Vegan heavy cream:
8 tablespoons soy milk powder
1/2 cup hot water
2 tablespoons canola oil Vegan Mozzarella cheese:
3/4 cup vegan heavy cream (recipe above)
14 ounces silken tofu, drained
1/2 tablespoon kosher salt
1/2 teaspoon white wine vinegar
small pinch garlic powder
small pinch crushed lavender
5 teaspoons agar powder
olive oil, as needed
1. For heavy cream, whisk soy milk powder and hot water, until dissolved. Whisk in oil. Grease 1 glass container. Blend together all cheese ingredients, except agar powder, for about 1 to 2 minutes, until smooth. Add agar powder and blend another 30 to 40 seconds, until smooth.
2. Pour into small, heavy-bottomed sauce pan on stove and let sit for 2 to 3 minutes. Turn on heat to medium and keep whisking until it starts bubbling. As soon as it starts bubbling, turn the heat down to low-medium and keep whisking gently as it simmers for another 3 to 4 minutes.
3. Pour mixture into prepared container and smooth over the top. Leave uncovered on the counter until the top firms up. Drizzle a little olive oil over the top to prevent it from drying out and place container (uncovered) in the refrigerator to cool for at least 8 hours.
Source of recipe: This cheese doesn't melt very well, but it works well in quesadillas and grilled cheese sandwiches. If you pop your pizza under the broiler for a minute or two, the taste makes it worth the effort and the $2.50 price tag.