It’s fall now which mean it’s the warmest time of the year in San Francisco. Because of fog, our summer is cold so I tend to eat something warm. I get to eat colder dishes in September. One of my favorite things to eat is fresh tomatoes from farmers markets. I like to eat them as is but it’ll be the next level when I eat them with my homemade vegan mozzarella cheese and fresh basil from a farmers market!
As long as you have rejuvelac, this recipe won’t take too much time. I always have rejuvelac in the fridge so all I need to do is soak cashew and I’m ready to make this mozzarella. Kudzu and agar give the texture similar real mozzarella. It’s soft and bouncy.
Let’s make vegan mozzarella! The list of the ingredients and the shorter version of the recipe are available at the bottom.
- Soak cashews in water for about 12 hours. Use water about the double of cashews. Drain and rinse. Soak cashews in water and rejuvelac (3 part water and 1 part rejuvelac) for about 12 more hours. Use enough water and rejuvelac to cover cashews completely. If it’s very warm, put them in the fridge.
2. Make brine by mixing water and salt (2 percent) and set aside in the fridge
3. Drain cashews and put them in a blender. Blend cashews, water and rejuvelac (see the ingredients’ list for the measurements) until it’s completely smooth.
4. While the blender is running, pour melted coconut oil slowly and continue to blend until it’s fully incorporated
5. Add salt, agar and kudzu and blend until it’s fully mixed
6.Pour the half of the mixture into a large non-stick pan and warm up with medium high heat, continue to stir with a spatula
7. When curd starts to form, turn down the heat to medium low and mix with a whisk vigorously for about 5 minutes
8. When it gets thick, remove the pan from heat and wait for a couple of minutes to slightly cools down
9. Have ice bath ready
10. Spray non-stick cooking spray on an ice cream scoop
11. Scoop the cheese mixture with the ice cream scoop, it’s easier to pour the mixture into the ice cream scoop with a spatula. A heaping scoop will make a rounder ball of mozzarella
12. Dunk the ice cream scoop into the ice bath and wait for a few second and release
13. Keep mozzarella in the ice bath for at least 20 minutes to solidify
14. Transfer mozzarella to brine and keep it in the fridge for at least 30 minutes, store mozzarella in the brine
It’s important to use rejuvelac in this recipe as it gives mild “stinky” cheese smell. Mozzarella in brine will be good for up to 1 week in the fridge.
To me, it’s best to eat this mozzarella fresh like Caprese salad but it can be used as a pizza topping.
It’s I hope you try making this.
- 1 cup raw cashews
- 330g water
- 200g rejuvelac
- 3 Tablespoons refined coconut oil
- 60g kudzu
- 5g agar
- 7g salt
- *Brine
- 550g water
- 11g salt
- Soak cashews in water for about 12 hours. Use water about the double of cashews. Drain and rinse. Soak cashews in water and rejuvelac (3 part water and 1 part rejuvelac) for about 12 more hours. Use enough water and rejuvelac to cover cashews completely. If it’s very warm, put them in the fridge.
- Make brine by mixing water and salt (2 percent) and set aside in the fridge
- Drain cashews and put them in a blender. Blend cashews, water and rejuvelac (see the ingredients' list for the measurements) until it’s completely smooth.
- While the blender is running, pour melted coconut oil slowly and continue to blend until it’s fully incorporated
- Add salt, agar and kudzu and blend until it’s fully mixed
- Pour the half of the mixture into a large non-stick pan and warm up with medium high heat, continue to stir with a spatula
- When curd starts to form, turn down the heat to medium low and mix with a whisk vigorously for about 5 minutes
- When it gets thick, remove the pan from heat and wait for a couple of minutes to slightly cools down
- Have ice bath ready
- Spray non-stick cooking spray on an ice cream scoop
- Scoop the cheese mixture with the ice cream scoop, it’s easier to pour the mixture into the ice cream scoop with a spatula. A heaping scoop will make a rounder ball of mozzarella
- Dunk the ice cream scoop into the ice bath and wait for a few second and release
- Keep mozzarella in the ice bath for at least 20 minutes to solidify
- Transfer mozzarella to brine and keep it in the fridge for at least 30 minutes, store mozzarella in the brine