Buffalo Mozzarella from DIY Vegan

[A perfectly light and neutrally-flavored cheese, Buffalo Mozzarella is vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free and low glycemic. Suitable for all stages on an anti-candida diet (with the adjustment below).]

DIY Vegan cookbook

[Photo credit: Nicole Axworthy.]

As you know, I’m pretty much a DIY kinda gal when it comes to most foods. As someone dealing with long-term candida and the myriad consequences of eating out of my dietary boundaries, I know all too well that if I want to be sure something is “safe,” I need to make it myself.

So I can honestly say I was thrilled to get hold of the latest creation from the super team of Lisa Pitman and Nicole Axworthy (and if Nicole’s name sounds familiar to you, it’s because she was the photographer on my last book, Living Candida-Free). With DIY Vegan, Nicole and Lisa have created both a resource and cookbook that vegans and anyone on a special diet will want to keep around for the long term.

Candida diet, grain-free, sugar free mozzarella cheese recipe on rickiheller.com

[My version of the mozzarella–here in an instagrammed salad!]

The first thing you’ll notice about the book is how beautiful it is. The quality is stellar. Nicole’s photos shine, and the book’s layout works to optimize the readability and appeal of the recipes and tips.

And oh, those recipes! After sharing how to stock your pantry and the essential equipment and techniques you’ll use, the chapters each cover a range of staples to have in your plant-based kitchen: first up is dairy-free, followed by cereals and snacks; spreads and sauces; mixes (such as cake mix or spice mixes); and finally, sweet treats (made from the staples you’ve created).

Candida diet, gluten-free, grain-free, dairy-free mozzarella cheese on rickiheller.com

[How I used the cheese the next day in a salad.]

I can’t wait to try out the Cinnamon Toast Cereal, Snackworthy Cereal Bars, Super Seedy Crackers, Nacho Cheese Sauce, L.P.’s Worcestershire Sauce, Mac and Cheese mix, or the Savory Egg Mix. (There’s more–but I had to stop somewhere!).

For now, I can share this amazing Buffalo Mozzarella. It’s soft, creamy, and while delicate, can hold its shape when sliced. And it works beautifully for the anti-candida diet!

sugar-free, gluten-free, vegan buffalo mozzarella recipe from DIY Vegan

[photo credit: Nicole Axworthy]

Disclosure: This post may contain affiliate links. If you choose to purchase using those links, at no cost to you, I will receive a small percentage of the sale.

Never miss a recipe–or a comment from The Girls! Click here to subscribe to RickiHeller.com via email. You’ll get recipes as soon as they’re posted, plus weekly updates and news about upcoming events! (“We love subscribers, Mum. . . almost as much as we love treats!”

Share

Comments

  1. The colours in the three photos are so vibrant that the food almost jumped onto my plate. Too bad it doesn`t work like that. (sigh).
    I have not yet started fermenting but I sure want to. Does the house temperature affect the time required?
    There seems to be a problem with the formatting of the recipe, as if the margins are set too tight. There are a number of instances where there is only one word on a line before the sentence continues on the next line. Thought you might like to know that.

    • I’m not entirely sure about temperature for this specific recipe, MPaula, but I do know that it makes a difference with naturally fermented sauerkraut, so I imagine the same true here. As for the margins, thank you–but I can’t see that on my screen! It looks just like a normal recipe to me. Would you let me know where that happens? (Or even better, send me a screen shot of how it looks to you?) In the meantime, I will investigate further! Thank you!

  2. Does the cashew mixture have to go in the fridge while it is fermenting for 24 hours or does it get left outside the fridge? Thanks!

  3. Your recipe and several others I’ve looked at call for probiotic powder. The link opens to probiotic capsule products. I’ve tried to find powder at our local very well stocked health food section and it’s quite difficult. Do you get the capsules, then open them up to get the powder? Seems quite labor intensive. If you know of a brand that’s powder, not capsules, I’d love that information!

    • I don’t know of a straight-up powder, sorry (though that doesn’t mean one doesn’t exist). I just opened up my regular probiotic capsules. 🙂

      • So, you just open your regular probiotic capsules? It’s not necessary to purchase the linked brand? The cost of those capsules is much higher than the brand I take daily.

        Thanks!!

  4. This is so exciting! I’ve always wanted to try to make vegan mozzarella and this recipe doesn’t look half as complicated as I feared. Thanks for making it candida friendly 🙂

  5. Kelly Venden says:

    Hi Ricki – Love your site. It’s been a godsend for me and my many friends with restricted diets. I appreciate your creativity and attention to detail.
    That being said, I need to point out (in a loving way) that you wrote the following at the top of this post –
    A perfectly light and neutrally-flavored cheese, Buffalo Mozzarella is vegan, sugar-free, gluten-free, grain-free, dairy-free, egg free, soy-free, nut-free, and low glycemic. Suitable for all stages on an anti-candida diet (with the adjustment below)

    Since the cheese is made from cashews, I don’t think it can be called nut-free.
    Best wishes.
    Kelly

    • Kelly, THANK YOU for pointing that out! Acckkk!! I’m heading right back to correct it. Sorry for any confusion! I guess my mind was in the clouds when I wrote that. . . ! 😉 And thank you for the kind comment about the site! 🙂

  6. I was a recipe tester for DIY Vegan, and I loved this cheese!

Speak Your Mind

*

This site uses Akismet to reduce spam. Learn how your comment data is processed.