by Holladay Allen
Native Foods Cafe
I saw this recipe in VegNews last Fall, and I think I have read it over a dozen times… and have finally gotten around to making it! It has been a long time since I have had fresh mozzarella, but I served this to some omnivores and they loved it! They said the texture and flavor was great…. but be warned this recipe takes a few days to prepare… so think ahead... and don't forget the tomatoes and basil for serving time. Also be sure to check out Miyoko's book Artisan Vegan Cheese... so good. Thank you Miyoko!
Fresh Buffalo Mozzarella from Miyoko Schinner
24 oz plain, unsweetened soy yogurt
1 cup raw cashews, soaked in water for at least 3 hours
1 cup water
1 TBSP nutritional yeast
1 tsp salt
3 TBSP tapioca flour
1 tsp agar agar powder
1. In a cheesecloth-lined colander (placed over a bowl), add yogurt and let drain for 24 hours until thick and results in 1 cup of yogurt. Discard extra liquid.
2. In a blender, combine cashews, ½ cup of the water, yeast and salt and blend until smooth. Add yogurt to blender and blend until combined. Transfer to a bowl, cover and let sit at room temperature for 8 to 24 hours, until the flavor deepens and has a slight bite… but not too tangy.
3. Prepare a large bowl of ice water. Into cheese mixture, whisk in tapioca flour. In a saucepan, combine ½ cup of water with agar agar, whisk well, then cover with lid. Over med heat, bring agar to boil and cook for 3 minutes until completely dissolved. Add cheese mixture and whisk well. Continue cooking for about 2 minutes or until mixture is thick and gooey.
4. Remove from heat and using an ice cream scoop, scoop mixture into ice water, releasing scoop only once fully submerged. Let cool at least 20 minutes in ice water before serving. Mozzarella will keep immersed in water for up to 2 weeks in refrigerator.