Prepare a glass, ceramic, or silicone mold and have it ready to pour the cheese into when you are done. (I spray mine with a little oil to help it come out easier, but it's not necessary).
Add a 13.5 oz can of coconut milk (or another cheese base)
1/4 cup of warm water
2 tbsp of nutritional yeast
4 tsp agar agar flakes
1/8 tsp garlic
1 1/4 tsp salt
2TBS olive oil
Heat the cheese sauce over medium heat until it begins to boil.
Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes (12 min with agar flakes) while stirring frequently.
Add 2 tbsp plus 1 tsp (or 7 tsp.) tapioca starch to 1/4 cup of cold water and stir until it dissolves. Add lactic acid.
Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
Store covered in an air-tight container for 5 days in the fridge or up to 3 months in the freezer.
Firmer cheese with flavor of mozzarella
- Omit the tapioca starch completely.
- Add 1/2 cup of warm water instead of 1/4 cup of water at the beginning of the recipe. (I divide it for the melty cheese to dissolve the tapioca starch in it). increase the agar agar to 2 tbsp instead of 4 tsp.
Change Textures by changing the amounts and ratios of liquids, fats, agar agar, and starch.
- The more agar agar, the firmer the cheese.
- The more tapioca starch, the softer and stretchier the cheese.
- A higher fat content will give you richer and creamier cheese with a more authentic mouth feel.
- *If your cheese is too soft to shred and more jello-like – you probably added too much tapioca starch or possibly not enough agar agar. Slight variations in these 2 ingredients will change the texture greatly.
How to COOK
This mozzarella will melt nicely, but it melts at a higher temperature. Traditional mozzarella melts at 130° F, but this vegan mozzarella melts about 150°F. Because of this, you will have to get the cheese to a higher temperature to achieve the same effect.
- Allow the cheese to warm up to room temperature before putting it in a sandwich or casserole.
- Cook the food with the cheese at a lower temperature for longer to allow heat to travel into the center of the food.
- Grilled cheese or Quesadillas – heat it in a microwave for about 45 seconds before grilling it so the cheese in the center melts.
- Lasagna, Stuffed Shells, or any other Casserole – cover it with foil so the trapped steam will melt the cheese.
- Vegan Pizza – put the pizza on the top rack and use the broil setting for the last 3-4 minutes of cooking watching it carefully. You can also cover it with non-stick foil for the last few minutes of cooking.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (4g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 10.9mg||0 %|
|Potassium 1.2mg||0 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 3.7g|
|Protein 0g||0 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 15
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