Right now I have the cashews soaking and the yogurt in the fridge ready to finally make this recipe for mozzerella!
I am forever experimenting, trying to emulate and improve upon my own recipes. After developing my first vegan buffalo mozzarella several years ago, I was thrilled and happily served it to countless people, who seemed as thrilled as me. Then came the person – an omnivore – who was brutally...
www.artisanveganlife.com
Every one I've tried, that didn't have ingredients like lactic acid or kappa carrageenan, was either so bland, or tasted of garlic and herbs and just sticky
I now know how to use agar, so I'm hopeful for nice slicing mozzerella that sound taste like what I would expect!
Will review in a day or two!