Real Vegan Mozzarella

This is the name of the dish we have chosen for you; Real Vegan Mozzarella.

A meltable, but sliceable mozzarella that is cold for salad and perfectly melts in the oven thanks to the coconut oil. I have long dreamed of this recipe – now I’m glad to present it to you.


125 g silk tofu
100 g soy yoghurt
150 ml of soy drink
100 ml of rice drink
2 tablespoons of lemon juice
2 tablespoons cornstarch
¾ tsp agar-agar
¾ tsp salt
150 ml of neutral coconut oil

Real Vegan Mozzarella


Put all the ingredients, except the coconut oil, in the blender jar of the blender and puree for a few minutes. Add the coconut oil melted in a water bath and puree again until a smooth, creamy mass is formed. Pour the mixture into a casserole and cook on a strong stirrer with a wooden spoon for 5 minutes, stirring constantly. The mass thickens and gets a thick creamy consistency. Fill in desserts or shapes. To form balls, fill the mass into small, with cling film designed bowls with round bottom, the cling film towards the center summarize and z. B. fix with a clothespin. Refrigerate for 3-4 hours. Take out of shape and use like a conventional mozzarella.

We recommend for you:  Green Spinach Peach Smoothie

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