This mozzarella is very similar to the original in taste and texture! It’s grateable, and melts. You can also form balls from it to make Panzanella salad! (recipe coming soon)
I spent a lot of time looking for a recipe for vegan mozzarella similar to the original.
Unfortunately, most recipes – were based on cashews, which, to be honest, I am a bit tired of adding to recipes as a default.
Until I finally came across a recipe published as a Google Docs document, unfortunately without a name and other details to give proper credit:
The document’s owner shared that a combination of carrageenan and locust bean powder – will create a stretchy texture.
Important note: people with sensitive intestines are advised not to use carrageenan!
Carrageenan lasts in the pantry forever and will be enough for many recipes. It solidifies faster and stronger than agar agar powder. I discovered that it is possible to replace the locust bean powder, which is not easy to get, with xanthan gum (available in any health food store and online)
Important note: people with sensitive intestines are advised not to use carrageenan!
Where to get Carrageenan Kappa – See a note below the recipe.
The good news is that there is no need for cashew – on the contrary, plant-based milk such as soy or almond, refined coconut oil – and natural flavoring yield a perfect mozzarella!
The preparation takes a few minutes:
Process all the ingredients except coconut oil in a blender.
Transfer to a large non-stick pan.
Heat on medium heat.
Add coconut oil gradually, stirring constantly, until combined and thickens.
Transfer to a container, cool to room temperature, cover, and chill in the refrigerator for two hours to allow the mozzarella to solidify.
Enjoy, and let me know how it turned out 😋🙏
Makes about one cup
- ¾ cup unsweetened almond milk or soy milk
- 2 Tablespoon tapioca starch
- ½ Tablespoon white miso
- ½ Tablespoon kappa carrageenan** see a note
- ½ tsp nutritional yeast flakes
- ½ tsp sugar
- ½ tsp salt
- ¼ tsp Xanthan Gum
- ⅛ tsp garlic powder
- ⅛ tsp onion powder
- 3 Tablespoon refined coconut oil
- Put all the ingredients except coconut oil in a blender: milk, miso, carrageenan kappa, tapioca starch, xanthan gum, nutritional yeast flakes, sugar, salt, garlic powder, and onion powder; Process for about half a minute until combined.
- Transfer the batter to a large non-stick pan or non-stick wok and heat on medium heat; Add coconut oil while stirring, spoon by spoon, until combined, and the mixture bubbles and thickens (see picture)
- Transfer to a container (the mixture stretches and begins to firm immediately). Cool to room temperature for about half an hour, cover, and put in the fridge for an hour or two until fully solidified.
- This mozzarella is excellent for grating. You can form balls for Panzanella salad. It is perfect for toast, pizza, lasagna, and Qhiches!
- To make Mozzarella balls: When the mozzarella is firm – after about 1-2 hours in the fridge, you can easily make mozzarella balls by using a small ice cream / cookie scoop
- Based on a recipe I discovered on Google Docs – thank you so much for this breakthrough!!
What can I use in place of the kappa carrageenan
well, Paula,
You can replace with with a triple amount (about 3 tablespoons) of agar agar powder; Unfortuntely it will not give you the same result – it will be softer and less ellastic
At what point can it be made into balls? I would like small vegan mozzarella that I can put into oil with herbs. Thanks for posting.
Thanks for the review and five stars 🙏❣
When the Mozzarella is firm – after about two hours in the fridge – you can easily scope balls with a small ice cream spoon (the one that is also suitable for cookies – I will post a link as an example