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An aerial image of a caprese salad on a white marble table. The caprese is surrounded by extra tomatoes, basil and water glasses. The mozzarella used in the salad is vegan mozzarella made from macadamias.

Vegan macadamia mozzarella

Low FODMAP, gluten free, grain free
Makes 8-10 medium mozzarella balls (enough for 1 large Caprese salad)
Measurements are in Australian tablespoons, use gram measures for international accuracy
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Prep Time 30 minutes
Cook Time 10 minutes
Cooling time 1 hour 10 minutes
Course Cheese, Side Dish
Cuisine Food Intolerance Friendly
Servings 8 mozzarella

Equipment

  • 1 medium/large ice cream scoop
  • Food processor or blender (a Nutribullet works)

Ingredients
  

For the creamy mozzarella base:

  • 125 g raw macadamias soaked in boiling water for 30 minutes and then drained
  • 125ml (1/2 cup) plant based milk of choice (I used rice milk)
  • 12g ( 2 teaspoons) fine salt see notes
  • 30 g (1/4 cup) tapioca flour/starch
  • 45g (1/4 cup) deoderised coconut oil (weighed after melting)

To finish:

  • 310ml ( 1 1/4 cups) water
  • 12g (1 tablespoon) agar agar powder
  • 3g (1 teaspoon) psyllium husk powder

Instructions
 

  • Combine all the ingredients for the creamy mozzarella base in your high-speed blender or food processor. Blend for 2 minutes or until completely smooth.
  • In a medium saucepan, combine the water and agar agar powder. Whisk to incorporate, then place over a low medium heat. Cook for 2-5 minutes or until the mixture starts to thicken. It should become more cloudy and produce lots of little bubbles across the bottom of the pan. This step is important for a sliceable mozzarella, so don’t rush the process.
  • When your mixture is ready, pour in the creamy mozzarella base and whisk to combine. The mixture should thicken quite quickly and become stringy and gloopy.
  • Sprinkle over the psyllium husk powder while whisking and whisk vigorously to ensure it doesn’t clump. It should be evenly distributed with no lumps.
  • Continue cooking the mixture for 1-2 minutes. It should be a thicker béchamel consistency and take a few seconds to settle back into the pan if you lift it up with the whisk. As you whisk, you should be able to catch glimpses of the bottom of the pan as the mixture lifts.
  • Take the mozzarella off the heat and allow it to sit for 10 minutes. It will look too runny to scoop, but don’t worry.
  • Prepare a medium mixing bowl with ice water. Use an ice cream scoop to scoop up 50c sized balls of mozzarella. Neaten the dangly, sticky edges of the mozzarella with a spoon or your fingers. Dip the ice cream scoop into the ice water to encourage the ball to vacate. The edges of the ball should set up on entering the ice water. Repeat with the remaining mixture.
  • Place the mozzarella in the fridge for 30-60 minutes. It should be firm and feel almost like a hard-poached egg on the outside. Slice and serve!
  • This mozzarella begins to soften after 24 hours in the ice water, so I recommend making it the day you want to use it. Leftovers keep for a few days in an airtight container in the fridge.
Keyword dairy free condensed milk, low fodmap vegan mozzarella, vegan mozzarella
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