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. :)
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Rose,
ReplyDeleteGreat Information. I love the before and after shots of the cheese.
How soft was the cheese texture prior to baking? Was it more firm like commercial mozzarella or soft like buffalo mozzarella? I plan to play around with this tomorrow which is why I am asking.
thanks!
Alicia
It was pretty solid prior to baking, like stiff jello. But, even with that, it's a lot softer than commercial mozzarella. So I guess I would say that, in density anyway, it's more like the buffalo mozzarella.
ReplyDeleteRose,
ReplyDeleteThanks so much for the info. I am definitely trying mozzarella again tomorrow. I really appreciate the texture info. My thought is to blend the last recipe I tried with the one you used and see what happens. Wish me luck.
Alicia
Sounds good, keep us posted on how it turns out!
ReplyDeleteI will have to try this cheeze recipe. The store bought stuff is so expensive.
ReplyDeleteRose,
ReplyDeleteThanks again for the mozzarella inspiration. I gave it another go and this is my closest version so far to buffalo mozzarella. My husband is ready for pizza on Saturday. I posted the recipe if you want to take a look at what I did.
thanks again!
Alicia
Did you find the Extra Soft Silken Tofu? I can't seem to locate it anywhere? I tried the same recipe this weekend but my cheese did not solidify, I am not sure why. Maybe I needed to press the tofu before blending? Any suggestions? I still used it on pizza as a spread and the flavor is wonderful, but I would love to be able to shred it as well.
ReplyDeleteI tried this today, it shredded well but it didn't melt- it kind of went crispy, which wasn't unpleasant but not what I was aiming for... When I put it in the pan to heat it was already quite thick, like a paste, which makes me think I did something wrong... Any thoughts anyone?
ReplyDeleteI had to make two substitutions, which are probably the problem: I can't get silken tofu or mimic creame, so I used my normal tofu and a creme made from cashews and soy milk. Do I perhaps just need to make the whole thing wetter before the heating stage?
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