Vegan mozzarella
- 1/4 cup cashews (65 g)
- 1 teaspoon lemon juice
- 1 teaspoon maple syrup
- 2 tbsp nutritional yeast (10 g)
- 1 tbsp agar powder
- 2 tbsp tapioca starch (14 g)
- 1 teaspoon salt
- 1/3 cup deodorized coconut oil, melted (80 ml)
- 1 1/2 cup water (375 ml)
- Soak the cashews for 10 minutes in boiling water.
- Drain cashews and place in a blender along with the rest of the ingredients.
- Process until smooth.
- In a saucepan, add the cashew cream and bring to a boil stirring constantly until it thickens.
- Pour into lightly oiled ramekins and refrigerate for at least 1 hours.
- Remove by turning upside down onto a board.
PIZZA DOUGH
- 4 cups (or more) all-purpose flour (600 g)
- 1 tbsp sugar
- 1 envelope active dry yeast (1 tbsp)
- 1 teaspoon salt
- 2 cups warm water (500 ml)
- Using a wooden spoon, combine all the ingredients in a large mixing bowl.
- Turn the dough onto your work surface.
- Knead by gently but firmly pushing the dough down and away from you with the heels of your hands for 2 to 3 minutes, adding flour as needed.
- Cover with a wet towel and let rise in a warm place for 30 to 1 hours, or until doubled.
- Category
- Healthy vegetarian recipes
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