Vegan Mozzarella
Snacks • European
Description
Recipe taken from a collection of recipes by Anna Johnson.
Ingredients
- Potato starch 0 oz
- Soy Milk 0 fl oz
- Soy yogurt 0 oz
- Corn Oil 0 fl oz
- Salt to taste
Step-by-Step Guide
Step 1
Blend 10 ml of soy milk with 20 ml of corn oil using an immersion blender until creamy.
Step 2
In a saucepan, add potato starch, yogurt, 50 grams of soy milk, and salt to the mixture and stir until smooth.
Step 3
Cook over low heat, stirring constantly, until the mozzarella pulls away from the sides of the pot and resembles traditional mozzarella.
Step 4
Grease a container with corn oil, transfer the mozzarella, and cover with plastic wrap. Refrigerate for at least 1 hour.
Step 5
This mozzarella can be served cold, used in salads, or cooked with pasta and pizza.
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