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Low Fat Vegan Mozzarella.- I don't know if I prefer to eat this low fat vegan mozzarella cold or hot. It's perfect to make pizzas and is the healthiest mozzarella I've ever tried.

Low Fat Vegan Mozzarella

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 10 mins
  • Total: 20 mins
  • 5 balls 1x
  • How-To
  • Vegan, Italian

Servings 5 balls 1x

Scale Tap or hover over number to scale servings

I don’t know if I prefer to eat this low fat vegan mozzarella cold or hot. It’s perfect to make pizzas and is the healthiest mozzarella I’ve ever tried.

Ingredients

  • 3.5 oz firm tofu (100 g)
  • 1/2 cup unsweetened almond milk (125 ml)
  • 3 tbsp tapioca starch or flour
  • 1 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp garlic powder

Instructions

  1. Blend all the ingredients until smooth.
  2. 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).
  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 1/2 tsp of salt for each cup or 250 ml of water) and let them cool down completely.
  4. Eat the mozzarella cold or hot.
  5. 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.

Nutrition

  • Serving Size: 1 ball
  • Calories: 57
  • Sugar: 0.2 g
  • Sodium: 123 mg
  • Fat: 2.1 g
  • Saturated Fat: 0.3 g
  • Carbohydrates: 5.9 g
  • Fiber: 1.6 g
  • Protein: 4.9 g