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Vegan mozzarella – homemade

Snack
up to 15 Min
2
by
Maya Leinenbach (Fitgreenmind)
&
I don't like many of the cheese alternatives you can get in the store, so imo this vegan mozzarella is much better and cheaper.

Prep Time

15

Cook Time

0

Total Time

15

Ingredients you'll need

  • 200ml soy milk
  • 4 tbsp olive oil
  • 1 tbsp white wine vinegar or lemon juice
  • 3 tbsp nutritional yeast
  • salt to taste
  • 5 tbsp corn starch
  • 1/2 cup (125g) soy yogurt

    • Let's get cookin'

    1. In a saucepan, combine soy milk, olive oil, and white wine vinegar or lemon juice.
    2. Heat the mixture while stirring constantly until it begins to warm.
    3. Add nutritional yeast and salt to taste, continuing to stir.
    4. Turn down the heat to low and gradually whisk in corn starch.
    5. Whisk vigorously to prevent lumps from forming.
    6. Once the mixture thickens, whisk in the soy yogurt until smooth.
    7. Continue cooking for 1-2 minutes until the mixture is thick and stretchy.
    8. Remove from heat and let cool slightly.
    9. Place the mixture on aluminum foil or in silicone molds.
    10. Shape into tight balls and wrap securely.
    11. Refrigerate for a few hours or overnight until firm.
    12. Use just like regular mozzarella - it keeps in the fridge for up to a week.

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