half an hour to cool before serving. Store in the refrigerator in an air-tight container for up to 4 days.
Notes
* Don't throw away the pulp. You can dehydrate it for almond flour or make almond cookies.