Vegan Mozzarella

I've been SO excited to share these next few cheesy uploads with you and now the first one is ready, I hope you're really gonna enjoy it!
As a bit of backstory, my best friend Shannon got me a vegan cheese-making kit for my birthday that gives you all the more expensive/difficult-to-find ingredients and then the recipes to make 6 different types of vegan cheese. On this first post, I attempted mozzarella and then made quick, little pizza bagels with mushroom and red pepper to go with it. 
I just want to make a disclaimer that as this is my first attempt at making the mozzarella and using this kit, obviously the recipe for the cheese itself isn't my own and in time I will use the knowledge I've learned here to make my own version but for now, I needed a strong place to start. 

The Big Vegan Cheese Making Kit was created by an amazing woman called Ailsa (who isn't even vegan!), who was inspired to make her own vegan cheese when she saw that her vegan friends weren't able to find very good quality cheese substitutes at the supermarket. After I'm sure, a lot of trial and error, she was able to come up with these incredible vegan recipes that her friends said were the best vegan cheese they've ever eaten! Obviously, through this she made an entire kit for people like us to attempt to make their own cheese, combining super simple recipes, all the difficult ingredients provided as well as recipe ideas on how to use your cheese in dishes, jammed all into one little cardboard box! 
I was so excited when I first opened it and of course, I'm very grateful to Shannon for gifting this amazing present. 

Serves 2 

Use the ingredients and measurements provided in the kit
1 tsp Oregano 

Pizza Bagels 
1 tbsp Tomato Puree
1/4 Red Pepper, diced
1 Mushroom, sliced
1/2 tsp Olive Oil, for drizzling 

I don't want to step on anybody's toes and copy a pre-made recipe onto the blog, so make the cheese according to the kit recipe and towards the end, it says you can add herbs, spices or chili's into the cheese if you want to, so I chose to stir in oregano and although it didn't make a huge difference, the cheese certainly wasn't bland, which makes a change for mozzarella! 

After your cheese is chilled and ready to be eaten preheat the oven to 240C/ 220 Fan/ Gas Mark 9. 
Spread the tomato puree evenly across two bagel halves then decorate the top with the mushrooms and pepper. 
Carefully slice up your beautiful mozzarella and layer thin strips across the top of the bagels (I found mine didn't melt all that well because the slices were extremely thick), cook in the oven or grill for 5-7 mins until the veg has cooked and the cheese is soft and squishy, transfer to a plate and drizzle on the olive oil before chowing down! 

I was so impressed with The Big Vegan Cheese Making Kit, not just because of how easy to follow the recipe was or how nice it is to have all these obscure ingredients provided for you, but the cheese came together so quickly too! Although the cashews take around 20-25 mins to boil, that is the longest part of the recipe, everything else doesn't even take 20 mins to come together.
I love how accessible this kit is for just about everyone, I always thought making dairy cheese was pretty much impossible at home and I hadn't even given a second thought to vegan cheese because I knew I'd need ingredients I couldn't find or afford for one recipe, so this kit makes me feel really excited to show off all the other brilliant cheeses and hopefully inspire you to have a go as well because I do really feel like I've accomplished something big here, haha!  
I hope you enjoyed my first venture into vegan cheese making and I can't wait to show you the next one. In my next blog post, I'm doing a little write-up on a beautiful day out we had to a National Trust property called Nymans.

H x