[Eco-friendly natural cooking] Making vegan mozzarella cheese
I'm going to make vegan mozzarella cheese! It doesn't feel the same as regular cheese, but if you're allergic to dairy products, you can make it!
3 serving
Within 999 minutes
친환경자연쿡
Ingredients
  • cashew nut
    2paper cup
  • Water
    400ml
  • East
    3TS
  • Salt
    1/2TS
  • lemon juice
    2TS
  • potato starch
    5TS
  • Water
    1ea
Cooking Steps
STEP 1/17
Soak 2 cups of cashew nuts in water for about 8 hours.
STEP 2/17
Rinse the soaked cashew nuts in water
Place it on a sieve to remove moisture.
STEP 3/17
Put the soaked cashews in the blender.
STEP 4/17
Put 3 tablespoons of Nutritional East into a blender.
STEP 5/17
Put 5 tablespoons of tapioca starch into a blender.
STEP 6/17
Add 0.5 tablespoons of bamboo salt to the blender.
STEP 7/17
Put 2 tablespoons of lemon juice into a blender.
STEP 8/17
Grind finely with a blender.
STEP 9/17
Put the ground ingredients in the pot,
Turn on the heat over medium heat and stir with a spatula
I'll boil it.
STEP 10/17
The viscosity thickens as you continue to stir.
STEP 11/17
If it has viscosity, lower the heat, stir it a little more, turn off the heat, and cool it down.
STEP 12/17
In the meantime, prepare ice water in the bowl.
STEP 13/17
Take a certain amount with a spatula
If you pour it into the ice water
Vegan cheese becomes a little harder.
STEP 14/17
Roll the hardened vegan cheese into the wrap.
STEP 15/17
If you roll it like this, a batch of vegan cheese is complete!!
STEP 16/17
After completing about 4 pieces,
Put it in the refrigerator for about a day and take it out to complete a harder vegan cheese.
STEP 17/17
Take it out of the fridge the next day
I cut it and made capreze^^
It's kind of like rice cakeI think it would be good to use it for capreze or tear cheese in a salad.
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