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!
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!
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.