All Photos © Christine Elise McCarthy 2016
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This is simply a variation of the The Best Fast & Easy Vegan Mozzarella – for Melting & Grating that I posted almost exactly a year ago (seen just above). This mozzarella has a very subtle flavor of basil & a faint green hue. I topped it with some basil & olive oil caviar for these photos. If you are unaware of flavored “caviars” – you are missing out! They are very pretty!
Anyway – this cheese is for grating & melting on – say – pizzas or grilled cheese sandwiches. The flavor is a too mild to eat naked though it does taste good. I used soft tofu & Daiya cream cheese in this. In the future I will use Tofutti cream cheese (because I prefer it A LOT) and silken tofu – so that is what I will recommend in the recipe. The images below are of the plain mozzarella – to illustrate its melting properties.
Vegan Basil Mozzarella Cheese for Grating & Melting
1 package silken tofu – drained
1 tsp nutritional yeast (optional)
1/4 – 1/2 cup fresh basil
3/4 cup unsweetened non-dairy milk
1/4 cup vegan cream cheese
1 garlic clove
1 tsp rice vinegar
1 tsp salt
4 tsp agar powder
Blend until smooth the tofu, cream cheese, milk, nutritional yeast, salt, garlic, fresh basil and vinegar. Transfer to a small sauce pan and stir in the agar powder and water. Bring to a boil on medium, stirring frequently until the agar dissolves & the cheese thickens a bit.
I tried to get fancy with some whole basil leaves to top the cheese but they got mixed in with the cheese when I poured it in my pan to set. The whole leaves looked pretty when I sliced into the cheese so – if you like that look – stir in a few leaves before pouring into the pan to set.
Spray a loaf pan or small casserole dish or – really – any glass container with cooking spray. Pour cheese in and place in fridge until completely cooled.
When cooled – it just dropped right out of the inverted pan & was ready to devour.