Easy Nut-Free Vegan Mozzarella Cheese

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Missing cheese? Want it nut-free? Oh and easy to make? this recipe is for you!

Prep Time 5

Cook Time 20

Total Time 25

Course Appetizer, Main Course, Snack

Cuisine Italian

Servings

Calories 154 kcal

1 block 396 grams firm tofu, drained
2 teaspoons of sea salt
1 lemon juiced
4 tablespoons tapioca starch or corn-starch, but it won't make it as stretchy if you use cornstarch
2 cloves of garlic if you do not have a high-speed blender you may need to mince these first or 1 teaspoon garlic powder
1 teaspoon onion powder
3 tablespoons nutritional yeast
About 1/2 cup/118g of water you want it slightly thicker than cake batter

Blend all ingredients on high until creamy and smooth.
Pour into a medium non-stick saucepan and heat on medium heat.
Stir constantly for 3-4 minutes. Sauce will start to curdle and separate. Just keep stirring.
You will know the sauce is done when it is stretchy like melted mozzarella cheese.
After cooking, immediately (within 20-ish minutes), spoon it ( onto whatever dish you like.
Reheats wonderfully on whatever it is put on.

Store in the fridge for up to 3 days.
It can be frozen too!

Calories: 154kcal

Keyword glutenfree, mozzarela, nutfree, strechy, vegan

Tried this recipe?Let us know how it was!