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This Vegan Mozzarella Cheese is soft, fresh, creamy and delicious! It’s the perfect substitute for 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.
How do you make Vegan Mozzarella Cheese?
Soak the cashews in very hot water to soften them up. 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. 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.
Ways to use this Vegan Mozzarella Cheese:
Caprese salad
Crostini
Pizza
Salad topping
Sandwich/burrito
Quesadilla
Eggplant parmesan
Lasagna
Pasta topping
I’d love to hear from you
If you make this recipe, 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.
Vegan Mozzarella Cheese
Ingredients
- 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
Instructions
- 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.
Elise
December 29, 2018 at 8:11 pmCan anyone please, PLEASE guide me to some resources for vegan cheeses that DON’T include nutritional yeast?? I am severely allergic to it, but it seems impossible to find an alternative. Any help is appreciated. Thank you.
Melissa Huggins
December 29, 2018 at 8:21 pmHi Elise, You can try a small amount of miso paste for that umami flavor. 🙂
Myisha
October 12, 2018 at 7:40 pmOmg…I can’t wait to try this! I actually grew up mostly vegan; my parents were omni, then went vegetarian, then eventually vegan. After I grew up was & still am mostly vegetarian, but working on going back vegan & yes mozzarella cheese is one of the hardest to give up!
Especially as I am a caterer, who has loved cooking & baking from scratch since age nine & making things like gooy cheesy spinach & cheese calzones, pizza, etc. all from scratch, including my dough s & sauces! Caprese salad is a fav & I cannot wait to make a cruelty free healthier version!
Emily
September 23, 2018 at 3:28 pmI made this last night and it came out softer than I expected, maybe I didn’t cook it for long enough? It’s more of a spreadable consistency than a sliceable consistency. I’ll also add a warning to make sure you use a yogurt that you like the flavour of in the first place – I made the mistake of using one I don’t like very much just to get rid of it, and I can still taste the ucky yogurt! I’ll try making this again with better ingredients and more patience, as it looks great in theory 🙂
Melissa Huggins
September 28, 2018 at 9:35 pmHi Emily, I’m sorry it didn’t work out for you. The cheese should be a little soft, but not spreadable. You want to cook it on the stove until it’s fully thickened. Also, leaving it in the fridge longer will firm it up. You can also add 1/2 -1 more teaspoon of agar next time. I agree with you about the yogurt. I use Unsweetened So Delicious Yogurt because it has the most neutral taste. Makes things creamy too. I hope you’ll try it again. Thank you for sharing your feedback 🙂
Kelly
September 14, 2018 at 8:36 amTruly 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 🙂
Melissa Huggins
September 16, 2018 at 9:00 pmHi Kelly! Yay! I’m so happy you liked it! Thank you for sharing your experience with the agar flakes. 🙂
Lillie
September 9, 2018 at 10:05 pmOMG!! 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.
Melissa Huggins
September 10, 2018 at 10:17 amYay! 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! 🙂
DAVID GEDDES
September 9, 2018 at 10:33 amThis 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!
Melissa Huggins
September 9, 2018 at 8:34 pmHi 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!
calgal
June 25, 2018 at 2:37 amI 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!
Melissa Huggins
July 2, 2018 at 10:59 pmYay! This is so awesome to hear! Thank you for making it and sharing your modifications. Have a lovely week 🙂
Maegan
June 14, 2018 at 10:16 amWow! 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!!!
Melissa Huggins
June 15, 2018 at 4:55 pmThank you, Maegan! I’m so happy you liked it! Have a great weekend! 🙂
marcia Shields
June 10, 2018 at 2:11 pmOh 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!
Melissa Huggins
June 15, 2018 at 4:57 pmHi Marcia! This is so awesome to hear! Thank you for making it and sharing your feedback. I’m making it tonight for pizza night! 🙂
Nathalie Bédard
February 25, 2018 at 2:55 pmBonjour 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!!!
Krysytyn
January 16, 2018 at 4:37 pmLooks 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!
Melissa Huggins
January 20, 2018 at 10:38 amHi 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!
Janice Martinez
December 16, 2017 at 5:13 pmHi 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.
Melissa Huggins
December 17, 2017 at 10:06 amHi 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 🙂
Freya
December 5, 2017 at 1:01 pmOh 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 🙂
Melissa Huggins
December 8, 2017 at 10:28 pmHi 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! 🙂
Michele
August 15, 2017 at 8:55 pmHi 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.
Melissa Huggins
August 15, 2017 at 10:37 pmHi 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 🙂
Dawn
August 13, 2017 at 2:14 pmI made these earlier today and plan to use them this evening. Do I rinse them before eating?
Thanks!
Melissa Huggins
August 13, 2017 at 5:05 pmHi 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!
Meng
July 28, 2017 at 4:07 pmMost 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!
Melissa Huggins
July 29, 2017 at 1:25 pmHi 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! 🙂