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Next Level Vegan Mozzarella

After four years of perfecting his recipe – Umami Plant-Based shows us how to make the best dairy-free mozzarella

Ingredients

  • 50 g sunflower seeds rinsed and then soaked in warm water for 2 hours
  • 300 ml water
  • 4 tbsp 10g nutritional yeast
  • 1 tsp psyllium husk mixed with 1tbsp water
  • 2 tbsp 20g cornstarch
  • 2 tsp pink Himalayan salt
  • 1 tbsp white vinegar
  • 40 g coconut oil deodorized, to avoid coconut taste
  • 1 tbsp agar agar optional
  • *the agar agar will give the cheese a more firm texture when it cools down so it can be good to allow you to cut the cheese for sandwiches, toasties etc.

Instructions

  • Blend all the ingredients in a high-speed blender until nice and smooth.
  • Pour the mix into a pan or a pot and cook on medium heat, whisking continuously to keep the texture smooth and to prevent the bottom of the pan from burning.
  • At one point (within about 3-4 minutes) the cheese will begin to thicken. When it becomes nice and stringy you know it’s ready. 

Notes

This recipe was republished with permission from Umami Plant-Based. Find the original recipe here

Mike Davies (Umami Plant-Based)

Mike is a traditionally trained chef from London, he started his cooking journey as an apprentice at Jamie Olivers Fifteen and then went on to work at Michelin starred restaurant The Glasshouse in South West London. He sees his style of cooking as rebellious as it doesn’t follow any particular cuisine. Mike is trained in French, Italian and middle eastern cuisine, however he draws most of his inspiration from asian cooking.