|
426 gm
|
Coconut milk, sweetened
(full fat, for mozzarella)
|
|
5 tbsp
|
Seaweed, agar, dried
(for mozzarella)
|
|
1 tsp
|
Sea Salt
(for mozzarella)
|
|
1 tsp
|
White balsamic vinegar
(for mozzarella)
|
|
4 tsp
|
Arrowroot flour
(or tapioca flour, for mozzarella)
|
|
1 1/2 tsp
|
Nutritional yeast
(for mozzarella)
|
|
3 cup
|
Vegetable stock/broth, low sodium
(or water, for polenta)
|
|
1 cup
|
Polenta, dry
(use instant if you can find it, for polenta)
|
|
2 clove(s)
|
Garlic
(minced, for polenta)
|
|
1 cup
|
Thai basil, fresh
(about 1 handful, for polenta)
|
|
1 pinch
|
Salt
(for polenta)
|
