Vegan mozzarella

Name: Vegan mozzarella
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 1 servings
Ingredients: 4 g agar-agar; 50 g water; 100 g soy yogurt; 10 g olive oil; 20 g almond butter; 100 g tofu; 1/2 tsp salt; 12 g potato starch; 1 tbsp lemon juice

Homemade plant-based mozzarella with a firm yet tender texture, best enjoyed cold and sliced. It is not designed to melt when cooked.

Total time : 19 min
Servings : 1 servings
Difficulty : Easy

FlorianShared by @florian

Web · Deliacious

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Steps

1
Weigh the water and agar-agar into a saucepan.
2
In a container suitable for an immersion blender, weigh the remaining ingredients, tear the tofu into pieces, then blend for a long time until smooth and uniform.
3
Line the bottom of a cappuccino cup with plastic wrap, letting it hang over the edges.
4
Pour the blended mixture into the saucepan and heat over low heat, stirring constantly, until it thickens, becomes very sticky, and starts to pull away from the sides.
4 min
5
Pour the mixture into the plastic-wrap-lined cup and gather the wrap closed like a pouch.
6
Refrigerate for at least 2 hours to allow the mozzarella to set.
120 min

Nutrition · per serving · Estimate

518 kcal

Protein

28 g

Carbs

34 g

Fat

32 g

Macronutrients

Protein

56% RI

28 g

Carbs

13% RI

34 g

of which sugars

16% RI

15 g

Fat

46% RI

32 g

of which saturates

19% RI

3.7 g

Fiber

26% RI

6.4 g

Minerals

Sodium

48% RI

1151 mg

Potassium

30% RI

599 mg

Calcium

121% RI

968 mg

Iron

37% RI

5.2 mg

Magnesium

41% RI

152 mg

Zinc

24% RI

2.4 mg

Vitamins

Vitamin C

64% RI

51 mg

Vitamin D

0% RI

0 µg

Vitamin A

22% RI

172 µg

Vitamin B6

14% RI

0.2 mg

Vitamin B12

4% RI

0.1 µg

9/9 ingredients estimated. Values estimated from the USDA FoodData Central database. They vary with the products and cooking used.

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Vegan mozzarella

Homemade plant-based mozzarella with a firm yet tender texture, best enjoyed cold and sliced. It is not designed to melt when cooked.

Total time : 19 min
Servings : 1 servings
Difficulty : Easy

FlorianShared by @florian

Web · Deliacious

Watch the original

Cook this recipe in the app

Full-screen cook mode, timers and shopping list. Free to start.

DOWNLOADApp Store

GET ITGoogle Play

Steps

1
Weigh the water and agar-agar into a saucepan.
2
In a container suitable for an immersion blender, weigh the remaining ingredients, tear the tofu into pieces, then blend for a long time until smooth and uniform.
3
Line the bottom of a cappuccino cup with plastic wrap, letting it hang over the edges.
4
Pour the blended mixture into the saucepan and heat over low heat, stirring constantly, until it thickens, becomes very sticky, and starts to pull away from the sides.
4 min
5
Pour the mixture into the plastic-wrap-lined cup and gather the wrap closed like a pouch.
6
Refrigerate for at least 2 hours to allow the mozzarella to set.
120 min