This vegan mozzarella is divine! It’s stretchy, melty and totally divine on pizza!
It’s also so easy to make you will hardly even 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.
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!
Whereas 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.
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.
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.
You will love this vegan mozzarella cheese! It is:
- So Cheesy!
- Amazing on pizza!
- Super easy
Keep it stored in the fridge and enjoy whenever you need a cheesy melty topping! We have been enjoying it on pizza of course, but also for an epic vegan grilled cheese sandwich!
So let us know what you think of this vegan mozzarella! Leave us a comment and rate the recipe too! Thank you!
For more cheesy recipes, check out these great options:
- Sliceable Cashew Cheese
- Vegan Cashew Cheese Sauce
- Creamy Vegan Cheese Sauce (Nut-Free)
- Sundried Tomato Cashew Cheese
And by the way, if you’re curious about this pizza you see displayed in all its glory in these photos, it’s the pizza base and tomato sauce from this thin-crust vegan pizza recipe and this vegan mushroom pizza recipe! Just take the pizza dough recipe and the tomato sauce recipe, add this mozzarella cheese on top with some fresh basil leaves and some dried herbs and you’re good to go!
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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!
- Add all the ingredients to the blender and blend until smooth.
- Then pour out into a saucepan and bring to the boil, stirring constantly. It will start to thicken and clump together, just stir very vigorously and it will smooth out.
- As soon as it starts to bubble along the sides, set your timer for 2 minutes and keep stirring, after the 2 minutes has timed out, remove from the heat, pour it out into two ramekins sprayed with non-stick spray.
- Place them into the fridge for at least 1 hour to set. At this stage you have mozzarella cheese that is ready to be used! Use an ice cream scoop to scoop mozzarella balls to use on pizza!
- The longer the vegan mozzarella stays in the fridge the firmer it will get, but it will still remain a soft cheese.
*I tried a version with soaked cashews (soaked in boiling water for 15 minutes) and a version where they were not soaked and there was no difference that I could tell, so I do not see a reason to soak the cashews here.
*Refined coconut oil is a better choice here as it is neutral in taste so the end result doesn’t have a coconut flavor. However, I have tried a version using extra virgin coconut oil, and it’s still very tasty but it definitely does result in a coconut flavored cheese. If you prefer to use extra virgin coconut oil, you can go ahead, but just know that your end result is going to be coconut flavored.
*Adapted from The Buddhist Chef
- Serving Size: 1 Mozzarella Ball (of 26)
- Calories: 61
- Sugar: 0.3g
- Sodium: 91mg
- Fat: 5.6g
- Saturated Fat: 3.9g
- Carbohydrates: 1.9g
- Fiber: 0.1g
- Protein: 0.6g
Keywords: vegan mozzarella