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Macadamia nut mozzarella!
Ingredients
  • Olive oil spray
  • 1 cup macadamia nuts, soaked for 2 to 3 hours
  • 1 ½ cups unsweetened non-dairy milk
  • 1 tablespoon arrowroot powder
  • 1 tablespoon lemon juice
  • 1½ teaspoon nutritional yeast
  • ½ teaspoon salt
  • 1½ teaspoons agar powder (not flakes!)
Steps
  1. Coat 5 wells of a muffin tin with EVOO
  2. Combine the nuts, milk, arrowroot, lemon juice, yeast, salt in a blender and blend until completely smooth. Pour into a medium pot. Add the agar and whisk until dissolved. Place the pot over med-high head and heat, whisking constantly. bring to a boil, then quickly reduce the heat to a simmer, still whisking.
  3. After 3 to 5 minutes, when the mixture is thick, glossy and hard to stir, remove from the heat and pour quickly into the wells, fill almost to the top.
  4. Place the tin in the fridge and chill until completely set, 2 to 3 hours. When the cheese rounds are firm, transfer them to airtight container and refrigerate until ready to use.
 

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