Making real vegan mozzarella cheese at home is a fun and rewarding process, especially for those who miss the creamy, melt-in-your-mouth texture of traditional mozzarella. This plant-based version is surprisingly easy to make and requires just a few simple ingredients. The base is made from soaked cashews, which provide a rich, creamy texture. Combined with nutritional yeast, lemon juice, and apple cider vinegar, the cashews take on a tangy, cheesy flavor that mirrors dairy-based mozzarella. The key to achieving that signature stretchy, melty texture comes from two ingredients: tapioca starch and agar powder. Tapioca starch gives the cheese its pull and stretch when melted, while agar powder helps set the cheese into a firm, sliceable form once it cools.
Once blended into a smooth mixture, the cashew base is combined with agar dissolved in water and tapioca starch to create a cheese-like consistency. After the cheese mixture is heated and thickened, it becomes more elastic and firm as it cools. The magic happens when the cheese cools and sets in the fridge, where it firms up into a moldable block that’s perfect for slicing, grating, or even shredding. It’s ideal for pizza, pasta, or any dish that typically requires mozzarella. When you heat it, it melts beautifully and stretches, just like the dairy version! The end result is a rich, smooth, and satisfying cheese that rivals its dairy counterpart in both taste and texture.
The beauty of this vegan mozzarella cheese lies in its versatility. You can experiment with different flavorings, such as adding smoked paprika for a smoky flavor, fresh basil for a pizza-style mozzarella, or garlic powder for an extra layer of depth. The recipe is entirely customizable to suit your taste preferences, and it allows you to enjoy mozzarella without any dairy or preservatives. It’s a great option for vegans, people with lactose intolerance, or anyone looking to reduce their consumption of animal products. Plus, making it yourself ensures you know exactly what’s going into your cheese, and you can avoid the chemicals often found in store-bought alternatives.
This homemade vegan mozzarella cheese isn’t just for pizza, though. It can be used in a variety of dishes, from lasagna to caprese salad or melted over a veggie burger. It stores well in the fridge for up to a week, so you can make it in bulk and have it on hand for multiple meals. Whether you’re hosting a pizza night or just want a tasty snack, this stretchy, creamy, and dairy-free mozzarella will be a hit. Making your own vegan cheese is not only healthier but also more affordable than buying store-bought alternatives, and you can feel proud knowing you’re enjoying a wholesome, plant-based version of this classic favorite.
vegan mozzarella cheese
Ingredients:
- For the cheese:
- 1 cup raw cashews (soaked in water for at least 4 hours or overnight, or boiled for 15 minutes if you’re short on time)
- 1/4 cup nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon garlic powder (optional, for flavor)
- 1/4 teaspoon onion powder (optional, for flavor)
- 3/4 cup water (more if needed)
- 2 tablespoons tapioca starch (this helps the cheese get stretchy)
- 1 tablespoon agar powder (or 1 1/2 teaspoons agar flakes, to help the cheese set)
- 1/2 cup water (for the agar mixture)
Instructions:
1. Prepare the cashews:
- If you haven’t soaked your cashews, place them in a bowl and cover with hot water. Let them sit for 15-20 minutes, then drain and rinse. If you’ve soaked them overnight, just drain and rinse them as well.
- Place the soaked cashews in a high-speed blender or food processor along with 3/4 cup of water, nutritional yeast, lemon juice, apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy. If needed, add a little more water to help achieve a smooth, creamy consistency.
2. Cook the cheese mixture:
- In a small saucepan, combine the agar powder with 1/2 cup of water. Whisk together and bring to a gentle boil over medium heat.
- Once it starts to simmer, reduce the heat to low and continue whisking for 2-3 minutes, or until the agar has completely dissolved and the mixture thickens.
- Add the tapioca starch to the cashew mixture and blend again until smooth. It should be thick but pourable.
3. Combine everything:
- Pour the blended cashew mixture into the saucepan with the dissolved agar. Cook over low to medium heat, whisking constantly to prevent lumps. The mixture will start to thicken as it heats.
- Keep stirring for about 5-7 minutes, or until the cheese becomes stretchy and thickens to a stretchy, dough-like consistency.
4. Set the cheese:
- Once the cheese is thickened, pour it into a greased bowl or mold. You can use a silicone mold or just line a bowl with parchment paper for easy removal.
- Let the cheese cool at room temperature for about 30 minutes, then transfer it to the refrigerator for at least 2 hours to fully set and firm up.
5. Serve:
- After it has set, your vegan mozzarella is ready to use! Slice, shred, or cube it as desired. You’ll notice that it melts beautifully when heated, making it perfect for pizza, pasta, or melted on top of any dish where you’d normally use mozzarella.
Tips:
- Stretchy texture: The combination of tapioca starch and agar is what gives this cheese its signature stretch and firmness, mimicking real mozzarella. If you don’t have agar, you can try using a different gelling agent, but agar is best for a firm, set cheese.
- Flavor variations: You can customize the flavor by adding more spices (like smoked paprika for a smokier taste) or fresh herbs (like basil for pizza-style mozzarella).
- Storage: This mozzarella can be stored in an airtight container in the fridge for up to 5 days. You can also freeze it, though freezing may affect the texture slightly. To use after freezing, thaw it in the fridge overnight and reheat before using.
This real vegan mozzarella cheese is not just for those following a plant-based diet, but for anyone looking to enjoy a healthier, dairy-free version of the beloved cheese. It’s great for melting on pizza, layering in lasagna, or enjoying as a snack with crackers.
