Serves 2
Directions
- 1In a saucepan over medium heat, add the almond milk, olive oil, cornstarch, lemon juice, garlic powder and salt.
- 2Simmer over low heat, stirring constantly, until the mixture thickens.
- 3Add the coconut yogurt into the pan and keep stirring until the mixture achieves a smooth texture.
- 4Transfer to plastic wrap, and wrap it to form a mozzarella-shaped ball.
- 5In a bowl of cold water, add the mozzarella balls and allow to cool for a half-hour.
- 6Transfer to the fridge to set for four hours, then slice and enjoy immediately.
Ingredients
- 1 cup unsweetened almond milk
- 4 tbsp extra virgin olive oil
- 5 tbsp cornstarch
- 1/4 tsp sea salt
- 1/2 tsp lemon juice
- 1/2 tsp garlic powder
- 1 cup vegan coconut yogurt
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