The BEST Vegan Mozzarella Cheese Ever! This block style vegan mozzarella cheese recipe is the real deal! It shreds, slices and melts to perfection! It's Super easy, only 10 ingredients and it takes minutes to make!!
I’ve been working on perfecting my vegan cheese making skills for awhile now and I can say I’m quite pleased with my self!! This vegan mozzarella cheese is the bomb!!
I like making my own dairy free cheese. It is cheaper and better than a lot of store bought cheese brands on the market with the exception of Miyoko’s cheese, which is amazing but can be pricy.
I owe my vegan cheese making knowledge to Miyoko Schinner. This recipe is adapted from her Better Buffalo Mozzarella Recipe and some tricks and tips from Miyoko’s Artisan Vegan Cheese Cookbook (the women is a genius!)
This Vegan Mozzarella has an amazing flavour, holds its own on a cheese platter, is awesome grated on a vegan pizza or lasagna (melts and browns beautifully) and is delicious in sandwiches, vegan mozzarella sticks, wraps and so much more,… Use it wherever you would use mozzarella!
What are the ingredients in Vegan Mozzarella?
- Kappa Carrageenan: this is the only unusual ingredient you will find in this recipe. It is basically a vegan gelatine. It’s made from red seaweed (Irish moss) and is essential for this recipe if you want a solid block style vegan mozzarella. It is not readily available but you might find it in your local health food store, if not You can find it here on Amazon (this is where I purchase mine)
- Vegan plain yogurt: cultures the cheese and adds a superior flavour
- Nutritional yeast: gives the mozzarella a cheesy flavour
- Tapioca Starch (flour): gives that gooey, stretchy awesomeness and helps bind everything together
- Refined coconut oil or other neutral oil: adds moistness and richness to the mozzarella.
- Miso: adds a salty, cheesy flavour and a cultured taste
- Salt and garlic salt: brings out the flavours in all the other ingredients
- White vinegar: adds that tang every cheese needs
- Cashews: gives the mozzarella a rich flavour and a creamy texture.
Does Vegan Mozzarella Cheese Melt?
- Yes it melts at higher temperatures and is great sliced or grated on pizza or lasagna or anywhere you want melty, gooey, stretchy cheese.
Can I use Agar in place of Kappa Carrageenan in my vegan cheese recipe?
- Yes: If you prefer to use agar you definitely can. Just use double the amount of agar. I prefer Kappa Carrageenan as it melts better, has a nicer texture and flavour than Agar, but hey agar is also a great choice!
How to Make Vegan Mozzarella Cheese:
- First set your container aside for your cheese mold.( I use a rectangle shaped glass container with a snap lid. I purchased a Walmart, it holds approximately 2 cups)
- Now add the cashews to a small bowl and cover with boiling water. Set aside while you gather the other ingredients.
- Next add all the ingredients to your Nutra Bullet (small cup is what I use, works amazing! or a high speed blender) and drain and add the cashews.
- Blend the cheese mixture for 2 minutes or until it is creamy and smooth.
- Pour into a medium sized heavy bottomed sauce pot, Set to medium heat (before you turn on stove make sure you have your cheese mold, a spatula and a whisk right there, this goes quickly at the end)
- Bring the cheese mixture to a simmer on medium heat, while whisking continuously. Once it starts to bubble, keep whisking for 2 minutes. It will get lumpy and then gooey and stretchy.
- Grab your spatula and quickly pour the mozzarella into the cheese mold. It will start to set immediately so work quickly.
- Set the vegan mozzarella in the fridge uncovered for at least 2 hours to firm up.
- Remove the cheese block from the fridge, take out of container and wrap in paper towel (this helps wick away the moisture) return to container and cover with the lid and refrigerate.
- Enjoy!
Ok let's make The Best Vegan Mozzarella Cheese, it's:
Quick & Easy
gluten free
sliceable
grateable
perfect on pizza
gooey
stretchy
melty
super flavourful
kid friendly
Enjoy guys! Happy day to you? feel free to leave a comment and a rating below. I would love to hear from you.
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Here are some more delicious Vegan Cheese Recipes for you to enjoy:
10 Minute Nacho Cheese sauce
Vegan Ricotta Cheese (Cashews & Tofu)
The Best Vegan Mac and Cheese (Daiya)
Best Vegetable Lasagna (Vegan)
Best Vegan Nachos Ever! (Fully Loaded)
Best Vegan Mozzarella Cheese (Perfect on Pizza!)
- Total Time: 15 minutes
- Yield: 1.5 cups (approximately) cheese block form 1x
Description
The BEST Vegan Mozzarella Cheese Ever! This block style vegan mozzarella cheese recipe is the real deal! It shreds, slices and melts to perfection! It's Super easy, only 10 ingredients and it takes minutes to make!!
Ingredients
- ½ cup raw cashews + boiling water to cover
- ¾ cup plain unsweetened vegan yogurt, I use Silk Cultured Coconut Yogurt Plain Unsweetened
- ½ cup cold water
- ¼ cup refined coconut oil (melted and cooled to room temperature) or any neutral oil like Grapeseed or Canola (see notes*)
- 1 tablespoon white vinegar
- 1 tablespoon nutritional yeast
- 1 tablespoon white miso, I use Shiro Miso
- 1 and ¼ teaspoon salt
- ½ teaspoon garlic salt (not powder)
- 3 and ½ tablespoons tapioca starch (flour)
- 1 tablespoon Kappa Carrageenan (for firmer cheese add extra 1 teaspoon of kappa carrageenan)*
Instructions
How to Make Vegan Mozzarella Cheese:
- First set your container aside for your cheese mold.( I use a rectangle shaped glass container with a snap lid. I purchased a Walmart, it holds approximately 2 cups)
- Now add the cashews to a small bowl and cover with boiling water. Set aside while you gather the other ingredients.
- Next add all the ingredients to your Nutra Bullet (small cup is what I use, works amazing! or a high speed blender) and drain and add the cashews.
- Blend the cheese mixture for 2 minutes or until it is creamy and smooth.
- Pour into a medium sized heavy bottomed sauce pot, Set to medium heat (before you turn on stove make sure you have your cheese mold, a spatula and a whisk right there, this goes quickly at the end)
- Bring the cheese mixture to a simmer on medium heat, while whisking continuously. Once it starts to bubble, keep whisking for 2 minutes. It will get lumpy and then gooey and stretchy.
- Grab your spatula and quickly pour the mozzarella into the cheese mold. It will start to set immediately so work quickly.
- Set the vegan mozzarella in the fridge uncovered for at least 2 hours to firm up.
- Remove the cheese block from the fridge, take out of container and wrap in paper towel (this helps wick away the moisture) return to container and cover with the lid and refrigerate.
- Enjoy!
Notes
- Can I use Agar in place of Kappa Carrageenan in my vegan cheese recipe? Yes! If you prefer to use agar you definitely can. Just use double the amount of agar. I prefer Kappa Carrageenan as it melts better, has a nicer firmer texture and flavour than Agar, but hey Agar is also a great choice!
- If you can't find Kappa Carrageenan at your local health food store you can find it on amazon, this is where I buy mine, or agar.
- I use a rectangle shaped glass container with a snap lid I purchased a Walmart, it holds approximately 2 cups)
- Make sure to use refined coconut oil as it is neutral in flavour as apposed to Virgin coconut oil which tastes like coconut
- I melt the coconut oil slightly in the microwave. It does not have to be completely melted, partial is fine
- I have used grapeseed oil more than once for this recipe and it is also an excellent choice!
- this Vegan Mozzarella will keep in the fridge for up to 7 days
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes
- Category: Snack & sides, Gluten free
- Method: Blender/NutraBullet
- Cuisine: American
Jess says
Hey there, can this be frozen? If so would you recommend making a large batch, setting it in the fridge, grating it and then popping it into the freezer? Thanks 🙂
Verna says
Hi Jess, I have frozen a whole block but haven't tried freezing it grated. I have never doubled recipe. I always have a couple different ones on the go in fridge. Hope that helps!
Ashley says
I'm a Miyoko's fan but have never found a vegan mozzarella I love. Looking forward to trying this variation. Question: With the coconut cultured yogurt and coconut oil, does this have any hint of coconut flavor? I've enjoyed coconut in some things, but after recently taste-testing store-bought vegan cheesecakes that use something coconutty as a base, I've developed an aversion to it.
Verna says
Hi Ashley, no it doesn't taste liked coconut oil, just make sure you use the refined coconut oil not virgin. Enjoy!! Please let me know how it turns out for you!
Jenn says
Would there be any substitute for the oil? Or could it be omitted? I don't use oil. Thanks!
Verna says
Hi Jen the recipe needs to be made as written. Sorry
Donna says
Can Greek yogurt be substituted for vegetarians?
Thank you
Verna says
I'm sure it would work just fine Donna
Ann louise says
Love this recipe. It is so flavorful. When grated, kine always is very soft and clumps together so i end up using way more than necessary for things like pizza, where the cheese is scattered about. Do you have any suggestions as to how to make it harder? I always fo the kappa carageenan version. I tried once without it and subbed with the agar and ended up with a ricotta like texture.
Verna says
Hi Anne, try adding a teaspoon more of kappa carrageenan to make it firmer. Glad you love it!!
Sharon says
I never thought I’d know how to make vegan cheese! Thanks love this mozzarella recipe!
Verna says
Wonderful Sharon! glad you're enjoying it!
Mary says
This vegan cheese tastes like real cheese!! It is one of my kids favourite snacks sliced on graham wafer crackers with apple slices. I have tried a few homemade vegan cheese recipes this one exceeds the others buy far it is a great recipe. Hoping to see a cheddar one soon😊
Verna says
Aww thank you Mary I'm pretty partial to it as well! Thrilled to hear your kids love it!
Lars Erik Flåøien says
I have tried many mozzarella reciepes, but this is my favorite so far.
It’s dificult to get the white miso and kappa carrageenan in Norway so I use Tahini and Agar powder instead.
Works great with bruschetta and pizza reciepes.
Thanks for sharing!
Verna says
Yay! Thank you!! Glad you like it Lars! Nice to know tahini works. Thanks for the tip!
Caly says
Possible to use a different nut like almond instead of cashew?? Thanks!
Verna says
Hi Caly I have only made this recipe with cashews so I cannot say. Have a great day!
Christine S says
Help! I followed the recipe exactly - on two different tries - and I’m getting a tofu-like texture, not the lovely texture shown, and even when sliced, it’s not really melting in the oven. It still tastes great!! I subbed canola oil, but everything else is exactly the same, any suggestions?
Verna says
Hi Christine, make sure you really let it set in the fridge long enough. As I stated in the post it melts better at higher temps.I also noted I preferred kappa over agar. Coconut oil will solidify at cooler temps where reg oil won't, having said that it is not a hard cheese it is softer, but it should work for a cheese platter 😊 Hope that helps.
Jenny says
Can I use olive oil instead of any of the others? Thank you.
Verna says
Hi Jenny, I have not used olive oil but I bet it would work, it does have a specific flavour though, as long as you're ok with that. Enjoy!
Mackenzie says
Do you know if there’s a substitute but you could use instead of cashews? My boyfriend is allergic, but I think he would love this! Thanks 🙂
Verna says
Hi Mackenzie, you could try using 1/2 cup tofu instead of the cashews. Have a great day!
Naudine says
The vegan yogurt, what yogurt do you use?
Verna says
I use Silk Unsweetened Cultured Coconut Plain vegan yogurt. enjoy the vegan cheese Naudine!
Katelyn says
So fast and easy to make! Fabulous taste and melts well at high temps. Even my 6 yr old non-vegan niece asked for more when I served it with crackers. Best cheese recipe I’ve tried!!
Verna says
Wow thank you so much Katelyn! so glad yo loves the vegan cheese! It is my husbands favourite vegan cheese! Thank you for your comment you made my day!
Midge says
Amazing and so simple , thank you cheeky chickpea!
Verna says
thanks so much Midge, glad you enjoyed the recipe!