Vegan Mozzarella

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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:
Prep Time5 mins
Cooling time1 hr
Total Time1 hr 5 mins
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)
Calories: 112kcal
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)
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
Serving: 1/6 of recipe | Calories: 112kcal | Carbohydrates: 6g | Protein: 1g | Fat: 9g | Saturated Fat: 7g | Sodium: 604mg | Potassium: 62mg | Fiber: 1g | Vitamin C: 0.3mg | Calcium: 4mg | Iron: 0.3mg
Did You Make This Recipe?Tag @itdoesnttastelikechicken on Instagram and Hashtag #easyveganmealplan