Homemade vegan cheese

Vegan High-Protein Mozzarella

⏱ 135 Min 🍽 4 Servings 📊 Simple 💪 8g Protein
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This vegan high-protein mozzarella proves that homemade cheese doesn’t have to be complicated or low in protein. With soy milk, a skyr alternative, and nutritional yeast, you get a creamy, cheesy texture with plenty of protein. Perfect for pizza, Caprese, or simply enjoyed on its own—completely free of animal ingredients and ready in just a few steps.

Table of contents

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Ingredients

Adjust portions
4
  • Main ingredients
  • 400.0g Soy milk
  • 200.0g Skyr alternative

    vegan
  • 30.0g Olive oil
  • 15.0g Nutritional yeast flakes
  • 1.0EL lime juice
  • 2.0The price Black salt
  • 40.0g Cornstarch
  • 10.0g Tapioca starch

Step-by-step guide

1
Purée the base

Add the soy milk, skyr alternative, olive oil, and nutritional yeast to a blender and blend until smooth.

2
Put into the pot

Place the mixture in a saucepan and, over medium heat, add the remaining ingredients—lime juice, Kala Namak, cornstarch, and tapioca starch—while stirring constantly.

3
Let simmer

Simmer for about 5 minutes, stirring constantly, until a thick, cheesy consistency is reached.

💡
Constant stirring prevents lumps and scorching on the bottom.
4
Shape & cool

Place the mixture in plastic wrap, shape it into a ball, and refrigerate for 2 hours so the mozzarella can firm up.

5
Enjoy

Unwrap the vegan mozzarella and use it as desired—on pizza, in a salad, or enjoy it on its own.

Nutritional values for 4 servings
32g
Protein
44g
Carbohydrates
44g
Fat
Total calories 728 kcal

Die Nährwerte beziehen sich auf 4 Portionen (Gesamtrezept). Passe die Mengen gerne auf deine persönlichen Bedürfnisse an.

Tips & Variations

Extra cheesy

Add a little more nutritional yeast for a more intense cheesy flavor.

For pizza

Slice or grate the mozzarella and add it to the pizza shortly before the end of the baking time.

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A
Anonym

Hallo ☀️🌱😊💚🙏🏼💪🏼

Geschmacklich sagt mein Freund sei es besser als gekaufte (💩) 😅

Eine Frage, habe die doppelte Menge genommen von allem, er ist seit 6h im Kühlschrank wird er noch härter? Denn die Konsistenz bei mir ist eher noch Streichkäse 🤔

LG und danke für Deine Inspiration!

Das klingt schon mal super 😊 Die Konsistenz war bei mir immer recht gut, vielleicht musst du nächstes Mal weniger Flüssigkeit verwenden? Ich koche das nochmal nach und optimiere das Rezept dahingehend 😊