vegan mozzarella

The Stretchy Vegan Mozzarella Cheese of your dreams, made with just 5 ingredients and in 15 minutes! Perfect for grilled cheese, lasagna, pizza and more!

EASY Stretchy Vegan Mozzarella Cheese

raw cashews, soaked

water

lemon juice, fresh from about 1/2 lemon

apple cider vinegar

salt

tapioca starch

Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour.

Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.

Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.

After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.

Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using.

For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese.

https://content.jwplatform.com/videos/tRwTd6Pp.mp4

Stretchy Vegan Mozzarella

A super simple and tasty Vegan Mozzarella Cheese that will slice, shred, melt, and blow your mind!!  

Real Vegan Mozzarella Cheese

Cashews (Rinsed under hot water for several minutes)

Refined Coconut Oil

Tapioca Flour

Tbsp Nutritional Yeast Flakes

Tbsp Kappa Carrageenan

Lemon

Salt

Water

Select a heat-safe preferably glass dish that can hold approx 3C and set aside.  (This is your cheese mold.)

Rinse Cashews under HOT water for several minutes.

Put your water in a small pot on the stove to boil.

Add all ingredients (except the water!) to the blender. &nbsp;Add the cashews first and then everything else on top of the cashews.

Carefully add (so you don't burn yourself!!!) the boiling hot water into your blender. &nbsp;Put the blender lid on! &nbsp;And blend immediately until completely smooth.

Stop blending once if need be to quickly scrape sides of blender and resume blending right after.

Immediately transfer your cheese to your chosen dish/mold as it will start to solidify quickly as it cools.

Place in refrigerator to chill.  No need to cover yet.

After 2-3 hours or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap.  The flavor gets better over a day or two but it’s great as soon as it’s hardened, too.  Yeay!  You are officially a cheese-maker!

https://embed.mediavine.com/videos/wr1ufhryyc1qtvtee1v8

Easy vegan mozzarella recipe! This dairy free mozzarella cheese is meltable, sliceable, and shreddable - a perfect vegan cheese! Give this easy vegan mozzarella cheese a try.

Vegan Mozzarella

Just 15 minutes to make and only 7 ingredients! Perfect for pizza, lasagna, grilled cheese, fondue, nachos- it&#x27;s the best! Inspired by Vedged Out.

Melty Stretchy Gooey Vegan Mozzarella

raw cashews, (softened (see step 1))

+ 2 teaspoons tapioca starch ((also called tapioca flour))

yeast

garlic powder

Softening the cashews first helps them blender. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.

Softening the cashews:

Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.

Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stiring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes. Serve hot or allow to cool and store in an air-tight container in the fridge for 2 - 3 days. The cheese will get thicker as it cools but will stay in a melty state.

To make the vegan mozzarella:

5 minutes and only 9 ingredients to make dairy-free mozzarella that is perfect for your pizza! It grates, melts, stretches and tastes super delicious. Perfect for lasagna, pizza, soups, grilled cheese, the options are endless.This recipe goes quickly so be sure to read all of the instructions before you begin.Method adapted from Vegan Blueberry. Flavours adapted from my mozzarella in Fuss-Free Vegan cookbook.

The Best Vegan Mozzarella!!!

tofu

tapioca starch ((also known as tapioca flour))

refined coconut oil, (melted)

nutritional yeast

kappa carrageenan ((or substitute 2 tablespoons agar powder))

sauerkraut

Add all of the ingredients to the blender, and blend until completely smooth and creamy. Kappa carrageenan must reach 158F to set. Because of this, it's very important that the water is at a full boil,&nbsp;that you add it to the blender last, and that you blend right away to ensure that nothing cools down.&nbsp;Quickly pour into your mold of choice, the cheese sets very fast so work quickly.

Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week, or it can be frozen.

If using kappa carrageenan:

Add everything to the blender except for water and the agar. Set the blender aside.&nbsp;

Whisk together 1 1/2 cups cold water and 2 tablespoons agar in a small pot and bring to a boil over medium heat while continuing to whisk until the mixture thickens and forms a thin gel, about 1 - 2 minutes at a full boil. Working quickly, now add the agar mixture to the blender and blend until smooth.&nbsp;Quickly pour into your mold of choice, the cheese sets very fast so work quickly.

If using agar:

Stringy, melty vegan "mozzarella cheese" made with 7 ingredients and simple methods! The perfect cheese for pastas, pizza, salads, and more!

Easy Vegan Mozzarella "Cheese"

raw cashews

coconut yogurt*

Tbsp lemon juice

plain almond or rice milk

tsp sea salt ((plus more to taste))

- 2 1/2 Tbsp nutritional yeast ((for cheesiness))

Tbsp tapioca starch ((for stretchiness))

Soak cashews in very hot water for 1 hour or overnight or at least 6 hours in cool water. Drain thoroughly.

Add cashews to a high-speed blender, along with coconut yogurt (see notes for substitutions), lemon juice, almond or rice milk, salt, nutritional yeast, and tapioca starch, and blend on high until creamy and smooth, scraping down sides as needed.

Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt for saltiness, lemon juice for acidity, or coconut yogurt for more creaminess or tang. The texture should be creamy, smooth, and pourable.

Transfer to a small saucepan or skillet, heat over medium-low heat, and begin whisking. It should start to bubble and thicken and look a little clumpy - this is OK. Keep whisking and the mixture will come together in a ball-like shape within 4-5 minutes. Lower heat if cooking too quickly. It’s also normal for the cheese to stick to the bottom of the pan a little. Don’t panic.

Lower heat to the lowest setting and switch to a wooden mixing spoon. Continue stirring until a loose “ball” is formed (see photo). Then transfer to a small mixing bowl.

At this point, it’s cheese that’s ready to be used! I prefer covering, letting it cool in the refrigerator, and then scooping into 1 Tbsp amounts for “curds” or 3 Tbsp amounts for “mozzarella-like balls.”

Optional: Make a salt water brine by adding 1 1/2 Tbsp sea salt to 2 cups (480 ml) hot water and stirring to dissolve. Then add plenty of ice to chill. Add your mozzarella balls or curds to the bath to add a bit more salty flavor. However, I found that this caused the cheese to take on more liquid and become too moist, so I’d personally recommend skipping this step.

Vegan Mozzarella that can be shredded or sliced! It melts and stretches beautifully just like the real thing and only takes minutes to make!

Shreddable Vegan Mozzarella

raw cashews (OR 1/2 cup silken tofu)

tapioca starch ((also called tapioca flour))

kappa carrageenan*

refined coconut oil

lemon juice

apple cider vinegar,

Bring 2 cups of water to a boil (I use my electric kettle.) Pour the hot water over the cashews and let soak for 5 minutes, then drain the cashews and discard the soaking water. Set aside.

Get out a clean container that can hold about 3 cups. I prefer glass, but plastic will work. Have it ready before you start because you will need to move quickly once the cheese is blended.

Heat up the 1 1/2 cups of water. It will need to be boiling when you add it to the blender. Again, I heat up water in my tea kettle, then measure 1 1/2 cups when I&#x27;m ready. You can also simply get it boiling in a small pan on the stovetop.

To a high powered blender (if you use tofu instead you can use a regular blender), add the soaked and drained cashews, tapioca starch, kappa carrageenan, nutritional yeast, salt, coconut oil, lemon juice and apple cider vinegar.

CAREFULLY pour in the boiling hot water, and immediately put the lid on and blend. Use a towel for extra protection so the hot water does not burn you! Blend until smooth, stopping to scrape down once if needed. It will only take a minute or so, and the mixture will start to harden fast so you need to work quickly.

Immediately pour the cheese into your prepared container. It will start to harden super fast, so do not wait.

Move the container to the refrigerator, uncovered and let chill for 1-2 hours, until solid throughout and cooled.

After a few hours, pop it out of the container, and either slice/shred right away or wrap in paper towels, then place in a large ziplock bag or container. This will help it be drier, which I think makes it better.

Use anywhere you would real mozzarella, such as on pizza, grilled cheese, cold sandwiches, pasta dishes, Mexican dishes, on top of soups or just for snacking.

The BEST Vegan Mozzarella Cheese recipe is chewy, stretchy, and melts just like the real thing. Best of all, it’s completely healthy, plant-based, and so easy to make. Perfect for pizza, grilled cheese, or your favorite pasta bake.

BEST Vegan Mozzarella Cheese (Melts and Stretches)

cashews

of water

1 teaspoon apple cider vinegar

tapioca flour

Boil cashews for 5 minutes or soak in hot water for 15-20 minutes.

Place all the ingredients into a high-speed blender and process until completely smooth.

Pour the mixture into a nonstick skillet or small saucepan and stir constantly over medium heat until it starts to thick and looks like melted mozzarella cheese.

Use immediately or store in an airtight container in the refrigerator.

The BEST Vegan Mozzarella Cheese recipe is chewy, stretchy, and melts just like the real thing. Best of all, it’s completely healthy, plant-based, and so easy to make. Perfect for pizza, making the perfect vegan grilled cheese, or your favorite pasta bake.

Can’t wait to try. Love oil-free. 
Ingredient list says tapioca starch; elsewhere says tapioca flour. 
Are they different?
Which is correct?
Thank you!

Just tried this. Goes together quickly. No cashews so I subbed raw pumpkin seeds. Other than giving a slight greenish tinge of color, this was so good. Mouth feel very melty cheese. Good neutral cheesy flavor. I have really missed this! Can't wait to try it after it chills.

So good! And so easy! Two things that are important to me. I didn’t have lemon juice so subbed lime juice and it is still delish. Thanks for an amazing recipe!

This is the first vegan cheese I have made and it is wonderful. They always seemed like too much trouble and many cannot be frozen. Used my food processor so maybe it would have been smoother using a blender but no complaints here.   Can’t wait to try a grilled cheese and pizza. Maybe even on a baked potato. Thank you Shane.

This is delish! I can’t believe how easy it was to make. Amazing how it can be meltable or not. But mostly, it is plain delicious.

Thank you! I'm so glad you enjoyed it. It's a fave around our house.

Peace,
shane

This recipe made my heart sing.  I was very happy to enjoy a pizza with your cheese, sauce, and breakfast sausage crumbles and baby spinach..  top with a balsamic glaze. Delicious!!!

I really loved this... Is a tablespoon of garlic powder correct? I may cut it down a bit next time. Or it could be I used granulated garlic so maybe that's stronger than powder@

This super cheesy vegan mozzarella is gooey, stretchy and browns when baked or grilled - ideal for pizza or baked pasta!

g silken tofu (OR sub

tsp rice vinegar sub

tsp agave syrup (OR sub

yeast flakes

tbsp tapioca starch

tsp fine sea salt

90 ml vegetable oil (OR sub

tsp liquid smoke

onion powder

Place all the ingredients in the cup of a high-speed blender and blend until smooth. Alternatively blend with an immersion blender or food processor until smooth.

Transfer to a small saucepan and place over a medium low heat. Whisk constantly until the mixture is thick and stringy. The liquid will start to thicken  suddenly so do not leave unattended. The thickened vegan cheese should resemble fondue or melted stringy cheese. Remove from the heat.

Use immediately or transfer to a container and store in the fridge until you&#39;re ready. The cheese will not set but will become thicker and more spoonable when chilled. For best results, cook this vegan cheese under the grill or broiler for a few minutes - this way it&#39;ll melt, bubble and brown to its full potential.

An easy and comforting recipe for vegan grilled cheese. Salty, savoury, and crispy with a melty interior of stretchy vegan mozzarella cheese.

Vegan Grilled Cheese

tsp vegan butter (or coconut oil)

sourdough bread

sea salt

Butter two slices of sourdough bread on both sides (i.e. butter all four sides) and sprinkle with sea salt. Bring a skillet to medium heat and toast the bread slices until golden in colour, then flip and toast the other side.

Once it&#x27;s ready, finish by lathering each toast with 2 heaping tablespoons of vegan mozzarella. Season with sea salt and pepper. Then flip one slice of bread onto the other to make a sandwich.

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Top 9 vegan mozzarella recipes from across the web

The most viewed vegan mozzarella recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

EASY Stretchy Vegan Mozzarella Chee...

Real Vegan Mozzarella Cheese

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The Best Vegan Mozzarella!!!

Easy Vegan Mozzarella "Cheese"

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BEST Vegan Mozzarella Cheese (Melts...

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The most viewed vegan mozzarella recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine