We recently posted the story of Zoé’s dad who was a farmer and who turned vegan (cf our blog post about it here). In a way we encouraged him to go vegan and he inspired us to make our own vegan cheese. Today we would like to share with you our first recipe: a vegan mozzarella.
Good for you and your wallet
Easy, healthy, tasty and.. inexpensive. The vegan lifestyle is reputed to be pricy and it doesn’t have to be true.
Vegan mozzarella everywhere, please!
You can eat this healthy and yummy mozzarella cold on bread but also in the oven to get a kind of hot goat cheese. You can enjoy it on toasts or salads, pizzas.. It won’t really melt but tastes delicious accompanied with a balsamic cream.
This recipe is for a plain mozzarella but you can try different variations like figs, herbs, spices, walnuts,…
One of our favourite spice brands Herbaria sent us a BBQ mix and it happened to have a great taste in our mozzarella.
You just need to add your favourite ingredient(s) in the sauce pan before you pour it into your bowls. To decorate it properly don’t forget to put the ingredient you want to see in your mozzarella at first in the bowl. In that way it will be on top when you turn your bowl and get your final product.
You can eat this healthy and yummy mozzarella cold on bread but also in the oven to get a kind of hot goat cheese. You can enjoy it on toasts or salads, pizzas.. It won't really melt but the taste is delicious accompanied with a balsamic cream, for example.
- 125 g silken tofu
- 100 g soy yoghurt
- 150 ml soy milk
- 3 tbsp lemon juice
- 3 tbsp corn starch
- 1 tsp agar-agar
- 1 tsp salt
- 30 g melted coconut oil*
Put all your ingredients except the coconut oil in a high speed blender for one minute until it get smooth
Add the melted coconut oil to your blender and mix for one more minute
Transfer to a skillet or small saucepan, heat over medium heat and start to whisk. It will start to bubble and thicken. Keep stirring to avoid your pan burning from the bottom. After 10-15 minutes the texture should be thick enough.
Pour the mixture into moulds or bowls (depends on the form you want for your mozzarella)
Let it cool for a bit and then put it in the fridge for around 2 hours
*This recipe is versatile and so you can easily make a oil free version. Just skip the coconut oil and the consistency will still become firm, only the taste will change.
Don’t hesitate to comment this post if you have any question! If you need more inspiration find all our other recipes right over: there.