After delighting in the preparation of velvety tofu, today I would like to leave you speechless with the recipe of the exquisite vegan mozzarella. It is a sort of vegetable cheese, naturally free of cholesterol and animal fats, which can easily replace cow's milk mozzarella: the consistency, in fact, as well as the aroma and appearance, are very close to the "original" animal version But the preparation of vegetable mozzarella is much simpler and faster than that of cow's milk.
What are we waiting for? Let's prepare it together!
Video of the Recipe
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Identity Card of the Recipe
- 224 KCal Calories per serving
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Ingrediants
For the vegetable mozzarella
- 50 g of cornstarch or potato starch
- 60 ml + 2 tablespoons of soy milk
- 70 g of soy yogurt
- 4 tablespoons of corn oil
- 1 pinch of salt
To accompany
- 50 g of cherry tomatoes
- 1 pinch of pepper
- 1 drop of extra virgin olive oil
- a few basil leaves
- 1 pinch of salt
Materials Needed
- Casserole
- Whip
- Precision scale
- Small bowl
- Transparent film
- Food cutting board
- Knife
- Immersion mixer and beaker
Preparation
- Prepare a kind of vegetable cream by pouring 2 tablespoons of soy milk and 4 tablespoons of corn oil into a beaker. Mix everything with the immersion mixer until a slightly consistent sauce is obtained.
Why prepare vegetable cream at home?
Normally, margarine or other vegetable fats are used to prepare vagana mozzarella at home. In this version, it is recommended to prepare a kind of vegan cream or mayonnaise without lemon, simply by emulsifying oil and soy milk.- In a saucepan, mix the cornstarch, the unsweetened soy milk, the natural soy yogurt, a pinch of salt and the vegetable cream obtained. Mix with a whisk or a wooden spoon until you get a thick cream.
- Put the saucepan on the stove and continue stirring. When the temperature of the compound increases, the first lumps will form: this phase is absolutely normal. By continuing to mix, the lumps will disappear and a compact ball will be obtained.
- Oil a small bowl with seed oil and distribute the vegan mozzarella obtained. Cover with cling film and allow to cool completely.
- Serve the mozzarella very cold, cut into slices, perhaps accompanied with basil, oil, cherry tomatoes and a pinch of salt.
Alice's comment - PersonalCooker
The appearance is extremely inviting. Perhaps the only factor that penalizes vegetable mozzarella a little is its inability to spin, clearly because the preparation procedure is completely different from that of cow mozzarella. The fact is that this vegetable mozzarella, eaten so "cold" (perhaps together with cherry tomatoes, basil and oil), or even over the pizza, was a real discovery for me that I would recommend to everyone.Nutritional values and Health Comment on the recipe
Vegan Mozzarella - Vegetable Mozzarella Without Cholesterol - is a "cholesterol-free alternative, and with very few saturated fats, to traditional mozzarella. It is therefore useful, if substituted for the classic food, in the fight against dyslipidemias and, boasting a caloric intake. less than 25%, it is also useful in hypocaloric slimming therapy The average portion of vegan Mozzarella - Cholesterol-Free Vegetable Mozzarella (as a dish) is about 100-150g (225-340kcal). NB. The information on the nutritional profile of the ingredients is not detailed enough to identify the breakdown of fatty acids contained in vegan Mozzarella - Cholesterol Free Vegetable Mozzarella.
