Peach, Tomato & Salad with VEGAN Mozzarella

 

Peach, Tomato & Salad with VEGAN Mozzarella 

1/2 cup white Balsamic Vinegar
Garlic clove, minced cone #1
3 T. Olive oil
2 Fresh peaches, cut into 1-inch pieces
2 lbs Heirloom tomatoes, cut into 1-inch pieces
4 T Fresh basil, chopped
8 oz  VEGAN mozzarella cut into 1-inch pieces if you want to buy one try Miyoko’s
salt & pepper to taste

1.      In a small bowl, whisk together the vinegar, garlic, olive oil and 1/4 teaspoon salt until fully incorporated.

2.      Stir the peaches, tomatoes and the basil together with the dressing.

3.      Mix in mozzarella.

4.      Sprinkle with fine sea salt & freshly ground pepper to taste.

 

Vegan Mozzarella Cheese

Ingredients

  • 1/2 cup Cashews Rinsed under hot water for several minutes
  • 1/4 cup Refined Coconut Oil
  • 1/4 cup Tapioca Flour
  • 1 Tbsp Nutritional Yeast Flakes
  • 1 1/2 Tbsp Kappa Carrageenan
  • 1 Tbsp Lemon Juice
  • 1 1/4-1/2 tsp Salt
  • 1 1/2 cup Boiling Water
  • Instructions

  • Select a heat-safe dish or use 2 QT saucepan  that can hold approx 3 C and set aside. (This is your cheese mold.)
  • Rinse Cashews under HOT water for several minutes.
  • Put your water in a  1 QT saucepan on the stove to boil.
  • Add all ingredients (except the water!) to the blender.  Add the cashews first and then everything else on top of the cashews.
  • Carefully add (so you don’t burn yourself!!!) the boiling hot water into your blender.  Put the blender lid on!  And blend immediately until completely smooth.
  • Stop blending once if need be to quickly scrape sides of blender and resume blending right after.
  • Immediately transfer your cheese to your chosen dish/mold as it will start to solidify quickly as it cools.
  • Place in refrigerator to chill. No need to cover yet.
  • After 2-3 hours or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too.

Can you use Agar powder in place of the Kappa Carrageenan?

The short answer is yes.  Double the amount recommended in the recipe for Kappa Carrageenan and replace with Agar Powder.
The long answer is also yes, but it won’t have quite as firm a texture and may not be quite as melty.

 

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