Cheese. It’s glorious alone, on crackers, smothering pasta, and as a dip.
One of the hardest things about being vegan in the beginning is finding alternatives to the foods we love. The foods that comfort and are so ingrained in us. I’ve found it very difficult to find a commercial vegan cheese I like. My go to for cheddar is Daiya. It’s the closest to tasting like real cheddar. Sadly, I haven’t been so lucky with mozzarella. I grew tired of searching and decided to make my own. And I’m so glad I did! This recipe surprised me in the best of ways. It’s delicious, shreds and melted well on my pizza. I don’t know why I was so scared of trying. It was much easier than I feared.
What You’ll Need-
1/2 C unsweetened almond milk
2 TBSP canola oil
1 block silken tofu
1/2 TBSP salt
1/2 TSP kombucha (I used some of our home brewed)
pinch garlic powder
5 TSP agar powder
olive oil, as needed
Grease a glass container and set aside. Whisk almond milk and oil. Blend together all ingredients except the agar powder until it’s smooth. Add the agar and blend another 30 seconds until smooth. Pour into a small saucepan and let sit a minute or two. Turn the heat to medium and whisk until it bubbles. Turn the heat to low medium and keep whisking another 3-4 minutes. Pour mixture into greased container,smooth the top and let sit uncovered on the counter until it firms. Drizzle a little olive oil on top to keep it from drying out and place uncovered in the fridge for 8 hours to cool. Make yourself a pizza, grab a beer and enjoy!