Vegan caviar is small, pearl-like spheres made from liquids such as stock, fruit juice or vinegar, shaped by spherification with gelling or thickening agents.

Origin

The technique comes from molecular gastronomy. In basic spherification, a sodium alginate solution is dripped into a calcium bath. Small gel spheres with a liquid core form at once.

In flexitarian cooking

The result looks like real caviar but comes in any flavour: tomato essence, basil or balsamic. An elegant plant-based garnish for modern flexitarian cooking.

Alternative

An easier route is agar-agar: drip the hot liquid into very cold oil and the pearls set immediately.

Related terms

Agar-Agar, Espuma, Garnishing