I'm so happy because I've made vegan mozzarella for the firs time! It's so delicious cold and hot and is low in fat. We used it to make the pizza you can see in the picture above (we'll share the recipe of the gluten-free crust, which is made with just 3 ingredients and also the recipe of the pizza) and the crostini you can see in the last picture (don't worry, we'll share the recipe as well).
Although this mozzarella tastes amazing, it's not like the real one, it doesn't have the same consistency, doesn't taste the same and isn't as firm either, but it's so delicious, low in fat, much healthier and cruelty-free.
It's really easy to make, but Alberto has taken some pictures of the process for you guys. I couldn't tell you if I prefer the mozzarella cold or hot, it's so GOOD! It's quite stretchy, so you can give it the shape you want after you slice it.
Tips:
- Feel free to use any unsweetened plant milk you want.
- I've only made this recipe using tapioca starch or flour, so I don't know if it could work with any other starch or flour.
Low Fat Vegan Mozzarella
Ingredients
- 3.5 oz firm tofu
- ½ cup unsweetened almond milk
- 3 tablespoon tapioca starch or flour
- 1 tablespoon nutritional yeast
- 1 teaspoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
- Blend all the ingredients until smooth.
- Pour the mixture into a saucepan and cook over high or medium-high heat for about 5 to 10 minutes, stirring constantly until it thickens. The mixture will come together into a ball (see picture number 3).
- Transfer to a bowl and let it cool down a little bit. Then make balls using a spoon and your hands (wet them to prevent sticking). Place the balls in a bowl with brine (I added about ½ teaspoon of salt for each cup or 250 ml of water) and let them cool down completely.
- Eat the mozzarella cold or hot.
- If you're not going to eat it immediately, store the balls in a sealed container with some brine for about 3 to 4 days.
Kristin Ackerman says
Very good!!! I’ll be making this my go to vegan mozz recipe for sure! So easy to make.
Iosune Robles says
Hi! I hope you like it 🙂
Ab says
Great recipe!
I changed it slightly based on what I had at home. I used lime juice instead of lemon and onion powder instead of garlic powder. I also didn't have almond milk, so I used half oat milk and half water. I probably didn't cook it for quite long enough, because it looked a little wetter than the pictures, but it still turned out great. I only made a half batch to start with, but I'll be making a lot more from now on. I had some on a quesadilla and it was delicious!
Iosune Robles says
Hi! Sounds so good 🙂 I'm glad you liked it!
Ruben Naval says
Awesome ....
Iosune Robles says
Hi Ruben! Thank you so much 🙂
Abigail says
Hi, I'm hoping to make this soon. I like that it's made out of tofu rather than coconut oil. I was just wondering what type of tofu you used (firm, extra firm, soft?). Thanks
Iosune Robles says
Hi! We used firm tofu 🙂 Hope you like it!