Thursday, January 5, 2012

Vegan Mozzarella Cheese Recipe

I love the texture of cheese, the graininess, the melted gooey feeling, the saltiness, sometimes a little sour, and cheese often have their own unique signature taste. I experimented with a recipe that resembles a very good version of a 'cheese' recipe. This cheese is amazing...it can be sliced, shredded, and be melted. I think the key flavors is the fresh lemon juice and white wine. Something about those flavors resemble mozzarella-ness.

The best thing about this vegan cheese is that it defiantly can be sliced, shredded, and melt. And that its a easy recipe, with simple ingredients.


Why buy over priced vegan cheese at the store, when you can make it in your own kitchen?


can be sliced!

can be shredded!

can be melted!
(over spinach)








Ingredients
1 1/4 cups unsweetened plain soymilk
2 tsp agar powder or 1/4 cup agar flakes (~1/4 oz of agar)
1/2 cup raw pine nuts
1/3 cup canola oil
1/8 cup fresh lemon juice
3 Tbs dry white wine
2 cloves garlic (peeled)
1 1/2 tsp granulated onion
1 3/4 tsp salt
1/2 tsp ground white pepper (or black)



Directions

In a sauce pan whisk together  soy milk and agar, bring to a boil and let it simmer for about 8 minutes or until the agar is dissolved and the mixture is thickened.

Blend pine nuts, oil,  lemon juice, wine, garlic, salt & pepper together  in a blender or processor for about 5 minutes until the mixture is smooth.

Then add in the soy milk mixture and blend another 2-3 minutes until completely smooth. 

Add the cheese mixture to a dish and refrigerate for about 3-4 hours until it is harden.




25 comments:

  1. could i use something other than wine? I don't drink alcohol so i don't have it in my house.

    ReplyDelete
    Replies
    1. you can try using apple cider vinegar, veggie broth, or just use water.

      I hope these substitutions help.

      Update me on your adventures : ]

      Delete
  2. I love this recipe.

    Instead of oil, I added 1/3 cup of cashews.

    I soaked both the pine nuts and cashews in water for about 30 minutes and drained them before putting in the food processor.

    I didn't have white wine on hand so used white wine vinegar.

    What I have now tasted just like a very mild mozarella. Next time, I will increase the lemon and flavorings to get a slightly stronger cheese.

    ReplyDelete
    Replies
    1. I'm glad this recipe had a good turn out for you : ]

      Thanks for dropping by.

      Delete
  3. Does this cheese melt good? I have bought vegan cheese before and the only way I can get it too melt is if it's in the oven with the temp of 450-500.

    ReplyDelete
    Replies
    1. yes this cheese melts easily. You would not need a high temp for this cheese to melt. It can melt in the microwave, toaster oven, conventional oven, on the grill..etc

      this is a no hassle vegan cheese : ]

      Delete
  4. Do you think unsweetened almond milk would work, or do do you think using soy is critical? Thanks!

    ReplyDelete
  5. Hi Laura!

    No soy is not crucial in making this cheese. The almond milk may change the flavor of the cheese. Try it out with almond milk and let me know your results, I would love to know.

    ReplyDelete
  6. My cheese didn't set! I used agar flakes and followed the recipe to the letter but I ended up with pine nut spread. Any idea where I went wrong?

    ReplyDelete
    Replies
    1. Hello,

      Sorry to hear about your experience. My only guess to why this happened was probably the agar itself. Each brand of agar has slightly different strength. This can make cooking or making things a bit tricky.

      You can try to measure out to exactly 1/4 oz of agar flakes. If the cheese still comes out the same, maybe add in a bit more agar.

      I hope my suggestions were helpful. I know I tried many times to get this recipe to where it is right now.

      Best of Luck
      ~Cake Girl

      Delete
  7. Aw, man! I have everything but agar powder...could I sub cornstarch for it and be okay? Thanks! :)

    ReplyDelete
    Replies
    1. Hi!

      You can try corn starch, but I think the cheese may become more of a spread than a solid or the cheese may taste starchy because agar agar does not have a real noticeable taste.

      Delete
  8. This comment has been removed by the author.

    ReplyDelete
    Replies
    1. Hello,
      you may try cashews instead of pine nuts.

      Best,
      Cake Girl

      Delete
    2. This comment has been removed by the author.

      Delete
    3. I went to reply and somehow removed my comment. Anyway, thanks so much for your help! It looks delish! I will have to try this soon!

      Delete
    4. Hello again!

      Sorry your comments were deleted. I am not sure how that happened. Hopefully that wont happen again.

      Thanks for stopping by!

      Delete
  9. Hi there ~ I was just wondering if you have tried to freeze the finished product, and if you did, how it turned out? Hopefully good, because I'd love to make a big batch :)

    ReplyDelete
    Replies
    1. hello!

      I haven't tried freezing the cheese actually. I hope it turns out good too. Good luck & stay in touch!

      Let me know how it turns out, if you do try it.

      Delete
  10. i may attempt this tomorrow! i'm planning to make eggplant parmless parm, and usually i omit "cheese" altogether but this might be a fun experiment. the only issue is i don't have pine nuts. the only nuts i have i think are walnuts. i'm gonna give it a try anyway :)

    ReplyDelete
    Replies
    1. okay so i made it today! i definitely messed it up a little haha: the recipe calls for oil but never says when to add it, and i decided to use earth balance butter instead of oil and i just heated it in the milk/agar mixture. i used walnuts cuz that's the only nut i have right now, and because i wanted smooth cheese i decided to strain it. the strainer caught about a tablespoon of nut pulp and such, so maybe that would've helped it set better? it didn't quite set, like i couldn't grate it but it's firm yet spreadable. i used some in my eggplant dish and put the rest in the freezer, maybe i can grate it when it's frozen :) next time i'll do things differently, but thanks so much for this fun recipe!

      Delete
    2. Hi Amelia,

      I apologize for my recipe typo. I added in where to add in the oil. I can't believe no one has told me all this time.

      I also apologize for the experience you had. I usually use pine nuts or cashews because they have less of a nutty taste than other nuts.

      Though I hope that your walnut version will come out better after it settles. Also different agar brands have difference strengths.

      Hopefully your cheese comes out well. Let me know : ].

      Best,
      Cake Girl

      Delete
  11. Can I use cashews instead of pine nuts?

    ReplyDelete
    Replies
    1. Hello!!!

      You may substitute cashews for pine nuts. I haven't tried it myself, but many people have said they are similar in texture and flavor.

      Update me on how it goes.
      Good Luck!!!!

      ~Cake Girl

      Delete

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