🥑🧀 Vegan Avocado Mozzarella

Dairy-Free • No Soy • Creamy & Fresh

🥣 Ingredients

• 1 ripe avocado

• ½ cup unsweetened plant milk (almond or cashew works best)

• 2 tbsp lemon juice (for mozzarella-style tang)

• 2 tbsp nutritional yeast

• 1 tsp salt (or to taste)

• 1 tsp agar-agar powder (for firmness)

• 1 tbsp olive oil

• Optional: ½ tsp garlic powder or onion powder

👩‍🍳 Instructions

1. Add avocado, plant milk, lemon juice, nutritional yeast, salt, and olive oil to a blender.
   Blend until completely smooth.

2. Pour mixture into a saucepan and whisk in agar-agar powder.

3. Cook on medium heat, stirring constantly, for 3–5 minutes until it thickens and becomes glossy.

4. Quickly pour into a lightly oiled small bowl or mold.

5. Let cool, then refrigerate 30–45 minutes until set.

6. Unmold and slice or tear like fresh mozzarella.

🧠 Texture & Flavor Tips

• Agar = sliceable; for softer cheese, reduce agar slightly

• More lemon = sharper “mozzarella” bite

• For whiter color, use less avocado + more milk (optional)

🍽️ How to Use

• Caprese salad with tomatoes & basil

• Avocado toast upgrade

• Pizza topping (best added after baking)

• Sandwiches & wraps

🌱 Variations

• 🥥 Coconut mozzarella: swap avocado for coconut cream

• 🌶️ Chili-lime version

• 🌿 Herb-infused

• 🧀 Stretchier version (with tapioca starch)