1 cup full-fat coconut milk
1/4 cup tapioca starch
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
1 teaspoon sea salt
1/4 teaspoon garlic powder (optional for extra flavor)
Prepare the Mixture: In a medium saucepan, combine the coconut milk, tapioca starch, nutritional yeast, apple cider vinegar, sea salt, and garlic powder (if using). Whisk until smooth and well combined.
Cook the Mixture: Place the saucepan over medium heat. Cook the mixture, stirring constantly, until it thickens and becomes stretchy. This should take about 5-7 minutes. The mixture will start to form a gooey, stretchy texture similar to melted cheese.
Shape the Cheese: Once the mixture has thickened, remove it from the heat. Pour it into a mold or container to shape it. You can use a small bowl, ramekin, or even an ice cube tray for smaller portions.
Cool and Set: Allow the mozzarella to cool to room temperature, then place it in the refrigerator to set for at least 2 hours. This will help it firm up slightly and make it easier to slice or spread.
Enjoy: Once set, your creamy vegan mozzarella is ready to enjoy! Use it on pizzas, in sandwiches, or melted into your favorite dishes.
Tips:
Storage: Store any leftover mozzarella in an airtight container in the refrigerator for up to 5 days.
Melting: This vegan mozzarella melts well, making it perfect for pizza or grilled cheese sandwiches.
Variations: For added flavor, you can mix in some dried herbs like basil or oregano before cooking the mixture.
This easy recipe will give you a creamy and delicious vegan mozzarella without any gluten or nuts. How would you like to proceed from here? Would you like tips on using it in different dishes or more vegan cheese recipes?
