The BEST Homemade Vegan Mozzarella
Introducing - hands down - the BEST homemade vegan mozzarella you can possibly make! It really tastes like the real deal, just try it and let me know!
Servings: 6 Mozzarella
Calories: 150kcal
Ingredients
- 2 Cups Soy Milk 450 g
- 3 tbsp Tapioca 30 g
- 1-2 tbsp Fermented Tofu *up to 1/4 cup, depending on how strong your fermented tofu is
- 4 tbsp Coconut Oil 55 g
- 1/2 tbsp Nutritional Yeast 4 g
- 1/2 tbsp Sea Salt 8 g
- 2 tsp Kappa Carrageenen 10 g
- 1 pinch Celery Salt 0.5 g
- 1 pinch Garlic Powder 0.5 g
Instructions
- Add all the ingredients to a food processor bowl and blend everything until smooth.
- Gently heat the mixture into a pan until it starts to thicken and become stretchy and lovely (this step will require from 3 to 5 minutes on a medium heat flame or stove setting).
- QUICKLY pour the thickened mixture to a desired mold or air tight container.
- Chill for at least a couple of hours before use.
- Use it sliced or shredded on your favourite dishes.
Nutrition
Calories: 150kcal | Carbohydrates: 9g | Protein: 3g | Fat: 11g | Saturated Fat: 8g | Potassium: 130mg | Fiber: 1g | Sugar: 2g | Vitamin A: 309IU | Vitamin B12: 1µg | Vitamin C: 6mg | Calcium: 114mg | Iron: 1mg