Vegan Bunny Elle

We’re allowed to still enjoy our familiar food both in terms of flavor and appearance but without any ingredients that we no longer want, that’s not weird that just makes sense.

Dairy was really the easiest thing for me to completely cut out of my life, because when I simply just took a minute to think about, if someone handed me a glass of human breast milk would I drink it now? Of course not, I’m not a baby anymore and honestly no longer find breast milk appealing. So if I’m not willing to consume breast milk of my own species, why would I want that from cows, or sheep?

However, we are of course raised in a pre-existing society with food that we grew up loving. Even now when I truly do not desire any dairy products anymore, I still remember all the cheese-related food fondly, and that’s totally fine, we can just recreate all the familiar flavor and texture but with ingredients we do wanna eat!

These vegan “mozzarella” are made of simple wholesome plants and are naturally high in complete protein. And yes they do melt! The key to melting these, or any vegan cheese, is to apply moisture. I’ve found that vegan cheese usually don’t melt very well under direct heat, so I like to sprinkle a little water on them, then either cover with a lid if it’s in a pan on the stove, or tent with foil if it’s in the oven.

Vegan Mozzarella

Enjoy your fave cheesy dishes without anyone’s breastmilk in it! 😉 These vegan mozzarella are super simple to make and they do melt!

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Ingredients Method Video Notes

Ingredients

  

• 12 oz silken tofu
• 1 tablespoon white miso paste
• 1 tablespoon nutritional yeast
• 3 tablespoon tapioca starch
• 1 1/2 tablespoon coconut oil
• 1 lemon juiced
• 1 teaspoon salt
• 1 teaspoon agar agar powder
• 1 cup water

Method

 

1. Blend together the tofu, miso, nutritional yeast, tapioca starch, coconut oil, lemon juice, and salt until very smooth and creamy;
2. In a sauce pot, add the water and agar agar powder OFF heat, stir to dissolve the powder, then transfer to the stove and bring to a gentle boil, please note agar agar has to be brought to boiling point to work!
3. Add the tofu mixture into the pot, stir vigorously to combine everything into an even, smooth consistency, cook over low heat for 7-10 minutes, stir often so the bottom doesn’t burnt;
4. Pour into your preferred mold, you can use a cheese mold, or any mold or glass container you have then cut it into your desired shape after;
5. Let it cool down at room temperature, cover with cling wrap then let it set in the fridge for at least 2 hours, you can also leave it in there overnight;
6. Serve them in a salad, sandwich, or on a pizza! Please see note for melting.

Video

Notes

The key to melting these, or any vegan cheese, is to apply moisture. I’ve found that vegan cheese usually don’t melt very well under direct heat, so I like to sprinkle a little water on them, then either cover with a lid if it’s in a pan on the stove, or tent the pan with foil if it’s in the oven.