Stretchy Vegan Mozzarella Cheese (Nut free)
Super easy vegan stretchy mozarella cheese made from sunflower seeds that melts and browns just like real cheese! No fancy ingredients and completely nut free, use this vegan mozarella on anything from lasagna to pizza to grilled cheese.
Servings: 8 servings
Calories: 183kcal
Ingredients
- 3/4 cup raw hulled sunflower seeds
- 1/4 tsp baking soda
- 1/2 cup coconut oil melted
- 3 tbsp tapioca starch
- 2 tbsp nutritional yeast
- 1 tbsp miso paste
- 1 tbsp apple cider vinegar
- 3/4 tsp salt
- 1 cup water
Instructions
- Start by adding the sunflower seeds and baking soda to a small saucepan and covering completely with water. Bring to a boil then reduce the heat and simmer for 20 minutes. If the water turns green, that is normal (see note below).
- Drain and rinse the seeds under cold water and add to the container of a high speed blender. Add the remaining ingredients and blend until very smooth. At least 2 minutes.
- Transfer the liquid to a wide saucepan over medium heat, stirring constantly until the mixture begins to thicken. This should take about 3-5 minutes.
- Use immediantly (recomended) or store in an airtight conatiner for up to 5 days in the fridge.
Notes
The water will turn this ugly green color as the seeds boils, but trust me, this is completely normal and safe to eat. It is just a chemical reaction that takes place when the chlorophyll in the seeds meets the baking soda. Once you drain the water and rinse the seeds, they will return to their normal color.
Nutrition
Serving: 1g | Calories: 183kcal | Carbohydrates: 5g | Protein: 4g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Sodium: 1294mg | Fiber: 2g | Sugar: 1g