Vegan Life | Recipes

Vegan Mozzarella Cheese a cashew cheese that stretches, melts, and grates!

April 26, 2021

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stretchy vegan mozzarella in bowl

This vegan mozzarella stretches like real cheese, but it's also firm enough to grate (after freezing for a bit). And it has the perfect tangy, salty mozzarella taste! This cheese is perfect for pizzas, pasta dishes like my baked ziti or lasagna, or even mozzarella sticks!

two hands pulling apart a mozzarella stick with vegan cheese stretching in the middle, with sauce and two mozzarella sticks on a plate in the background
This mozzarella is great for vegan mozzarella sticks!

You'll want to plan ahead when making this vegan mozzarella. Start making it at least two hours in advance if you plan to slice it. If you will be grating it, it's best to prepare the cheese the day before so you can freeze it overnight.

For this recipe, you'll need tapioca flour (tapioca starch), and agar agar flakes. Tapioca flour gives your cheese the stretchy, stringy texture that holds it all together. Arrowroot powder may work also, but it may not be as stretchy. Agar agar helps the cheese to solidify once it cools. You could make the cheese without agar, but it would be more difficult to work with. You can also use agar agar powder instead of flakes, just use 1/2 tbsp. instead of 1 1/2 tbsp.

vegan mozzarella sliced on a plate
Your vegan mozzarella will be sliceable after about an hour in the refrigerator.

Vegan Mozzarella Cheese

Yield6 oz.

Prep Time10 minutes

Cook Time5 minutes

Total Time2 hours

Ingredients

Instructions

  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 on 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.

    vegan mozzarella in pan after tapioca starch has been added
    After you add the tapioca starch, the cheese will start to stick together and form a ball.
  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 refrigerate another 4 hours (or preferably overnight).

    vegan mozzarella wrapped in plastic wrap
    If you're making two batches of mozzarella, wrap them separately.

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 if you can't get flakes.

If you need more than one batch, I recommend dividing the batches to cool them, otherwise they will take longer to cool.

Nutrition Data

Serving Size: 1/6 of recipe; Calories: 80Fat: 7 g.; Saturated Fat: 5 g.; Cholesterol: 0 mg.; Sodium: 160 mg.; Carbohydrates: 4 g.; Fiber: 0 g.; Sugar: 0 g.; Protein: 1 g.; Vitamin A: 0 mcg. RAE; Vitamin B12: 0 mcg.; Vitamin C: 1 mg.; Vitamin D: 0 mcg.; Calcium: 1 mg.; Iron: 0 mg.; Potassium: 33 mg.; Zinc: 0 mg.

Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.

vegan mozzarella, grated on a plate with a box grater in the background
StephSunshine

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Steph Sunshine

Hi! I'm Steph, and I love to explore vegan food, health, and of course, the world. I'm sharing my best vegan recipes, and things I've learned and loved from my travels and health journeys.