The soy mozzarella for pizza is genuinely stretchy and melts well, and it is my favorite among all plant-based cheeses. I discovered it years ago but never published it before the cashew mozzarella (also excellent and flavorful), but now it’s time to share the recipe with you.
This mozzarella is firm, can be sliced, and melts on pizza and in sandwiches or wraps, has an exceptional taste, and also stretches. The ingredients are not replaceable; otherwise, it won’t turn out as it should, especially Kappa Carrageenan, because it thickens and stabilizes the ingredients and brings them from a solid state to a semi-liquid state with heat.
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 1.9 cups soy milk (natural, unsweetened)
- 0.3 cups soy cream
- 1.75 oz coconut oil (deodorized)
- 0.25 cups tapioca flour (cassava starch)
- 0.35 oz kappa carrageenan
- 0.2 oz fine salt
- 0.18 oz nutritional yeast (deactivated, in flakes)
- 0.035 oz vegetable bouillon cube (grated)
- 1 tsp apple cider vinegar
- 0.018 oz garlic powder
Steps
Prepare all the ingredients, weighing them one by one. Use two small bowls to shape the mozzarella or a single container with an airtight lid. Also, prepare an immersion blender and a non-stick saucepan.
Blend all the ingredients well until the mixture becomes smooth and fluid. A note, you can also reduce the Kappa Carrageenan amount to 8 grams, and you can replace the grated vegetable bouillon cube with celery salt; these two ingredients are fundamental for achieving the unique taste of this soy mozzarella.
Pour the mixture into the saucepan and cook it over medium-low heat for about 5-6 minutes. Stir constantly with a wooden spoon to prevent sticking; stop when it is thick, smooth, and glossy, and begins to simmer.
Transfer the hot mixture into the previously oiled bowls, let them cool a bit, then cover them with clear food wrap and place the containers in the refrigerator to solidify for at least 2 hours.
After the cooling time, you can remove it from the mold and turn the mozzarella onto a plate. It keeps in the refrigerator for a few days and can be used wherever you like, on pizza, it’s excellent; you can slice it or grate it.
