Step 1

Pour oil into a large glass or jar, and place in the freezer for about 45 minutes. Oil should be very cold, but not frozen. Meanwhile, place algae in a bowl, and pour 1.5 cups of boiling water on top. Let steep for 15-30 minutes.

Step 2

Discard algae. Place 1 cup of the infused water in a small pot together with soy sauce, vinegar, mushroom sauce, ginger juice, sriracha, agar agar powder, and a pinch of salt.

Step 3

Bring to a gentle boil, whisking constantly, and cook for 2-5 minutes, until liquid thickens.

Step 4

Remove oil from the freezer. Using an eyedropper, drop small pieces of caviar into the cold oil. Continue until all liquid is used up.

Step 5

Drain caviar gently washes it underwater, and place it into a jar to store. Don’t throw away the oil, it can be used again for cooking.

Step 6

Store caviar in the fridge for up to 2 weeks. Serve it with blinis and vegan cream cheese.