Stretchy Soy Mozzarella - Protein Deficient Vegan

Servings 8

Get Recipe Ingredients

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.