Vegetarian

Vegan ?Mozzarella?, low sodium takes 360 minutes to prepare.

Vegan ?Mozzarella?, low sodium takes 10 minutes to cook.

Vegan ?Mozzarella?, low sodium makes 13 servings.

The ingredients for Vegan ?Mozzarella?, low sodium are:

53 grams Coconut Oil
47 grams Almonds
10 fl oz Water, tap
10 gram South river chickpea miso
45 grams Bob?s Red Mill Potato Starch
0.5 tsp Morton?s Lite Salt
1 tsp Kappa Carrageenan powder
1 tsp Onion powder
1.5 tsp Lactic Acid Powder

Here is how you make Vegan ?Mozzarella?, low sodium:

Blanch almonds to remove skins.In a high speed blender, make almond milk from 5 oz blanched almonds and 3.75 cups water. Don?t strain. Use 325 grams for this recipe. The rest will make 2 more batches of cheese. It will keep for about 1 week refrigerated. Combine 325 grams almond milk with coconut oil, potato starch, carrageenan, onion powder, miso and lite salt in blender. Blend until thoroughly mixed.Pour mixture into non stick skillet over medium heat. Stir with a rubber scraper until mixture is uniformly over 175F, to activate the carrageenan. Then mix in the lactic acid. Remove from heat and immediately pour into a ceramic or glass bowl. Let cool 20 minutes, then refrigerate for 6 hours to completely firm it up. Serving Size:?Makes about 13 ounces

The nutritional information for Vegan ?Mozzarella?, low sodium is:

• Servings Per Recipe: 13
• Amount Per Serving
• Calories: 60.3

• Total Fat: 5.9 g
• Cholesterol: 0.0 mg
• Sodium: 67.0 mg
• Total Carbs: 1.9 g
• Dietary Fiber: 0.5 g
• Protein: 0.8 g

The dietary needs meet for Vegan ?Mozzarella?, low sodium is Vegan