Vegan Mozzarella

vegan mozzarella made from nuts

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Servings: 8

Prep Time: 04:00

Cook Time: 00:10

Main Ingredients

olive oil spray

3 cup roasted, unsalted macadamia nuts-soaked in water for at hours

1 1/2 cups unsweetened non-dairy milk (i used almond milk)

1 tbs arrowroot powder (or cornstarch if you don't have it)

1 tbs lemon juice

2 tsp nutritional yeast

1 1/2 tsp agar powder (not the flakes)

1 small package fresh basil

2 - 3 vine tomatoes

olive oil

balsamic vinegar

salt and pepper to taste


1Start by soaking your macadamia nuts. You need enough water for them to have room to float around about 4 cups. Just dump them in water and leave on the counter to soak for 3 hours

2When macadamia nuts are ready, gather all ingredients. Lightly oil 5 wells of a muffin pan and set aside.

3In a blender, combine the macadamia nuts (WITHOUT the water) non-dairy milk, arrowroot powder, lemon juice, nutritional yeast, and salt. Blend until completely smooth (about 1-2 minutes depending on how powerful your blender is)

4Pour the mixture into a medium sized saucepan and place over medium heat. Add the agar powder and whisk briskly until well combined. Bring the mixture to a boil then reduce heat to a simmer, while whisking CONSTANTLY (this is very important).

5After about 4-5 minutes, the mixture should be very thick, glossy and getting harder to stir. Remove from heat and IMMEDIATELY pour into the oiled wells of you muffin pan. You should be able to fill 4-5 wells, filling each one almost completely to the top.

6Place your muffin pan in the refrisgerator and chill until it is completely set, or about 2-3 hours. When the cheese rounds are firm, use a butter-knife to carefully cut around the edge of each cheese round and pop out of the muffin pan.

7These can be served immediately or stored in an airtight container in the fridge for up to a week.

8For assembling the caprese salad, wash the basil leaves and set aside to dry on a paper towel (this can also be done while the cheese is setting in the fridge).

9Wash your tomatoes and slice into even sized rounds with a serrated knife (about a 1/4 inch thick slices).

10If your cheese is ready, slice these into 1/4 inch slices as well. I used a serrated knife and put the cheese round on a cutting board while using a sawing motion through the cheese horizontally. This will help prevent you squishing the cheese flat while trying to cut downward.

11On a plate, place your tomato slices on the bottom, a slice on basil in the middle, your cheese on the very top. Sprinkle each mozzarella round with salt and pepper. Drizzle balsamic vinegar and olive oil over the plate

12Serve and enjoy!!

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