Vegan Mozzarella

Name: Vegan Mozzarella
Prep time: 5 min
Total time: 65 min
Ingredients: 1/2 cup(s) soft or silken tofu; 1/4 cup(s) tapioca starch ((also known as tapioca flour)); 1/4 cup(s) refined coconut oil (melted); 2 tablespoon(s) nutritional yeast; 1 1/2 tablespoon(s) kappa carrageenan ((or substitute 2 tablespoons agar powder)); 1 tablespoon(s) sauerkraut; 1 1/2 teaspoon(s) salt; 1/2 teaspoon(s) garlic powder; 1 1/2 cup(s) boiling water ((or use cold water if you are using agar))

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Vegan Mozzarella

5 minutes and only 9 ingredients to make dairy-free mozzarella that is perfect for your pizza! It grates, melts, stretches and tastes super delicious. Perfect for lasagna, pizza, soups, grilled cheese, the options are endless.

My Notes:

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Prep Time5

Cooling time1

Total Time1 5

Meal Type: Sides

Special: 10 Ingredients or Less, Freezer-Friendly, Gluten-Free, Nut-Free, Vegan Cheese

Tool: Stove

Ingredient: Tofu

Servings: 6 (makes about 2 cups pre-grated)

Ingredients

1/2 cup(s) soft or silken tofu
1/4 cup(s) tapioca starch (also known as tapioca flour)
1/4 cup(s) refined coconut oil melted
2 tablespoon(s) nutritional yeast
1 1/2 tablespoon(s) kappa carrageenan (or substitute 2 tablespoons agar powder)
1 tablespoon(s) sauerkraut
1 1/2 teaspoon(s) salt
1/2 teaspoon(s) garlic powder
1 1/2 cup(s) boiling water (or use cold water if you are using agar)

US Customary - Metric

Instructions

If using kappa carrageenan:

Add all of the ingredients to the blender, and blend until completely smooth and creamy. Kappa carrageenan must reach 158F to set. Because of this, it's very important that the water is at a full boil, that you add it to the blender last, and that you blend right away to ensure that nothing cools down. Quickly pour into your mold of choice, the cheese sets very fast so work quickly.
Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week, or it can be frozen.

If using agar:

Add everything to the blender except for water and the agar. Set the blender aside.
Whisk together 1 1/2 cups cold water and 2 tablespoons agar in a small pot and bring to a boil over medium heat while continuing to whisk until the mixture thickens and forms a thin gel, about 1 - 2 minutes at a full boil. Working quickly, now add the agar mixture to the blender and blend until smooth. Quickly pour into your mold of choice, the cheese sets very fast so work quickly.
Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week, or it can be frozen.

Notes

For the mold, you just need a container that holds 2 cups or more. You can use a small baking dish, a silicone mold, or even just a bowl as a mold to make this cheese. I used a glass storage container like this one to make mine.

Nutrition

Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan