Hard Mozzarella
Whether grated over pasta, melted on pizzas, or sliced in a Caprese salad, our plant-based hard mozzarella delivers an exquisite taste that will satisfy even the most discerning palates. With its rich and savory flavor profile, this cruelty-free alternative is perfect for vegans and individuals seeking a lactose-free option, allowing everyone to enjoy the classic appeal of hard mozzarella guilt-free.
Instructions
6 stepsSoak the almonds for 24 hours in water and drain. Combine the water and psyllium husk in a bowl and stir well - until it is completely mixed. Reserve.
Put the drained almonds, soy yogurt, lemon juice, nutritional yeast, salt, and psyllium husk mixture in the blender or food processor. Blend the mixture for 3- 5 min, pause the blender to scrape down the walls if needed, and process until you have obtained a smooth texture.
Slowly add the melted coconut oil with the blender running on low speed and let it run for a minute to incorporate the oil into the cheese and create an emulsion.
Transfer the mixture to a silicon mold, or shape it into balls and store in a container. Refrigerate for at least 1 hour before serving.
Save the mozzarella in the fridge covered with olive oil for up to 2 weeks.
Serve this on salads, with tomatoes, or just eat it on its own in a sandwich with a drizzle of olive oil.
