GOOEY VEGAN MOZZARELLA

Talk to anyone who has gone vegan and they will tell you cheese was the hardest food to let go.  That ooey gooey yumminess all vegans dream of doesn’t have to be completely eliminated.  There is a secret ingredient that makes that oh-so-gooeyness happen … tapioca starch.

Generally any starch will thicken a recipe, but tapioca will give it the stretch that mozzarella is known for … you will love the results!  This vegan mozzarella will brown beautifully when used on garlic bread or pizza.  It’s so effortless to make and ready in minutes!

Drain the almonds and place in a high-speed blender with the remaining ingredients.  Blend until all the almond bits are gone.  The mixture will be milky, but the magic will happen once you start to heat it up.   Taste for salt.

Pour mixture into a non-stick pan and heat the saucepan over medium heat stirring constantly.  First you will see the mixture begin to get clumpy, but it will thicken and get stretchy.   This will take 4– 5 minutes.  Don’t stop stirring, you don’t want to burn the mozzarella.

Use the mozzarella immediately or store in an airtight container up to 1 week.

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GOOEY VEGAN MOZZARELLA

  • Author: Carla's No Place Like Home
  • Prep Time: 4-6 hours + 5 minutes
  • Cook Time: 4 - 5 minutes
  • Total Time: 4- 6 hours + 10 minutes
  • Yield: 1 1/2 cups 1x
  • Method: blend/stove top
  • Cuisine: Canadian/American
  • Diet: Vegan

Description

Talk to anyone who has gone vegan and they will tell you cheese was the hardest food to let go.  That ooey gooey yumminess all vegans dream of doesn’t have to be completely eliminated.  There is a secret ingredient that makes that oh-so-gooeyness happen … tapioca starch.  Generally any starch will thicken a recipe, but tapioca will give it the stretch that mozzarella is known for … you will love the results!  This vegan mozzarella will brown beautifully when used on garlic bread or pizza.  It’s so effortless to make and ready in minutes!


Ingredients

Scale
  • ½ cup blanched almonds, soaked for 46 hours or overnight
  • 1 cup plant-based milk (not coconut)
  • 1 teaspoon lemon juice
  • 3 tablespoon tapioca starch
  • ½ teaspoon salt
  • 1 tablespoon nutritional yeast
  • ¼ teaspoon garlic powder

Instructions

  1. Drain the almonds and place in a high-speed blender with the remaining ingredients.
  2. Blend until all the almond bits are gone.  The mixture will be milky, but the magic will happen once you start to heat it up.
  3.  Taste for salt.
  4. Pour mixture into a non-stick pan and heat the saucepan over medium heat stirring constantly.  First you will see the mixture begin to get clumpy, but it will thicken and get stretchy.   This will take 4– 5 minutes.
  5. Don’t stop stirring, you don’t want to burn the mozzarella.

Notes

Use the mozzarella immediately or store in an airtight container up to 1 week.

Keywords: vegan mozzarella, gluten-free mozzarella, easy-to-make mozzarella, no dairy mozzarella

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