Vegan mozzarella
1 serving
20 minutes
The recipe is taken from the collection of recipes by Nastya Ozerova.
CaloriesProteinsFatsCarbohydrates
404.2
kcal5g
grams22.5g
grams47.6g
grams1
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.