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Meltable Vegan Mozzarella

November 15, 2013 By Julie Hasson

miyoko-schinnerMiyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. This recipe is from her cookbook Artisan Vegan Cheese.

artisan vegan cheese

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Meltable Vegan Mozzarella


  • Author: Miyoko Shinner
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Description

Miyoko Shinner gives us a first hand approach on making an incredible vegan mozzarella that is tasty and very versatile. This recipe is from her cookbook Artisan Vegan Cheese.


Scale

Ingredients

  • 1 cup homemade Soy-Cashew Yogurt or store bought unsweetened nondairy yogurt
  • 1/2 cup rejuvelac, homemade, or store-bought
  • 1/3 cup canola oil
  • 1 teaspoon sea salt (Miyoko says 2 tsp in the video but use only 1!), plus an additional 1 teaspoon for the brine
  • 4 tablespoons tapioca flour
  • 1 tablespoon carrageenan
  • 1/2 teaspoon xanthan gum, optional
  • A large bowl of ice water with 1 teaspoon of salt

Instructions

  1. Process the ingredients (8 to 24 hours in advance)
  2. Combine the yogurt, rejuvelac, canola oil and salt in a blender and process until creamy. Pour into a clean container, cover, and set on your kitchen counter for 8 to 24 hours. Taste it after about 8 hours to see if it has developed a delicate bite. If not, keep checking until a subtle sharpness has developed.
  3. Add the tapioca flour and carrageenan
  4. Pour the mixture into a medium saucepan. Using a wire whisk, mix in the tapioca flour and carrageenan. For a stretchier consistency, xanthan gum can be added, although it is not essential. Over medium heat, cook the mixture, using a whisk to stir almost constantly, until the mixture is very smooth, thick, gooey and glossy. It is not ready if there is not a sheen to it, so keep cooking until the right consistency is reached.
  5. Form the balls
  6. Using a small ice cream scooper, immediately form little balls of the soft cheese and drop them into ice water (which has about 1 teaspoon salt added to it). They will harden almost instantaneously.

Notes

Storage notes: Refrigerate for up to one week in water, covered; beyond that, the mozzarella will lose its mildness.

Did you make this recipe?

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Filed Under: Appetizer, Everyday Dish, homemade vegan cheese, Vegan 101, vegan cheese, Videos

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Reader Interactions

Comments

  1. ruth

    October 24, 2014 at 7:04 pm

    the recipe calls for rejuvelac. In the video she says water. Will it be better with rejuvelac than water, or about the same? Want to give this a try, finally found unsweetened soy yoghurt in my neck of the woods. Home made just did not work but came out way too watery, everytime.

    • Julie Hasson

      November 5, 2014 at 6:41 pm

      You do need rejuvelac for this recipe. I don’t think the flavor would be right with just water. Sorry! Miyoko’s book Vegan Artisan Cheese has her recipe for making rejuvelac, or you can easily find a recipe online.

  2. mimi

    June 6, 2015 at 2:27 am

    i am not a vegan so do you think i can just use dairy plain yogurt

  3. Nancy

    May 19, 2016 at 3:22 am

    Thank you u’ve saved my lasagna,u my shero!!!

  4. lisa

    March 2, 2017 at 4:35 pm

    what is carrageenan where do you get it also I made your butter the best butter ever lisa

Trackbacks

  1. Homemade Vegan Mozzarella – Sarah's Vegan Kitchen says:
    March 28, 2017 at 6:41 pm

    […] genius to thank for the second recipe I tested. You can find the recipe and a video tutorial on Everyday Dish. This one requires the fewest ingredients. Non-dairy yogurt, a neutral vegetable oil and salt are […]

  2. VEGAN MOZZARELLA // Recipe & Taste Test w/ Plantriotic - Vegan Recipes says:
    March 31, 2017 at 9:14 am

    […] Meltable Mozzarella […]

  3. VEGAN MOZZARELLA // Recipe & Taste Test w/ Plantriotic - lovefoodvideos says:
    April 3, 2017 at 3:39 pm

    […] blog is down temporarily.) //Yogurt & Oil Mozzarella: https://youtu.be/ce2e8bfw5IU http://rosemarysaltandthyme.com/videos/meltable-mozzarella/ //Aquafaba Mozzarella: […]

  4. VEGAN MOZZARELLA // Recipe & Taste Test w/ Plantriotic | Recipe Cook says:
    October 31, 2017 at 12:00 pm

    […] Meltable Mozzarella […]

  5. VEGAN MOZZARELLA // Recipe & Taste Test w/ Plantriotic | Vegan says:
    December 6, 2017 at 7:15 am

    […] Meltable Mozzarella […]

  6. VEGAN MOZZARELLA // Recipe & Taste Test w/ Plantriotic | Feast Recipes says:
    February 1, 2018 at 9:15 pm

    […] Meltable Mozzarella […]

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