Mozzarella, how I missed you!! Don’t judge me, every vegan has something they miss about their old diet, and mine just happens to be cheese! This easy vegan mozzarella recipe called to me and turned out to be the perfect dairy free mozzarella to curb my cravings! This recipe is perfect for vegan mozzarella sticks, lasagna, quesadillas, and pizza! Now that I got your attention, let’s get started!
How easy is this Vegan Mozzarella Cheese Recipe?
When I say easy, I mean easy! You don’t cook this dairy free mozzarella. You simply blend all of the ingredients in the blender then let it set! This truly is the best tasting recipe for how easy it is! Not only is it delicious, but you can treat it just like you would the real thing!
This dairy free mozzarella cheese can be….
- and more!
Vegan Mozzarella Recipe Ingredients
Cashews provide the creamy texture you would expect in a mozzarella cheese. I would recommend using cashews for this reason, but there are ways around using cashews if need be.
Refined Coconut Oil
This ingredient adds a few necessary elements to this dairy free mozzarella recipe. This ingredient brings a little more depth to the table, and it also helps solidify at cooler temperatures. On the other hand, its ability to melt down acts as a vehicle at higher temperatures.
In terms of this vegan mozzarella recipe, the nutritional yeast is a huge percentage of the overall flavor. This ingredient adds an umami flavor that is remarkably similar to the flavor in most cheeses. This ingredient also is a nutrient powerhouse packing a substantial amount of B vitamins.
Kappa is a natural ingredient that comes from red seaweed. It is used as a food additive that can thicken, emulsify, and even preserve food. You don’t come across this ingredient every day, I understand. You can buy it off Amazon, it is totally worth the buy!
Tapioca starch aka tapioca flour helps this dairy free mozzarella achieve a solid structure by acting as a thickening agent. This is a gluten free alternative for flour that is more palatable for a recipe that isn’t cooked.
Salt and Lemon Juice
These ingredients are used for flavor.
Boiling water activates the Kappa Carrageenan. This will ensure the mixture will set once it cools. Be sure the water is at a rolling boil!
How to Make This Vegan Mozzarella Recipe
Like I said earlier this recipe is super easy! This will be a quick walkthrough! First things first, you need to gather all the ingredients besides the boiling water and combine them in the blender. It would be best to get the water going first then gather the ingredients to save a bit of time.
Once the water is at a boil, it needs to be immediately poured into the blender. Please be careful doing this so you don’t burn yourself! Now you want to blend this mixture until smooth. Start the blender on low and work your way up to fast to avoid any dairy free mozzarella on your ceiling! You may need to stop and scrape down the sides of the blender using a rubber spatula if needed.
Now that your liquid is blended smooth, we need to let it set. You need to quickly pour the mixture into a heat resistant dish or mold. Now transfer the mold into the fridge and let sit until completely cool. Give it more time than you think, the outside will seem cold, but the inside may not be set completely. I usually let it go over night to be safe.
Once cool, you are ready to enjoy your vegan mozzarella!
How to Use This Vegan Mozzarella Recipe
With a recipe like this, the sky is the limit on functional uses. Whether you were planning on eating it raw or cooked, this dairy free mozzarella will not let you down.
Here are some of the ways I use this recipe!
- Grilled Cheese- Since this cheese can melt why not put it in one of the best sandwiches ever. The grilled cheese is definitely benefited from this stretchy cheese.
- Quesadilla- Nothing better than a quesadilla that is cheesy and delicious!
- Lasagna- Need I say more? This vegan mozzarella would be a great addition to any plant-based lasagna!
- Poutine- Diced up and then thrown on top of fries with your favorite toppings? Yes, please!
- Salads- Keep it simple and have a healthy salad for lunch or dinner.
- Vegan Charcuterie Board- all your vegan friends will be dumb founded.
- Mozzarella Sticks- To die for!!
- Manicotti- stuff this cheese in some manicotti with a tomato sauce and you have got a great dinner ahead!
- Mac and Cheese- Just turn this dairy free mozzarella into a delicious cheese sauce!
Vegan Mozzarella Cheese Recipe FAQs
Does this vegan mozzarella cheese melt?
Yes, it does! This is the dairy free mozzarella I use on pizza, lasagna, quesadillas, and so on! Oh, yea don’t forget the grilled cheese!
Can you freeze this dairy free mozzarella?
Yes, you can! This freezes really well actually. It does loose a little firmness on the thaw though, but nothing major!
Can I Substitute Kappa Carrageenan in this recipe?
Yes, you can use 6 Tbsp of Agar Agar powder to replace the Kappa in this recipe. Make sure you are buying the powdered Agar Agar. You don’t want flakes or strands. Just keep in mind; If you replace the Kappa with Agar in this recipe, it wont melt like it should.
What is tapioca starch? Do I have to use it?
Tapioca starch is the same as tapioca flour, in the USA that is. I like to use Bobs Red Mill brand because they have a real solid product. You don’t necessarily have to use it. This is just what I used so I know it works. You could use arrowroot starch, Corn starch or potato starch.
What kind of heat resistant dishes are you talking about in this recipe?
When I say heat resistant dishes I’m talking about dishes or molds that can stand up to heat, like a Pyrex dish or maybe a silicone mold.
If I add more Carrageenan to this dairy free mozzarella, will it become firmer?
No, I’ve tried. Any more carrageenan in this recipe and it will not be as good. To get a firmer cheese you have a couple options. After the cheese sets all the way, you can either wrap it in a towel or you can wrap it in cheese cloth and hang it. The cheese cloth and hang method is the most effective.
How can I make this a softer vegan mozzarella cheese?
That’s super simple! To make this cheese have a softer end result, just omit some of the Kappa Carrageenan (about 1 Tbsp).
Can I make this dairy free mozzarella nut free?
Absolutely, you can always use silken tofu to replace cashews in this recipe. Just use a 1:1 ratio to get the job done! I’m not 100% positive on this, but I think you may be able to substitute the cashews with pumpkin seeds or sunflower seeds as well. It would take some experimentation.
Vegan Mozzarella Cheese Recipe Tricks and Tips
Measure Your Ingredients
Be sure to measure your ingredients as precise as possible. This will make sure there are no discrepancies in the end result.
Softening Your Cashews
Softening your cashews is especially important in this recipe. The longer the soak the softer they will be. I like to plan ahead and soak them over night, this way they are as soft as possible when I need them. You can boil them for 5 to 8 minutes to soften them quickly if need be. Be sure to replace the water you boil them in or soak them in at least once. Doing this will help rid your mozzarella cheese of any cashew flavor.
Lemon juice provides the flavor this recipe needs to taste like the real thing. Don’t skimp on the lemon juice, and don’t replace it unless you need to! Replacing the lemon juice can be done with apple cider vinegar or white vinegar.
Spice it up
Add some spice to your life! Throw in your favorite spices and make a unique mozzarella tailormade to your specific palate! I’ve heard of people adding garlic powder, onion powder, paprika, and other spices. Why can’t you?
You can even throw more sophisticated ingredients in your vegan mozzarella cheese. You could throw in a bit of vegan basil pesto or what about BBQ spice? That gets you thinking right?
Make your you blend this mixture very thoroughly! I let the blender run a good 3-4 minutes before transferring the mixture into a heat resistant mold. This will ensure your mixture doesn’t end up gritty.
Its also a good idea to use the smallest blender you have. I know this sounds weird, but the less space the cashews have to float around in the better!
Store this dairy free mozzarella in the fridge in an airtight container or wrapped in plastic in the fridge for up to 1 week. Store in the freezer for up to 3 months.
1 bowl (soaking cashews)
1 high powered blender
1 Rubber Spatula
1 sauce pot
Vegan Mozzarella Recipe
Yield: 20 Servings
Prep Time: 10 minutes
Chill Time: 3-4 hours
1 Cup Raw Cashews, soaked
½ Cup Refined coconut oil
½ Cup Tapioca Starch
2 Tbsp Nutritional yeast
2 tsp White Miso
3 Tbsp Kappa carrageenan
2 Tbsp Lemon juice
1.5 Tbsp Salt
3 Cup Boiling water
- In a sauce pot over high heat, bring the 3 cups of water to a rolling boil.
- While the water is coming to a boil, gather the rest of the ingredients (soaked cashews, refined coconut oil, tapioca starch, nutritional yeast, white miso, carrageenan, lemon juice, and salt) and combine then in a high powered blender.
- Once the water is at a rolling boil, carefully add the extremely hot water to the blender and cover the blender. Slowly start to blend the mixture, increasing the speed gradually until you are blending on high speed. Blend the mixture for 90 seconds to 2 minutes. You may have to turn the blender off and scrape down the sides with a rubber spatula once or twice.
- Once the mixture is completely smooth, quickly transfer it to a heat resistant dish or molds. Make sure you do this immediately or the mixture could set in your blender.
- Once the mixture is in the molds or dishes, place in the fridge to set until completely cool. This could take 3-4 hours or so depending on the shape and size of your mold.
- Once the vegan mozzarella cheese has cooled all the way, it is now ready to eat! Store in an airtight container or wrapped in a paper towel and plastic!