Almond Mozzarella Recipe (Vegan)

• 1 cup almonds, soaked in water for at least 6 hours and peeled after adding boiling water to loosen the skins. You can also use cashews or macadamias, or sunflower seeds for people with nut allergies
• 1/2 cup nutritional yeast, if available
• 1 tsp sea salt or rock salt
• 1/2 tsp garlic powder, optional; the original author does not add it
• 3 cups unsweetened plant milk such as almond milk
• 1/2 cup water
• 1/2 cup agar-agar strips
• 1/2 cup olive oil
• 3 tbsp fresh lemon juice

1. After soaking the almonds for 6 hours and peeling them, put them in a blender with the nutritional yeast, salt and optional garlic powder.
2. Blend briefly, stop and stir the mixture, then blend again until fine.
3. Add 1 cup of plant milk and blend well, then add the remaining plant milk one cup at a time, blending after each addition.
4. Add the olive oil, lemon juice and water.
5. Add the agar agar and blend.
6. Transfer the mixture to a pot and cook over low heat so the agar dissolves and the mixture thickens. Stir constantly so it does not stick, for about 15 minutes.
7. Turn off the heat and pour the mixture into lightly oiled molds.
8. Let the molds cool, then refrigerate for 4 hours.
9. Run a knife around the edge to make sure the cheese is not sticking, then invert the mold.
10. The cheese should now be firm enough to slice. Chill it a little longer if you want it easier to grate.

Use it in grilled sandwiches, pizza or pasta. Enjoy 🙂

cashew mozzarella, oat cheese, or vegan parmesan.