Yesterday's pumpkin soup called for MimicCream, so I opened the one carton I'd been hoarding for months. But the soup only called for 3/4 of a cup, so there was plenty of leftover. Not one to waste a hard-to-find vegan commodity, I decided to use another cup of the nut-based heavy cream to make the DIY Vegan Mozzarella That Melts from Veganize This!
Many of Jenn Shagrin's recipes call for MimicCream, so I knew I'd find something in her book to put my extra cream to good use. Since it's not widely available across the country, she also provides suggestions for making MimicCream alternatives at home.
But I used the real stuff to make her creamy mozzarella. This silken tofu and MimicCream-based cheese firms up like a block cheese, thanks to agar powder. It's similar in texture to many of the cheeses in The Uncheese Cookbook. And the stuff actually tastes very much like Follow Your Heart Mozzarella! Plus, it actually melts! I grated some onto my Personal Pan Pizza with Mushrooms and Olives:
I used a fourth of the cheese on this little single-serving pizza, and since the cheese recipe doesn't call for any added fat, I didn't feel guilty about piling it on. Look how melty!
I used Isa's recipe for Pizza Dough from Vegan with a Vengeance for the crust, but I divided the recipe into fourths so I'd have enough for four tiny pizzas. I baked one pizza and froze the other three balls of dough for use later in the week. Yum!