Here’s a simple and delicious Vegan Mozzarella recipe that is creamy, stretchy, and perfect for pizzas, sandwiches, or as a dip! It’s made with cashews, coconut milk, and tapioca starch for that gooey, melty texture.
Vegan Mozzarella Recipe
Ingredients:
- 1 cup raw cashews (soaked for at least 4 hours or overnight)
- 3/4 cup coconut milk (canned, full-fat for best texture)
- 1/4 cup water
- 3 tbsp nutritional yeast
- 2 tbsp tapioca starch (for stretchiness)
- 1 tbsp lemon juice
- 1 tsp apple cider vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt (or to taste)
- 1/4 tsp agar powder (optional, for firmer consistency)
- 1 tbsp olive oil (optional, for added richness)
Instructions:
- Soak the Cashews:
- If you haven’t soaked your cashews yet, place them in a bowl and cover with water. Let them soak for at least 4 hours or overnight. If you’re short on time, you can soak them in hot water for 20–30 minutes to soften them quickly.
- Blend the Cashews:
- Drain and rinse the soaked cashews. In a high-speed blender, combine the cashews, coconut milk, water, nutritional yeast, tapioca starch, lemon juice, apple cider vinegar, garlic powder, onion powder, and salt.
- Blend until completely smooth and creamy. This may take 1-2 minutes, depending on the strength of your blender. If the mixture is too thick, add a bit more water, one tablespoon at a time.
- Cook the Mixture:
- Transfer the cashew mixture to a medium saucepan over medium heat. Stir constantly as the mixture begins to heat up.
- After a few minutes, you’ll notice the mixture start to thicken. Once it reaches a gooey, stretchy consistency (about 5–7 minutes), turn down the heat and cook for another 2–3 minutes, making sure it is smooth and stretchy.
- If you’re using agar powder for a firmer mozzarella (optional), dissolve it in 2 tablespoons of hot water and add it to the mixture at this stage, continuing to stir until incorporated.
- Chill (Optional for Firm Mozzarella):
- If you want to form the mozzarella into a solid ball or block, transfer the hot mixture into a bowl and allow it to cool to room temperature. Then cover it with plastic wrap and refrigerate for at least 2 hours, or until firmed up.
- Serve:
- Once it’s cooled, you can shape it into a ball or slice it into pieces, depending on how you want to use it. This vegan mozzarella is great for pizzas, pasta, sandwiches, or as a snack on its own.
Tips:
- For Extra Stretch: Make sure to use tapioca starch, as it is the secret ingredient for creating the stretchy, melty texture in vegan mozzarella. The more you cook the mixture, the more it will thicken and become stretchy.
- Flavor Variations: Add herbs like basil, oregano, or garlic powder for extra flavor in your mozzarella. You can also add a bit of miso for a deeper umami flavor.
- Storage: Store the mozzarella in an airtight container in the fridge for up to 4–5 days. You can reheat it in the microwave or on the stovetop to get it melty again.
This Vegan Mozzarella is rich, creamy, and perfect for any dish that requires a cheese substitute. It’s easy to make, incredibly versatile, and will satisfy your cheese cravings! Enjoy!
