Veganella - veganer Mozzarella-Ersatz (vegan mozzarella substitute)

Method

1. Drain the soaked cashews. Blend with the water until completely smooth, about 2 minutes.
2. 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.
3. Remove from the heat and whisk in the lemon juice, olive oil and salt.
4. Working quickly before it sets, spoon small portions into a bowl of ice water, shaping them roughly into balls as they firm up.
5. Chill for at least 3 hours, until fully set and firm.

Method in the Thermomix

1. Drain the soaked cashews and put them in the mixing bowl with the water. Blend 1 min / speed 9, until completely smooth.
2. 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.
3. Add the lemon juice, olive oil and salt. Mix 10 sec / speed 3.
4. 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.