Easy Vegan Buffalo Mozzarella & Panzanella Salad with Miyoko, the Queen of Vegan Cheese

Make easy, and delicious vegan buffalo mozzarella & Panzanella along with the Queen of Vegan Cheese, Miyoko Schinner.


Easy Buffalo Mozzarella ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

-1 cup non-dairy yogurt
-1 cup raw cashews
-1 cup water, divided
-1 1/2 teaspoons sea salt
-3 tablespoons tapioca flour
-1 tablespoon agar powder

Combine the yogurt, cashews, a half cup of the water, tapioca, and salt in a blender and process until emulsified. Note: If you do not have a high-speed blender, soak the cashews in water for 3 to 8 hours, then drain thoroughly before using.
Combine the agar and remaining half cup of water in a small saucepan. Whisk together. Cover with a lid and bring to a boil over medium low heat. Simmer for 3 to 4 minutes until has fully melted and drips like molten glass off your whisk. Pour in the yogurt mixture and mix well with a whisk. Continue cooking over medium heat, stirring with a wooden spoon, until the mixture is smooth, glossy, and stretchy.
Prepare a large bowl of ice water. Using an ice cream scooper, drop balls of the cheese into the ice bath. Let sit for 20 to 30 minutes until firm.


Easy Panzanella ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here’s a great way to use up leftover, stale, dried-up baguette, ciabatta, or bread of many kinds.

-½ baguette or odd bits and pieces equal to roughly that amount
-4 to 5 ripe tomatoes
-3 to 4 tablespoons olive oil
-2 to 3 tablespoons balsamic vinegar
-2 cloves garlic, minced
-Salt and pepper to taste
-½ cup lightly packed fresh basil (or more)
-8 ounces Easy Mozzarella Balls

Dice the tomatoes and put them in a large bowl. Add the olive oil, balsamic, garlic, and salt and pepper. Let the mixture sit for 10 to 15 minutes to release their liquids while you prepare the other ingredients.

Break the bread into pieces, and dip in or run under water to soften. Let them sit for a minute; if the bread is still rock solid in the middle, give it another sprinkle of water. The bread should be moist but have a bit of bite in the middle; it should not be soggy.

Slice the mozzarella into quarter-inch pieces, or tear them with your hands. Tear the basil into bite-sized pieces.

Add the bread to the tomatoes, which should be now sitting in a puddle of dressing, and toss to allow the tomato dressing to infuse the bread. Add the mozzarella and basil and toss again. Serve.

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