Vegan “Mozzarella”, low sodium
Nutritional Info
- Servings Per Recipe: 13
- 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
View full nutritional breakdown of Vegan “Mozzarella”, low sodium calories by ingredient
Introduction
Low sodium and vegan mozzarellaLactic acid adds a cheesy tang
It will grate nicely and will melt a little at temperatures above 175F
Fast to make - most of the prep time is refrigeration Low sodium and vegan mozzarella
Lactic acid adds a cheesy tang
It will grate nicely and will melt a little at temperatures above 175F
Fast to make - most of the prep time is refrigeration
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
Tips
Don’t use commercial almond milk because it has additives that can interfere with the recipe.
The carrageenan must be heated to 175F to activate it.
Add the acid after the carrageenan is activated, because it inhibits it if added earlier.
Directions
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