The Easiest Vegan Mozzarella
All this recipe needs is 5 ingredients, 2 minutes, and a whisk! You will have a liquid vegan mozzarella that is ready to use wherever you want - pizza, pasta, enchiladas wherever you want.
Ingredients
- ⅓ cup (80ml) nondairy milk, unsweetened and unflavored
- 1 ½ tablespoons (12g) tapioca starch
- ¾ tablespoon (6g) cornstarch
- 1 tablespoon (5g) nutritional yeast
- ¼ teaspoon (1.5g) salt
Instructions
- In a measuring cup combine all the ingredients and use a whisk to mix them together. Whisk for about 30 seconds or until the dry ingredients are dissolved.
- This is now ready to use and be poured over anything you like.
- To make pita pizzas: take two medium pitas of choice, spray with spray oil and add a bit of garlic powder, spread about 2 tablespoons of tomato sauce over top, then carefully spread half of the vegan mozzarella recipe over top. Pour it slowly so you can see where it is going it will spread out since it is a liquid. Add any toppings. Bake at 425F (218C) for 9 minutes.
Video
Notes
- This recipe will make about 100ml (slightly more than ⅓ cup) of the liquid mozzarella. This is enough for 2 medium sized pizzas, 1 large pizza, 1 lasagna.
- I would suggest making this and then using immediately. I did not try leaving it in the fridge and then using at a later date.
- There are no substitutes for this recipe. It is only a few ingredients and every one is crucial.
- Cooking times may vary on recipe you are using this for if you are cooking something for longer (like lasagna) be sure to check on it and maybe add the vegan mozzarella in layers on top so it doesn't overcook.
- My preferred nondairy milk is from Ripple.
Tried this recipe?Let us know how it was!