Go Back
+ servings
stretchy vegan mozzarella in saucepan
Print

Vegan Mozzarella Recipe

How to make vegan mozzarella cheese that’s soft, melty, stretchy, and gooey—perfect as a vegan pizza cheese, for grilled cheese, pasta, and more! Plus, this dairy-free mozzarella contains just 7 ingredients, a simple process, and is gluten-free, soy-free, oil-free, and can be prepared nut-free, too!
Course Appetizer, cheese, Side
Cuisine American, Italian
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6

Ingredients

ONLY FOR FIRM MOZZARELLA:

Instructions

  • You can watch the short video for visual instructions.
    Soak the cashews in hot water for about an hour, or boil them for 10-15 minutes. Then discard the water.
  • Meanwhile, boil the potato in a saucepan filled with salted water until it's tender, then drain the water. You will need 80 grams of cooked potato for this recipe (which equals 1/3 of a cup when you mash it with a fork). It's also possible to boil the cashews and potato together!
  • Add all ingredients to a blender and blend until super smooth.
  • Pour the mixture into a saucepan and bring it to a boil. Reduce the heat and let it simmer for a few minutes, then turn off the heat.
  • It's best to use it immediately, e.g. on pizza or toast. You can also transfer it to a bowl and store it covered in the fridge, though the texture will change (it will become rather creamy after a while). Enjoy!

Notes

  • Firm cheese: If you want to make firm (sliceable) vegan mozzarella, you have to either add 1 1/2 tbsp kappa carrageenan OR 2 tbsp of agar powder (100% strength). It's also necessary to cook the cheese mixture for at least 5-6 minutes (please note it will be very thick, so stirring often is important). Pour the mixture into an oiled/greased bowl and let it chill for a couple of hours (preferably in the refrigerator) until it's firm. Kappa carrageenan will make the cheese firmer than agar powder.
  • Milk: I used canned coconut milk (17% fat) since I love using it also in my vegan cheese sauce, but you can use different milk, or even water.
  • Tapioca: I recommend tapioca starch as it will make the mozzarella quite stretchy. You might be able to substitute arrowroot flour, though the result won't be as good.
Recipe inspired by "itdoesnttastelikechicken".
Nutrition Facts
Vegan Mozzarella Recipe
Amount per Serving
Calories
120
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
1
g
5
%
Carbohydrates
 
14
g
5
%
Fiber
 
1
g
4
%
Sugar
 
2
g
2
%
Protein
 
4
g
8
%
* Percent Daily Values are based on a 2000 calorie diet.