Vegan mozzarella


After several experiments and tests, here is a brand new recipe that I came up with, the best thing is that from one recipe you can have three different ones… I called them… Vegan mozzarella: simple, lumpy and parmesan-style… Here is the simple one which is the basic recipe.
2 tsp of potato starch
6 tbsp of soya milk
1 tsp of soya cream
1 tsp of soya butter (any kind of vegan margarine will do)
3 tbsp of soya yoghurt
a pinch of salt (adjust according to taste)

In a small non-stick saucepan melt the potato starch with the soya milk, then add the cream, the marg and the salt, stir well and then place it on a low heat on your cooker. Mix well to avoid lumps, once you get the impression the concoction is almost creamy, remove from the heat for a second and add the yoghurt, then place back on the hob and stir with a lot energy, always in an attempt to avoid lumps. Cook for about 10-15 mins on low. The batter will become a bit stringy, will go compact and will start pulling away from the sides of the pan. Only then it will be ready. Transfer it into a small bowl previously  greased, allow it to cool down and place it in the fridge. It will be ready after 6 – 8 hours. For the lumpy one…
Same procedure and same quantities.. the only difference si that you have to add a teaspoon of lemon juice before adding the yoghurt. And for the parmesan-style one… Again, same procedure and quantities as for the Simple one but at the very beginning you should add a couple of teaspoons of nutritional yeast flakes to the potato starch, that you will have previously ground (if you do not own a grinder, fear not, the yeast will melt very easily once the milk is added).


Always melt the potato starch very well and stir well the concoction as it thickens up. Do not allow the mixture to become too thick before adding the yoghurt. One last thing: Pleaase note that this isn’t going to give you a mozzarella you can slice up, the consistency is similar to that of the mozzarella I made with tahini, very soft and that can be cut in big chunks. If you feel that it means it hasn’t been cooked long enough, it can nevertheless be enjoyed 🙂 I created this mozzarella not just to use in the preparation of other dishes but also to fill sandwiches. I almost forgot to say that it will look a lot better when you melt it, if you press on it with the tip of a fork. You will see that it will break the thin layer of crust on top of it, but its heart will be creamy and soft. I had to work hard to finalise this recipe, with a lot of tasting as I went along and finally I’ve come up with something I am satisfied with.
Cook: Concita

  1. Mariagrazia 3 April 2010 at 09:34

    A mile stone for Italian vegcooking! Home-made veg-mozzarella!
    Our life has changed for better!
    Thanks Concita!

  2. kurikulum 2013 27 May 2014 at 09:02

    Hello there, You’ve performed a great job. I’ll certainly digg it and individually suggest to my friends. I’m sure they will be benefited from this website.

  3. Lali_64 14 June 2014 at 18:22

    I know this vegan cheese… it’s wonderfully delicate and good 😉 !!!
    W Concita !!! 😀

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