Vegan Macadamia Mozzarella Cheese

It's time for some serious Italian comfort food today. This vegan mozzarella cheese is creamy and the star in these tomato burgers. 
Simple summer food, but SO GOOD!

The Recipe

Vegan Mozzarella (makes 2 balls of mozzarella)

Ingredients

1/2 cup / 60 g raw macadamias, soaked in water overnight (sub in cashews)

1/2 cup full-fat oat milk (sub in other plant-based milk or water)

1 tablespoon cornstarch

1,5 tablespoons vegetable shortening (or virgin coconut oil)

1/2 tablespoon nutritional yeast

1/2 teaspoon salt

2 teaspoons agar agar powder

1/4 cup / 60 ml water

Instructions

1. In a blender combine soft macadamia nuts, oat milk, cornstarch, salt, vegetable shortening and nutritional yeast. Mix on high speed until smooth.

2. Mix agar agar powder with 1/4 cup water and blend until smooth. Add the agar agar mixture to the cheese mixture.

3. Pour the cheese mixture into a pan and stir over medium heat until it starts to get lumpy. Stir frequently! It's ready when the mozzarella coats the spoon thickly.

4. With a spoon add the mozzarella to a round silicone form and allow to cool down. Put into fridge for at least one hour. Your mozzarella is ready! 

5. To make the tomato burger, slice tomatoes. Coat mozzarella cheese with vegan pesto and serve with basil. ENJOY!