Name: Next Level Vegan Mozzarella
Prep time: 120 min
Cook time: 5 min
Total time: 125 min
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

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

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Duration2 hrs 5 mins

Cook Time5 mins

Prep Time2 hrs

Servings

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.

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