🔥 Vegan Mozzarella Recipe that TASTES and MELTS like the real thing | Alex Koons | Hot Tongue Pizza
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- เผยแพร่เมื่อ 25 ก.ย. 2024
- Today we are at Hot Tongue Pizza in LA making a delicious and easy homemade vegan mozzarella cheese. Follow along and let me know how yours turns out!
Vegan Mozzarella Recipe: alexkoons.com/...
All you need is 8 simple ingredients and a blender to make this gooey vegan cheese that tastes and melts just like its dairy counterpart.
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MUSIC
Ben Savage - Frogtown
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Everyone Wants a Piece - Hot Tongue
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#veganrecipes #veganpizza
![THE BASICS: HOMEMADE VEGAN PIZZA WITH THE BEST VEGAN MOZZARELLA [NUT FREE] | PLANTIFULLY BASED](http://i.ytimg.com/vi/ZOGSejnBObc/mqdefault.jpg)
I give this guy a big thumbs up, not only because the recipe is awesome, but also because he delivered it in just over 4 minutes, unlike many videos that drag to 15 and are filled with more fluff than substance. Way to go!
I’m absolutely mind blown!! I just made your recipe. I added lactic acid for a more cheese flavor and although, it’s at the cooling stage, the pieces that have already solidified taste like mozzarella!! I cannot wait to cool, shred and bake!!! Super stoked!
how much lactic acid did you add in proportion to all the other measurements? :o
@@snow86241 Try 1/2 tsp
So how did it turn out in the end?
@@jodyvanderwesthuizen9017 yes, I also want to know
@@jodyvanderwesthuizen9017 I made a really delicious freaking topping from just soaking and blending some cashews with a little bit of EVOO and salt.
It literally blew my mind bc all of the particles, I guess spread out, and browned this TOTALLY delicious soft, even browning. And it totally smelled like a pizzeria in there.
Like I can get that browning in only bubbles or spots with a stovetop cooked "cheese" with tapioca .
I had ran out of tapioca and I was just using it for a topping for a lasagna.
But I bet if you put a couple of tbs of raw tapioca in the mixture and THEN baked it it might have some more stretch, like the newer Miyoko's creamery cheese (they ousted her as CEO so I try not to support much now)
Anyway good luck and try the Tasty channel vegan mac and cheese but I would swap out the potato for more carrot☮️✌️
Thanks for the recipe. I substituted the coconut oil with avocado oil and my mozzarella came out perfect !
WOW! Delicious cheese, and makes a lot! 🧀 We are having pizza tonight! My daughter has celiac disease, milk, egg and other food allergies. Cooking anything tasty is a challenge, though I have gotten good at vegan, gluten-free cooking by necessity for many years.
Thank you so very much. Terri in Florida
you are correct, this is way better than any vegan cheese that ive bought at the grocery store. thank you for the recipe. this is very good
White pepper helps to give mozzarella a more authentic taste. Try it
I just made that cheese, used agar agar. Mine is half liquid now because I used the amount that was recommend in this video. USE DOUBLE WHEN AGAR AGAR IS IN USE!!! But non the less, I have liquid cheese now, which is no problem. Because that shit is Amazing, best vegan cheese I’ve eaten ever. I’ll piss all over my house now because that shit is so fucking deliclic. That shit yummy.
Did you use the boiled water or just medium heat water for agar agar?
@@ThanhNguyen-ic4pvis that what I'm doing wrong with the agar? Am not heating it enough? Do I have to double it like this person said?
For agar agar to work, you would need to blend the mixture, transfer to a pot and heat until it starts boiling, boil for at least 1-2 minutes and then you can transfer to a container and cool down. The texture will be different than shown in the video, though.
@@rnmatsuda well, thanks so much. I truly appreciate it. So disappointed that it is definitely not the same as carragean which I'm definitely not going to use. I will try what you suggest and resign myself with the results
Hello! I loved this video! Have you tried using agar agar? I have it at home and I could give it a go, but I don’t really know if it can be a good enough substitute for K Carrageenan. Thanks!!
I'm wary of using carageenan. The general medical consensus doesn't really have a verdict on it just yet, but it's known to be highly inflammatory, and researchers that work closely with the stuff tend to advise caution if not avoiding it entirely.
I get why it's there in this recipe. It forms a smooth, silky gel that melts nicely when heated, sets up quickly when cooled, and doesn't muddy up flavors. But you can get similar results with pectin NH, plus some gellan gum to prevent weeping.
About 1% lecithin (relative to fat and water, so 9-10g in this recipe) can further help emulsify everything silky-smooth.
Thank you so much for this comment. We need to stay healthy especially when we go on a vegan or pescatarian diet.
Do you know if we can use agar or xantham to replace the carrageean?
Me, too. Carageenan messes up my digestion so much but I do have a sensitive system. I wish I could use it but I just can't.
Fantastic stuff looking forward to trying this out as I get better and better at making pizzas! One day I will own a blessed Ooni and throw a pizza party unlike any other!
Sounds amazing. You can always just buy a pizza stone and cook in a home oven too. You can get great results!
Oooh I can't wait. Yeah a pizza stone is cool too but not in this summer heat
Loved the structure of this vid! Great vid!
Thank you! 🙏 🤘
Thank you so so much for this video and recipe. I made it and it came out great, and tastes and melts like mozzarella. 💖
Just discovered your channel and watched every video :) awesome work! Great recipes, and right to the point.
Question: have you tried making this with agar agar powder instead of kappa carrageenan? I'm wondering how it compares, and what the measurements would look like?
My guess is something like 2 tbsp agar agar and 1/2 cup water on medium heat until it becomes thicc, then you add all your other ingredients (minus carrageenan) to it?
I have not. I don't think agar agar would work in the same way with the blender. I think you might just have to blend everything together, add the agar into the mix, and then heat it up on the stove top while stirring frequently. I've only used agar agar once and wasn't satisfied with the consistency, but I have seen people absolutely make magic with it so its gonna be some trial and error. In fact I am gonna start messing around with it myself so I can better answer this question. Be right back!
@@AlexKoonsPizza
I wanted to ask the same question. Any new findings so far?
I have the same question. Did you try it? I looked it up online and it seems like it's ok to substitute as they're both from seaweed.
@@VLEO Same question. Did you ever try it?
I cook with agar agar a lot. It makes great texture cheese, but has a high melting point (about 85C or 185F) so the cheese don't melt. I'm with the earlier comment of using pectin & gellan gum instead.
Oh I need to make this asap. I got a roccbox and with this cheese my pizzas would come out crazy
It does great at high heat!! Put a little olive oil on it before you launch into the oven. It helps with the melt and brings big flavor!
Tried this, it was amazing 🤩
Looks amazing! How long do you think that vegan cheese can keep in the refrigerator?
I made a batch yesterday, and it tastes awesome, but just did not solidify enough to grate. I am not sure if my measurements were off, but without a kitchen scale, it is difficult to get exactly the measurements in grams. After I added the boiling water, it stiffened up pretty much immediately and my blender just could not spin any longer. Is it possible for you to share measurements in something other than grams?
I also made this recently and noticed that as well. Mine was closer to a medium- firm price of tofu block .
What is the shelf life of this cheese please?
Such a simple perfect recipe!! I can’t wait to make this!!! Great video!
🙏🏼 Thanks!
Excellent cheese recipe. Recipe makes a lot of cheese, but it is definitely the best DIY vegan cheese.
aquafaba makes great cheese and I bet an awesome substitute for carageenan
Such a craving i have on your vegan moz cheese. Surely i will try your recipe. Btw, may i ask what can be the subtitute for coconut oil, if I'd skip on it?
Hi there. Please can you tell me of it works by using soya or other ready made plant based milk ?
Any idea how much agar would be equivalent to the carrageenan?
I looked up possible substitutes for the kappa carrageenan and corn starch and agar agar came up...will those work too?
I was wondering the same, can you replace it with agar agar?
I’ve watched this video so many times prepping for when I finally make this on Tuesday that I’ve become obsessed with the song…anyone know what it is???
I wrote it. You can check it out here. frogtown.bandcamp.com/ the song is called Ben Savage! Let me know how the cooking goes!
@@AlexKoonsPizza you wrote it?? Even better!! It’s so good. & will do!
So glad to have found your videos!
This is awesome! Thank you!
Do you weigh the cashews before or after soaking them?
It would se before elsewise it would result in a lot of waste!
I made this exactly as written, using a kitchen weigh scale to weigh out all the ingredients. It's tasty and melts nicely, but I was looking for a more 'firm' texture that I can actually shred overtop of my pizza. The picture of a 'shredded' cheese on the link, was what I thought I would get, so I was disappointed when it didn't firm up enough to shred.
It shreds best when it’s nice and cold so try and do it fresh out of the fridge.
Hi, can you make the recipe in ounces tblsp or cups?
i've been making this recipe for months, it works great for my pizzas, thank you so much for sharing! hugs from brazil *edit: it tastes SO good, i also add a little bit of onion powder and smoke powder, very good.
Por onde você comprou a Kappa carragena?
@@binabi oi, comprei no mercado livre
@@phytorrhiza7060 pode me passar o link?
Awesome stuff - quick question, what blender are you using for this recipe? I'm surprised it was able to withstand boiling water - thought I might get it for myself 😊
Hi - gotta ask...
How's this cheese the morning after? Got leftover pizza and someone wants it reheated and someone else is happy letting it sit on the counter until coffee is ready.
Can you tell us about the taste, re-meltability, the texture after reheating or eating it room temp after initial bake in the oven?
It looks great - but I got kids to keep happy and don't want to be tossing leftovers
Thanks!
Too salty for our taste so will reduce salt next time. Also turned out a bit more soft so couldn’t grate, so any tips to firm it up a little more?
Hey Paul, I def recommend adjusting the recipe to your liking. You used boiling water before mixing all the ingredients? Its very important the water is hot enough for the carrageenan to activate? You can email me and we can get a little deeper to figure out the issue.
So you don't soak the cashews in water before using them for the vegan cheese in blender?
Can't wait to try something like this with a sour dough crust
Can this be frozen?
How long does it keep in the fresh in fridge?
How long will it keep, frozen?
Amazing, and the recipe made over 2 pounds of moz! Can I freeze some of it?
Can we substitute tapioca flour with something else?
Looks incredible
Hi. Just disvovered your vlog. Loved it! I can't eat carrageenan. What can I use in place of it? Thanks!☀️
Loving the channel. Made a batch and used for some pasta salad and great quesadillas. Looking forward to using it on my Ooni Pro. Is this the recipe for the cheese at your shop? What you use at Hot Tongue?
Hey Lenon! Have you used it in the ooni yet? This was the base recipe for the cheese we use. We have made a lot of tweaks throughout the process, but at the root this what we started with.
@@AlexKoonsPizza I haven’t used it yet in the Ooni. I’m on my first bottle of Miyoko’s Liquid Moz and have to finish that first, but I should get a batch going soon. I’ll update once I fire some up.
Any tips you can give for the tweaks? Also, ideas to make it a little firmer?
@@lenonmaguire480 you can use a little less water or coconut oil. The softer the better though for the melt. That liquid mozz is great! What you could try to do is leave out the boiling water (just use room temp water) and just mix everything together and that in a sense will make your own liquid mozz.
@@AlexKoonsPizza Yeah man! I liked your cheese, for sure, just couldn’t get to the oven after I made it. Just got a kitchen scale for more accuracy and I’ll be making a batch in the oven soon. Looking forward to some tweaks in the future!
@@AlexKoonsPizza figured out the first time I made th cheese the kapa karageenen didn’t set. Finally got a pie into the Ooni pro. I sent a pic to your DM on Instagram.
Could you do an updated but free recipe?
Will agar agar do the same job as the carrageenan?
Awesome. You ROCK!
Will you be releasing the new version of Vegan Mozzarella made with pea protein?
dafuq?
QUE???!!!@@benjamininkorea7016
Wonder how it is if just cubed and put on a pizza neapolitan style.
Also any idea where to get the Kappa Carrageenan in Canada?
The Modernist Pantry might ship to Canada and it avoids giving more money to Jeff Bezos.
❤
Amazingggg !
Excellent Vegan Cheeze
Is the blender still running while you're scraping the sides?
Sure is!
Can agar agar & xanthan gum powder be used in place of the carrageenan?
Thanks a lot 🙏💛
Kappa carrageenan is carcinogenic, so I made a paleo version with grass-fed gelatine, it's in the fridge now, we'll see how it turns out.
Please post result. I'd like to try that. Did you use equal portions?
@@laurakurella9968 Given that this recipe was originally designed for a takeaway, it yields a very large quantity. If you're experimenting with modifications, I'd suggest starting by halving the ingredients. For my version, I used a 3-5 times of gelatine to carrageenan (I settled on 4.5 times), this amount and quality of the gelatine I used made this quite expensive. The flavour was good, but the texture wasn't quite right - it resulted in a gooey cheese, ideal for toasted sandwiches. To achieve a stringy texture, similar to what I've seen in various vegan mozzarella videos that use tapioca starch, you might try heating and continuously whisking the mixture on the stove until it starts to form strings. Hope this is helpful!
Thank you so much. I plan on trying it with both vegan gelatin and animal sources, and add some lactic acid as well to see if it pushes it in the right direction. A suppose the power of your blender matters, too. And why he states to run it for at least 4 minutes. Likely to promote that stringiness mozz id known for @@exploration8259
Tried it yesterday and the mozzarella grates really well, however it didn't really "melt" on the pizza, it almost became a bit crispy.... Any tips?
hmmm how long did you cook it for?? I typically have it in my ooni for 3ish minutes and it melts pretty nicely. It cooks in my home oven on pizza stone for about 7-9 minutes at 550. It's never come out crispy. Leaving the cheese out to soften a bit can help in the bake and adding a little olive oil helps with the melt. Let me know, and feel free to email me for further assistance.
@@AlexKoonsPizza Thanks for the tip! Had made my first test with a baguette, which unfortunately burned too quickly. On pizza, the cheese melted nicely at 260°C (500°F) after about 5-6 minutes!
1. is this 160g of cashews before soaking or after soaking? 160g pre-soaked would yield > 200g cashews
2. The recipe has very specific weighted measurements. Were these amounts (grams) converted from measuring spoons?
3. Show us how difficult it was to clean the blender lmao
OK. I purchased a kitchen scale so I could be spot on with the recipe, thinking I had been off on some part of the conversion from grams, but sadly my second attempt is pretty much like the first batch, the consistancy of a sponge. There is no way this can be grated and used in that fashion on the pizza I am having friends over for tonight:)
Please let me know what I am doing wrong.
Hey, I’m sorry to hear you’re having troubles. Did you purchase the kappa Carrageenan I recommended?? Some off brands aren’t that great. Also you have to make sure the water is very hot to activate all the ingredients. It should def harden up after sitting in the fridge for a couple hours.
The Modernist Pantry Kappa Carrageenan is impossible to purchase since we are in Thailand. I only had two choices, one from China and one from Thailand. I chose the more expensive brand from Thailand. Would it be helpful to increase the amount of the Kappa Carrageenan I did purchase to get the same results? I did add boiling water, so that was the issue. IF I were to try an increased amount, what would you recommend me trying over your 27 gram recommendation?
Adding 25% more did not make an appreciable difference. I willl have to wait until I am in the US and make a purchase of the good stuff.
Well, thanks for offering the recipe, but it's unlikely that I am going to take the time to convert every ingredient from grams into cups and teaspoons.
So I will just scroll onward.
Does anyone here know if kappa carrageenan is the same as that bad carrageenan they're talking about?
I found this on Wikipedia for you... There are three main commercial classes of carrageenan:
Kappa forms strong, rigid gels in the presence of potassium ions, and reacts with dairy proteins. It is sourced mainly from Kappaphycus alvarezii.[10]
Iota forms soft gels in the presence of calcium ions. It is produced mainly from Eucheuma denticulatum.[10]
Lambda does not gel, and is used to thicken dairy products.
The primary differences that influence the properties of kappa, iota, and lambda carrageenan are the number and position of the ester sulfate groups on the repeating galactose units. Higher levels of ester sulfate lower the solubility temperature of the carrageenan and produce lower strength gels, or contribute to gel inhibition (lambda carrageenan).
Many red algal species produce different types of carrageenans during their developmental history. For instance, the genus Gigartina produces mainly kappa carrageenans during its gametophytic stage, and lambda carrageenans during its sporophytic stage. All are soluble in hot water, but in cold water, only the lambda form (and the sodium salts of the other two) are soluble.
When used in food products, carrageenan has the EU additive E numbers E407 or E407a when present as "processed eucheuma seaweed".[11] Technically carrageenan is considered a dietary fibre.[12][13]
In parts of Scotland and Ireland, where it is known by a variety of local and native names, Chondrus crispus is boiled in milk and strained, before sugar and other flavourings such as vanilla, cinnamon, brandy, or whisky are added. The end-product is a kind of jelly similar to panna cotta, tapioca, or blancmange.
What are the fat numbers, total fat & Saturated fat? Thanks
Why boiling water not cold water?
because the kappa is just like a box of Jel-o. You need 200 degree water to get the gelatin to melt (activate) into the other ingredients.
You DA MAN!
Awesooooooome!
can anyone tell me if the kappa carrageenan is replacable with agar agar or something similar?
I am going to try it later this evening, reading up on this substitute it says 2-3 more for agar when replacing the kappa...so we shall see....did you try it!?
@@boomdeahda5152 I did not. But if your version turns out good, I'd love to know!
This looks great, am ordering ingedients. Really excited to try it.
But bro PLEASE use the correct unit measurements. Nobody gonna weigh lemon juice on a scale, bro!
Aw! Man! WHAT!? I thought you guys were going to make a pizza with it or something to see how much it melts, browns and stretches like real Mozzarella 😂!
Is that roasted cashew?
No, normal cashews soaked overnight in water in the fridge. Roasted would have too much of an own taste.
Seeing a LOT of bad information about Kappa Carrageenan 😩 and how bad it is for us.
Where’s the melt? And the taste test
@Goodful
❤️
Nice recipe. Its too bad that carrageenan is so expensive it basically makes this cost as much as store bought
Tried this recipe with Agar Agar instead of Kappa Carrageenan and it doesn’t solidify 🥺 created so much waste 😔 or does someone have an idea how to rescue it?
If you want to be able to grate it or slice it though i'm not 100% sure. Sorry. :( but i'd say you would still be able to use the mixture. perhaps try these if you haven't had any luck yet.
Poured liquid cashew cheese works well on pizzas or in macoroni cheese or as bechamel sauce in lasange or bakes (think miyoko creamery).
For pizza poor it in blobs in a thin layer. The tapioca in it will help it to solidify it once heated so it should work fine.
idea 2) If you think it's really runny try heating some on the stove -stirring constantly (if it doesn't thicken you can add some more tapioca 1/2 tsp at a time ) the thickened blob mixture can be spooned into ice water which should give you soft motzarella balls that you can place on your pizza.
Good luck
Any subs for the carrageenan?
Grateful for this but with all due respect, id prefer the channel name to be different. Just my vote.
That looks Like tapioca starch
Nice! But I wanted to see it in action.
That Kappa Carageenen stuff messes with your arse - vegans need to deal with the grip that cheese has on them.
Kappa carageenan is so bad for your digestive system. Use agar agar instead.
Can you please tell me why it’s bad for your digestive system?Also did you try the recipe with your recommendation? If so, how did it work? Thank you in advance!😊
Unbelievable
Carrageenan isn't safe lol
Food-grade carrageenan has been independently evaluated by the Joint FAO*/WHO** Expert Committee on Food Additives (JECFA), an international panel of expert toxicologists who review data and develop recommendations about food ingredients. JECFA determined that food-grade carrageenan was a safe food additive with no limits on its use in food.
Coconut oil and kappa carrageenan ... Ok not for me. 🤫
Interesting, thanks for sharing that..
How Horrible this is! You don't list the Ingredients nopr the Recipe for making it! Where do I go to get the recipe?
The recipe is at 0:25 on the screen
Someone didn't watch the video...
I just love how all these vegan alternatives wanna be named beef/cheese and whatnot and then uses 40*times the ingredients to mimic the real thing.
I just love how people like you oversimplify dairy and meat products. There are a lot of processing steps and ingredients involved. E.g. you can see the blending process as the cow chewing and digesting stuff to produce the milk and the carrageen as the enzym used to process the milk
A vegan cheese alternative is an inanimate object and does not want to be named anything, because it can't want. But I'm happy for you that you are full of love.
Cheese is processed. So are most meats and meat product's (ham, salami, snitzels, bacon, pork, chicken slices, chicken nuggets, sausages, hot dogs.etc)
and even when not "processed" Meat recipes use seasoning and other ingrediets in the cooking process. Slaughter houses are often known as processing plants as the animals are processed (aswell as being a euphimism to disconnect peeps from the violence).
Unless you kill it yourself, meat is always processed Chemicals must be added for steralization and bacteria purposes, also colours and additives to make it look "fresh " and keep it "fresh" longer.
I say this with the utmost respect for you. Rather than projecting outwards, perhaps reflect from within and ask yourself why hearing the word vegan bothers you so much that you must use cognitive dissonance. e.g. dissonance to blind yourself from the processing that happens with all meat and dairy products💚💚☮☮
A Basic Dairy cheese requires 5 ingredients
1. Milk · 2. Culture · 3. Rennet · 4. Salt · 5. Calcium Chloride. These are minimum ingredients and often there are up to ten ingredients (perhaps even more in many brands)
This recipe is on par with dairy cheese for amount of ingredients
.
The Vegan cheese in this recipe uses 8 ingredients.
My go to recipe uses 5 ingredients.
Cashews, tapioca, nutritional yeast, salt and water.
Thank you for coming to my Ted talk
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