The Vegan Mozzarella recipe I tried
This is my first experiment making vegan mozzarella. I used a recipe from vegan 100 cookbook and Ive added the link below. My hairdresser Erin who is cool AF....got me onto following "avant garde vegan" on social media awhile back. I recently purchased his cookbook and hope to try out more of his recipes and share my results.
Ingredients You'll Need
Salt and Pepper
My thought's after first attempt with the mozzarella is that I like it! While it was still hot I was tasting out of the pan, and then tasting again, and again because it was good!! I let it cool before adding it to my pizza. I topped my flatbread with home made pizza sauce, the vegan mozzarella, broccoli (tossed with evoo and chile flakes and garlic), mushrooms, facon (also from vegan 100 book) and red onion. When it came out of the oven I garnished it with a drizzle of olive oil, nutritional yeast, chile flakes and fresh thyme.
What I learned
What I learned is this mozzarella doesn't melt like real mozzarella cheese or even taste like cheese at all. It is it's own deal. While it is quite tasty I wouldn't be satisfied with this cheese if it was the main event on the pizza. Rather I see it working best layered with other flavours to create interest and then in turn, a tasty vegan pizza. I do think it would be perfect in a calzone because in a 500°F oven the top parts of the cheese got a bit too dark and dried out a bit. Typically a super hot oven is ideal for cooking pizza, instead for my 2nd trial I lowered the temperature to 425°F and made sure to have the majority of the mozzarella covered with my toppings so it would stay more gooey. I will definitely keep this recipe in my repertoire but I think I will have to try some other vegan cheesy pizza toppings before I will make this again. I do think its worth trying though!
The recipe from Avant Garde Vegan linked below.
Hey! I'm Trisha