Melty vegan mozzarella made from sunflower seeds🌻
Recipe down there 👇
Soak 100g sunflower seeds in boiling water for 20 minutes.
Drain them and place in a measuring jug, top up the jug to the 500ml line with cold water. Pour into a high speed blender (I use a nutribullet) whizz it up for a minute until you have a creamy consistency. Then add the following ingredients… 👇
125g of sunflower oil
70g tapioca starch/flour
2 tbsp kappa carrageenan powder
1 & 1/2 tsp pink salt
1/2 tsp apple cider vinegar
Give it a quick whizz to combine all the ingredients. Pour into a saucepan and heat on medium to low heat stirring with a whisk or spatula. After a while it will start to thicken, continue to whisk until you can’t whisk any longer (it is hard work 😓). Taste a little bit to check that it is cooked, if it has a slightly grainy consistency it will require a little more cooking time to allow the tapioca to cook out fully.
When you’re happy that it’s ready, either pour into a tub or tray and allow to cool as a block or alternatively scoop smaller amounts into balls a drop into lightly salted iced water. This will store well in the fridge, in the brine for a few weeks. It will also freeze well in a tub, small portions wrapped in foil or film.
(Incidentally, if you’re ever looking for a great place to get sunflower seeds and a load of other whole foods, please click the link in my bio page – enter the referral code 27035778 to get 250 loyalty points with your first order).