October 13th, 2010

Vegan Mozarella

Reposted from my blog.  I'm a vegetarian trying to go vegan.  Atm, I'm vegan 4 days a week and vegetarian 3, with the objective of adding a day a month, and being totally vegan by 2011.

Based on JenShaggy's recipe, here.

1 cup of Vegan Milk (I used soy) OR 1/2 cup of Cashews + 1/2 cup of Water.
1 packet of  Silken Tofu (between 300-350g, or around 12oz).
1 tsp Garlic Salt
1 tsp Salt
1 tsp Rice Wine Vinegar
4 tsp Agar Powder

You'll also need a blender, a saucepan, and a bowl for the cheese to set in.Read more...Collapse )

Edited to;

Doubled the amount of garlic salt, from 1/2 tsp to a tsp.  You may want to play around with this yourself, but that works for me.

Secondly, the melted texture is slightly more like cream cheese than melted mozarella, but that's close enough for me.:D

Oh, and thirdly, the cashew-nut version tastes identical, but is slightly more protein-y.  I just make it with soy milk when I've run out of cashew nuts.