Recipe of How to make easy meltable vegan mozzarella

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This meltable vegan mozzarella is super easy to make, behaves like dairy mozzarella when cooked, and tastes great! Lactic acid gives it a lovely, slightly spicy touch, while nutritional yeast flakes add a touch of cheese flavor.

This vegan mozzarella is great on lasagna, panini (it's great with avocado), and anywhere else the mozzarella usually melts. It is also fabulous in the caprese salad. I use it in my parmesan di melanzane and in pizzas, like this vegan sausage and red pepper …

In case you're wondering about the ingredients; tapioca flour gives mozzarella a nice shine and a little stretch, lactic acid gives it a slightly “sour milk” flavor, nooch gives it a slightly cheesy flavor, and carrageenan solidifies the cheese, but allows that melts when heated.

However, I must point out that it is not exactly the same as its Italian dairy counterpart: no plant-based cheese can be a carbon copy, but it is a great substitute for anyone wanting to cut or eliminate dairy from their diet.

Carrageenan controversy

I realize there has been some concern lately, and I dare say it, even demonizing carrageenan; However, to the best of my knowledge, there is no scientific evidence to support claims that carrageenan is harmful to humans.

However, Poligeenan is claimed to have caused gastrointestinal inflammation in small laboratory animals. Again, there is little scientific evidence to back up these claims.

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Carrageenan is not the same as polygene, but for more information to make up your mind, check out the online research. In fact, Skye Conroy has a good article (with sources), which can be found on her website, here.

Follow Your Heart has also done research on the subject, and their findings also make for interesting reading.

As anecdotal "evidence", I have suffered from IBS for about 25 years, but I have never had an outbreak after consuming food or drinks that contain carrageenan. Of course, this is not proof that it is safe, so you must decide whether to consume it or not. I always make a mistake on the side of my belly, so if it doesn't cause problems for my overly sensitive digestive system, I'm fine with that!

Easy to melt vegan mozzarella

It is…

  • creamy
  • low in calories
  • low in fat
  • without gluten
  • no nuts
  • great on so many dishes!
  • delicious

I really hope you enjoy this vegan mozzarella as much as I do. Buon appetito!

Easy to melt vegan mozzarella

This meltable vegan mozzarella is great for pizzas, toasted sandwiches, lasagna, or anywhere else you'd normally melt mozzarella.

Course: cheese

Italian cuisine

Preparation time: 2 minutes.

Cook time: 17 minutes.

Total time: 1 day 49 minutes

Marks (slide to adjust): 6 balls of 75 g

Calories: 59kcal

Instructions

  • Use a blender to mix the yogurt, oil, salt, nutritional yeast flakes, and water until well combined.
  • Set aside for 24 hours for culture; it will thicken up a bit, taste a little bit tarter and look a bit curdled, depending on how warm your home is.

  • Once grown, pour the yogurt into a medium heavy-bottomed skillet and add the tapioca flour, carrageenan, and lactic acid until smooth.

  • Cut six pieces of adhesive film, about 12 inches long, and place them on the counter or table.

  • Add a couple of teaspoons of salt to a large bowl of ice water to make a pickle.

  • Cook the mozzarella mixture over medium heat, stirring all the time, until it becomes thick and lumpy. This should take around 5-7 minutes.

  • Continue cooking and stirring for another 5 minutes until the mixture becomes smooth and shiny, and begins to peel off the sides of the pan.

  • Remove the pan from the heat and place a few tablespoons of mozzarella in the center of a piece of adhesive film. Turn each side over to cover the cheese, then carefully lift everything by the ends of the wrapper and twist to form a sausage. Tie each end together to form a ball, then place in the brine.

  • Repeat for the rest of the mixture.

  • Leave the mozzarella in the brine for about 30 minutes to cool down (the longer you leave it, the firmer it will become).

  • Immediately unwrap and use, or store (unwrapped) part of the brine in an airtight container or plastic bag in the refrigerator for up to a week.

Notes

  1. You can use any neutral oil, e.g. Eg canola, sunflower, rice bran, but as a general rule, I prefer to use coconut oil for most of my cooking (both refined and virgin). This is just my personal preference: Mozzarella will not be affected, either by taste or texture, by the oil I use, unless I use one with a lot of flavor.
  2. However, if you use coconut oil, be sure to use the refined stuff, unless you want your mozz to taste like coconut. I have tried, it is a singularly strange experience. And not one that I recommend!
  3. Nutritional information does not include brine.

This post has been updated and new photos have been added.

I used my Optimum VAC2 Air Vacuum Blender for this recipe; if you want to try this great blender for yourself (more info in my review), Froothie is offering delicious Readers an additional £ 20 discount, plus free shipping. Just add the following code in the comment box when you make payment, or if you place an order over the phone, please pass the code on to the person taking your order. The discount will be refunded to your credit or debit card.

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If you like my easy-to-melt vegan mozzarella recipe, check out these other yummy yums while you're here!

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