Step 1

Bring 1 cup of water to a boil. Add MSG and annatto powder and whisk until dissolved.

Step 2

Allow to cool completely.

Step 3

Add MSG-water and sodium alginate to a blender, and blend until well combined.

Step 4

Strain the mix and store it in the fridge covered in plastic wrap for a few hours to get rid of the air bubbles.

Step 5

When ready to use:

Step 6

In a medium size bowl, dissolve the calcium chloride in 2 cups water, and fill a second bowl with water.

Step 7

Using a syringe or a caviar maker like the Spherificator, make your caviar! (various techniques below)

Step 8

After a minute, remove the caviar spheres from the calcium bath with a slotted spoon, rinse them in the clean water bath and serve immediately.

Step 9

The jellification process continues even after removing the caviar from the calcium bath and will eventually convert into a solid gel sphere with no liquid inside.

Step 10

Store caviar in the fridge for up to 2 weeks

Step 11

Serve with vegan sushi (link ours) blinis, toast points, vegan creme fraiche, or butter.