Vegan Mozzarella Cheese
This is a very easy recipe for Vegan Mozzarella Cheese that's melty, stretchy and full of cheesy flavour. Use in your favourite cheesy dishes like pizza, lasagna, grilled cheese or nacho cheese dip.
Servings 4 people
- 1 can coconut milk (400 ml)
- 1/4 cup almond milk
- 1/3 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- ½ tsp sea salt
- 3 tbsp arrowroot powder
In a blender add coconut milk, almond milk, nutritional yeast, garlic powder, onion powder, sea salt and arrowroot powder. Blend until smooth consistency. Transfer to saucepan and bring to medium-high heat. Warm mozzarella, stirring often, until thick and stringy in consistency (5-10 minutes).
Vegan Mozzarella can be made in advance, reheat in saucepan when ready to use. It will keep in fridge for up to 5 days.
Learn how to make vegan grilled cheese with this recipe.
Nutritional information is a rough estimate.
Calories: 269kcal | Carbohydrates: 13g | Protein: 4g | Fat: 24g | Saturated Fat: 21g | Sodium: 327mg | Potassium: 336mg | Fiber: 3g | Sugar: 3g | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg