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Vegan Mozzarella

Prep Time:

10 minutes

Cook Time:

5 minutes

Makes:

2 balls

This creamy vegan mozzarella melts beautifully and has a mild, milky flavor just like the classic version. Made from tofu, soy milk, and coconut oil, it’s smooth, stretchy, and easy to slice. Use it fresh in caprese salads, on pizza, or melted over your favorite baked dishes.

Ingredients


  • 7 oz (200 g) silken tofu

  • 1 tsp apple cider vinegar

  • 1/2 tsp agave syrup

  • 1/2 tsp nutritional yeast

  • 2½ tsp tapioca starch

  • 1/2 tsp salt

  • 3 tbsp (45 ml) coconut oil

  • 2/3 cup (160 ml) soy milk

Instructions

  1. Add all ingredients except the coconut oil to a blender and blend until completely smooth.


  2. Melt the coconut oil, then add it to the blender. Blend for 1 to 2 minutes until the mixture is silky and uniform.


  3. Pour the mixture into a saucepan and bring it to a boil. Reduce the heat and simmer for about 5 minutes, stirring constantly, until it thickens slightly.


  4. Line two small bowls with plastic wrap and pour in the mixture. Gather the wrap ends and secure with a clip to form balls.


  5. Place the bowls in the refrigerator and let the mozzarella set for 3 to 4 hours, until firm.


  6. Use as you would regular mozzarella. It melts beautifully on pizza and pasta.



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