Vegan Mozzerella


When I say mozzarella, most think of the rubbery pizza topping. In Italy, fresh mozzarella is king with it’s delicate, silky texture. It can be used as a pizza topping, sandwich ingredient or served on it’s own.

-2 cups water

-1/2 cup nutritional yeast

1/3 cup quick cooking rolled oats

-1/4 cup tahini

-4 Teaspoons arrowroot

-4 Tablespoons fresh lemon juice

-1 Teaspoon Salt

-2 dashes Tabasco

-2 tablespoons Dijon mustard

Process all the ingredients in a food processor or blender for several minutes until you obtain a smooth consistency. Pour the concoction into a saucepan over a medium flame and stir consistently until very thick and rich. Pack the mixture into a lightly greased loaf pan or cake pan. Place in the fridge overnight uncovered, and allow a “skin” to appear on the cheese. I think this gives it a better texture, and makes it easier to serve.

Serve on toast, crackers or with tomato slices.  It also works wonders in this appitizer:


One thought on “Vegan Mozzerella

  1. conradvisionquest

    wow, this looks interesting! i used to LOVE mozzarella caprese back when i was eating cheese. i am so gonna try this and report back! ~wendy

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