Vegan mozzarella
1 serving
20 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
Calories404.2kcal
Proteins5grams
Fats22.5grams
Carbohydrates47.6grams
1
Mix 10 ml of plant milk with 20 ml of corn oil using an immersion blender until a creamy consistency is achieved.
- Soy milk: 60 ml
- Corn oil: 20 ml
2
In a pot, add potato starch, yogurt, 50 grams of plant milk, and salt to this mixture and mix until smooth.
- Potato starch: 50 g
- Soy milk: 60 ml
- Soy yoghurt: 70 g
- Salt: to taste
3
Cook on low heat, stirring constantly, until the mozzarella pulls away from the sides of the pot and resembles regular mozzarella.
4
Grease the container with corn oil, place the mozzarella, and cover with plastic wrap. Refrigerate for at least 1 hour.
- Corn oil: 20 ml
5
Such mozzarella can be served cold, used in salads, and cooked with pasta and pizza.
