Vegan mozzarella texture is off
Hi all! I am newish to vegan cheese making and I’m having a great time discovering how amazing plant based cheeses can be!
I recently made this vegan mozzarella recipe for the second time and am having trouble nailing down the texture https://itdoesnttastelikechicken.com/vegan-bocconcini-homemade-mozzarella-balls/#recipe
I like that the moz balls are good both as chilled balls and melt nicely for pizza and pasta, but it feels slightly gritty due to the cashews. The second time I made it I really blended the shit out of it in my high powered blended but it still was a little grainy. I also wished they were a little more “bouncy”, but I can live with the firmness that it has. Any advice on how to overcome this? Could I use cashew milk? An entirely different recipe all together? I would prefer to stick with one that uses kappa carrageenan since that’s what I have on hand and I have a hard time finding other thickeners like agar at my local grocery stores.
I am new to this so any advice about using kappa/thickeners in general is welcome. Thanks all!