EASY TOFU MOZZARELLA CHEESE (Vegan, Nut-Free, Oil-Free)
Have you tried Tofu Mozzarella cheese yet? It's a vegan cheese substitute that is both nut-free and oil-free. This stretchy and versatile cheese can be made quickly with only 7 ingredients in 10 minutes.
Ingredients
- 1 block firm tofu (about 16 oz, drained)
- 3/4 cup water
- 1/4 cup tapioca starch (for stretchiness)
- 3 Tbsp nutritional yeast (for a cheesy flavor)
- 2 Tbsp lemon juice
- 1 tsp salt (or to taste)
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
Instructions
- Blend Ingredients: Crumble the drained tofu into a blender. Add water, tapioca starch, nutritional yeast, lemon juice, salt, garlic powder, and onion powder. Blend on high until the mixture is completely smooth. If your blender struggles to blend the tofu smoothly, stop and scrape down the sides a few times.
- Season to Taste: Give your vegan mozzarella a taste and adjust the seasoning if necessary. Consider adding a bit more salt, lemon juice, or nutritional yeast, depending on your preference.
- Cook the Mixture: Transfer the blended mixture to a medium saucepan and cook it over medium heat. Stir the mixture continuously with a spatula or whisk to prevent it from sticking to the bottom and to ensure even cooking.
- Thicken the Mozzarella: As you stir, the mixture will begin to thicken and start to look stretchy, resembling the consistency of melted mozzarella cheese. This process should take about 5 to 10 minutes. Keep stirring to maintain a smooth consistency.
- Serve: Your tofu-based vegan liquid mozzarella is now ready to be used! It's perfect for adding a creamy, cheesy topping to pizzas, pasta, sandwiches, or any dish where you'd enjoy a melty cheese texture.
Notes
- Store any unused vegan mozzarella in an airtight container in the refrigerator. It will keep for up to 5 days. Before using it again, you may need to gently reheat it as it can firm up in the fridge.
- Freezing: Freezing is not recommended as it can alter the texture, making it less smooth and stretchy once thawed.
- Blending: Ensure the mixture is perfectly smooth to avoid a gritty texture. High-speed blenders work best for achieving a creamy consistency.
- Cooking Time: The cooking time might vary depending on the heat and the pan used. Watch the mixture transition from liquid to a gooey, stretchy texture, indicating it's ready.
- Tofu Texture: The firmness of the tofu significantly affects the final texture of your mozzarella. Firm tofu is recommended for its balance of creaminess and structure. Extra-firm tofu can also be used for denser cheese, while silken tofu might make the cheese too soft and runny (like a sauce).
- Tapioca Starch: This ingredient is crucial for the stretchy quality of the mozzarella. Substituting it with another starch may result in a different texture.