Vegan Mozzarella Cheese Recipes

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VEGAN MOZZARELLA CHEESE



Vegan Mozzarella Cheese image

A delicious vegan mozzarella recipe that is made with coconut milk. It melts and stretches and is perfect for vegan pizza, grilled cheese, quesadillas, lasagnas, and casseroles.

Provided by Monica Davis

Categories     Appetizer

Time 10m

Number Of Ingredients 8

1 13.5 oz can coconut milk (full fat or coconut cream (13.5 oz can))
1/4 cup warm water
1 1/4 teaspoons salt
2 tablespoons nutritional yeast
4 teaspoons agar agar (powder)
1/2 teaspoon garlic powder
7 teaspoons tapioca flour ((This is the same as 2 tbsp + 1 tsp))
1/4 cup cold water

Steps:

  • Prepare a glass, ceramic, or silicone mold and have it ready to pour the cheese into when you are done. (I spray mine with a little oil to help it come out easier, but it's not necessary).
  • Add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of warm water, 1 1/4 tsp salt, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic.
  • Heat the cheese sauce over medium heat until it begins to boil.
  • Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
  • Add 2 tbsp plus 1 tsp (or 7 tsp.) tapioca starch to 1/4 cup of cold water and stir until it dissolves.
  • Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
  • Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
  • Store covered in an air-tight container for 5 days in the fridge or up to 3 months in the freezer.

Nutrition Facts : Calories 111 kcal, Carbohydrate 5 g, Protein 2 g, Fat 10 g, SaturatedFat 9 g, Sodium 371 mg, Fiber 1 g, Sugar 1 g, ServingSize 0.25 cup

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