With just a few basic ingredients, you can create a creamy, melty vegan mozzarella that's bursting with rich, satisfying flavor - and it comes together in under 30 minutes! I know what you're thinking - can dairy-free cheese really taste as good as the real deal? I'm here to tell you that this easy homemade mozzarella will have even the biggest skeptics impressed.
The magic begins when you purée cashews into a lush, velvety cream that's ready to transform into stretchy strings of mozzarella goodness. No oil needed! You'll be amazed at just how simple it is to craft dairy-free bliss right in your own kitchen. So what are you waiting for? It's time to stop wishing for pizza night and start making your own cheesy dreams come true - let's get cooking!
This recipe pairs well with my vegan caprese salad and caprese seasoning.
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Ingredients
You will only need a handful of ingredients to make this dairy-free mozzarella. Here is a quick list of what you will need.
You can find the ingredients with quantities and the recipe to print out on the recipe card below.
- Raw Cashews
- White beans, drained
- Tapioca starch
- Physilium husk
- Lemon juice
- Sea Salt
Substitution
- Raw cashews: you can easily substitute the cashews with raw sunflower seeds or macadamia nuts. The mozzarella-style cheese will get a little off-white with sunflower seeds. Another option is also instead of cashews, water you use coconut milk.
- White beans: I love to add some more protein and less fat to my plant-based mozzarella. You can easily use more cashews instead.
- Lemon juice: instead of lemon juice, add half a teaspoon citric acid.
- Sea salt: this is totally optional, mostly I use pink salt. You can also omit the salt for a salt-free mozzarella alternative.
- Physilium husk: I find this adds a nice stretchy consistency to your homemade vegan mozzarella recipe. You can also omit this ingredient.
Variations
- Garlic: what about a garlic cheese, add some garlic powder or garlic salt to your homemade vegan cheese.
- More cheesy flavor: add nutritional yeast for a more deeply cheese flavor.
Instructions
This is pretty easy to make.
First, you put all the simple ingredients in a high speed blender and blend until very creamy. Next, you will pour the cream in a small saucepan and heat up under constantly stirring on medium heat. Once it becomes the consistence of melted cheese.
You can now add pourable vegan mozzarella in a round container and let it sit in the fridge covered for about at least 2 hours, or better overnight.
Mozzarella balls: you want to shape your stretchy vegan mozzarella cheese in balls. Use some cling wrap, pour around 2—3 tablespoon or ice cream scoop of the cheese sauce and twist the wrap close. Let it also rest for a couple of hours to let it firm up. You do this until all the cheese is used up.
Hint: watch the video for full visual instructions.
You make this recipe, check out my other vegan cheese recipes like vegan Parmesan cheese and vegan feta style cheese.
Equipment
To make this cashew mozzarella, you will need a high-powered blender, small pot.
Serving suggestion
- Caprese salad
- Grilled cheese sandwich with tomato soup
- Cheese sauce
- Cheese sandwiches with veggies
- Vegan lasagna
- Vegan pizza
- Pasta bakes
Storage
This easy vegan mozzarella cheese recipe can be easily stored in an airtight container for up to 5 days.
Top Tip
I recommend you taste the mozzarella cream first before you heat it up. You can always add some more lemon juice or salt to your own taste.
📖 Recipe
Vegan Mozzarella Cheese
Ingredients
- ½ cup cashews
- ¼ cup white beans
- 3 tablespoon tapioca starch
- 1 teaspoon physilium husk powder
- half lemon - juice
- 1 cup water
- 0.5 teaspoon sea salt
Instructions
- First up, grab all your ingredients and toss them into a high-speed blender. Blend everything until it's super creamy. You're aiming for that perfectly smooth texture here, no lumps!
- Next, take that beautiful, creamy mixture and pour it into a small saucepan. Now, patience is key – you're going to heat this up over medium heat, but you've got to keep stirring. You're on a mission to keep everything moving until it thickens up to that ooey-gooey, melty cheese consistency.
- For a simple, sliceable mozzarella, find a round container and pour your vegan cheese magic into it. Cover it up and pop it in the fridge. Give it about 2 hours, or be super patient and leave it overnight. The wait is worth it, I promise!
- For mozzarella balls: Grab some cling wrap and spoon about 2-3 tablespoons (or use an ice cream scoop for easy measuring) of your cheese mixture onto it. Now, twist that wrap up to form a nice little cheese ball. Repeat this process with the rest of your cheese mixture. Let these beauties chill out in the fridge too, for a couple of hours, to firm up.
EaterLung says
Hi!
Thank you for the recipe :))
Sorry about it but I can't find the video, the 'hint' says to watch the video for visual instructions but I just can't find it...
Jasmin Hackmann says
The recipe should be linked in the post. You can also find it on my youtube channel.
Stephanie says
can you tell me an approximate cooking time ...5 min, 15, 30? I know. everyone's heat will vary. Thanks, I look forward to trying this.
Jasmin Hackmann says
Stephanie, I'd say between 5-10 min. Next time I'll make it, I will check the time. Important you keep stirring the cheese sauce.