Nutrition
Ingredients
- 10.9 oz Extra Firm Silken Tofu I used Mori-Nu
- 3/4 cup Water
- 3 tbsp Nutritional Yeast
- 3 tbsp Tapioca Flour
- 2 1/2 tbsp Coconut Oil
- 2 tsp White Wine Vinegar
- 1 3/4 tsp Fine Sea Salt
- 1 tsp Sugar
- 1/2 tsp Umami Powder
Instructions
- Blend everything together except for the coconut oil.
- In a pot, melt the coconut oil on low/low-medium heat.
- Once the coconut is melted, add the blended mixture and mix together well – I use a whisk for this step. It should be pretty liquid-y at this point.
- Continue cooking and stirring continuously for about 5 minutes until you start getting a thick and stretchy texture. You'll know you're done when it looks similar to the picture.
- I like to keep it thin enough that you can still kind of drizzle it on a pizza. But you can also use it for mozzarella sticks – when I make this, I cook it longer to thicken it so that it's easier to work with.
Equipment
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Notes
This stretchy soy mozzarella is so easy to make and honestly tastes better than anything you can buy at the store. For vegan cheese, it also has a good amount of protein since it’s made with silken tofu! I love using this on pizzas, pizza muffins, tortilla pizzas – literally any way you can think of making pizzas 🙂 It also works great on top of casseroles and lasagna!
Since silken tofu is our base ingredient, the texture is creamy. The tapioca starch adds a nice stretchy-ness to the cheese, and the coconut oil allows it to firm up/set some when it comes out of the oven. The nutritional yeast, white wine vinegar, sugar, salt and umami powder adds our “mozzarella” flavor – it has a good saltiness, a bit of acidity, some sweetness and umami!
If you’re looking for some pizza crust recipes to use this with, you should check out my high protein tvp pizza crust and my high protein pizza crust that’s made with soy flour!
Ingredients
- Silken Tofu – I typically use Extra Firm Silken Tofu because the macros are slightly better. If you’re new to silken tofu, there are actually two different varieties – refrigerated and shelf-stable. The refrigerated silken tofu can be found hanging out with the other tofu options in most grocery stores. The shelf-stable variety is usually found in the International Food Isle. You can also buy it online and find it at Asian grocery stores. Mori-Nu is the most common shelf-stable brand in the US and they have different firmness levels with their silken tofu. I use Extra Firm Silken Tofu for the most part, but any silken tofu will work for this recipe.
- Nutritional Yeast – also affectionately known as nooch by people who stopped wanting to use five syllables! This shelf-stable ingredient is commonly used to add a cheesy flavor to vegan foods. You can find it at most grocery stores and also buy it online. They sell a fortified option that has B12 too!
- Tapioca Flour – gives us that stretchy texture.
- Coconut Oil – adds some fattiness to the mozzarella and also helps it set/firm up when it’s cooling down.
- White Wine Vinegar – I really like to add acidity to any cheesy things I’m making because it gives it more dimension and breaks up the nutritional yeast flavor. If you don’t have white wine vinegar, another mild vinegar could work as well.
- Fine Sea Salt
- Sugar
- Umami Powder – you could sub this for 1/4 tsp onion powder and 1/4 tsp garlic powder if you don’t have umami powder.
Instructions
- Blend everything together except for the coconut oil. You can also use an immersion blender.
- In a pot, on low/low-medium heat, melt the coconut oil.
- Once the coconut oil is melted (i.e. completely invisible), add the blended mixture and whisk everything together really well.
- Cook for about 5 minutes, while continuously stirring/whisking.
- The soy mozzarella should start to thicken up and get stretchy like the picture below. It should be thick enough to hug to the whisk and slowly drip when lifted.
Silly Little Haiku
Yay silken tofu
I can make anything with it
Very versatile
Author
Protein Deficient Vegan
