Buffalo Mozzarella

Homemade Vegan Buffalo Mozzarella

I have no words…this recipe that came out of nowhere, makes an incredible mozzarella that tastes how I remember dairy buffalo mozzarella tasting, only better! Just go make this. Like, now. It’s so easy to make and it will impress everyone.

400gr plain soy yogurt
1/4 cup virgin coconut oil, liquified
1 cup water
2 tbsp agar powder
2 tbsp tapioca starch
1 tsp pectin
1/4 tsp guar gum or xanthan gum

Place agar and water in a pot and let it boil for about 5 minutes, or until the agar is completely dissolved. Remove from heat, add in tapioca starch and whisk. Transfer it in a blender, and add the rest of the ingredients, except the coconut oil. Blend until smooth and with the blender running, slowly pour in the coconut oil.

Homemade Vegan Buffalo Mozzarella

To shape the mozzarella balls, you will need a bowl filled with cold water, 1tbsp salt and ice cubes. Using an ice cream scoop, take some of the mixture and drop it in the water. Do this with all the mixture. The mozzarella will harden instantly, but let it sit in there for a minute or two. Using a slotted spoon transfer the balls in a container, without piling them on top of each other. Keep in the fridge until you are ready to serve.

Oh, and did I mention you can make an amazing mascarpone cheese, for let’s say tiramisu? Just use only 1tsp of the agar powder and after blending you are done!

37 comments to

Buffalo Mozzarella

  • adelina

    I’m in search of a good vegan “mozzarella” to use mainly for homemade vegan pizza and I must say, your recipe looks very promising so I’ll have to try soon. Out of curiosity, have you tried using it on a pizza or sprinkle on a flat bread?

    Thanks for sharing and love your site!

  • Camilla

    Is there a substitute for the guar/xanthan gum?

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