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 hourshrs5 minutesmins
Cook Time5 minutesmins
Prep Time2 hourshrs
Servings4
Ingredients
50gsunflower seedsrinsed and then soaked in warm water for 2 hours
300mlwater
4tbsp10g nutritional yeast
1tsppsyllium huskmixed with 1tbsp water
2tbsp20g cornstarch
2tsppink Himalayan salt
1tbspwhite vinegar
40gcoconut oildeodorized, to avoid coconut taste
1tbspagar agaroptional
*the agar agar will give the cheese a more firm texture when it cools downso 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.