Vegan cheese pioneer Miyoko Schinner has created a fermented vegan mozzarella that melts like the real thing. This cheese, designed for recipes like pizza, lasagna, and mac and cheese, goes from a pourable sauce to a firm texture when baked, providing the stretch and bite of traditional baked cheese. The process involves careful technique and cleanliness due to the fermentation step which relies on live cultures.

Schinner emphasizes the importance of sanitation in the fermentation process and recommends using any plant milk as the base for the cheese. The addition of tapioca flour creates elasticity, while psyllium husk powder gives the cheese body and control after fermentation. This versatile cheese can be used in various dishes from pizza to pasta bakes, providing a functional base for classic comfort food that stays creamy underneath while firming up on top when baked.