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Mozzarella Bean Cheese
David's Vegan Home Cooking, David A. Gabbe
"Mozzarella Bean Cheese is a mild and firm cheese that melts somewhat. I grated it onto a pizza and it was fine, but not stretchy like the cow-based cheese."---Susan
350 ml 1 & 1/2 cups cold water
74 ml5 tablespoons agar flakes
240 ml1 cup cooked navy or other white beans
44 ml3 tablespoons fresh lemon juice
30 ml2 tablespoons cashew butter or raw cashews soaked in water for 3 hours and drained
15 ml1 tablespoon onion powder
15 ml1 tablespoon canola oil
4 ml3/4 teaspoon salt
1. Combine agar flakes and water in a small saucepan. Bring to boil over medium-high heat, stirring to prevent agar from sticking to the bottom of the pan. Reduce heat and simmer until agar dissolves, about 5 minutes.
2. Place remaining ingredients in blender and start to blend. While machine is on, slowly pour hot agar mixture through the lid opening and blend until smooth.
3. Pour liquid cheese into a glass container and chill uncovered at least 30 minutes in the refrigerator. Then cover and chill several hours until cheese is firm.
Yields about one pound.