I’ve been experimenting with vegan cheeses using cashew based, cauliflower, tofu riccotta and my favorite is silken tofu mozzarella that melts using carageenan. I use sauces from primal kitchen as well as plain tomato and fresh basil cashew cream sauce. Some other toppings I enjoy are seitan pepperoni, spinach, artichoke and tomato.
High protein low fat mozzarella slices 60 calories per serving 4 grams protein 2 g fat. Recipes make 10 servings.
Blend the ingredients shown in the photos with an immersion blender and heat over a low stove for 10 minutes stirring and folding regularly. Once glossy transfer to a lined dish and chill for at least 5 hours before sliceing or shredding. This both melts and stretches as well as having a gooey texture and fantastic flavor. Super easy and perfect for pizza, grilled cheese, caprese salads or any other mozzarella dish. You could also put it into molds for snack cheese since the flavor is great cold as well!
i found this tiny black/green speck of something in my block of tofu. is it dangerous? iphone volume button for size reference.
Stack a rimmed baking sheet, a wire rack, your tofu, another flat surface, and something heavy, wait maybe 20 minutes or so, and the bottom baking sheet will be filled with water and your tofu will be drained.
It gets more water out faster than the other techniques I've read about, plus there's no waste from paper towels, no laundry from kitchen towels, no mess from draining on a cutting board, and no work of freezing or boiling.
Hope it works as well for you as it does for me!
