best recipe for vegan mozzerlla cheese Best Recipe for Vegan Mozzarella Cheese Made Easy

If you’ve ever craved the stretchy, melty goodness of mozzarella cheese but want to avoid dairy, you’re in for a treat. Vegan mozzarella cheese has come a long way, and this recipe brings you the perfect balance of creamy texture and mild, milky flavor without any animal products.

Whether you’re vegan, lactose intolerant, or simply exploring plant-based alternatives, this homemade vegan mozzarella will quickly become a staple in your kitchen. It’s incredibly versatile, ideal for melting on pizzas, layering in sandwiches, or simply enjoying on its own with a drizzle of olive oil and fresh herbs.

What makes this recipe stand out is its simplicity and the use of wholesome ingredients like cashews and tapioca starch, which create that characteristic stretch and bounce mozzarella lovers adore. Plus, it’s free from preservatives and artificial additives, so you know exactly what’s going into your food.

Let’s dive into the best recipe for vegan mozzarella cheese that’s sure to impress everyone at your table!

Why You’ll Love This Recipe

This vegan mozzarella is super creamy and achieves the perfect melt and stretch thanks to a smart combination of plant-based ingredients. It’s made with whole food ingredients, no weird chemicals or gums, and is customizable with your choice of herbs or spices.

It’s quick to make, taking less than 20 minutes from start to finish, and stores well in the fridge for up to a week. Whether you want to make vegan pizza, caprese salad, or simply spread it on your favorite bread, this homemade mozzarella offers all that classic cheese satisfaction without any dairy.

Most importantly, it’s allergen-friendly aside from nuts (which can be substituted), and provides a great alternative for anyone seeking a plant-based lifestyle without compromising on flavor or texture.

Ingredients

• 1 cup raw cashews (soaked for 4 hours or overnight)
• 3/4 cup water
• 2 tablespoons tapioca starch (also called tapioca flour)
• 2 tablespoons refined coconut oil (melted)
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon garlic powder (optional)

Equipment

• High-speed blender or food processor
• Small saucepan
• Whisk or silicone spatula
• Bowl of ice water
• Measuring cups and spoons

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with water. Let them soak for at least 4 hours or overnight for a creamier texture. Drain and rinse before using.
2. Blend the base: Add the soaked cashews, water, lemon juice, apple cider vinegar, nutritional yeast, salt, and garlic powder (if using) to your blender. Blend on high until completely smooth and creamy, about 2-3 minutes. This smooth base is key to a silky cheese.
3. Cook the mozzarella: Transfer the blended mixture to a small saucepan. Whisk in the tapioca starch and melted coconut oil until fully combined. Cook over medium heat, stirring constantly with a whisk or spatula. After a few minutes, the mixture will start to thicken and become stretchy and gooey.
4. Stretch test: Continue stirring and cooking for 4-6 minutes until the cheese pulls away from the sides of the pan and becomes elastic. It should be thick enough to hold its shape but still pliable.
5. Cool the cheese: Quickly remove from heat and transfer the hot mozzarella into a bowl of ice water to cool and firm up. Leave it in the ice water for 10-15 minutes, stirring occasionally.
6. Shape and store: Once cooled, the mozzarella can be shaped into balls or logs using wet hands. Store in an airtight container in the fridge for up to 7 days.
7. Use and enjoy: This vegan mozzarella melts beautifully on pizzas and lasagnas. You can also slice it and add it to salads or sandwiches.

Tips & Variations

Tip: Use refined coconut oil rather than virgin for a neutral flavor that won’t overpower the cheese.

Variation: For a nut-free version, substitute soaked sunflower seeds for cashews, though the texture will be slightly different.

Tip: Adjust the amount of tapioca starch for desired stretchiness — more starch results in a firmer, more elastic cheese.

Variation: Add fresh basil or oregano to the blended mixture for a herby twist perfect for Italian dishes.

Tip: This cheese is best used within a week but can also be frozen for up to 3 months. Thaw in the fridge overnight before use.

Nutrition Facts

Serving Suggestions

This vegan mozzarella shines in a variety of dishes. Slice it thinly for a classic vegan lasagna recipe, or melt it on top of your favorite homemade pizza dough.

It’s also wonderful in a fresh caprese salad paired with ripe tomatoes and basil, drizzled with balsamic vinegar.

For a fun twist, try stuffing it inside vegan meatballs using this Meatballs And Alfredo Sauce Recipe for an ooey-gooey surprise. It also pairs beautifully with roasted vegetables or in a grilled sandwich with fresh greens.

Conclusion

Making your own vegan mozzarella cheese at home is easier than you think, and the results are truly rewarding. This recipe captures the creamy, stretchy texture and subtle tang of traditional mozzarella without any dairy or complex ingredients.

Whether you’re vegan, dairy-free, or simply looking to add more plant-based options to your meals, this cheese is a versatile and delicious addition.

With simple ingredients and straightforward steps, it’s perfect for beginners and seasoned cooks alike. Plus, it opens the door to endless culinary creativity, from pizzas to salads and beyond.

Don’t forget to check out some other fantastic recipes like the Magic Dough Recipe or the delightful Kosher Lasagna Recipe to complement your homemade mozzarella adventure. Happy cooking and enjoy the cheesy goodness, vegan style!

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