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Mozzarella Recipe:
1 box of silken tofu
1/2 clove of garlic
1/3 cup soy milk
1 tsp salt
Juice of 1 lemon
1/2 tsp lactic acid (optional)
1/4 cup nutritional yeast
3 tbsp tapioca starch
Oh my gosh what Oh my goodness oh oh my gosh hi guys welcome back to another video I am very excited about this one I have got such a good recipe for you I made it last night for dinner and I this morning I woke up and I was
Like I have got to show you how to make it because it blew my mind my kids went crazy for it and I’m I’m craving it so that’s why we’re in the kitchen and we’re going to make some vegan mozzarella there are so many mozzarella recipes out there obviously most most of
Them use cashews which is fantastic cashews are a fantastic base for a vegan mozzarella but they’re obviously higher in fact they’re not super low calorie density um so they’re not my favorite choice you guys know I also have done mozzarella with rice and potatoes which again is brilliant but this is just
Going to give you another option um and I’m also going to be writing down the proper recipe for for you like I know I don’t usually do so anyway the recipe will be down below so go and check it out um this one is going to be using a very special
Ingredient one of my favorite ingredients at the moment silken tofu I don’t know why I didn’t think of it sooner it is the perfect like neutral taste but super creamy um base for a mozzarella and it was just so so easy to throw together like with the rice and
The potatoes you have to actually cook them first right or you have to have them on hand but with this you just need the carton of silk and tofu and boom you’ve got mozzarella so anyway I’m super excited there’s not going to be any coconut oil no cashews none of that
Stuff it’s low calorie density relatively and it’s obviously high protein which is fantastic if you’re looking to build muscle but also legumes like tofu are fantastic to get into your diet um they’re just really good for you on so many levels they keep you full and satisfied and full of so much goodness
So anyway I’m going to stop chatting about tofu now and we’re going to we’re going to make this recipe before we get into the proper recipe I just wanted to let you know that that the biggest vegan Health bundle is actually now available and I’m super excited to be taking part
It is run by Chef AJ and Lisa from Roy food romance who are just like two of my absolute vegan Idols they are both incredible they do so much stuff but anyway they’ve put together this incredible incredible bundle basically 150 different um creators and contributors have come together to um
Like basically put together a package of what is essentially $8,000 worth of content and you can get it for $49 which is I mean I’ve bought bundles in the past and I’ve absolutely loved them um and so I’m just super excited to be actually part of this one I’ll show you
What’s in my bundle so for those of you who don’t know I recently wrote a book with my sister and all that’s me um called the Great North Indian vegan cookbook which is oilfree and geared towards maximum weight loss with like over 90 recipes full of authentic Indian goodness so
That is my contribution to the vegan health bundle there is so much good stuff from the bundle this year there’s expertise from like doctors there’s things about gut health uh you can have like memberships to apps there there are so many amazing incredible courses which I’m going to be doing myself um and
Obviously a ton a ton of incredible recipe ebooks um like like mine um which uh which I am very excited to dig into I’ve already been making a ton of the recipes and they’re just amazing let me know if you’d like me to do a full what
I eat in a day based on the recipes from the bundle but anyway I’m just super excited about it I’m so thrilled to be involved if you want to go and get loads of incredible content for a fraction of the cost I think it ends up being like
40 cents per item which just blows my mind um then I will leave the link for you down below go and check it out I’m super excited but yeah let’s get into some mozzarella now which is why you’re really here right yeah let’s do it like I said this is the easiest
Recipe known to mankind you just Chuck it into a semi clean blender so when you’re choosing your tofu make sure you’re getting silk and tofu in this kind of packet you don’t want like soft um or like semi soft kind of firm is tofu you want it to be the silk and
Stuff otherwise it’s not going to be quite as creamy or delicious in my eyes anyway okie dokie so we’re just going to put the full thing in there we go for reference I used to own a vegan cheese company here in the UK so I am a professional vegan cheese
Maker and I am very excited about this recipe cuz it’s one of the best mozzarellas I’ve ever had so anyway that’s that’s how good it is people right okay we’re just going to need a few little bits I’m wanting this to be a semi- garlicky one so I’ve just got half a
Clue of garlic going in we’re going to want some soy milk oh God that’s empty struggles of a short person I did obviously not measure this when I made it yesterday but I’m going to measure it for you guys cuz I love you that
Much a thir of a cup of soyer milk you can do any unsweetened plant milk that you want I just love soy it’s my preference we’re going to go in with some salt I’m going to be using like a teaspoon a little bit more cheese is
Meant to be salty okay so you want that saltiness to come out obviously we’re going to need some kind of acidity going on so I’m going to use lemon juice you could also use apple cider vinegar or something like that or any kind of vinegar really not balsamic
And I like to just roll my lemon up like that just to get all the juices flowing you know okay we’re going to use the juice from the entire lemon so just squeeze that in now this one is totally optional but I’m going to go in with a little bit of
Lactic acid just because it really amplifies that cheesy flavor um again you don’t have to do it it’ll still taste super cheesy without it but I just think it’s an extra special ingredient and and I’m going to go in with like half a teaspoon I’m trying to think back to how
I made it yesterday and I nearly forgot about nutritional yeast which is like vegan cheese crack how could I forget about this God you need the N like that is essential okay okay let’s measure let’s measure okay I think a third cup of no will do the trick okay now the final
Ingredient which is going to give us that stretchy mozzarella kind of texture that we’re going to want is tapioca starch this one is essentially as well um I just get mine on Amazon I can’t really find in the shops but yeah that’s what you want um and I got this
Everywhere yesterday I tried to put it in my cupboard and it exploded and I was covered in white stuff and there was just white everywhere and I haven’t cleaned it up fully um so everything’s just a little bit white but that’s all right before I add in the tapioca starch
I’m just going to blend this up just to make it nice and smooth and creamy before we yeah before we put that um the powdery stuff in you know at this point taste it you don’t really want to taste it with the tapioca starching until it’s cooked cuz that
Will be gross um but yeah taste it make sure there’s enough um sourness make sure there’s enough salt this is perfect it’s absolutely delicious oh my God taste so cheesy I really do still get so excited about cheesy things I know that cheese is one of the
Last things that vegetarians or um you know people looking towards a vegan diet give up so finding cheese Alternatives gets me so excited cuz that’s what people seem to need I guess right I hope I don’t get this everywhere again cuz that’s a nightmare to clean oh God
Okay again I didn’t measure it but we’re going to go in with about I’m going to say three tablespoons oh I don’t really know how much that is I’m just going to do a tiny bit extra okay between three and four tablespoons I think I don’t think it
Really matters that much you just do you the texture will be ever so slightly stretchier if you’re adding a bit more don’t worry about it okay we’re going to do a final Blend okay there we go so nice and white and silky smooth yeah doesn’t taste good with the tapioca starch don’t do that um but now it’s just time to make it stretchy and the way we do that is by heating it up it’s going to activate the tapioca
Starch so I’m going to grab a little pan now I’m going to bring you over to the stove so we can heat it up together I might just pop you in this little pan I feel like you guys are nice and secure in my pan so that’s good sorry
About the state of my hob I haven’t cleaned it in a while that’s not going to take away from the deliciousness of this cheesy goodness okay so the texture is going to change drastically as you can see it’s kind of more like a silk and tofu Mayo which is
What I make on a regular basis so that’s what the texture we’ve got at the moment uh but we’re going to be transforming it into something absolutely magical I’m going to blast that heat because I’m not a patient lady but really you should probably have it on medium and just keep
On doing all stirring but you know blasting it up blasting it up I really fancy making more specific recipe videos for you guys so if you have any requests of recipes you would like me to either veganize or make Whole Food plant-based low calorie density style and put an Amy Twist on things
Then please let me know down below and um I will I will try and do that for you because I want to make recipes that are actually going to help you out the things that you used to love and that you don’t really want to be eating
Anymore so let me know down below and we’re going to get on it okay first you’re going to see lots of lumps forming on the bottom that’s all right that’s just a sign that it’s starting to thicken up this is when you need to do some real good vigorous
Stirring ah it’s hot oh oh oh that’s hot I feel like Dory just keep stirring just keep stirring just keep stirring just keep stirring I’ll show you the lumpy lumpy texture that we have at the moment that is not finished yet okay so I can see that the texture
Is changing on me as I’m mixing this the it’s like really starting to come together and starting to be like one big mass and one big blond if you can see the difference you see how it’s becoming one with each other yeah oh look at that stretch they’re
Starting to stretch people keep going oh my God I tell you this is a workout I’ve just come back from an arm session my arms are knackered already yeah forget armed day just make mozzarella okay so you see how the texture has gone nice and glossy now we are glossy we are
Stretchy we are one big massive blob that is what we are after yeah we’re done guys we did it okay now you can see the texture of this thing has completely transformed look at that look at that oh my gosh that is exciting oh did you see
That stretch did you see that stretch okay cheese gets me so Excited now it’s time for a taste test oh oh my gosh it’s so so good it’s so good I mean I had to share it with you immediately it’s that good like wow wow where has this been my entire life I would have eaten this
Daily daily I wish I still owned a vegan cheese company because this would be top of the menu baby okay anyway that’s the mozzarella you can use it like this you can plop it onto Pizza I’m going to be plopping onto some chips we’re going to have some chips for lunch
And I’m just going to drizzle this all over the top with some fresh stuff um and it changes the game um but what I am going to do for you guys as well is I’m going to put some in a little Tupperware and I’m going to see if it hardens up in
The fridge just out of curiosity I think this is a fantastic like meled mozzarella style but if you’re wanting more of a firm mozzarella we’re going to test that out now momy do you know what mommy’s just made some more mozzarella would you like some mozzarella yeah did you love it
Yesterday yeah yeah Romy and Abe went crazy for it they literally finished an entire batch to themselves that’s how good it was and I’m just going to put a little bit in here not too much because we’re going to want to eat this later but just a nice
Little BL blah okay there we go try and smooth it out give it a little give it a little jiggle okay and we going to pop this in the fridge uh for a few hours to let it cool and we’re going to see what happens um let’s see let’s see if it’s
Any good huh hello it is many many hours later and uh we’ve been out all day and I come back to check on my cheese so um let’s let’s have a little let’s have a little look shall we I don’t think it’s firmed up like a proper mozzarella but if you
Wanted to go the next step and actually do that all you have to do is add in some Capa caragan which is going to solidify when it gets nice and cool um however that’s a bit of an extra ingredient if you don’t want to do that then that’s fair enough but let’s just
See if it holds up at all put it on a plate but I have made a mozzarella with caar by the way and it is amazing if you’re wanting that like proper sliceable thing okay ready Ste boom it’s still so stretchy you know what it does hold its shape it’s pretty decent
It’s pretty decent I’m going to have to have another taste because I haven’t eaten it for hours and I really want to try some see if it does any slicing oh it does kind of slice itself a little bit I mean obviously it’s still very squidgy you could definitely put a slice
On like some salad on like a what’s that Tomato Salad called I don’t really know I’ve never eaten it as a lifelong vegan but you know is it cpra no I’d have no idea anyway you could put it on a salad is my point it’s nice when it’s
Chilled wow super good anyway it’s very late I’m going to go to bed but go and make this cheese you’re going to love it um and let me know what you think down below and yeah I’ll see you guys later bye oh and go and check out the bundle
If you fancy it it’s super good