[box style=”rounded”]The following has been excerpted from The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Laforêt, a vegan cookbook that features 25 dairy-free cheese recipes and 25 dairy-free ice cream recipes.
A mozzarella that is firm but melts in the mouth, that can be used as is in a salad and yet melts perfectly in the oven? This is the recipe I’ve been dreaming of for years, and I am delighted to share it with you!
Makes two balls, four to eight servings
- Two one- to two-cup (250 to 500 mL) bowls, lined with plastic wrap with 3-inch (7,5 cm) overhang
- 4 1/2 oz (125 g) firm silken tofu
- 2 tbsp (30 mL) cornstarch
- 3/4 tsp (3 mL) agar agar powder
- 3/4 tsp (3 mL) salt
- 2/3 cup (150 mL) plain soy milk
- 7 tbsp (100 mL) plain rice milk
- 6 tbsp (90 mL) plain soy yogurt
- 2 tbsp (30 mL) freshly squeezed lemon juice
- 2/3 cup (150 mL) melted odorless coconut oil
This mozzarella melts perfectly and becomes really runny. Hence it is ideal for pizzas, for au gratin dishes and for tasty Welsh rarebit.
- In blender, combine tofu, cornstarch, agar agar, salt, soy milk, rice milk, yogurt and lemon juice; purée until smooth. Add coconut oil and blend until mixture is thick and emulsified.
- Transfer to a medium saucepan and cook over medium-high heat, stirring constantly with a wooden spoon, for about five minutes or until thickened to the consistency of very heavy cream. Pour into prepared bowls, fold overhang towards the middle and twist gently to seal.
- Refrigerate for at least four hours, until firm, or for up to five days. Turn out and use as you would conventional mozzarella.
Caprese fig salad: For each serving, slice one tomato, one green fig and a half ball mozzarella. Sprinkle with a dash each of olive oil and balsamic vinegar, and a few herbs, and season with salt and pepper.
Banana blueberry milkshake pops
A few minutes are all you need to prepare these super-creamy little ice pops. Each one is a serving of vegan milkshake, stocked with antioxidants and frozen on a stick—a simple way to make healthy cuisine more fun!
Makes about eight ice pops
- Ice pop molds
- 3 1/2 oz (100 g) banana, cut into pieces
- 1/3 cup (75 mL) blueberries
- 1 2/3 cups (400 mL) almond milk
- 2 tbsp (30 mL) agave syrup
- 1/8 tsp (0.5 mL) vanilla bean powder
- In blender, combine banana, blueberries, almond milk, agave syrup and vanilla powder; blend until smooth.
- Pour into ice pop molds, dividing equally. Freeze for at least five hours, until firm, inserting sticks when partially frozen. (If using sticks with covers, you can insert them at the beginning.) Run mold under a stream of hot water to remove ice pops.
Strawberries or raspberries are a perfect substitution for blueberries.
Add a few dark chocolate chips when pouring the mixture into the molds.
Your mozzarella cheese might make a nice addition to these TOFU PATTIES: A delicious vegan dinner choice»
Marie Laforet is passionate and committed to an ethical, healthy and tasty kitchen. She shares her culinary discoveries and experiments on her blog, 100-vegetal.com. Marie is also a gifted photographer and is involved in many community projects. She resides in Paris.
|Courtesy of The Best Homemade Vegan Cheese & Ice Cream Recipes by Marie Laforêt © 2016 www.robertrose.ca Reprinted with publisher permission. Available where books are sold.|