Miyoko’s Easy Mozzarella Balls

1 plain, unsweetened non-dairy yogurt
1 cup raw cashews, soaked in water for 3-8 hours, drained
1 cup water, divided
1 1/2 tsp sea salt
3 Tbsp tapioca flour
1 Tbsp Agar flakes or powder

Directions: Combine the yogurt, cashews, a half cup of the water, and salt in a blender and process until emulsified. Transfer to a container, cover loosely, and set aside for 12-24 hours until slightly tangy. Whisk in the tapioca flour. Combine the agar and the remaining half cup of water in a small/medium saucepan. Whisk together. Cover with a lid, and bring to a boil over medium heat. At first, it will appear congealed, but as it heats up, will begin to dissolve. Trust me. Turn down the heat a bit and simmer with the lid on for 3 to 4 minutes until the agar is fairly clear. Quickly pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy, about 12 minutes. Prepare a large bowl of ice water. Using a melon baller or ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20-30 minutes until firm. Store the balls in a jar of salted water (1 Tbsp of salt per 2 cups of water). You can also add red wine vinegar, herbs, marinate in a vinaigrette, etc. GF, V

Reprinted with permission from ArtisanVeganLife.com More of Miyoko’s cheeses in her book Artisan Vegan Cheese

Miyoko's Easy Mozzarella Balls

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