The homemade soy mozzarella for pizza is a simple and surprising vegan recipe, perfect for anyone looking for a lactose-free alternative that stretches and melts when cooked. Ideal for pizza, toast, flatbreads and lasagna, it’s an economical and quick preparation made with a few ingredients.
I discovered it years ago but never published it before the cashew mozzarella (also great and flavorful), but now it’s time to share the recipe with you.
Why try homemade soy mozzarella?
This vegan mozzarella is one of the best plant-based alternatives to traditional cheeses because:
it is lactose-free and cholesterol-free
– suitable for those following a vegan or vegetarian diet
– perfect as a vegan mozzarella for pizza that stretches
– ready in a few minutes
– has a soft, melting texture
- Difficulty: Easy
- Cost: Budget-friendly
- Rest time: 2 Hours
- Preparation time: 15 Minutes
- Cooking time: 5 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients for soy mozzarella for pizza
- 2 cups soy milk (plain, unsweetened)
- 1/3 cup soy cream (about 70 ml)
- 3 1/2 tbsp coconut oil (deodorized (about 50 g / 1.8 oz))
- 3 3/4 tbsp tapioca flour (cassava starch (about 30 g))
- 2 tsp kappa carrageenan (about 10 g)
- 1 tsp fine salt (about 6 g)
- 1 tbsp nutritional yeast (deactivated, flakes (about 5 g))
- 1/4 tsp grated vegetable bouillon (about 1 g (grated))
- 1 tsp apple cider vinegar
- 1/8 tsp garlic powder (about 0.5 g)
Prepare all the ingredients, weighing them one by one. Two small bowls to shape the mozzarella or a single airtight container. Also prepare an immersion blender and a nonstick saucepan.
Blend all the ingredients well until the mixture is smooth and fluid. A note: you can also reduce the amount of kappa carrageenan to 8 g. You can also replace the grated vegetable bouillon with celery salt; these two ingredients are essential for achieving the unique flavor of this soy mozzarella.
Pour the mixture into the saucepan and cook over medium-low heat for about 5-6 minutes. Stir constantly with a wooden spoon so it doesn’t stick; stop when it becomes thick, smooth and glossy, and begins to simmer.
Transfer the hot mixture into the previously oiled bowls, let them cool a little, then cover with plastic wrap and place the containers in the refrigerator to set for at least 2 hours.
After chilling time, you can remove from the mold and turn the mozzarella onto a plate. It keeps in the refrigerator for a few days, and you can use it wherever you like; it’s excellent on pizza, you can slice it or grate it.
How to use it on pizza
The homemade vegan mozzarella for pizza is used exactly like traditional mozzarella:
– cut it into pieces or spread it on the pizza
– add it before or after baking (depends on the recipe)
– it bakes well and becomes stretchy and soft
Tips for a perfect soy mozzarella
– Use unsweetened soy milk for a neutral result
– Stir continuously during cooking to avoid lumps
– If you want it stretchier, slightly increase the oil
– For a more “cheesy” flavor, add an extra pinch of nutritional yeast
Conclusion
This homemade soy mozzarella for pizza is a perfect solution for those looking for a plant-based alternative to traditional cheese. Easy, quick and surprisingly stretchy, it’s ideal for enriching your vegan pizzas with flavor and lightness.
FAQ (Questions and Answers)
Does soy mozzarella really stretch?
Yes, if prepared correctly and properly cooked, it becomes soft and slightly stretchy — ideal for vegan pizza.
Can I freeze homemade soy mozzarella?
Better not: the texture may change after thawing and become less creamy.
Should the soy milk be sweetened or plain?
It should be unsweetened, otherwise the final flavor will be sweet and not suitable for pizza.
How long does it last in the refrigerator?
It keeps in the refrigerator for about 3-4 days in an airtight container.
