Vegan Mozzarella Cheese
Prep time
Cook time
Total time
I love cheese, grew up eating cheese and use to eat entire meals of just cheese. Melty, gooey, so good on pizza, pasta, with crackers, on sandwiches, you can never run out of things to make cheesy.
Author: The Edgy Veg
Recipe type: Cheese
Cuisine: Italian
Serves: Roughly 1 cup
Ingredients
- ¼ cup firm tofu
- 1 cup unsweetened soy milk
- 1 tbsp nutritional yeast
- 1 tbsp white miso paste
- 3 tbsp tapioca starch
- ½ tsp salt
- ½ tsp garlic powder
Instructions
- In a blender combine tofu, soy milk, white miso, nutritional yeast, tapioca starch, salt and garlic powder and blend on high until smooth.
- Pour the tofu mixture into a saucepan and cook over medium-high heat, stirring constantly, until it thickens and starts to look like dough, about 5 to 10 minutes.
- Transfer to a bowl or container to cool.
- Use right away on pizza, or in any recipe where you require the mozzarella to be pliable.
- If not using right away, store in the fridge, or use your hands to form balls and store them in a brine for up to 3 days.
Recipe by The Edgy Veg at https://www.theedgyveg.com/2019/09/17/vegan-mozzarella-cheese/