Low Fat Nut-Free Vegan Meltable Mozzarella

Low Fat Nut-Free Vegan Meltable Mozzarella

Ok. Most veggie “cheeses” use nuts. I’m wanting to avoid nuts and go nut-free as much as possible. I found and modified this gem of a recipe to suit my goals. The result? Meltable, edible gooey veggie-cheese.

Low Fat Nut-Free Vegan Meltable Mozzarella


  • 3.5 oz firm tofu
  • 1/2 cup unsweetened oat milk
  • 3 tbsp tapioca starch or flour
  • 4 tbsp nutritional yeast
  • 1 tsp lemon juice
  • 1/2 tsp salt
  • 1/4 tsp garlic powder
  • 1 tsp apple cider vinegar


  1. Blend all the ingredients until smooth.
  2. Pour the mixture into a saucepan and cook over high or medium-high heat for about 5 to 10 minutes, stirring constantly until it thickens. The mixture will come together into a ball . It will become sticky and pull away from the pan when ready.
  3. Transfer to a bowl and let it cool down a little bit. Then make balls using a spoon and your hands (wet them to prevent sticking). Place the balls in a bowl with brine (I added about 1/2 tsp of salt for each cup or 250 ml of water) and let them cool down completely.
  4. Eat the mozzarella cold or hot.
  5. If you’re not going to eat it immediately, store the balls in a sealed container with some brine for about 3 to 4 days.

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