Fresh “Mozzarella”

Detailed recipe:

https://proteindeficientvegan.com/recipes/fresh-vegan-mozzarella

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Ingredients

▢3 1/2 tbsp Coconut Oil

▢1 cup Soy Milk unsweetened, Original

▢1 tsp Kappa Carrageenan

▢1 tsp Lactic Acid

▢1 tsp Fine Sea Salt

▢1/4 tsp Tapioca Flour

Instructions

-In a small sauce pan, melt the coconut oil. Use medium-low heat.

-Once the coconut oil is melted, whisk in the soy milk, tapioca flour, kappa carrageenan, lactic acid and fine sea salt.

-Continue cooking on medium-low heat for 3- 5 minutes, whisking continuously. An emulsion should form – meaning that the oil is mixed in with the other ingredients and is not sitting on top of or around the edges by itself. Continue whisking until this occurs. You should also have some light bubbling of the mixture.

-The way I test that it's done is by sticking a spoon into the mixture, pulling it out and waiting 20 – 30 seconds. The mixture on the spoon should have become a soft solid.

-Once you pass the spoon test, remove the pan from the heat.

-Pour into a tupperware dish (I like to use glass ones) or fun silicone molds!

-Put in fridge for 30 – 60 minutes until set.

-Use on pizzas, casseroles, or eat cold!