Updated: Aug 29
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Dairy-free? Vegan? Missing mozzarella cheese? Well, I have the solution: cauliflower! Hey, quit rolling your eyes, there’s a reason this vegetable is having a moment.
If you’ve read my other recipes, you’d know I’m a big fan of cauliflower. Not only for its nutritional benefits, but also its versatility. I use it to bulk up rice dishes, oatmeal, and even brownies. But today we’re talking cheese. Shreddable, meltable, cheese.
Yep, you can use this cauliflower mozzarella just like regular mozzarella. Now, I’ll be honest it’s NOT the same as regular mozzarella. No dairy free cheese is ever going to be the same as the regular stuff. But, if you go into it with an open mind and appreciate it for what it is: a salty, shreddable cheese alternative that goes great on pizza, then I think you’ll be pleasantly surprised at how tasty it is. (You may even like it more than regular mozzarella!)
To make the cheese hold it’s shape and melt, I used collagen gelatin. If you’re vegan though, not to worry! I’ve tried it with agar agar powder, which is a vegan alternative to gelatin, and have had similar success. If you don’t care about shredding it, you can also try my melty, vegan Cauliflower Cheese Dip.
Leave your dairy-filled woes at the door and add some shreds of this Cauliflower Mozzarella on top of your pizza, lasagnas, and casseroles.
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 10 servings
300 g - Cauliflower Florets
7 ml - Refined Coconut Oil - Melted
18 g - White Miso Paste
5 g - Dijon Mustard
15 g - Collagen Gelatin - Sub 2 tsp agar agar flakes for vegan
1 tsp - Kosher Salt - Plus more to taste
½ tsp - Black Pepper - Plus more to taste
½ tsp - Garlic Powder
½ tsp - Onion Powder
120 ml - Water
Line a bowl or ramekin with parchment paper.
Steam cauliflower florets until soft.
Meanwhile, add water to a small saucepan. Bring to a boil.
While cauliflower is still warm add it to a high speed blender along with coconut oil, white miso paste, dijon mustard, salt, pepper, garlic powder, and onion powder. Blend until smooth.
When water is boiling, add in gelatin or agar agar. Stir until completely dissolved.
While the blender is running, pour in boiling liquid. Blend until smooth.
Working quickly to avoid the mixture from cooling, pour the mixture into the parchment lined bowl. Cover and allow to set in the fridge for 2-3 hours.
When ready to serve, slice or grate cauliflower mozzarella on pizza, pasta, lasagna, or wherever you would regularly use mozzarella.
Want a sweet vegan recipe? Try this Chickpea Cookie Dough!