1DebiCates
My mozzarella wheel
Cheese! Seven year's a vegan and I still miss that wickedly good stuff.
Here is the link to the original written recipe I tried, from Avocados And Ales: https://avocadosandales.com/2015/08/24/aquafaba-cheese/
And there is this Youtube video by Mary's Test Kitchen using that recipe: https://www.youtube.com/watch?v=WgerHyZwDug&t=64s
OK, let's talk turkey, er, I mean
Cheese-ness
Mozzarella is one of the least strong -flavored cheeses, so a vegan version doesn't have to live up to that full-on cheese funk. This one does have that faint cheese flavor of mozzarella and had the cheese mouthfeel. It also had lovely sliceability. It will shred, but like fresh mozzarella it is rather a soft endeavor. Certainly the best shredding results would be straight out of the fridge, maybe even after just a little time in the freezer.
How about melt? My air fryer tests of shreds on plain toast, set at 325F, 350F, 400F for 5-7 minutes didn't do anything spectacular. More tests needed, possibly a toaster oven would work better. I'll continue to experiment because I've seen better melt results using this same recipe.
Stuff you'll need
Easy, standard grocery store ingredients:
-Raw cashews
-aqua faba (saved liquid from a can of chickpeas)
-tapioca starch (also called tapioca flour)
-refined coconut oil
Now for the witchy ingredients:
-kappa carrageenan (from seaweed)
-lactic acid (plant-based source)
I don't do Amazon on principle, so I bought both items direct from U.S. Maine-based Modernist Pantry, $7.99 U.S. shipping. https://modernistpantry.com/shop/ They also have a Youtube channel, rather science-y and I like that! https://www.youtube.com/watch?v=MqGptYJN2xM&t=159s
Special equipment:
A high speed blender. I used my old Ninja Bullet. This recipe just fit to the max line. Nice.
Was it hard to make?
Not at all. It was remarkably easy. The time-consuming part was only the 3-5 minutes of stirring it took on the mixture being heated on the stove. You must stir constantly. But that was fun, actually, seeing it transform into a smooth, thick, stretchy miracle.
Is it healthy?
Not especially. The calories are about the same as animal cheese. It is healthier, though, for the mama cows treated so abominably in the dairy "industry."
How long will this last?
I didn't see any where that addressed that. I guess a week or so in the fridge, judging by how long my aqua faba typically lasts. I'll try freezing this mozzarella and see how it is after defrosted.
Is it worth making again?
Most certainly! For the next batch I'm thinking about just a tad more lactic acid and nooch, then add some finely diced jalapenos and a pinch of ground cayenne in with it while it briefly cooks. I do miss me some of that old goodie, Pepper Jack cheese.
If you have read this far.... maybe there is no need for me to do this here on LT. But if it's helpful, let me know and I'll continue sharing my results and thoughts on other vegan recipes as I try them.
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