Vegan tofu mozzarella
Make homemade vegan tofu mozzarella with simple ingredients. Perfect for pizza, pasta, and more. Dairy-free, melty, and delicious!
Ingredients
- 1 block silken tofu 14 oz
- 1/4 cup tapioca starch
- 1/4 cup nutritional yeast
- 1 tbsp apple cider vinegar or lemon juice
- 1/2 tsp salt
- 1/2 tsp garlic powder
- 1/2 cup water or plant-based milk adjust for texture
- 1 tsp agar-agar powder for sliceable mozzarella
- 1 tbsp olive oil optional for richness
- 1/4 cup cashews optional for extra creaminess
- 1/2 tsp smoked paprika or onion powder optional for flavor
Instructions
- In a high-speed blender, combine the tofu, nutritional yeast, tapioca starch, salt, garlic powder, apple cider vinegar, and water (or plant-based milk). Blend until smooth and creamy.
- Transfer the mixture into a small saucepan and heat it over medium. Keep stirring continuously with a whisk or wooden spoon to ensure smoothness. After 3-5 minutes, the mixture will begin to thicken and become stretchy.
- If the mozzarella is too thick, add a splash of water to loosen it. If you want a firmer cheese, cook for an extra minute.
- If using immediately for melty cheese, use it straight away! For a firmer, sliceable cheese, transfer the mixture to a bowl and refrigerate for 2-3 hours to set.
Notes
- This mozzarella works best when fresh and melty on pizza, pasta, or sandwiches.
- You can experiment with adding smoked paprika, garlic, or other herbs for a unique flavor.
- If you prefer a super creamy mozzarella, feel free to add soaked cashews into the blender mixture.
- To make the mozzarella sliceable, agar-agar is necessary. If you’re using it for melting, you can skip this ingredient.