Buffalo Mozzarella (Vegan)
Dairy-Free Milk & Cheese
Ingredients:
- 65 g (½ cup) raw cashews
- 120 g (½ cup) non-dairy yogurt
- 1½ tbsp tapioca starch
- 1 tbsp agar agar powder
- 240 ml (1 cup) water
- 1 tsp salt
Equipments:
- High-speed blender or food processor
- Small saucepan
- Round molds or ramekins
- Whisk
Features:
Gluten-Free
Grain-Free
Soy-Free
Meal Prep Friendly
Nutrition:
.svg){kind=small}
.svg){kind=small}
Instructions:
- Soak the Cashews
Soak 65 g (½ cup) raw cashews in hot water for 20–30 minutes. Drain well. - Blend
Add soaked cashews, 120 g (½ cup) non-dairy yogurt, 1 tbsp agar agar powder, 1½ tbsp tapioca starch, 1 tsp salt, and 240 ml (1 cup) water to a high-speed blender. Blend until completely smooth. - Cook
Pour mixture into a saucepan over medium heat. Stir constantly for 5–7 minutes until thickened and pulling away from the sides. - Set
Pour into a greased mold or container. Refrigerate for at least 2 hours until firm and sliceable. - Serve
Unmold and slice. Store in an airtight container in the fridge for up to 7 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.
Buffalo Mozzarella (Vegan)
Ingredients:
- 65 g (½ cup) raw cashews
- 120 g (½ cup) non-dairy yogurt
- 1½ tbsp tapioca starch
- 1 tbsp agar agar powder
- 240 ml (1 cup) water
- 1 tsp salt
Features:
Instructions:
- Soak the Cashews
Soak 65 g (½ cup) raw cashews in hot water for 20–30 minutes. Drain well. - Blend
Add soaked cashews, 120 g (½ cup) non-dairy yogurt, 1 tbsp agar agar powder, 1½ tbsp tapioca starch, 1 tsp salt, and 240 ml (1 cup) water to a high-speed blender. Blend until completely smooth. - Cook
Pour mixture into a saucepan over medium heat. Stir constantly for 5–7 minutes until thickened and pulling away from the sides. - Set
Pour into a greased mold or container. Refrigerate for at least 2 hours until firm and sliceable. - Serve
Unmold and slice. Store in an airtight container in the fridge for up to 7 days.
