Vegan Mozarella – a delicious recipe with Starch, Tapioca Flour, Water, milk, Agar Powder, Coconut Vinegar. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
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
Heat the coconut milk in a small saucepan over medium heat until it comes to a low boil.
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
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
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
Place into the refrigerator to fully set for a few hours. Enjoy!
105
kcal
Calories
7
g
Fat
7
g
Carbs
3
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 tablespoon Potato Starch or Arrowroot powder, 1/2 tablespoon Tapioca Flour, 5 tablespoon Water, 1 can Full Fat Coconut milk (400mL), and more.
Yes, Vegan Mozarella falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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