This Vegan Mozzarella Cheese is creamy, plus it slices, shreds, and melts!
It takes only a few minutes and a blender to make this dairy-free mozzarella - no actual cooking involved! Everyone loves this amazing vegan cheese. You simply must try it!
Melty-stretchy gooey mozzarella cheese is something that I think all of us vegans dream of. Except now you don't have to just dream about it!
You can make it in your kitchen in about 5 minutes with just a handful of ingredients!
This Vegan Mozzarella Cheese...
- Is deliciously creamy
- Slices
- Shreds
- Melts - this is an amazing vegan cheese for pizza
- Is quick to make
- Healthy, thanks to a couple of nutrient-loaded ingredients, such as cashews and nutritional yeast flakes
I am excited for your try this stuff!
Shred this mozzarella and use it in my vegan manicotti or vegan stuffed shells stuffing, add it to pizza, serve it as part of a vegan charcuterie board, or simply snack on it! It's also amazing shredded on top of vegan stuffed Portobello mushrooms before baking, so it gets nice and melty.
What does Vegan Mozzarella taste like?
This Vegan Mozzarella is very mild and neutral flavored. It is rich and creamy, and has bit of that satisfying cheesy 'chew'.
I think it tastes a lot like string cheese actually.
It makes the perfect vegan pizza cheese, and I truly believe it is the best vegan mozzarella recipe.
What is Vegan Mozzarella made of?
- Refined Coconut Oil - Please don't miss the word refined. It doesn't taste like coconut but it still turns solid at cooler temps and just has that wonderful richness.
- Tapioca Flour This helps solidify the cheese, and also adds a 'stretchiness' to the texture.
- Kappa Carrageenan - This ingredient is what makes the cheese able to go from liquid to solid and back to melted state. It's a wonder ingredient and not widely sold. (find it on Amazon.
- Raw cashew pieces - These make the cheese creamy in texture and add lots magnesium, potassium, iron, and healthy fats to this vegan cheese
- Nutritional yeast flakes - Nutritional yeast is loaded with nutrients like niacin, Vitamins B1, B2, B6, B9, and B12, and it gives vegan cheese a wonderful realistic cheesy flavor
The one challenge of making this cheese is that it takes a few unusual ingredients that not everyone has on hand. But please believe me, it's SO worth it! (See all the rest of the ingredients in the photo below!)
How to make Vegan Mozzarella:
Assemble all your ingredients (Photo 1). Rinse Cashews under hot running water for several minutes. (Photo 2) Put all ingredients in the blender except for the water. (Photo 3)
Carefully! Add HOT (just boiled!) water to blender and blend until smooth, stopping to scrape down sides of blender with spatula once if needed. The water must be JUST BOILED. I mean, HOT! (Photo 4)
Pour immediately into heat-safe dish (this will be your mold - no need to oil the mold) and place in the fridge for 4 hours or overnight. (Photo 5)
Slice, grate and enjoy!
Expert cooking tip for making cashew cheese:
Don't skip rinsing the cashews! (If you don't want run water over them for several minutes, soak them in super hot water for about 5 minutes and then rinse again.) This step really helps to decrease the 'cashew' flavor in the recipe, while still using the wonderful creaminess of the cashew!
What kind of mold to use to make vegan mozzarella?
Any small heat-safe container will do, but I like making mozzarella into a round shape so it resembles a mozzarella bowl. The 2-cup container from this set of Pyrex containers is perfect!
How long does vegan mozzarella last in the fridge?
This cheese will last about 4-5 days in the refrigerator... if it makes it that long. 😉
Can you freeze Vegan Mozzarella?
Sure! It does get a little softer in texture after thawing, but if you think you can't eat it all, by all means freeze it! (Most people have trouble making it last that long though! Check out the comments below! )
Does Vegan Mozzarella Melt?
Yes! This vegan mozzarella does melt at higher temps, so if you're baking a pizza you're in for a melty treat! It also works great melted in quesadillas, shredded over lasagna, and breaded and fried as vegan mozzarella sticks!!
Can you use Agar powder in place of the Kappa Carrageenan?
The short answer is yes. Double the amount recommended in the recipe for Kappa Carrageenan and replace with Agar Powder. Make sure to use Agar Powder, not Agar Flakes.
The long answer is also yes, but it won't have quite as firm a texture and may not be quite as melty. Which is still perfectly fine for many uses!
What I would NOT recommend substituting:
Don't replace the lemon juice with Lactic Acid. For some reason, the quick blending process used here does not work well with this substitution and your cheese may not set properly.
For a slightly drier cheese:
After your cheese block has hardened, you can wrap first in a dry paper towel, and then tightly in plastic wrap. This will remove any excess moisture.
For a softer cheese:
Decrease Kappa Carrageenan amount to 1 tbsp. This texture is ideal for making Mozzarella Balls.
Whew, reading about the ingredients is SO much harder than actually making this, I promise. I cannot wait for you to try this so you too, can successfully make and enjoy yummy, healthy, Real Vegan Mozzarella Cheese!!!
Other recipes you will love:
- Vegan nacho cheese
- Vegan feta cheese
- Best vegan egg salad
- Easy vegan buttermilk biscuits
- Vegan smoked Gouda cheese
- Vegan pepper Jack cheese
- Vegan cream cheese
- Vegan herbed cheese
- See my web story for 10 vegan cheese to try!
If you’ve tried this Vegan Mozzarella Cheese recipe or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I LOVE hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food!!!
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Recipe
Real Vegan Mozzarella Cheese
Ingredients
- ½ cup Raw cashew pieces, Rinsed under hot water for several minutes
- ¼ cup Refined coconut oil
- ¼ cup Tapioca flour
- 1 tablespoon Nutritional yeast flakes
- 1 ½ tablespoon Kappa carrageenan
- 1 tablespoon Lemon juice
- 1 ¼-½ teaspoon Salt
- 1 ½ cup Boiling water
Special equipment
Instructions
- Select a heat-safe preferably glass dish that can hold approx 3C and set aside. (This is your cheese mold.)
- Rinse cashews under HOT water for several minutes.
- Put your water in a small pot on the stove to boil.
- Add all ingredients (except the water!) to the blender. Add the cashews first and then everything else on top of the cashews.
- Carefully add (so you don't burn yourself!!!) the boiling hot water into your blender. Put the blender lid on! And blend immediately until completely smooth.
- Stop blending once if need be to quickly scrape sides of blender and resume blending right after.
- Immediately transfer your cheese to your chosen dish/mold as it will start to solidify quickly as it cools.
- Place in refrigerator to chill. No need to cover yet.
- After 2-3 hours or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too. Yeay! You are officially a cheese-maker!
Britnee
Yeah when kappa carrgeenan is mixed with stomach acids it can become a carcinogen linked to cancer and ulcers. Is there a better alternative I don't really want to risk it with this ingredient
Kate
Hi Britnee,
Yes, read the recipe notes for tips for how to use agar powder instead of carrageenan. The cheese will definitely come out softer with agar and will not be as shreddable or sliceable, but readers have said it was still absolutely delicious.
I've done a lot of reading about carrageenan and while yes, it can cause inflammation in some people who are prone to inflammation, it seems like it is unlikely to react with stomach acids to cause harmful effects and many people use it in moderation. But of course, everyone should consult with their doctor about what is best for them!
Catherine Blair
Hi. I only have Tapioca Flour would that work?
Kate
Hi Catherine, what do you mean? The recipe calls for tapioca flour as one of the ingredients, but you do need the others also in order for this cheese to work! Let me know how it works out for you!
Cynthia
I've tried a few vegan cheeses, and this is THE best tasting vegan cheese!
Kate
I'm so glad to hear that!! Thanks for letting me know 🙂
Chasity richey
I’m trying not to use kappa carrageenan or agar as I’ve read that the side effects could irritate. Unfortunately I’ve been dealing with digestion issues and I am scared to cause myself more pain. Do you think I could just increase the amount of the cashews and tapioca starch? Thank you so much for your help and this awesome ? recipe.?
Kate
Hi, no I really dont think it will set without agar or carrageenan, sorry. I think if you use more starch or cashews you will end up with a thick cheesy dip/spread (which might not be a bad thing!!), but I don't think it will set. I don't know if there is a way to make cheese set without those ingredients! Let me know if you give it a try though 🙂
Ava
I wonder if you can use pectin instead? it is used to make fruit jelly
Kate
Hi Ava, I haven't tried, but I really don't think it will set with pectin. Let me know if you end up trying it, but I would recommend having kappa carrageenan or agar powder on backup to try to re-melt and troubleshoot if it doesn't set.
Nina
Hey I’ve never tried this (or any other vegan cheese) myself yet but I’ve been reading up lately and some recipes mention pectin instead of agar powder. Could give that a try!
Nina
Great recipe... thank you
Can you substitute coconut? I ha e to avoid all coconut products.
Christo B
How long do you keep it wrapped an paper towel/plastic wrap?
Kate
Hi Christo,
I would remove the paper towel as soon as it's either (1) saturated with liquid (and maybe replace with a new one if you want the cheese to be even drier) or (2) if it's not absorbing any more liquid (because then it's doing nothing other than being soggy).
This cheese lasts about 5 days in the refrigerator.
Let me know how it works out for you!
marc kubushefski
Is it possible to age this cheese to give it a little more realistic flavor? If so, how would one go about doing that? Also, how long will this last in the fridge?
Rebecca
This cheese lasts about 5 days in the refrigerator. I haven't tried any of the aging processes with it!
Theresa
If I want to make mozzarella balls instead of a mold, do I wait until cheese has cooled down a bit? When more solid roll and then refrigerate till firm up the mozzarella balls?
Rebecca
You could wait just a few minutes until you can handle without burning yourself! and then form into balls with the use of saran wrap and then refrigerate until firm. You may want to use slightly less kappa carrageenan than called for in the recipe for a softer mozzarella ball result. Also, it will be easier to form! Hope that helps!
Leah
Would there be a good substitute for cashews? We have a cashew allergy in our family..
Rebecca
Cashews are the queen of creamy, but many people they have told me that they subbed different nuts with success. Soaked blanched almonds work well, and if you'r not allergic, a few macadamia nuts would really add richness! Hope that helps!
DKD
I have made all of your cheeses (mozzarella, smoked Gouda, and pepper jack) and just love them—better than what I have bought at the store!! Thank you so much for these recipes—I’ve served to non-vegans and they gobled it up. It’s surprising how easy they are to make.
Rebecca
Thanks so much for commenting and sharing your experience! It is so nice to be able to make something that everyone can enjoy!