Buffalo Mozzarella (vegan)

1. Soak Cashews: Soak cashews in hot water for 15 minutes. Drain and rinse.
2. Blend: Add soaked cashews, yogurt, tapioca starch, agar powder, water, and salt to a blender. Blend until completely smooth.
3. Cook: Transfer the mixture to a saucepan over medium heat. Stir constantly until it thickens into a stretchy, smooth consistency (about 5–7 minutes).
4. Scoop into Ice Water: Fill a bowl with ice water. Using an ice cream scoop, scoop portions of the hot mixture directly into the ice water to form smooth, rounded shapes. Leave the scoops in the ice water until ready to use.

Storage tip: Store leftover mozzarella in the brine an airtight container in the fridge for up to 5 days.

Notes:

Soak cashews for at least 2 hours (or overnight) to ensure a completely smooth blend. Under-soaked cashews will leave a gritty texture.

The agar agar quantity determines firmness — use more for a firmer ball, less for a softer result. Bring to a full boil and maintain for the full minute for the agar to set properly.

Tips:

Work quickly once the mixture is cooked — it begins to set as it cools. Have your molds ready before starting.

Storage:

Store in a container of lightly salted water in the refrigerator for up to 5 days. Change the water every 2 days to maintain freshness.

Swaps:

Agar agar can be substituted with the same quantity of agar flakes, or kappa carrageenan for a different texture. Cashews can be replaced with macadamia nuts.