Fresh vegan mozzarella
*Plus 12 hours of soaking
Mozzarella originated in the Italian region of Campania in the 16th century, and its name comes from the verb "mozzare", which means "to cut" in Italian. This is precisely the last step in making this type of cheese: after cooking it so that it gains thickness and elasticity, we cut it and shape it into a ball.
This is an easy and quick way to make fresh, semi-firm mozzare lla, using easy-to-find products and no chemicals. Once the main ingredient has been soaked, we need no more than 30 minutes to make it.
Another advantage of this mozzare lla-style cheese is that it is not made from soy but from nuts, which allows us to bring these delicious foods into our diet and benefit from all the nutrients they provide, as macadamia nuts do in this particular case.
Unlike cashews, which are the ingredient we usually use to make plant-based cheeses (such as this spreadable cheese), macadamia nuts have a milder flavor, which makes them perfect for making the plant-based version of the most neutral cheese of all; and on the other hand, they allow us to get a cholesterol-free mozzare lla, as opposed to the animal-based one, which contains 79 mg of cholesterol per 100 g.
In addition, this nut is an energy source rich in protein, fiber and essential omega-9 fatty acids, with a high level of vitamins C, E and B (B1, B2, B3 and B9, or folic acid), phosphorus, magnesium, potassium, calcium, iron and zinc.
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- Step 1First, place the macadamia nuts in a container of water and let them soak for 12 hours. After this time, add them to the blender along with the 100 ml. water and blend until smooth.
- Step 2Add nutritional yeast, apple cider vinegar, salt, garlic and flour, and beat until well blended and creamy texture.
- Step 3We pass the mixture to a non-stick pan and heat over low heat for 10 - 15 minutes, stirring constantly until we see that it begins to thicken. When the dough becomes compact, remove it from the heat and let it rest for 5 minutes.
- Step 4After 5 minutes, and with wet hands, we take portions of dough and give them a rounded shape, forming small balls of mozzarella. When we have them all, we put them in a bowl with very cold water.
- Step 5After a few minutes, we take them out of the water and we can consume them.