
Vegan Mozzarella
An alternative suitable for those who do not consume animal products, for those with intolerances, or simply for those who are curious and want to explore a more plant-based diet!
Ingredients
- Cornstarch
20g20g - Agar agar
4g4g - Plant-based milk
45mL45mL - Lemon juice
2Tablespoons2Tablespoons - Soy yogurt
120g120g - Plant-based cream
160mL160mL - Salt
2g2g - Nutritional yeast
2Tablespoons2Tablespoons
Preparation
- STEP 1 OF 7
In a saucepan, put cornstarch, agar agar, and plant-based milk, and stir until smooth.
- STEP 2 OF 7
Add lemon juice, soy yogurt, plant-based cream, salt, and nutritional yeast, and mix well.
- STEP 3 OF 7
Heat until a creamy consistency is achieved.
- STEP 4 OF 7
Let it cool slightly and transfer the mixture to plastic wrap, shaping it as desired.
- STEP 5 OF 7
Seal the wrap and let it rest in ice water for an hour.
- STEP 6 OF 7
Remove from the wrap and place in the refrigerator for another two hours.
- STEP 7 OF 7
Your mozzarella is now ready to be enjoyed!!
Suggestions
Plastic wrap
Saucepan
General Information
Storage notes
Store in the refrigerator for up to 3 days.
More information
It can be stored in the refrigerator for up to 3 days.
Origin
Italia
Analysis
Attention
Macronutrients (100 gr)
Attention
Energy (kcal) | 183.52 |
Carbohydrates (g) | 10.53 |
of which Sugars (g) | 3.98 |
Fat (g) | 14.29 |
of which Saturates (g) | 8.24 |
Protein (g) | 3.5 |
Fiber (g) | 0.83 |
Sale (g) | 0.96 |
- Proteins3.5g·12%
- Carbohydrates10.53g·36%
- Fats14.29g·49%
- Fibers0.83g·3%