Vegan Mozzarella Cheese Balls
Ingredients
- 200ml soy milk
- 4 Tbsp olive oil
- 1 Tbsp white wine vinegar or lemon juice
- 3 Tbsp nutritional yeast
- salt to taste
- 5 Tbsp corn starch
- 1/2 cup (125g) soy yogurt
Preparation
Heat the soy milk, olive oil, and vinegar while stirring.
Add nutritional yeast, salt, and corn starch, then turn down the heat and whisk vigorously.
Whisk in the soy yogurt.
Place the mixture on foil or in silicone molds, shape into a tight ball, and refrigerate for a few hours or overnight.
Tips
Use just like mozzarella; it will last in the fridge for a week.
