Back to the recipes!!
I thought I’d never have this salad again. It made me sad.
But then I got happy when I learned about “Artisan Vegan Cheese.” It was a life changer. There is cheese again!! Hallelujah!!
This is her adapted recipe, posted here, for the mozzarella. A couple things: the soy yogurt does make the consistency just right. The first time I made this, I used almond yogurt, and the resultant cheese was tasty, but very smooshy. As she suggests in the comments, using almond yogurt you’d need to up the flour or agar amounts. Not sure how it would turn out with coconut yogurt…
Also, there is no time on how long to cook it to get to the “smooth and stringy” stage. I cooked it about 10 minutes, stirring constantly (switching off between M and me when our arms got tired), and we got the perfect consistency.
Slice the tomatoes thickly and place on a plate, top with the slices of mozz, and basil. Drizzle with balsamic, a slight bit of extra virgin olive oil, and some fancy salt (like gray salt or fleur de sel), and that’s all you need.
It tastes like heaven!