Dairy-Free Fresh Mozzarella in Brine

Name: Dairy-Free Fresh Mozzarella in Brine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: European, Mediterranean, Italian
Ingredients: 1 cup roasted cashews, soaked overnight; 1 cup dairy free greek yogurt; 2 tbsp neutral oil; 1/2 tbsp miso paste; 2 tbsp nutritional yeast; 2 tbsp lemon juice; 1 1/2 tsp salt; 3 Tbsp tapioca starch; 1/2 tbsp agar; 1/2 cup water; 3-4 cups water; 1 cup ice; 1 tsp salt

4 steps

Prep:10minCook:15min

Use this Dairy-free Mozzarella where you would usually use Fresh Mozz like in a Caprese Salad! Delicious, soft, tearable and delicious.

Updated at: Thu, 17 Aug 2023 10:04:25 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories327.5 kcal (16%)

Total Fat23.6 g (34%)

Carbs22.7 g (9%)

Sugars3.1 g (3%)

Protein9.4 g (19%)

Sodium1577 mg (79%)

Fiber3.3 g (12%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

Instructions

Step 1

drain the cahews and place in blender with yogurt, oil, miso, nutritional yeast, lemon juice, salt and tapioca starch. blend til very smooth and silky until there is no grain left.

Step 2

In a small pot, combine the water and agar powder and heat until agar has dissolved and thickened slightly. Pour in the cheese mix, continually mixing for a few minutes until mixture combines. A few lumps may form as the agar solution will 'set' when it touches a colder mixture, but continue to stir until the mixture heats through and most of the lumps should disappear. stir until the mixture thickens and looks very stretchy. then remove from heat.

Step 3

make the brine by mixing water, ice and salt in a large bowl. Use a small ice cream scoop to scoop balls of cheese straight into the icy water to 'set'. the balls will firm slightly but will still be soft and tearable.

Step 4

Store in clean glass jars with fresh brine for up to 5 days in the fridge!