Vegan “Mozzarella”, low sodium
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 13
Ingredients
53 grams Coconut Oil 47 grams Almonds 10 fl oz Water, tap 10 gram South river chickpea miso 45 grams Bob’s Red Mill Potato Starch 0.5 tsp Morton’s Lite Salt 1 tsp Kappa Carrageenan powder 1 tsp Onion powder 1.5 tsp Lactic Acid Powder
Blanch almonds to remove skins.
In a high speed blender, make almond milk from 5 oz blanched almonds and 3.75 cups water. Don’t strain. Use 325 grams for this recipe. The rest will make 2 more batches of cheese. It will keep for about 1 week refrigerated.
Combine 325 grams almond milk with coconut oil, potato starch, carrageenan, onion powder, miso and lite salt in blender. Blend until thoroughly mixed.
Pour mixture into non stick skillet over medium heat. Stir with a rubber scraper until mixture is uniformly over 175F, to activate the carrageenan. Then mix in the lactic acid.
Remove from heat and immediately pour into a ceramic or glass bowl. Let cool 20 minutes, then refrigerate for 6 hours to completely firm it up.
Serving Size: Makes about 13 ounces
In a high speed blender, make almond milk from 5 oz blanched almonds and 3.75 cups water. Don’t strain. Use 325 grams for this recipe. The rest will make 2 more batches of cheese. It will keep for about 1 week refrigerated.
Combine 325 grams almond milk with coconut oil, potato starch, carrageenan, onion powder, miso and lite salt in blender. Blend until thoroughly mixed.
Pour mixture into non stick skillet over medium heat. Stir with a rubber scraper until mixture is uniformly over 175F, to activate the carrageenan. Then mix in the lactic acid.
Remove from heat and immediately pour into a ceramic or glass bowl. Let cool 20 minutes, then refrigerate for 6 hours to completely firm it up.
Serving Size: Makes about 13 ounces
Nutritional Info Amount Per Serving
- Calories: 60.3
- Total Fat: 5.9 g
- Cholesterol: 0.0 mg
- Sodium: 67.0 mg
- Total Carbs: 1.9 g
- Dietary Fiber: 0.5 g
- Protein: 0.8 g
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