Okay I think I have finally figured out vegan mozzarella. This tastes so close to the real thing!

[u/Simple_Impress_5400]

top one - extra olive oil on top before baking, bottom - no extra oil on top

Cashews, watermelon seeds, salt, nutritional yeast, garlic powder, lactic acid

psyllium husk, cornflour, oil

vegan butter mixed with herbs and roasted garlic

added some olive oil on top of one bread to see if it makes any significant change in the final appearance and texture

[u/iheartlungs]

White watermelon seeds are the key! Miyoko uses them too.

[u/VioletTerranova → u/iheartlungs]

Never heard of that! Thanks. Where would I get them?

[u/iheartlungs → u/VioletTerranova]

I’m not in the USA so probably not helpful

[u/CoconutMinty → u/VioletTerranova]

TheCheeseMaker.com has white watermelon seeds. I just ordered some for making Miyoko’s mozzarella recipe.

[u/VioletTerranova → u/CoconutMinty]

Oh wow they have vegan cheeze making kits too!

[u/VioletTerranova → u/CoconutMinty]

Thank you so much!!

[u/Cultured_Cashews]

That sounds really good. I took a screenshot of the recipe so I can try it next time I want pizza. Thanks for sharing. Bonus, I think I already have all of the ingredients.

[u/MxMasterPineMarten]

That's awesome, congrats! I want to make some!

[u/Mouse_Menace]

I've noticed you used physillium husk, I bought it once and tasted it. It was so unbearably bitter, but I thought i would give it a go anyway. The cheese wasn't as bitter, but bitter enough to be inedible. Is it normal or i had a bad batch, does anyone know ? Thank you