See the recipes below for some of the delicious creations you can make with Mad Millie.
Vegan Mascarpone
Makes: 200g
=R3=
Vegan Firm Mozzarella
Makes: 200g
=R1=
Vegan Cream Cheese
Makes: 200g
=R2=
Servings
Prep time
Cook time
Recipe
Ingredients
- ½ cup raw cashews
- ½ cup unsweetened vegan milk of choice
- 1½ tbsp tapioca flour
- ½ tsp cheese salt
- ⅛ tsp citric acid
- ½ tbsp agar
- ½ tray ice cubes
-
- Equipment
- Thermometer
- Medium cooking pot (non-stick if available)
- Blender or food processor
- Bowl
Method
- Place raw cashews in bowl and fill with water until covered completely. Soak overnight (approx. 8 hours).
- Drain cashews and rinse with water.
- Place nuts in blender or food processor and add remaining ingredients.
- Blend at high speed until thick paste is formed. You may have to stop and scrape sides every now and then to ensure it's all mixed together.
- Pour mixture into cooking pot and slowly heat to 60ºC on low heat. It's important to continuously stir to ensure milk doesn't stick/burn and the mixture doesn't separate.
- When temperature reaches 60ºC you will notice mixture thickens. Keep stirring on heat for a further minute to ensure agar is activated and cheese sets.
- Prepare ice bath by using half a tray of ice cubes and 2 cups cold water in large bowl.
- Scoop mozzarella into small balls and dunk in ice water mixture. Allow to chill for 10-20 mins before eating.
- Can be stored for up to 3 days in airtight container in fridge.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
