This is a recipe I discovered just recently, and I cannot wait to share it with you guys, since I feel very committed to my promise in giving you truly unique and amazing recipe ideas. This one certainly is one-of-a-kind, and I have never come across this type of preparation method online (I learned it from a friend, who was taught how to do this at a pricey cooking class).
This vegan mozzarella recipe is indeed beyond fantastic, because it conserves in the fridge for a long, long time, and believe me – it takes a lot less effort to prepare than it may look. In other words, don’t get scared away by the cooking preparations!
I use this vegan mozzarella cheese for pizza, salads, sandwiches, cakes, quiche, and so much more!
I would be sooo excited to see your own creations of this recipe, so if you do make it and post it on Instagram, please tag #goveganbeyond. You may not know, but everything we do here at I Nourish Gently goes for charity with the only aim to make a real difference for the animals!
Dissolve the probiotic capsules into 200 ml of water, stir well and set aside.
Wash the soaked cashews, put them into a blender, add 1/2 teaspoons of salt and some of the so-prepared probiotic water (200 ml water + 4 probiotic capsules) until it becomes a creamy mixture. You will probably not need all of the probiotic water, but keep adding some until it becomes a creamy mixture (if it happens, just drink the rest or use it for another batch).
The end result should be a creamy mixture!!!
Place in a glass container and cover with foil (kitchen), but not too tight. Leave for 8 to 12 hours to ferment at room temperature.
Dissolve the agar agar into 160 ml of water, stirring continuously for 7 minutes on low heat. Then remove from the stove, add the fermented cashews and stir well to obtain a homogeneous mixture.
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(And now comes the most fun part !!!)
Place a lot of ice and water in a large bowl (the water must be ice-cold, otherwise the cheese will not harden).
Use a spoon to scoop from the mixture and drop into the ice water (see images below). Wait for 1-2mins until it hardens completely and falls from the spoon. Keep doing this until you finish the whole mixture.
Preserve in a glass container with salted water for up to a month in the fridge. The balls from the picture are in their third week!
The half-fermented mixture at about 3 hrs:
Placing the mixture into ice-cold water:
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