I love caprese salads. Seriously. Tomato, mozzarella, some fresh basil. Sometimes avocado and some balsamic vinegar. It’s the bomb. But cheese is not a good thing. It’s not good for you, for cows, it’s just bad bad bad. But vegan cheese is so expensive! Therefore, you should make your own. And turn it into a caprese salad. Like I did.
1 1/4 cups unsweetened almond milk
1/4 cup agar flakes (or 2 tsp agar powder)
1/2 cup raw cashews
1/3 cup melted coconut oil (or veggie oil)
1/4 cup lemon juice
1 tbsp white wine (like Pinot Grigio)
2 tbsp apple cider vinegar
4 cloves garlic
1 1/2 tsp onion powder
1 3/4 tsp salt
First, put the cashews in some water and let them sit for about 30 minutes.
In a sauce pan whisk together the almond milk with the agar, bring to a boil and then turn to medium low, letting it simmer for about 7 minutes. At this point the agar dissolves and the mixture is thick. In a food processor or blender mix the other ingredients until the mixture is smooth. When mixed thoroughly add the agar/milk mix and blend for a few minutes until completely incorporated.
Put the cheese into a greased dish (I used a glass pie pan) and refrigerate for about 4 hours so it firms up. It’s sliceable, so you can slice some pieces and line it up with some tomatoes and avocados. Nom!
To grate it and make it shreddable, put it in the freezer for two hours, then take it out and grate it. It’s great on pizza! Enjoy!