The Best 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. This recipe goes quickly so be sure to read all of the instructions before you begin.
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. This recipe goes quickly so be sure to read all of the instructions before you begin.
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 2 tablespoons nutritional yeast
- 1/2 cup soft or silken tofu
- 1/4 cup tapioca starch ((also known as tapioca flour))
- 1/4 cup refined coconut oil
- 1 1/2 tablespoons kappa carrageenan ((or substitute 2 tablespoons a
- 1 tablespoon sauerkraut
- 1 1/2 cups boiling water ((or use cold water if you are usin
- Carbohydrate 6.07929999983944 g
- Cholesterol 0 mg
- Fat 0.657162499994747 g
- Fiber 3.15123750145285 g
- Protein 5.52545624996586 g
- Saturated Fat 0.0862437499987245 g
- Serving Size 1 1 Serving (19g)
- Sodium 36.5358749752043 mg
- Sugar 2.92806249838659 g
- Trans Fat 0.203453749999024 g
- Calories 45 calories
Step-by-step
- 1/2 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 2 tablespoons nutritional yeast
- 1/2 cup soft or silken tofu
- 1/4 cup tapioca starch ((also known as tapioca flour))
- 1/4 cup refined coconut oil
- 1 1/2 tablespoons kappa carrageenan ((or substitute 2 tablespoons a
- 1 tablespoon sauerkraut
- 1 1/2 cups boiling water ((or use cold water if you are usin
Traditional mozzarella relies on dairy proteins and lactic acid fermentation to achieve its characteristic elasticity and mild, milky profile. Replicating those physical properties without animal products requires a careful matrix of starches and hydrocolloids. Standard thickeners like cornstarch create a pasty texture when heated, but tapioca starch provides the necessary gelatinization for stringiness. When combined with kappa carrageenan, a seaweed extract, the mixture sets into a firm block that holds its shape at room temperature yet liquefies under direct heat.
The Chemistry of Stretch
Precision is required when managing hydrocolloids. Kappa carrageenan demands rapid, thorough whisking as boiling water is introduced to prevent premature clumping. If the liquid temperature drops below 160 degrees Fahrenheit before the ingredients fully hydrate, the mixture will fail to set properly. Stir the components continuously over medium heat until the opaque liquid transforms into a glossy, highly viscous mass that pulls away cleanly from the sides of the pan. Pour the hot mixture into oiled molds immediately before the gelling process begins.Storage and Reheating
Once chilled for at least two hours, the solid blocks can be grated or sliced. Store the portions in an airtight container in the refrigerator for up to five days. Freezing changes the moisture distribution within the carrageenan matrix, causing the texture to become crumbly upon thawing. Apply direct radiant heat, such as a hot oven or skillet, to reactivate the melting properties.
