Hey! I hope you’re doing well. I want to share a little background on this recipe. I think you all know I took a plant based cooking certification class at Rouxbe, right? I met some absolutely AMAZING people (besides learning some totally cool recipes).
Well, Jill DiGiovanni (ChefInBerlin) cuz she lives in Berlin Germany, and I met in class and she’s an amazing person and chef.
We all try many recipes, but only share the ones we like. Sometimes we tweak them, sometimes, we savor them.
You all know how much my palate loves cheese, but my digestive system doesn’t (cruel trick to do to an Italian girl).
Well, my good friend Jill found a vegan mozzarella recipe she absolutely loves by Anna Walker. So, I asked her to share the recipe with us.
Besides attending Rouxbe, Jill studied at the Canadian Food and Wine Institute. She’s a lover of all food, but specializes in vegan cooking.
I’m sharing her recipe with you (as I have and will be sharing more vegan recipes) because I want you to know that eating a plant based lifestyle doesn’t need to be boring or tasteless. It just takes some tender, loving care.
Here’s Jill’s take on Anna Walker’s “Vegan Buffalo Mozzarella” recipe. (Thank you Jill for sharing)
If you’re interested in more vegan recipes, or have questions about this recipe, please don’t hesitate to contact Jill at http://chefinberlin.com You won’t be disappointed. I know I share a lot of recipes with you, I’m trying to get you exposed to new flavors and vegan cooking without losing the taste. Let me know what you think in the comments below.
- 1 cup plain, unsweetened soy yogurt
- 1 cup raw cashews
- 1 cup water
- 1 teaspoon salt
- 3 tablespoons tapioca flour
- 1 tablespoon agar powder
- Soak the cashews overnight and drain. Place the cashews, yogurt, ½ cup of water and salt into the blender or food processor and blend until liquid.
- Transfer to a non-reactive bowl (stainless or glass), cover loosely and leave it at room temperature for 12-24 hours.
- Whisk in the tapioca flour.
- Combine the agar powder with the remaining ½ cup of water in a saucepan (one that will eventually hold all of the ingredients) and mix it together well. Bring to a boil and simmer for 4-5 minutes, stirring with a wooden spoon.
- Pour the yogurt mixture into the saucepan and mix well. Continue simmering and stirring with the wooden spoon until the mixture becomes smooth and stretchy. Be patient!
- Have a bowl ready with ice cubes and water (ice bath) and use an ice cream scoop to drop balls of the cheese mix into the ice water.
- Let them sit in the cold water until firm.
- When the balls are chilled they are easy to slice...
For more recipes from Jill DiGiovanni visit ChefinBerlin