Vegan Mozzarella Cheese

by Steph Sunshine at

Yield6 oz.

Prep Time10 minutes

Cook Time5 minutes

Total Time2 hours


  • 1/4 cup raw, unsalted cashews, soaked
  • 1/2 cup water, cold, divided
  • 2 tbsp. refined coconut oil (taste- and odor-free)
  • 1 tbsp. freshly squeezed lemon juice
  • 1 1/2 tbsp. agar agar flakes*
  • 1/2 tsp. salt
  • 2 tbsp. tapioca flour (tapioca starch)


  1. Blend soaked cashews, 3/8 cup of water (6 tablespoons), coconut oil, lemon juice, agar agar flakes, and salt in a blender until smooth.
  2. Transfer the cream to a medium saucepan and heat over medium heat. Bring to a slow boil, stirring constantly, and cook for about 3 minutes.
  3. Mix 2 tbsp. of water with the tapioca starch and add to the cream mixture. Stir it immediately and continue stirring until the cheese forms a stretchy ball. Remove from heat.
  4. Allow your cheese to cool at room temperature for about 30 minutes, until it can be handled. Then shape it into a ball, wrap it in plastic wrap and secure with a twist tie, and refrigerate for one hour. At this point, it should be firm enough to slice. If you need to grate it, move it to the freezer and chill another 4 hours (or preferably overnight).

Notes & Hints

Soak your cashews in water for 2 hours, or boil for 10 minutes before using.

You can use 1/2 tbsp. of agar agar powder instead of flakes. See the FAQ above for more details.

If you need more than one batch, I recommend making them separately, otherwise they will take longer to cool. If you divide the batch in half after cooking, you may lose some stretchiness.