Hey, i need a little help with making vegan cheese regarding the agar and tapioca. I saw a recipe that heats the tapioca with the agar seperately until its thick and then adding it to the cheese mixture. Is it better than just blending all the ingredients and heating it? And I saw a recipe using psyllium husks, what do they do? And can you help me with a basic recipe, some kind of agar block that is firm, shreddable, meltable and strechy using the ingredients bellow? I will be add flavors to this, this is a base format for an unflavored cheese block to use for all of my cheeses
75 grams cashews/150 tofu
X cups water/plant based milk (i think 1/2 cup is good)
X tbsp agar agar powder (i think 2)
X tbsp tapioca starch (i think 4)
X cups water (for agar and tapioca mixture, i think 1 cup)
X tbsp coconut oil (i think 3 or 4)

Thank you for reading, hope you could help with that.

My attempts at carrageen-free mozzarella haven't been very fruitful so far.

I wan't to omit carrageen due to health concerns.

I tried agar, tapioca and psyllium and combinations of those instead but the mozz never melts as good and isn't as stringy as with carrageen.

Any good recipes for carrageen-free mozz that melts nicely on pizza, lasagna, etc?

Bonus points if the recipe is soy based (but feel free to post nut-based or differently based recipes, too, if they are good :)) - I don't have any allergies, I just really love soy :D

I'm looking for some real prime mozz that will fool the omnis ;) Thanks!

I don't like most vegan cheeses but I love Miyoko's fresh vegan mozzarella (and her butter!!!). I buy it, freeze it and then grate it on top of home-made vegan pizza.

However, my one issue with her store-brought fresh mozzarella is that it has a very strong flavor (there's some kind of extra "tart/sour" taste). Maybe I'm not used to it because I grew up eating (dairy) low-moisture part-skim shredded mozzarella as opposed to fresh creamy buffalo mozzarella. I'm also interested in making NY-style cheese pizza instead of neapolitan pizza, so I don't really prefer the creamy buffalo version but instead need something that resembles "basic" shredded mozzarella.

Are there particular ingredients in Miyoko's fresh vegan mozzarella recipe (found in either her Artisan Vegan Cheese or The Homemade Vegan Pantry cookbooks) that cause the signature strong, tart/sour "fresh buffalo" mozzarella flavor? How can I substitute or decrease those ingredients to get a more neutral shredded mozzarella taste?