I've never been a big fan of vegan cheeses...although I do buy them occasionally. And I have never found a store-bought vegan mozzarella that I like. So, finally, ( I don't know what took me so long) I got around to making some at home.
I used this vegan mozzarella recipe from Veganize It...Don't Criticize It. Here's how it turned out:
This cheese did not disappoint! It shreds well, melts well, and the flavor is good. It actually adds to the quality of the pizza, rather than detracts from it, which is what most of the store-bought stuff does in my opinion.
Pizza Margherita before:
Pizza Margherita after:
See how well it melts? And, it was yummy. I definitely recommend this recipe.
I also made a cheeze-free pizza with lots of veggies and some tempeh that I marinated in Bragg's Liquid Aminos, then crumbled and sauteed with red pepper flakes, fennel, and garlic:
I think my next few posts will be about some of the other good home-made cheese recipes that I've found in the blogosphere. Bye for now. :)