Vegan Mozarella

1. 1

   Combine the potato starch and tapioca flour or starch with the water in a small bowl and stir until fully dissolved. Set aside.

2. 2

   Heat the coconut milk in a small saucepan over medium heat until it comes to a low boil.

3. 3

   While you are waiting for the coconut milk to boil, place the coconut oil and xantham gum in a Kitchen Aid mixer on its highest setting and blend for a few seconds.

4. 4

   Once the coconut milk has achieved a low boil, add in the agar powder and whisk briskly until dissolved, then add in the vinegar and salt.

5. 5

   Reduce the stovetop heat to its lowest setting, then add in the flour mixture and the xantham gum/oil mixture, whisking very quickly to combine, then transfer to a small-cubed silicone ice cube tray before it gets too thick to pour. Speed with this step is very important.

6. 6

   Place into the refrigerator to fully set for a few hours. Enjoy!

* Per serving · 4 servings · Values may vary.