🌿 Vegan Caviar

Introduction :

Looking for a luxurious plant-based appetizer that surprises and delights? This vegan caviar recipe is a true showstopper. Using the magic of molecular gastronomy, it transforms humble seaweed and natural ingredients into elegant, pearl-like spheres that burst with umami and ocean flavor.

Unlike traditional caviar, this version is 100% vegan, cruelty-free, and made with sodium alginate and calcium lactate — two natural ingredients often used in fine-dining kitchens. Even better, it’s surprisingly easy to make at home.

Whether you're hosting a dinner party, crafting a gourmet vegan menu, or simply curious about vegan seafood alternatives, this recipe is a creative and rewarding way to impress your guests — without harming a single fish.

Let’s dive into the process and create pearls of ocean-inspired flavor that look as luxurious as they taste.

🕒 Prep Time: 25 minutes
🍽 Servings: 4
🌱 Difficulty: Easy
💧 Category: Molecular Gastronomy, Vegan Fine Dining

🧂 Ingredients You'll Need

🌊 For the Seaweed Broth:

1 sheet kombu (dried kelp)
1 sheet nori (seaweed)
1 tbsp dried wakame algae
500 ml water

🍄 For the Flavor Base:

½ tsp activated charcoal powder
½ tsp mushroom powder (or vegan dashi)
1 tsp soy sauce

🧪 For the Caviar Formation:

250 ml filtered base mixture
2 g sodium alginate
500 ml water
5 g calcium lactate

🍳 Step-by-Step Instructions

🔹 Step 1: Make the Seaweed Broth

Begin by simmering the kombu, nori, and wakame in 500 ml of water over low heat for about 10–15 minutes.
This draws out a rich, ocean-like flavor.
Once ready, remove from heat and let it cool slightly.

🔹 Step 2: Add Flavor and Color

Strain the broth using a fine sieve.
Next, mix in the activated charcoal, mushroom powder (or dashi), and soy sauce.
Then, blend everything using a hand blender until smooth.

🔹 Step 3: Strain Again for a Silky Base

Now pour the blended mixture through a nut milk bag or fine cheesecloth.
This ensures the base is free of any solids and completely smooth.
You should be left with a dark, aromatic liquid.

🔹 Step 4: Add the Sodium Alginate

Measure 250 ml of the liquid base and add 2 g of sodium alginate.
Blend thoroughly until fully dissolved.
After that, allow it to rest for a few minutes to remove air bubbles.

🔹 Step 5: Prepare the Calcium Bath

In a clean bowl, dissolve 5 g of calcium lactate into 500 ml of water.
Stir until the powder is completely dissolved.
This bath will help the pearls form properly.

🔹 Step 6: Create the Vegan Caviar Pearls

Fill a pipette, syringe, or squeeze bottle with the alginate mixture.
Carefully drop it into the calcium bath.
Tiny pearls will form right away! Let them sit for about 1–2 minutes.

🔹 Step 7: Rinse and Store

Once firm, gently scoop the pearls out using a fine mesh strainer.
Rinse them in cold water to remove any calcium residue.
Finally, store in a sealed container in the refrigerator until serving.

✨ Serving & Storage Tips

For an elegant look, sprinkle a bit of edible gold dust before serving.
Add a drop of truffle soy sauce for gourmet flair.
Always rinse the pearls well to avoid any chalky aftertaste.
These pearls are best served within 2 days for maximum freshness.

🔍 SEO Keywords to Include

Vegan caviar, plant-based caviar, sodium alginate pearls, vegan molecular gastronomy, caviar alternative, fine dining vegan recipes, seaweed-based vegan seafood, cruelty-free caviar, gourmet vegan food, homemade vegan caviar.

Prep Time 25 mins

Total Time 25 mins

Cuisine: Asian, french, Italian, Mexican, Middle Eastern, Moroccan

Courses: Appetizer

Difficulty: Beginner

Servings: 4

Estimated Cost: 10

Best Season: Suitable throughout the year

Description

This elegant vegan caviar is made from seaweed and flavored with soy, mushroom, and activated charcoal, then turned into tiny pearls using sodium alginate and a calcium bath. The result is a gourmet, ocean-inspired garnish perfect for plant-based fine dining. Easy to make, stunning to serve, and completely cruelty-free — a true innovation in vegan molecular gastronomy.

Ingredients:

For the Seaweed Broth:

1 sheet kombu ((dried kelp))
1 sheet nori ((seaweed))
1 tbsp algae (dried wakame algae)
500 ml water

For the Flavor Base:

1/2 tbsp activated charcoal (½ tsp activated charcoal powder)
1/2 tbsp mushroom (mushroom powder (or vegan dashi))
1 tbsp soy (soy sauce)

For the Caviar Formation:

250 ml filtered base mixture
2 g sodium (sodium alginate)
5 g calcium (calcium lactate)
500 ml water

Instructions:

step 1

1
Make the Seaweed Broth

Begin by simmering the kombu, nori, and wakame in 500 ml of water over low heat for about 10–15 minutes.
This draws out a rich, ocean-like flavor.
Once ready, remove from heat and let it cool slightly.

Step 2

2
Add Flavor and Color

Strain the broth using a fine sieve.
Next, mix in the activated charcoal, mushroom powder (or dashi), and soy sauce.
Then, blend everything using a hand blender until smooth.

Step 3

3
Strain Again for a Silky Base

Now pour the blended mixture through a nut milk bag or fine cheesecloth.
This ensures the base is free of any solids and completely smooth.
You should be left with a dark, aromatic liquid.

Step 4

4
Add the Sodium Alginate

Measure 250 ml of the liquid base and add 2 g of sodium alginate.
Blend thoroughly until fully dissolved.
After that, allow it to rest for a few minutes to remove air bubbles.

Step 5

5
Prepare the Calcium Bath

In a clean bowl, dissolve 5 g of calcium lactate into 500 ml of water.
Stir until the powder is completely dissolved.
This bath will help the pearls form properly.

step 6

6
Create the Vegan Caviar Pearls

Fill a pipette, syringe, or squeeze bottle with the alginate mixture.
Carefully drop it into the calcium bath.
Tiny pearls will form right away! Let them sit for about 1–2 minutes

Step7

7
Rinse and Store

Once firm, gently scoop the pearls out using a fine mesh strainer.
Rinse them in cold water to remove any calcium residue.
Finally, store in a sealed container in the refrigerator until serving.

Nutrition Facts

Servings 4

Amount Per Serving

% Daily Value *
Sodium 0.92mg1%
Potassium 0.84mg1%

Calcium 1 mg
Magnesium 1 mg
Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For an elegant look, sprinkle a bit of edible gold dust before serving.
Add a drop of truffle soy sauce for gourmet flair.
Always rinse the pearls well to avoid any chalky aftertaste.
These pearls are best served within 2 days for maximum freshness

Keywords: Vegan caviar, plant-based caviar, sodium alginate pearls, vegan molecular gastronomy, caviar alternative, fine dining vegan recipes, seaweed-based vegan seafood, cruelty-free caviar, gourmet vegan food, homemade vegan caviar.