Veganella - veganer Mozzarella-Ersatz (vegan mozzarella substitute)
A vegan mozzarella substitute set with agar rather than gelatine, the agar mixture brought to a genuine rolling boil for a full two minutes, since agar needs sustained heat above 90°C to activate fully and won't set at all if only warmed through. Chilling the shaped balls in ice water immediately after shaping is what firms the surface quickly enough to hold a clean round shape instead of spreading flat.
Prep20 min
Cook10 min
Rest350 min
Servings4
Christoph's vegan mozzarella substitute, the agar mixture kept at a genuine rolling boil for the full 2 minutes needed to set fully.
Ingredients
Written for a 2 L pot
Units
Temperature
Servings
Veganella
- 150 g raw cashews, soaked in hot water for 2 hours rounded
- 400 ml water rounded
- 15 g agar agar powder rounded
- 15 ml lemon juice rounded
- 15 ml olive oil rounded
- 6 g fine salt rounded
Dietary labels are a guide, not a guarantee. If you have an allergy, read the ingredients yourself.
Method
- Drain the soaked cashews. Blend with the water until completely smooth, about 2 minutes.
- Pour into a pot and whisk in the agar agar powder. Bring to a full rolling boil over medium heat, whisking constantly, and keep it at a rolling boil for 2 full minutes.
- Remove from the heat and whisk in the lemon juice, olive oil and salt.
- Working quickly before it sets, spoon small portions into a bowl of ice water, shaping them roughly into balls as they firm up.
- Chill for at least 3 hours, until fully set and firm.
Method in the Thermomix
- Drain the soaked cashews and put them in the mixing bowl with the water. Blend 1 min / speed 9, until completely smooth.
- Add the agar agar powder. Cook 8 min / 100°C / speed 2, ensuring the mixture reaches a full boil and holds for at least 2 minutes.
- Add the lemon juice, olive oil and salt. Mix 10 sec / speed 3.
- Working quickly, spoon into ice water to shape, then chill for at least 3 hours.
Notes
- Keep the mixture at a genuine rolling boil for the full 2 minutes. Agar needs sustained heat above roughly 90°C to activate fully; a mixture that’s only warmed through or briefly bubbled will never set, no matter how long it chills.
- Work quickly once the mixture is off the heat. It begins to firm up within a minute or two as it cools, so have the ice water ready before you start shaping.
- Shape in ice water, not room-temperature water. The rapid chilling firms the surface fast enough to hold a round shape; slower cooling lets it spread flat before it sets.
- It keeps for 5 days in the fridge, stored in its shaping liquid or a little fresh water.
Ingredient substitutions
- Agar agar cannot be substituted with gelatine for a vegan result; make sure you’re using agar powder, not flakes, since the ratios differ significantly.
- A pinch of nutritional yeast blended in adds a subtle savoury depth.
- Use sliced or torn on pizza, in salads, or on a cheese board.
From Christoph Mayer