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Back You are here: Home RECIPES Easy Vegan Buffalo Mozzarella Balls
Wednesday, 23 January 2013 21:54

Easy Vegan Buffalo Mozzarella Balls

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Easy Buffalo Mozzarella (adapted from Miyoko Schinner’s recipe in



1 cup soy yogurt

1 cup raw cashews, soaked in water for 3 – 8 hours

1 cup water, divided

1 1/2 teaspoons sea salt

3 tablespoons tapioca flour

1 tablespoon agar powder

Combine the yogurt, cashews, a half cup of the water, and salt in a blender and process until emulsified. Transfer to a container, cover loosely, and set aside for 12 to 24 hours until slightly tangy. Whisk in the tapioca flour.

Combine the agar and remaining half cup of water in a small saucepan. Whisk together. Cover with a lid and bring to a boil. Simmer for 3 to 4 minutes. Pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy.

Prepare a large bowl of ice water. Using an ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20 to 30 minutes until firm.

Additional Info

  • Dietary Concerns: Dairy Free, Gluten Free, Vegan, Vegetarian
  • Global Identity: European, California Cuisine, Mediterranean, North American
  • Meal Course: Appetizers, Entrées, Salads, Sides
  • Featured on...: Sunday Funday
  • Protein Group: Nuts
Last modified on Thursday, 24 January 2013 22:39
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