Advertisements
Search results for 'mozzarella'

Mozzarella Aquafaba Cheese

24 Aug

If you don’t know, I’m pretty excited about this. Every vegan I’ve ever met in real life has said the hardest thing to give up was cheese and every non vegan has told me that they would never be able to give up cheese. Fortunately, due to amazing chefs like Miyoko Schinner, Jay Astafa, Somer McGowan, and Skye Michael Conroy, we are able to enjoy cheese-like products, without the cruelty. I’ve made several forays into the world of vegan cheese and learned a lot of different techniques from many different recipes. The particular recipe that I drew inspiration from for this is the cashew mozzarella developed by Jay Astafa. You can watch the YouTube video here. I noticed he uses soy lecithin as an emulsifier, which aquafaba has been shown to do in recipes like Nina’s butter and Peanut Butter and Vegan’s mayo. This inspired me to make this cashew mozzarella using aquafaba as the emulsifier. It also makes this recipe soy free, conveniently, for those who are intolerant.

Vegan cheese doesn’t create casein protein strands like dairy cheeses do, which is why we use tapioca starch to create that stretchy texture. Some places may have it labeled at tapioca flour, but they should be interchangeable. I find mine at an international market for a cheaper price. You can also add a bit of xantham gum to increase the stretchiness. If you don’t have any, feel free to omit it, the cheese will still be delicious! I use vegan lactic acid powder to create that dairy-like tang in this recipe. It’s definitely worth the purchase, but if you cannot buy it, substitute a tablespoon of lemon juice instead. Nutritional yeast also adds to this cheesy flavor. Refined coconut oil helps with firmness upon refrigeration and improves the mouthfeel and melt. Please use coconut oil that is solid at room temperature. Cashews can possibly be subbed for raw sunflower seeds for those with allergies.

Most vegan cheeses use either agar or kappa carrageenan as a binder to be sliceable and shreddable. I choose to use kappa carrageenan, as I prefer the melt and mouthfeel it imparts. I am well aware that many people choose not to consume it and I completely respect that; this recipe may be possible with agar powder, but I have not tested it. If you do test it, please contact me with your results!

Edited to add: Several people have tried with equal amounts of agar and have had a hard time getting it to set. I would suggest doubling the amount of agar powder (use 1 tablespoon and 1 tsp). Xanthan gum will not replace the carrageenan, it’s not a firm binder like carrageenan is, just a thickener.

Mozzarella Aquafaba Cheese | Avocados and Ales

image

If you like this recipe, be sure to check out these other vegan cheese recipes:

Meltable Soy-based Mozzarella

Soy/Cashew Buffalo Mozzarella

Smoked Coconut Gouda

Almond Milk Pepperjack

Vegan Mozzarella

Moxarella

The Vegan Meringue group on Facebook is a great place for more aquafaba recipes as well.

DSC_2514

Mozzarella Aquafaba Cheese

Continue reading

Advertisements

Potato Cheese

13 Nov Potato Cheese

A recipe for cheese, made with potatoes. You may have seen my previous post on the infamous potato-carrot cheese. I’ve also used agar to make that same recipe into slices. Well, it was an obvious jump to try to make a mozzarella version. This version does use kappa carrageenan as a binder, but you can easily omit it if you want a melt. I haven’t tested it with agar powder, but I’m sure it would work if you activated the agar in water before pouring the rest of the mixture in.

Potato Cheese-Vegan | Avocados and Ales

Without further ado…

Continue reading

Aquafaba Cheddar

3 Nov Aquafaba Cheddar

“But how do you live without cheese!”

If you’re vegan (or lactose intolerant) you’ve probably heard that at least once, or a thousand times. Thankfully, there’s been some really amazing vegan chefs who have made our cheeseless existence quite tolerable. Miyoko Schinner, Jay Astafa, Somer McGowan, and Skye Michael Conroy, have all taught me some valuable tips on vegan-cheese making. I actually took the inspiration from this from Richa Hingle at Vegan Richa.  Her vegan cheddar cheese ball came across my feed around Halloween and I knew the flavors would be perfect for an adaptation of my mozzerella aquafaba cheese. The original recipe that I drew inspiration from for the cashew mozzarella was developed by Jay Astafa. You can watch the YouTube video here. I noticed he uses soy lecithin as an emulsifier, which aquafaba has been shown to do in recipes like Nina’s butter and Peanut Butter and Vegan’s mayo. This inspired me to make the cashew mozzarella using aquafaba as the emulsifier.
Aquafaba Cheddar

Vegan cheese doesn’t create casein protein strands like dairy cheeses do, which is why we use tapioca starch to create that stretchy texture. Some places may have it labeled at tapioca flour, but they should be interchangeable. I find mine at an international market for a cheaper price. I use vegan lactic acid powder to create that dairy-like tang in this recipe. It’s definitely worth the purchase, but if you cannot buy it, substitute a tablespoon of lemon juice instead. Since cheddar has a significant tang to it, I include apple cider vinegar as well as miso paste. Nutritional yeast also adds to the cheesy flavor. Refined coconut oil helps with firmness upon refrigeration and improves the mouthfeel and melt.

Most vegan cheeses use either agar or kappa carrageenan as a binder to be sliceable and shreddable. I choose to use kappa carrageenan, as I prefer the melt and mouthfeel it imparts. I am well aware that many people choose not to consume it and I completely respect that; this recipe may be possible with agar powder, but I have not tested it. If you do test it, please contact me with your results!

Aquafaba Cheddar

If you like this recipe, be sure to check out these other vegan cheese recipes:
Cheddar Cheese Ball
Another Cheddar Cheese Ball
Sharp Cheddar Cheese
Cultured Cheddar

The Vegan Meringue group on is a great place for more aquafaba recipes as well.

Continue reading

Recipe Page

31 Aug

Appetizers:

Pizza Hummus

Tomato and Basil Brushetta

Baba Ghanoush

Beer-Battered Avocado Wedges

5 Layer Dip

Texas Caviar

Roasted Red Peppers

Fruit Snacks

Aquafaba:

Aquafaba

Cheese:

Mozzarella Aquafaba Cheese

Aquafaba Cream Cheese

Potato Carrot Cheese Slices

Easiest and Best Vegan Cheddar Cheese Sauce

Nacho Cheese

Coconut Milk Cheese

Soup:

Rivel Soup

Lentil Soup

Pumpkin Chili

French Onion Soup

Miso Soup

Black Bean Soup

Butternut Squash and Pumpkin Soup

Lentil Minestrone

Roasted Root Vegetable Soup

Broccoli and Cheese Soup

Seitan:

White Seitan

Seitan Turkey Leg

Ham Style Seitan

Buffalo Seitan

Entrees:

American:

Ham and Cheese Quiche

Vegan Macaroni and Cheese

Pumpkin Mac and Cheese

Breakfast Pizza

3 Mushroom Stroganoff

Pizza Dough

Yuba Ribs

Creamy Avocado Pasta

Vegan Calzones

Kniffles (Spaetzle)

Thanksgiving Pizza

Chipotle Chickpea Salad

Chickpea, Broccoli, and Brown Rice Casserole

Potluck Pasta Salad

Quinoa with Black Beans and Corn

Tortilla Pie

Italian:

Eggplant Stacks

Caramelized Mushroom and Onion Tortellini

Alfredo with Spinach and Tempeh

Alfredo with Caramelized Onions and Tomatoes

Butternut Squash Ravioli in Sage Butter Sauce

Eggplant Parmesan Quinoa Casserole

Orzo with Sausage and Zucchini

Vegetable Lasagna with Cashew Ricotta

Mushroom and Onion Risotto

Gnocchi in Ratatouille Sauce

Pizza Options

Pasta Fresca

Greek:

Spanakorizo

Moussaka

Asian:

Sweetfire Seitan

Sushi

Spring Rolls

Pad Thai

Sweet Chili Baked Tofu

Pad See Ew

Salt and Pepper Tofu

Mapo Tofu

Mapo Tofu-2

Japanese Pan Noodles

Fried Rice

Deconstructed Sushi

Sweet and Sour Seitan

Spicy Thai Noodles

Mapo Eggplant

Dukbokki

Chickpea Curry

Thai Peanut Noodles

Baked Tofu

Sauce:

Truffle and Herb Butter

Roasted Cherry Tomato Sauce

Hazelnut Pesto

Roasted Tomato and Basil Marinara

Desserts:

Soy Yogurt

Blue Moon Ice Cream

Lucky Charms

Lazy Samoas

Coconut Macaroons

Apple Crisp

Speculoos Cookie Bars

Blueberry Muffins

Banana Bread

Healthier Banana Bread

Chocolate Mayonnaise Cake

Brownie Pumpkin Pie

Fluffy Pancakes

Forgotton Angel Kisses

Dacquoise and Macarons:

Galaxy Macarons

Birthday Dacquoise

Peanut Butter and Jelly Macarons

Cinnamon and Sugar Macarons

Strawberry Buttercream and Lemon Curd Dacquoise

Hazelnut Almond Dacquoise with Espresso Buttercream and Chocolate Ganache

Lemon Thyme Macarons

Blue Tahini Macarons

Vanilla Macaron with Chocolate Whiskey Ganache

Birthday Cake Macarons with Funfetti Filling

Candy Cane Macarons

Cotton Candy Macarons

Strawberry Lemonade Macarons

Troubleshooting Macarons

Baking Macarons

Reviews:

Non Dairy Evolution Cookbook

Chao Cheese

Kite Hill Artisan Almond Milk Product

Hampton Creek Just Cookie Dough

Breakfast Pizza

24 Aug

In my post about peanut butter and jelly macarons I talked about “breakfast pizza” that was often served in my high school cafeteria. It still holds a special place in my stomach and I always enjoy the challenge of veganizing an old favorite.

You can definitely use your own favorite scrambled tofu recipe or homemade sausage in this. My favorite cheese on this is the mozzarella from the Non Dairy Evolution.

image

Continue reading

Review: Non Dairy Evolution Cookbook

22 Jul

The Non Dairy Evolution Cookbook by Skye Michael Conroy has become one of my favorite cookbooks in my kitchen.  I rarely use cookbooks; I’m a self-admitted splash-of-this and pinch-of-that cook. However, I am constantly pulling out this one.

Everyone always says giving up cheese is the hardest part of going vegan – if I had had this book years ago, it never would have even been a question. I remember discovering Daiya, and the excitement of having “real cheese” again. I think Skye’s cheeses far surpass Daiya, although Chao is still a pretty serious contender. While I’d love to share recipes, I’m respecting the author’s wishes that people will purchase the book if interested. Here’s a link!!

Spaetzle in jarlsburg melt with broccoli greens and onions.

image

The no yolks sauce on scrambled tofu (our Sunday breakfast now!)

image

Again, no yolks sauce on tofu.

image

A wheel of the mozzarella fior di latte.

image

Mozzarella fior di latte in a Chicago style pizza.

image

The mozzarella melt on a grilled caprese sandwiches.

image

The “Cheese”

10 Jul

If you are offended by anything involving by breastfeeding or breastmilk, please do not read any further. Continue reading

Review: Chao Vegan Cheese

19 Jan

Like most people in the world, one of my favorite foods preveganism was cheese. I was born just south of the Wisconsin border and grew up with 3 cheese factories within 20 minutes of my house. I can’t tell you how much cheese I’ve eaten, especially during the cheese free – for – all that was the Atkins diet.

However, I’m more informed now, and as much as I miss it, cheese is no longer a part of my diet. I’m a pretty big fan of Daiya, especially in melted applications, like macaroni and cheese, but there’s really no good cold cheese substitute.

The Chao Slices by Field Roast were supposed to be a game changer. I read multiple reviews on them months before we even had the chance to try them and I couldn’t wait to get my hands on them. I messaged my local health food store on Facebook asking when they would start carrying them, and I got a reply a day later informing me they’d have them in January 2015. One of the perks of talking with small local owners! They posted on Facebook today that they were finally in, so we of course made a trip there.

Field Roast is known for their amazing vegan meats and deli slices but I think they’re going to be taking a piece of the vegan cheese market. They make the Chao slices in Creamy Original, Coconut Herb, and Tomato Cayenne. I was only able to purchase the Creamy Original, but after trying it, I’d love to taste their other flavors.

image

There’s about 10 slices in a package, and they’re not individually wrapped like Kraft slices or separated by paper, like Daiya.  The block of slices is about the same size as a Daiya wedge (7.0 ounces as opposed to 7.8 ounces.) The ingredients are all things I can recognize, which I like.

image

Straight from the package they have a strong cheesy odor, like unwrapping a tube of string cheese or a block of mozzarella. The slices are firm enough to peel apart, but not so firm that they bend or crumble. The first bite was like a hint of swiss, provolone, and butter. As I continued to eat, I kept saying how buttery it tasted. I’m not sure if that’s the coconut oil or the fermented tofu, but I really enjoyed it.

image

I was worried that I would only like them raw, and that they wouldn’t melt well, but of course Field Roast wouldn’t let me down. I tried a piece on reheated lasagna and it melted perfectly.

image

image

It still seems like it’s slightly solid, it doesn’t turn into a runny gelatinous mess like dairy cheese does but I didn’t try it at a high temperature, so it could be much more susceptible to melting.

My only dislike about the Chao Slices so far is the price. Field Roast products tend to be a little pricier than competitors, because their quality is higher, but I felt that almost double the price of their closest competition in the vegan cheese market was a bit steep. I definitely wouldn’t be purchasing it on a regular basis at the price point it was at. I don’t think it would encourage people who are trying to eat dairy free to purchase a new product at such a high price.

Overall, we really enjoyed the Creamy Original slices and would recommend them over most other vegan cheeses.

Our favorite sliceable, meltable vegan cheese

9 Oct

Since I’ve been spending more time at home, as I only work part time since the birth of my baby, I’ve been experimenting with different recipes for vegan cheese. As much as I love Daiya, it gets expensive, even with coupons.

I’m a big fan of Vedged Out’s foxy moxy mozzarella, but I wanted something that held up to slicing and grating. I tried a recipe with cashew cheese, but without investing in a Vitamix blender (hint hint family members:Christmas is coming) the consistency was too grainy for my taste.

Continue reading


%d bloggers like this: