Chef Mark’s Melting Mozzarella


  • 2 c. non-dairy yogurt, plain, unsweetened
  • 1 c. water
  • 2/3 c. olive oil
  • 1 Tbsp. salt
  • 3/4 c. tapioca flour
  • 2 Tbsp. carrageenan powder
  • 1/4 tsp. cream of tartar


  • 1/2 gallon cold water with 2 tsp. salt


  1. Whip non-dairy yogurt, water, olive oil and salt together and let stand at room temperature for 24 hours.
  2. Place this mixture into saucepan and stir in tapioca flour, carrageenan powder and cream of tartar.
  3. Cook, stirring constantly until thickened and stringy. Mix salt and ice water and add the warm cheese by the scoopful. Allow to cool.
  4. Can be stored in the brine in the refrigerator. The warm cheese can also be poured into a mold and allow to set.
Browse Cook(s): Mark Anthony
Browse Theme(s): Sides Lunch or Dinner

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.