Vegan Mozarella

• 1 tablespoon Potato Starch or Arrowroot powder
• 1/2 tablespoon Tapioca Flour
• 5 tablespoon Water
• 1 can Full Fat Coconut milk (400mL)
• 3 teaspoon Agar Powder
• 1 1/2 teaspoons Coconut Vinegar
• 1 teaspoon Salt
• 1 tablespoon Coconut Oil
• 1 teaspoon Xantham Gum

1. Combine the potato starch and tapioca flour or starch with the water in a small bowl and stir until fully dissolved. Set aside.
2. Heat the coconut milk in a small saucepan over medium heat until it comes to a low boil.
3. While you are waiting for the coconut milk to boil, place the coconut oil and xantham gum in a Kitchen Aid mixer on its highest setting and blend for a few seconds.
4. Once the coconut milk has achieved a low boil, add in the agar powder and whisk briskly until dissolved, then add in the vinegar and salt.
5. Reduce the stovetop heat to its lowest setting, then add in the flour mixture and the xantham gum/oil mixture, whisking very quickly to combine, then transfer to a small-cubed silicone ice cube tray before it gets too thick to pour. Speed with this step is very important.
6. Place into the refrigerator to fully set for a few hours. Enjoy!

starch, tapioca flour, water, milk, agar powder, coconut vinegar, salt, coconut oil, xantham gum

Taken from www.epicurious.com/recipes/member/views/vegan-mozarella-5d0a8b7aa0c6e301c8f5996e (may not work)