STEAM BUNS (Siopao) RECIPE VEGAN CHEESE RECIPE

First Mixture: Soak ½ C. cashew for 1 hr.

¾ cup warm water
2 tsp. instant dry yeast First mixture:
2 tsp. mushroom powder 1 tsp. basil
1 tbsp. Sugar 1 tsp. oregano
1 tsp. salt
Second Mixture: 1 ½ tsp. cornstarch
2 ½ AP flour 3 tbsp. nutritional yeast
1 tsp. baking powder ½ garlic clove (finely chopped)
pinch of salt 1 tsp. lemon juice
2 tbsp. Oil 1 tsp. maple syrup
2 tbsp. dried powdered moringa leaves ½ c water

PROCEDURE: Second mixture:

Mix and knead together the 1st and 2nd mixture
to make dough. Proof for 50 minutes. Knead
for another 3 minutes. Divide and form the
dough to desired size of buns. Cover for
another 10 minutes.
½ C water
½ tsp. agar agar powder
PROCEDURE:
Add soaked cashew to first mixture. Blend
until smooth. Put in pot the second mixture
over a low fire, add the blended cashew cream.
Stir constantly until thick. Transfer in molder.
Refrigerate for 2 hours.
INGREDIENTS: VEGAN Mozzarella CHEESE RECIPE

 Fruit juice - 1/2 cup - Pulp and seed free Soak 1/4 C. cashew for 10 minutes in boiling
 Lemon Juice - 1 tsp water.
 Honey - 1 tsp
 Agar agar powder - 1 tbsp Mixture:
1/4 cup cashews (35 g)
PROCEDURE: In a pot, add water (1/4 cup) for a 1 teaspoon lemon juice
tablespoon of agar agar powder  and mix well. Now 1 teaspoon maple syrupwgg ,
heat that mixture while stirring without any lumps.   2 tbsp nutritional yeast (10 g)
1 tbsp agar powder
To that add in clear juice (I used orange and 2 tbsp tapioca starch (14 g)
pomegranate) 1/2 cup and stir well. You should see 1 teaspoon salt
all the powder is dissolved and the liquid will start to 1/3 cup deodorized coconut oil, melted (80 ml)
thicken up.  1 1/2 cup water (375 ml)

Be sure to keep the molds ready as agar agar will set
quick in room temperature itself. Now when the
mixture is thick, filter and transfer it to the mold. At
this stage you can leave it on counter top for 30 mins
or refrigerate until its set.
Since these are made with no artificial ingredients or
preservatives, its best to use it within a week.
Refrigerate and store in a airtight container,
PROCEDURE:
Drain cashews and place in a blender along
with the rest of the ingredients.
Process until smooth.
In a saucepan, add the cashew cream and Bring
to a boil stirring constantly until it thickens.
Pour into molder, refrigerate for 1 hour.

Enjoy and Happy snacking.