This mozzarella was simpler to make than I expected, and very delicious. For me, It turned out a little softer than the dairy version, but my testers and I didn’t really care because it made for a perfect caprese salad either way.
Oh and Miyoko is coming out with a book called Artisan Vegan Cheese available for pre-order on amazon today, and it will be released on August 8th! The recipes are rumored to take cultured vegan cheeses to the next level, and according to her blog, a majority of the recipes are made without oil!
Vegan Caprese Salad
Tomatoes: Buy heirloom tomatoes if you can! As you can see in the pictures, they have a lot more meat to them and don’t fall apart when you slice them.
Balsamic Reduction: Buy some cheap balsamic vinegar, and pour a third to half the bottle in a saucepan. Bring to a boil over medium heat then simmer over medium-low heat till the vinegar is reduced by half and has a light syrupy consistency. Let it sit in the fridge for 10-20 minutes and it will thicken up to a maple syrup consistency.
Basil: You can serve fresh basil leaves as shown above or do a chiffonade (click here for a step-by-step tutorial) and sprinkle on top.
Vegan Buffalo Mozzarella: Use this recipe from Miyoko Schinner. You can also watch her demo it here. Do not use the oil, and you might want to consider using some more agar flakes because my mozzarella could have been just a bit firmer.