A delicious vegan mozzarella recipe that is made with coconut milk. It melts and stretches and is perfect for vegan pizza, grilled cheese, quesadillas, lasagnas, and casseroles.
Prepare a glass, ceramic, or silicone mold and have it ready to pour the cheese into when you are done. (I spray mine with a little oil to help it come out easier, but it's not necessary).
Add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of warm water, 1 1/4 tsp salt, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic.
Store covered in an air-tight container for 5 days in the fridge or up to 3 months in the freezer.
Tips for making great vegan cheese:
Tips for melting the cheese: