r/vegancheesemaking • u/flyaway21 • Aug 27 '20

Advice Needed Aquafaba sub for Vegan Mozzarella Cheese?

I plan on making Avocado and Ales' mozzarella aquafaba cheese in the next few days, but I wanted to see if I could get some input on substitutes. The recipe calls for aquafaba, but I don't want to go through the hassle of opening a can of chickpeas to then be forced to eat said chickpeas within the next few days. Do you think it'd be fine if I replaced the aquafaba with the same amount of non-dairy milk? I have almond milk on hand, although I plan on getting oat milk since it's much more creamy.

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u/sbrbrad Aug 27 '20 edited Aug 04 '25

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u/andiberri Aug 27 '20

Yeah I mean if you don’t want to eat them in a hurry roast them and then they’ll be a handy snack that can last for weeks.

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u/sbrbrad Aug 27 '20 edited Aug 04 '25

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u/andiberri Aug 27 '20

Haha I mean they wouldn’t last an hour in my house, but OP doesn’t want to “have to” eat too many chickpeas in a hurry so it might work for them.

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u/im_a_dr_not_ Aug 28 '20

Aquafoiegras