here's proof that you can make anything vegan

@itdoesnttastelikechicken

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vegan mozzarellaitdoesnttastelikechicken.com

itdoesnttastelikechicken.com: Your go-to vegan blog for easy, and delicious vegan recipes! From comforting classics to creative twists, discover how simple and fun plant-based cooking can be.

Why it worked

The video provides a clear, step-by-step demonstration of a popular food item (mozzarella) being made vegan, appealing to a large audience interested in plant-based alternatives. The creator's personal endorsement and claim that it's better than store-bought options create a strong incentive for viewers to try the recipe.

Summary

This video demonstrates how to make vegan mozzarella balls from cashews, plant-based yogurt, coconut oil, tapioca starch, nutritional yeast, salt, and kappa carrageenan. The process involves blending the ingredients, cooking them until stretchy and cheesy, then setting them in an ice bath. The resulting vegan mozzarella can be used in various dishes like caprese salads and pizzas.

Structure

1Introduction to vegan mozzarella
2Gathering and blending ingredients
3

Original caption

These vegan bocconcini (mozzarella balls) are soft, creamy, and perfectly sliceable with that fresh mozzarella style texture you know and love. They’re delicious tossed into salads, layered on pizza, added to sandwiches, or served with juicy tomatoes, basil, and a drizzle of balsamic.⁠ ⁠ RECIPE: https://itdoesnttastelikechicken.com/vegan-bocconcini-homemade-mozzarella-balls/ ⁠ #veganrecipes #vegancheese #dairyfree #veganmozzarella #plantbased

More from @itdoesnttastelikechicken

Product placement

Viking (knife) - appears, removing it would not change what happens in the video. Kappa Carrageenan - acts, it is an ingredient that helps the vegan mozzarella set, removing it would change the outcome of the recipe. Cashews - acts, they are the base ingredient for the vegan mozzarella, removing them would change the outcome of the recipe. Nutritional Yeast - acts, it is an ingredient that adds flavor to the vegan mozzarella, removing it would change the outcome of the recipe. Coconut Oil - acts, it is an ingredient that helps the vegan mozzarella melt, removing it would change the outcome of the recipe. Tapioca Starch - acts, it is an ingredient that gives the vegan mozzarella a stretchy texture, removing it would change the outcome of the recipe. Plant-based yogurt - acts, it is an ingredient that adds creaminess and tang to the vegan mozzarella, removing it would change the outcome of the recipe. Itdoesnttastelikechicken (logo on apron) - appears, removing it would not change what happens in the video.

On-screen text

here's proof that you can make anything vegan even mozzarella because these mozzarella balls are actually made with cashews here's the trick raw cashews and plain plant based yogurt for that creaminess and probiotic tang coconut oil so that it actually melts tapioca starch so it gets stretchy nutritional yeast and salt and kappa carrageenan which is a seaweed that helps it set kind of like gelatin but not gross blend it all up cook it down until it turns stretchy and melty and cheesy then scoop scoop it up and drop it into an ice bath to set 20 minutes and you've got a whole jar of homemade bocconcini balls and it only gets better the longer they sit in that brine slice it up for a caprese salad with tomatoes and basil melt it on pizza it tastes just like the real thing you can add it to your charcuterie boards pastas, salads anywhere you like I've been a vegan recipe writer for 13 years and this is one of my favorite recipes I've ever figured out because you can't even find anything like this in grocery stores so this isn't just any vegan mozzarella it's literally better than anything you could have bought

Transcript

here's proof that you can make anything vegan even mozzarella because these mozzarella balls are actually made with cashews here's the trick raw cashews and plain plant based yogurt for that creaminess and probiotic tang coconut oil so that it actually melts tapioca starch so it gets stretchy nutritional yeast and salt and kappa carrageenan which is a seaweed that helps it set kind of like gelatin but not gross blend it all up cook it down until it turns stretchy and melty and cheesy then scoop scoop it up and drop it into an ice bath to set 20 minutes and you've got a whole jar of homemade bocconcini balls and it only gets better the longer they sit in that brine slice it up for a caprese salad with tomatoes and basil melt it on pizza it tastes just like the real thing you can add it to your charcuterie boards pastas, salads anywhere you like I've been a vegan recipe writer for 13 years and this is one of my favorite recipes I've ever figured out because you can't even find anything like this in grocery stores so this isn't just any vegan mozzarella it's literally better than anything you could have bought

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