Good for vegans, sure, but not a good enough product for omnis to switch over permanently, imo. Good for pasta dishes, and casseroles, and the like.
Completely fine when using in a 300-400°f oven.
But when cooking pizza at higher heats, like woodfired oven heats (700-900°f), or even a residential electric oven with the broiler element on, it can start browning too much.
The vegan mozzarella from this recipe is a bit more temp stable. Some of the ingredients are similar. It still has tapioca starch in it, for example. But I think the increased moisture prevents it from burning as badly. Plus, it isn't ridiculously expensive and tied to one specific company. It's more akin to fresh mozz than stretchy "pizza cheese" style mozz, though.
For stretch, and a firmer set, you'd need kappa carageenan, which isn't the easiest to find in stores, though some natural food stores are starting to carry it now because of its usefulness in making vegan cheeses.
Getting a stronger cheesy taste, like you'd get with Parmesan, Romano, Grana Padano, etc, is still tough, imo. For some tastebuds, nooch works just fine, for others, nooch tastes like nooch, not like cheese.
Good for vegans, sure, but not a good enough product for omnis to switch over permanently, imo. Good for pasta dishes, and casseroles, and the like.
Completely fine when using in a 300-400°f oven.
But when cooking pizza at higher heats, like woodfired oven heats (700-900°f), or even a residential electric oven with the broiler element on, it can start browning too much.
The vegan mozzarella from this recipe is a bit more temp stable. Some of the ingredients are similar. It still has tapioca starch in it, for example. But I think the increased moisture prevents it from burning as badly. Plus, it isn't ridiculously expensive and tied to one specific company. It's more akin to fresh mozz than stretchy "pizza cheese" style mozz, though.
For stretch, and a firmer set, you'd need kappa carageenan, which isn't the easiest to find in stores, though some natural food stores are starting to carry it now because of its usefulness in making vegan cheeses.
Getting a stronger cheesy taste, like you'd get with Parmesan, Romano, Grana Padano, etc, is still tough, imo. For some tastebuds, nooch works just fine, for others, nooch tastes like nooch, not like cheese.
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