Name: Vegan Mozzarella
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 26
Cuisine: Vegan
Ingredients: 1/2 cup (75g) Raw Cashews; 1 Tbsp Lemon Juice (squeezed); 1/4 tsp Garlic Powder; 1 tsp Maple Syrup; 2 Tbsp Nutritional Yeast; 1 Tbsp Agar Agar Powder; 2 Tbsp Tapioca Starch; 1 tsp Tahini; 1 tsp Salt; 1/3 cup (80ml) Refined Coconut Oil*; 1 and 2/3 cups (400ml) Water

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Stretchy melty and so cheesy you won’t believe you made it yourself vegan mozzarella! Super easy, divine on pizza and inside grilled cheese sandwiches and wherever else gorgeous gooey mozzarella balls are needed!

This vegan mozzarella is divine! It’s stretchy, melty and perfect on pizza!

It’s also so easy to make you will hardly believe it.

And all you need is some easy ingredients like cashews, lemon juice, garlic powder, maple syrup, nutritional yeast, agar agar powder, tapioca starch, tahini and coconut oil!

Okay, granted, agar agar powder isn’t your ‘average’ ingredient, but it’s a must when it comes to making your own vegan cheese (and making some vegan jello too!) so from now on, keep it as a pantry staple.

Tapioca starch provides all that stretchiness that you must have with mozzarella, and that’s usually an easy ingredient to get hold of.

The coconut oil..

I have made this vegan mozzarella with both extra virgin coconut oil (has all the coconut flavor) and refined coconut oil (neutral flavored) and refined coconut oil is preferable.

Refined coconut oil really lets this taste like mozzarella!

Extra virgin coconut oil results in a strong coconut flavor coming through.

It’s definitely not unpleasant, especially if you do like the taste of coconut, but it does interfere a bit.

How to make vegan mozzarella

To make this vegan mozzarella you simply blend up all your ingredients in your blender, and then pour out into a saucepan and bring to the boil, stirring constantly.

Once it’s bubbling on the sides, keep stirring for a full 2 minutes. Then remove from the heat and pour out into ramekins.

Refrigerate for an hour to set.

At this stage you have vegan mozzarella that is ready to use!

You can pop them out of the ramekins and break the mozzarella up into balls or you can leave it in the ramekins and use an ice cream scoop to scoop out perfect balls of mozzarella.

The longer you leave the mozzarella in the fridge, the firmer it gets.

This isn’t the type of cheese you will slice, even after it’s been in the fridge a few days and firmed up a lot. It’s always going to stay a soft cheese that you will break off into mozzarella balls or spread out onto a sandwich.

No need to soak the cashews

You don’t need to soak the cashews first for this. I tried a version where I soaked the cashews for 15 minutes in boiling water and a version where I didn’t soak them at all. I didn’t notice any difference at all.

Considering that you blend this with a lot of water, the kind of blender that you’re using, whether it’s a strong model or a weak model, won’t have an impact here. So I don’t think there is a case for soaking the cashews first and this step can be omitted.

How to store Vegan Mozzarella Cheese

Store it in the fridge where it will last for about a week.

Can you freeze Vegan Mozzarella?

Yes you can! It is freezer friendly. So if you think you won’t be able to finish it all, then freeze some of it.

And what about that pizza….

The homemade pizza you’re seeing in these photos is very worthwhile to know more about!

It’s our vegan pizza recipe.

This mozzarella is wonderful served all nice and melted on top of it, and it’s a thin-crust beauty that you will totally enjoy making from scratch.

Get more vegan cheese!

Our sliceable cashew cheese is a hard cheese that you can slice, grate and melt! It’s a massive hit with everyone who has tried it.
Our vegan cheddar cheese is also a hard sliceable cheese and perfect for a vegan cheese board.
Our vegan cream cheese is perfect on crackers or bagels or breads and our vegan ricotta is also divine on pizza or baked into a vegan lasagna or spread on crackers.
Our vegan nacho cheese is the best thing you can drizzle over your nachos and our vegan queso makes the best dip. And then vegan parmesan cheese is great sprinkled over pretty much anything.
Our vegan cheese sauce is nut free and makes a wonderful lasagna sauce or poured over veggies and our vegan cashew cheese sauce is exactly what you want drizzled over pizza or on a baked potato.