Miyoko Schinner's Easy Vegan Buffalo Mozzarella

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christomanci

www.youtube.com/watch?v=Gwv4fHMCovg

Make easy, and delicious vegan buffalo mozzarella & Panzanella along with the Queen of Vegan Cheese, Miyoko Schinner.

Easy Buffalo Mozzarella ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

1 cup non-dairy yogurt

1 cup raw cashews

1 cup water, divided

1 ½ teaspoons sea salt

3 tablespoons tapioca flour

1 tablespoon agar powder

Combine the yogurt, cashews, a half cup of the water, tapioca, and salt in a blender and process until emulsified. Note: If you do not have a high-speed blender, soak the cashews in water for 3 to 8 hours, then drain thoroughly before using.

Combine the agar and remaining half cup of water in a small saucepan. Whisk together. Cover with a lid and bring to a boil over medium low heat. Simmer for 3 to 4 minutes until has fully melted and drips like molten glass off your whisk. Pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy. Combine the agar and remaining half cup of water in a small saucepan. Whisk together. Cover with a lid and bring to a boil over medium low heat. Simmer for 3 to 4 minutes until has fully melted and drips like molten glass off your whisk. Pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy.

Prepare a large bowl of ice water. Using an ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20 to 30 minutes until firm.

Directions at youtube.com

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