Vegan Mozzarella Cheese

Ingredients
1 can coconut milk full fat or coconut cream (13.5 oz can)
1/4 cup warm water
1 1/4 tsp salt
2 tbsp nutritional yeast
4 tsp agar agar powder
7 tsp tapioca flour (This is the same as 2 tbsp + 1 tsp)
1/4 cup cold water
1/2 tsp garlic powder

Instructions
Prepare a glass, ceramic, or silicone mold and have it ready to pour the cheese into when you are done. (I spray mine with a little oil to help it come out easier, but it's not necessary).
Add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of warm water, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic, and 1 1/4 tsp salt.
Heat the cheese sauce over medium heat until it begins to boil.
Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
Add 2 tbsp plus 1 tsp (or 7 tsp.) tapioca starch to 1/4 cup of cold water and stir until it dissolves.
Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
Store covered in an air-tight container for 5 days in the fridge or up to 3 months in the freezer.

Recipe Notes
Tips for making great vegan cheese:
Make sure to measure the ingredients carefully! Slight changes in the amount of liquid, the agar agar, or the tapioca starch can change the texture of your cheese a lot!
After you put in the coconut milk, add the warm water to the can and swish it around for a minute to get all the coconut milk out.
For a cheesier flavor, add an additional tbsp of nutritional yeast to your cheese sauce.
Store the cheese in a sealed container in the fridge for up to 5 days or in the freezer for 3 months.
If it is too soft to shred, put it in the freezer for 20-30 minutes before shedding.
Tips for melting the cheese:
Allow the cheese to warm up to room temperature before putting it in a sandwich or casserole.
Cook the food with the cheese at a lower temperature for longer to allow heat to travel into the center of the food.
Grilled cheese or Quesadillas - heat it in a microwave for about 45 seconds before grilling it so the cheese in the center melts.
Lasagna, Stuffed Shells, or any other Casserole - cover it with foil so the trapped steam will melt the cheese.
Vegan Pizza - put the pizza on the top rack and use the broil setting for the last 3-4 minutes of cooking watching it carefully. You can also cover it with non-stick foil for the last few minutes of cooking.

Source: https://thehiddenveggies.com/vegan-mozzarella-recipe//

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