Vegan Recipes | Not That Kind of Vegan

Grateable, Sliceable Coconut Milk Mozzarella

We’re so lucky to live in a time where you can find shredded vegan cheese at most grocery stores, but have you ever looked at the ingredients? They’re all loaded with oil and garbage, and I never feel great after eating substitutions. My preference is a cultured vegan cheese for digestive health, but sometimes you just need a pizza right now and don’t have time to make rejuvelac. This cheese is super fast and easy, and has a great, firm consistency. This is how we made it:


14 ounces full-fat coconut milk

1 tablespoon lemon juice

1/4 cup water

1 clove garlic

1 1/2 teaspoons sea salt

2 tablespoons nutritional yeast

2 tablespoons agar powder

2 tablespoons potato starch

1 tablespoon tapioca starch

1 teaspoon xanthan gum


Combine coconut milk, lemon, water, agar, salt, nutritional yeast in a blender.

Heat this mixture in a small saucepan over medium-high heat, stirring constantly until it all comes to a boil.

Reduce heat to simmer and continue to stir for a few minutes until it starts to thicken.

Return cheese mixture to blender and add tapioca starch, potato starch and xanthan gum.

Immediately pour into a lightly oiled container. Put the uncovered container in the refrigerator.

Allow to set until firm, or about an hour. Once firm, store the cheese in a covered container and use or freeze within the week.

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