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After four years of perfecting his recipe - Umami Plant-Based shows us how to make the best dairy-free mozzarella
Duration2 hrs 5 mins
Cook Time5 mins
Prep Time2 hrs
Servings4

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