This Vegan Mozzarella Cheese is soft, fresh, creamy and delicious! It’s the perfect substitute to its dairy counterpart.
Guys! I have the best damn Vegan Mozzarella Cheese recipe to share today, and I’m really excited about it. We all know how hard it is to find a tasty dairy cheese alternative, and I think you’re going to like this one.
The one thing that I missed most after going vegan, was cheese. It wasn’t the dairy I was missing, per se…it was the tangy flavor, the creamy, stretchy texture, and the fond memories attached to it.
I grew up eating cheese on everything and it was a food source of comfort for me. Knowing what I know now, I could never eat the dairy version again, but I can still enjoy everything else about it in a much healthier and cruelty-free way.
“But, I can’t live without cheese”
Many people say they could never go vegan because they can’t live without cheese. I was a complete cheese addict, so I understand. I felt like I was going through withdrawals, and there weren’t many options out there.
Back when I went vegan, Daiya Cheese wasn’t in existence, and most store-bought cheese substitutes were chalky and flavorless. Many also contained casein, so they weren’t even truly vegan.
But since then, the options have expanded significantly and the taste keeps getting better with much-improved texture. I’ve found many store-bought cheese varieties that I like, including Chao, Follow Your Heart, Treeline and Miyoko’s.
Although it’s getting better, some grocery stores still don’t have a big vegan selection to choose from, so this makes it hard to get your cheese fix. So, if you use vegan cheese as much as I do, you might want to start making your own.
The big plus is, you’ll get to control the ingredients, it’s less expensive and so fresh tasting when it’s homemade.
Like I was saying, I grew up with cheese on almost everything, and it was really comforting to me. These days, I’m not missing out on comfort food at all, and I’m much healthier to boot.
I still get to enjoy cheesy favorites, like Vegan Mac n Cheese, Pizza, Vegan Nacho Cheese, and this Jalapeño Popper Dip.
I’m totally living without dairy, and it feels wonderful!
My inspiration
This Vegan Mozzarella recipe is adapted from Miyoko’s, A Better Buffalo Mozzarella. I was floored the first time I tried this recipe, and it was the closest tasting cheese recipe I’ve ever had.
It takes a bit longer to make because the recipe is cultured for 12-24 hours, but it really is worth it, and I highly recommend trying it out.
Sadly, I’m not always so patient or great at preparing ahead, so I made a simplified version for my lifestyle.
Since my version is not cultured, I needed to bump up the tangy and cheesy flavor. I added lemon juice, nutritional yeast and a bit more yogurt for that sharp cheese flavor.
For a softer and creamier texture, I added some soy milk, coconut oil and reduced the amount of agar powder. The agar has a subtle flavor, and I’m not a big fan, but it’s the best stabilizer I’ve tried.
It gels up slightly and gives the cheese a perfect texture. Reducing the amount of agar, and adding the lemon juice and nutritional yeast completely masked the flavor, and I’m really happy with the end result.
If you are looking for more cheese recipes. I highly recommend Miyoko’s Artisan Vegan Cheese cookbook. You’ll find an array of vegan cheese recipes from soft, creamy to sliceable and totally tasty.
You’ll satisfy your palate and wow your non-vegan friends!
Here’s what you’ll need:
– Raw cashews
– Non-dairy yogurt
– Soy milk
– Lemon Juice
– Coconut oil or sunflower oil
– Nutritional Yeast
– Garlic Powder
– Salt
– Tapioca starch/flour
– Filtered water
– Agar powder
*Note: agar powder isn’t hard to find and most natural food stores carry it. If you don’t have one in your area, you can find it online here. I like this particular brand because it seems to gel nicely, but any agar powder will work for this recipe.
Easy method
Soak the cashews in very hot water for 20 minutes. Mix all the ingredients in a high-powered blender or food processor until creamy. Whisk the agar powder in the hot water until it turns gel-like.
Now stir in the creamy mixture and cook until the cheese becomes thick and stretchy (about 5-6 minutes). Scoop out the cheese with an ice cream scoop into ice water.
The cheese will harden fairly quick and form a ball shape. Let the cheese sit in the fridge (in the water) for at least 2-3 hours to firm up. The texture will be more ideal this way and the cheese will slice easier.
The options are endless
You can use this Vegan Mozzarella Cheese for most any entree, side, appetizer or topping. Here are some tasty ideas:
Caprese salad
Crostini
Pizza
Salad topping
Sandwich/burrito
Quesadilla
Eggplant parmesan
Lasagna
Pasta topping
*Note: this Vegan Mozzarella will not melt exactly like dairy cheese. There are vegan cheese recipes out there that have a better melting effect but require hard-to-find ingredients. I wanted this recipe to be simple, inexpensive and quick. However, it does melt a bit and becomes soft and slightly stretchy. I think it’s a close alternative and so darn tasty.
I’d love to hear from you
If you make this Vegan Mozzarella Cheese, I’d love to hear what you think. It would really make my day. You can also follow me on Instagram and share your creation with me. Just tag me @veganhuggs and hashtag #veganhuggs so I don’t miss it.
This Vegan Mozzarella Cheese is soft, fresh, creamy and delicious! It's the perfect substitute to its dairy counterpart.
- 1 cup raw cashews , soaked in very hot water for 25 minutes. Keep covered. *See note
- 1 1/4 cup dairy-free yogurt , unsweetened
- 1/4 cup soy milk , unsweetened (or any plant-based milk)
- 2 tablespoons refined coconut oil , or sunflower oil (*See note)
- 2 tablespoons lemon juice , fresh squeezed
- 3 1/2 tablespoons tapioca flour/starch
- 1/4 teaspoon garlic powder
- 2 teaspoons nutritional yeast
- 1 1/2 teaspoons sea salt , more to taste (plus more for brine)
- 1/2 cup filtered water , plus more for brine
- 2 teaspoons agar powder
-
In a medium sized bowl or container, fill it halfway with filtered water, a few pinches of salt, and 5-6 ice cubes (this will be the brine). Set aside.
-
Drain cashews and discard soaking water. Add the cashews, yogurt, soy milk, coconut oil, lemon juice, tapioca starch, garlic powder, nutritional yeast and salt to a high-powered blender or food processor. Blend/process on high for 1-2 minutes until completely smooth. Set aside.
-
In a medium pot, add 1/2 cup filtered water and warm over medium heat. When hot, whisk in the agar powder. Whisk well. The agar will start to appear gel-like after 3-4 minutes. When this happens, pour in the blended mixture. Stir in well.
-
Stir often so it doesn’t stick or burn. Using a silicone spatula, scrape the sides and bottom as needed. The cheese will start to thicken up. When it becomes really stretchy and thick, remove from heat. This whole process should take about 5-6 minutes.
-
Scoop out mixture using an ice cream scoop (or something similar) and place each ball into the ice water/brine. Repeat this step until all the mixture is gone. Cover and place in the fridge (in the water) for at least 2-3 hours. Cheese will harden as it chills, and the texture will be more ideal. It will also be easier to slice.
*Cashews: To make things easier, you can prep ahead, and pre-soften your cashews by placing them in cool water for 4-6 hours (or overnight in the fridge) instead of softening them in hot water for 25 minutes. Then they'll be ready to pop in the blender right away. * When I soak the cashews in hot water, I boil the water first, remove from heat, then add the cashews and quickly cover them.
* Oil: Make sure to use refined coconut oil to avoid a subtle coconut taste. I use unrefined because I prefer the taste better, but everyone is different. It depends on your taste buds. You can use any neutral flavored oil you like. I also like sunflower oil.
* Prep time doesn't include chilling time.
* Makes about 6-7 mozzarella balls (using a standard ice cream scoop).
* Will stay fresh in the brine for 3-5 days. Keep refrigerated.
* If you'd like to make the Caprese Salad pictured above, just slice up a few pieces of cheese and tomatoes. Layer them and sprinkle salt and pepper. Drizzle balsamic glaze and extra virgin olive on top. Add pine nuts and chili pepper flakes if preferred.
* If you will be making this mozzarella to specifically melt. Add 1/4 cup more soy milk to the ingredients. You can also take it out of the fridge earlier (around an hour). It will be soft, but fine for melting. If you're making pizza, slice the cheese (not too thick) and place it on before the pizza goes in the oven (so it has time to melt).
* This Vegan Mozzarella will not melt exactly like dairy cheese. There are vegan cheese recipes out there that have a better melting effect, but require hard-to-find ingredients. I wanted this recipe to be simple, inexpensive and quick. However, it does melt a bit and becomes soft and slightly stretchy. I think it's a close alternative and so darn tasty.
Wow, Melissa! That cheese looks incredible. A good vegan mozzarella is hard to find, but I think you did it!
Oh wow. Good juicy tomatoes, mozzarella and basil, drizzled with olive oil and balsamic vinegar was one of my favourite things ever before I was vegan.
This looks amazing. I’ve been wanting to buy Miyoko’s book for a while. Her recipes are amazing. I love how you’ve simplified this one. It’s good for impatient people like me!
Ooh, this looks delicious! Caprese salad used to be one of my favorites 🙂
OH MY GOODNESS GRACIOUS!! I cannot WAIT to try this! Looks beautiful and just like traditional mozzarella. I’ve had agar powder for awhile and haven’t used it – so perfect!
It’s magic! And homemade so it’s not the $11 version I saw in the stores the other day! Haha!
Hi..Melissa …I’m excited to try this recipe…can I use Arrow root instead of Tapioca and Canola oil instead of Coconut oil ?
Hi Beatriz, It’s so nice to hear this. It’s my favorite vegan cheese recipe. I haven’t tried it with Arrowroot though. It will thicken the cheese, but it won’t give it the slight stretch. Basically, it will work, but just not the same. It might be worth a shot though. Canola oil or any neutral-flavored oil will work. Thank you for stopping by. I’d love to hear how it works out for you. 🙂
OMG, Melissa I just made this Vegan cheese….IT IS AMAZING!!!!! I made it this morning. I used Arrow root and yes, it worked!!…it was strechy and it worked perfect when I scooped them to put them in the brine. I think that your inspiration is perfect!. I think that the regular unkind buffalo mozzarella doesn’t have that really strong cheese flavor, so I don’t feel the need to culture it.. . This cheese is , soft, creamy, strechy, divine!!!..I ate it Caprese style also..thank you sooooo much.!!!..I have pics in my FB if you want to check them out!!
https://www.facebook.com/beatrizherrmann
Hi Beatriz, You just made me so happy! I’m so glad the arrowroot worked out for you…this is so good to know. I’ll make sure to put it in the note section for everyone else. I LOVE your pictures…would you mind if I shared on my Vegan Huggs FB page? (I’ll tag you unless you prefer me not to).Thank you for making this and for your kind words. 🙂
Most of the time, I’ll find a recipe online, make it, and move on but I had to comment to say how amazing this recipe is. Good vegan cheese is either super expensive to buy or super complicated to make. This was not only easy but I personally think tastes even better than the real thing! I can’t tell you how much I love this!
Hi Meng, this was so nice to hear! Thank you so much for making it and for your wonderful feedback. I really love turning non-vegan recipes into vegan ones. I used to LOVE fresh mozzarella cheese and I’m so happy to have a kinder & healthier alternative. Have a great weekend! 🙂
I made these earlier today and plan to use them this evening. Do I rinse them before eating?
Thanks!
Hi Dawn, you don’t need to rinse them. You may want to blot them lightly with a towel to absorb excess water. Thank you for making this. Enjoy!
Hi Melissa, I am currently not eating any processed oils, can it be made without the addition of the oil or is it a required ingredient for your recipe? Thank-you very much for your time.
Hi Michele, yes, you can make it without the oil. It doesn’t melt as good, but it’s still delicious. Thank you for stopping by 🙂
Hi Melissa!
I just stumbled upon your recipe while doing a google search and knowing something like this exists makes me so happy. I am dairy free due to allergies and it has been a rough transition, giving up cheese has been difficult, knowing I have options makes it easier.
I will be making this during the upcoming weekend, would you like to see pictures of the completed recipe?
Hi Miranda! Thank you for stopping by. The cheese was the hardest for me to give up too. I went cold turkey, but I still craved it for almost a year. The alternatives are perfect for me now. It will get easier, I promise.
YES! I would love to see your photos! You can share them with me here, on IG, FB or my email at [email protected]. Whichever is easier for you. Thanks again 🙂
Oh my god. I think you’ve done the impossible! Looks exactly like real mozzarella – I NEED to make this ASAP! In most cases, I haven’t struggled giving up cheese but when it comes to pizza I do find myself missing the mozz! Thank you, I’m crossing my fingers that it works out 🙂
Hi Freya, thank you for stopping by! I was definitely missing mozzarella the most too. Especially because I’m such a pizza lover. So glad I can still enjoy it. I’d love to hear how it works out for you. Have a great weekend! 🙂
Hi Melissa this looks great! I love caprese salad. I notice in the recipe it calls for filtered water. Do you use filtered water everywhere it calls for water in this recipe? I am kind of confused when to use it.
Hi Janice, yes, I use filtered water for the cheese and for the ice water brine. I can see why that was confusing. I fixed it in the recipe above. Thank you for alerting me to it. Have a great Sunday 🙂
Plain tap water is also working…
This is good to know. Thank you for sharing 🙂
Looks great ! Is there a substitute available for the yogurt? The supermarket by me is very inconsistent with their vegan yogurt inventory, so it is often difficult to find any that are “plain.” Thanks!
Hi Krysytyn, I haven’t tried it with anything else. Check out Vegan Richa blog. She has a mozzarella recipe on the site made with coconut milk. It looks really good and I fully trust her recipes. I wish I could be more help. I’ll have to experiment with different ingredients. Have a great weekend!
Bonjour Mélissa,tu as parler d’une version poutine,as tu la recette a qqp?J’en ai l’eau a la bouche Merci d’avance!!!
Is there a substitute for soy? I’m not vegan but I’ve been limited to a cow protein free and soy free diet (breastmilk allergies) and the soy restriction is grossly limiting.
Hi Morgan, yes, you can use any plant-based milk. Just make sure it’s unsweetened. Cashew milk and coconut milk are both super creamy. Thanks for stopping by 🙂
Tested and approuved. Delicious….
Hi Isa, thank you for making it and sharing your feedback. So happy you liked it 🙂
Oh my goodness! I am not even to the end (it’s in the fridge, in the brine, hardening up) AND THE TASTE. OUT OF THIS WORLD! I wanted to make the Caprise salad and this it going to be AMAZING. So so excited!
Hi Marcia! This is so awesome to hear! Thank you for making it and sharing your feedback. I’m making it tonight for pizza night! 🙂
Wow! So impressed….was extremely easy to make, and the flavor is so rich and creamy. Will definitely make again and going to share with my IG followers too!!!
Thank you, Maegan! I’m so happy you liked it! Have a great weekend! 🙂
I did not expect this to be as good as it was…. turns out this is pretty darn close to the real thing I’ve had in Italy, and better than any store-bought American mozarella cheese. This is one to impress guests with, omni and vegan alike. I actually left the oil out completely as I don’t like to use it and the consistency was perfect. Thank you so much for this recipe, I’ll be making it again and again!
Yay! This is so awesome to hear! Thank you for making it and sharing your modifications. Have a lovely week 🙂
I will try this …never found a good cheese recipe.
Thus one seems to be AWS.
Thank you Melissa.;)
Hi Betina! You’re most welcome! It’s one of my favorites! Have a lovely weekend! 🙂
This is an excellent recipe and, to my taste buds, as good or better than the more time-consuming original “Miyoko’s” recipe. The flavor and texture are fantastic! I recently purchased the super expensive ($9) Miyoko’s “Mozz” vegan mozzarella and it is actually quite awful. Thank you for the superb and easy recipe!
Hi David, Thank you so much! I’m so happy you liked it! The store-bought Miyoko’s Mozz can definitely use some improvement. I’m a huge fan of the Double Cream & Chive Cheese though. I’m going to try and make that next since my local store rarely has it in stock. Have a great week!
OMG!! The one good that I loved more than anything was cheese. Becoming vegan all the cheeses I tried just didn’t taste the same. I was so scared to make this. I tweaked a little just used EVOO, and it was so good. I’m using it to make chili relent, then caprese salad. Can’t wait for the rest of endless possibilities I can create.
Yay! I’m so happy you liked it. Mozzarella cheese was always my favorite before going vegan. I needed to have something like it again. Anything can be veganized these days. Thank you for making the ‘cheese’ and sharing your feedback. Have a lovely week! 🙂
Truly amazing. Made it last night and I’m so surprised that the texture is spot on for real mozz! I used agar agar instead of agar powder because that is what my local grocer had in stock. I used two tablespoons of agar agar in place of the two teaspoons of agar powder and it came out perfectly! Thank you 🙂
Hi Kelly! Yay! I’m so happy you liked it! Thank you for sharing your experience with the agar flakes. 🙂