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Easy Nut-Free Vegan Mozzarella Cheese
E D
Missing cheese? Want it nut-free? Oh and easy to make? this recipe is for you!
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Prep Time
5
minutes
mins
Cook Time
20
minutes
mins
Total Time
25
minutes
mins
Course
Appetizer, Main Course, Snack
Cuisine
Italian
Servings
4
Calories
154
kcal
Ingredients
1x
2x
3x
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
Instructions
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.
Notes
Store in the fridge for up to 3 days.
It can be frozen too!
Nutrition
Calories:
154
kcal
Keyword
glutenfree, mozzarela, nutfree, strechy, vegan
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