EASY Vegan Mozzarella
Ingredients
- 1 1/3 cup refined coconut oil must be refined to remove coconut taste
- 2 2/3 cup soymilk must have soybeans as the only ingredient, see notes
- 1/2 cup tapioca starch
- 3 tbsp kappa carrageenan a seaweed derivative similar to agar agar
- 1/2 tsp onion powder
- 2 1/2 tsp salt
- 1 1/2 tsp lactic acid powder or 2 tbsp lemon juice
Instructions
- Melt coconut oil in microwave by heating for 1-2 minutes. Check every 30 seconds until melted. Alternatively melt in saucepan on stove.
- In a saucepan on the stove over medium heat, whisk in soymilk, melted coconut oil, tapioca starch, kappa carrageenan, onion powder, and salt. Whisk continuously until mixture begins to thicken. Continue to whisk until mixture becomes thick and viscous.
- Quickly mix in acid as cheese will continue to thicken making it difficult to mix.
- Transfer cheese to greased glass dish. Place in refrigerator.
- In twelve or more hours, remove cheese from refrigerator. Slice, shred, or freeze according to preference.
Notes
- Soymilk must be 100% from soybeans. Trader Joe's and Walmart both carry great options. WestSoy from WalMart can be purchased online through their website.
- The particular brand of kappa carrageenan linked to in my blog post is known to work well for this recipe.