Today is the launch of another amazing new dairy-free cookbook: DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry by Nicole Axworthy & Lisa Pitman. And to celebrate, they’re sharing this teaser recipe from the book for dairy-free Buffalo Mozzarella.
To me, cookbooks like DIY Vegan are just plain fun. Mimicking simple store-bought items is not only easy, but healthier and often tastier! And as you can tell with the dairy-free buffalo mozzarella recipe below, these ladies definitely get creative. Here is a sample smattering of other recipes that you will find within this vibrant full-color cookbook:
- Cashew Coffee Creamer
- Cultured Nut Cheese
- Frozen Yogurt
- Toaster Pastries
- Chocolate Hazelnut Butter
- Sweet & Sour Dipping Sauce
- Garlic Cashew Mayonnaise
- Chai Concentrate
- Pizza Dough Mixes (gluten-free & spelt)
- Dill Pickle Popcorn Shaker
- Homestyle Banana-Walnut Muffin Mix
- Quick Caramel Sauce
- Chocolate Pudding Snack Packs
- Cherry Pie
- Cinnamon Graham Crackers
To note, for almost every wheat-based recipe in DIY Vegan there seems to be a gluten-free recipe equivalent. Also, it is a mostly soy-free cookbook. And though they use “pantry” in the sub-title, it’s really a divide between recipes for your pantry and complete recipes or basic recipes for your refrigerator.
Special Diet Notes: Dairy-Free Buffalo Mozzarella
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.
- Drain and rinse the soaked cashews.
- In a blender, combine the cashews, ½ cup water, and probiotic powder and blend until smooth.
- Pour into a glass or ceramic bowl, cover with a clean tea towel, and set aside to ferment for 24 hours.
- In a blender, combine the fermented cashew mixture, nutritional yeast, xanthan gum, and salt and blend until smooth and creamy.
- In a small saucepan, whisk together the agar and ⅔ cup water. Bring to a boil over medium heat, then reduce the heat to low and simmer, whisking often, for 10 minutes until all the agar has dissolved and the liquid begins to thicken.
- In a shallow medium bowl, combine the blended cashew mixture and the agar mixture. Whisk until the agar mixture is completely incorporated.
- Transfer the bowl to the refrigerator to chill for 15 minutes.
- Divide the cheese into quarters. Put each portion on a square piece of plastic wrap. Pull the corners of the plastic wrap together over the cheese and twist to form the cheese into a tight ball, just like the classic buffalo mozzarella shape.
- Return to the refrigerator to chill for an additional hour or two before slicing. Store any leftovers tightly wrapped in plastic wrap in the refrigerator for up to 1 week.
This recipe for dairy-free buffalo mozzarella is reprinted with permissions from DIY Vegan, St. Martin's Press, 2015.