Mozzarella Cheese

A quick gooey melty cheese made from soy milk and refined coconut oil. The ingredient list is tricky, but once you have these staple ingredients, you will find yourself whipping up this recipe on pizza night when you forgot to get cheese.

I adapted this recipe from The Gentle Chef's mozzarella cheese from The Non-Dairy Evolution. It is not as perfect and refined as the original, but I come to it time and again because it's quick, easy, and better than any non-dairy shreds you find at the store.

Print Recipe Pin Recipe

Servings: 500 grams

Ingredients Equipment Method Notes

Ingredients

Base

40 g tapioca starch
10 g Kappa Carrageenan *
5 g kosher salt
100 g refined coconut oil**
340 g unsweetened soy milk with no additives***

Finisher

5 g lactic acid

Equipment

digital kitchen scale
Saucepan (medium)
Glass Storage Container (medium)

Method

Base

Place medium sized saucepan on the digital kitchen scale, tare, and select "gram" units.
Use a spoon to add tapioca starch until the scale reads 40g. Tare scale
Add Kappa Carrageenan until the scale reads 10 g. Tare scale.
Add kosher salt until the scale reads 5 g. Tare scale.
Add refined coconut oil until the scale reads 100 g. Tare scale.
Add unsweetened soy milk until the scale reads 340 g.
Place pan over low heat and stir frequently. After a few minutes, the coconut oil will melt and the cheese will emulsify. Keep stirring until mixture becomes glossy and pulls away from edge of the pan. Remove from heat.
Note: if mixture does not emulsify, the heat may need to be increased.

Finisher

Place a small dish or paper on the digital kitchen scale, tare, and select "gram" units.
Use a spoon to add lactic acid until the scale reads 5 g.
Add measured lactic acid to cheese mixture and stir thoroughly. Pour mixture into a glass storage container.
The cheese can be used right away by using a spoon to dollop cheese and spread gently. If you want to shred or slice the cheese, cool overnight in the fridge first. Store any leftovers in the refrigerator.

Notes

*It must be the kappa form of carrageenan. I buy the Modernist Pantry version through Amazon

**It must be refined coconut oil or it will taste like coconut. I use Amazon Brand – Happy Belly Organic Refined Coconut Oil.

***It must be unsweetened soy milk with no additives. I use Trader Joe’s Organic Unsweetened Soy Milk or WestSoy Organic Unsweetened Plain Soy Milk.

Pizza Idea

Red Onion & Green Pepper Pizza with Vegan Field Roast Smoked Tomato Pepperoni under scoops of the Mozzarella Cheese from recipe above. I love the Safeway brand pizza dough. I’ve tried many others and none of the come close. It freezes well, too. I use Classico Pizza Sauce. Bake at 450 F for about 15 minutes. Drizzle with Olive Oil before slicing and serving.