Mozzarella Vegana

This rich and creamy vegan mozzarella cheese is free of oil, gluten, soy, and nuts, so everyone can enjoy it. You can slice it to snack on with crackers or grate it for pizzas, pastas and soups. It even makes perfect vegan mozzarella sticks!

Type of milk: coconut
Difficulty level: intermediate
Cheese type: vegan

Steps

1. Instructions
Use the hard cutter/mixer without the plastic drainer
2. Instructions
Set a bowl aside to pour the finished cheese into for setting, and spray with a little bit of non-stick spray. Bowl should be approximately 5 inches (12.7 cm) round and 2 inches (5 cm) deep.
3. +Milk
Please add: 0.5 liter of store-bought coconut milk.
4. +Ingredients
Please add:
0.25 cup(s) of Water
2 g of Fromaggio Salt for Cheesemaking
2 g of Nutritional yeast
4 g of Agar agar
1 g of Garlic
Tip: Needs to be warm
5. Mix
Time: 00:05:00
Temperature: OFF
Speed: 50 RPM
6. Instructions
Use a separate bowl for the next step.
7. +Ingredients
Please add:
7 g of Tapioca starch
Tip: Mix with 1/4 of cold water - stir until it dissolves
8. Instructions
Add the Tapioca mix to the boiling cheese sauce
9. Mix
Time: 00:05:00
Temperature: 70 °C
Speed: 50 RPM
10. Instructions
Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours
11. Instructions
Enjoy!