Dairy-Free Buffalo Mozzarella

This recipe makes what seemed impossible, undeniably easy. Sure, it takes some time to prepare, but think of it as a B plot: a few minutes of effort here and there in between your life’s A plot adventures (work, sleep, play). When it’s time for the exciting culmination, your mozzarella will be ready to star in a Caprese salad, amid roasted vegetables or thinly sliced atop a classic Neapolitan pizza. (Please note that the prep time does not include soaking, fermenting and chilling)

Author: Nicole Axworthy and Lisa Pitman

Serves: Makes 4 balls, about ⅓ cup each

Ingredients

• 1 cup raw cashews, soaked in water for 6 hours
• ½ cup + ⅔ cup water, divided
• ½ teaspoon dairy-free probiotic powder
• 2 teaspoons nutritional yeast flakes
• 1 teaspoon xanthan gum
• ½ teaspoon sea salt
• ¼ cup agar flakes, or 2¼ teaspoons agar powder

Instructions

1. Drain and rinse the soaked cashews.
2. In a blender, combine the cashews, ½ cup water, and probiotic powder and blend until smooth.
3. Pour into a glass or ceramic bowl, cover with a clean tea towel, and set aside to ferment for 24 hours.
4. In a blender, combine the fermented cashew mixture, nutritional yeast, xanthan gum, and salt and blend until smooth and creamy.
5. In a small saucepan, whisk together the agar and ⅔ cup water. Bring to a boil over medium heat, then reduce the heat to low and simmer, whisking often, for 10 minutes until all the agar has dissolved and the liquid begins to thicken.
6. In a shallow medium bowl, combine the blended cashew mixture and the agar mixture. Whisk until the agar mixture is completely incorporated.
7. Transfer the bowl to the refrigerator to chill for 15 minutes.
8. Divide the cheese into quarters. Put each portion on a square piece of plastic wrap. Pull the corners of the plastic wrap together over the cheese and twist to form the cheese into a tight ball, just like the classic buffalo mozzarella shape.
9. Return to the refrigerator to chill for an additional hour or two before slicing. Store any leftovers tightly wrapped in plastic wrap in the refrigerator for up to 1 week.

Notes

Tip: We suggest using a serrated knife to slice the dairy-free buffalo mozzarella; it makes lovely thin slices withou mashing the beautiful ball.

http://www.godairyfree.org/recipes/dairy-free-buffalo-mozzarella