Vegan Mozzarella Cheese

Ingredients:
2c Cauliflower (steamed)
1c Almond Milk (plain)
1c Water
3T Apple Cider Vinegar (add to almond milk before starting the recipe)
3T Agar Agar flakes (for a soft set, for a more firm set do add an additional 2T)
3T Tapioca Starch/flour
1/4c Nutritional Yeast
1/4c Roasted Garlic (see below for details)
1/4c Garlic Oil (see details below)
1/8-1/4t Sea Salt (your taste preference)

(Add vinegar to Almond Milk  and allow to curdle for about a minute)

In a blender, blend all ingredients together until smooth and creamy; with the exception of the water and Agar. ( In the video I blended the ingredients in two separate batches because my attachment was not big enough to blend it all at once; but if you are able, blend everything together in one batch  with the exception of the agar and water.)

On medium high heat, in a medium non-stick pot bring water and agar to a boil allow agar to cook for approximately 2-3 minutes; until the agar has completely dissolved and the boiling liquid is clear (as seen in the video). Add the pureed cheese based and cook for approximately 5 minutes or until mixture mimics melted cheese and stretches.  Pour cheese in desired glass containers and allow to cool. Use for pizza, grilled cheese, macaroni, potatoes, casseroles, the sky is the limit.

If you desire mozzarella balls:
In a tall storage container fill with about four cups of water and season with sea salt to preference. I used one heaping teaspoon and drizzled a bit of olive oil on top. Be sure the liquid is very very cold before scooping balls of cheese mixture inside. The shelf life in the refrigerator is 3-5 days.