Dairy-Free Fresh Mozzarella in Brine

Prep Time: 10m (plus soaking) | Cook Time: 10m | Servings: 6-8 cheese balls

Ingredients

Cheese Base

• 1 cup roasted cashews, soaked overnight
• 1 cup dairy free greek yogurt
• 2 tbsp neutral oil
• 1/2 tbsp miso paste
• 2 tbsp nutritional yeast
• 2 tbsp lemon juice
• 1 1/2 tsp salt
• 3 tbsp tapioca starch

Agar Solution

• 1/2 tbsp agar
• 1/2 cup water
• 3 cups water
• 1 cup ice
• 1 tsp salt

Instructions

1. Soak raw cashews in hot water for at least 1 hour or until soft. Drain and transfer to a blender.
2. Add plant-based yogurt, neutral oil, white miso, nutritional yeast, lemon juice, salt, and tapioca starch to the blender. Blend until completely smooth and silky with no grainy texture remaining.
3. In a small pot, combine the water and agar powder. Heat on medium until the agar has fully dissolved and thickened slightly.
4. Pour the blended cheese mixture into the pot, stirring constantly. The mixture may clump slightly as the hot agar hits the cooler cheese, but continue stirring for a few minutes until smooth and thickened. The mixture should become glossy and stretchy. Remove from heat.
5. Prepare the brine by combining cold water, ice, and salt in a large bowl.
6. Using a small ice cream scoop or spoon, scoop the hot cheese mixture into the icy brine. Let the balls sit in the brine for a few minutes to firm up.
7. Transfer mozzarella balls to a clean glass jar and top with fresh brine. Store in the fridge for up to 5 days.