I’ve been quite busy at work, and I haven’t had a lot of time to spend in the kitchen.
But this week I was able to make some time, so I wanted to tackle something new.
Well, I’ve made vegan fresh mozzarella before using the recipe from “Vegan Cheese” by Jules Aron ↓
https://sideb.culinarytribune.com/2019/05/05/earth-lovers-cheese-plate
It was fun, but I wanted to try a different recipe this time.
They looked great.
I let them rest in the refrigerator overnight, and apparently that helped the texture.
I really liked this one.
Texture ✔
Taste ✔
Look ✔
The process was pretty similar to the other one’s.
It involves a few steps, but you can certainly manage them after dinner, which I did on Friday night.
I think this one is better in terms of texture and taste than the other.
I will show you how I enjoyed it in the next few posts.
This is the recipe I used ↓
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