I am allergic to cashews. Can I use a different nut?

We have personally only tested this homemade cheese recipe using raw cashews. However, based on our experience in recipe testing, raw sunflower seeds or blanched almonds with the skin removed may yield a similar creamy texture. If you choose to experiment and experience good results, share your experience with other readers by leaving us a comment down below.

Is tapioca starch necessary?

Yes, tapioca starch is a unique ingredient necessary for making a stretchy vegan mozzarella cheese. Leaving out this ingredient or replacing it with an alternative flour will not yield the same result.

Can I make this vegan cheese oil-free?

Coconut oil is key for achieving the right, firm texture and velvety mouthfeel. If you avoid oil, check out our favorite Oil-Free Cheese Recipes, including Vegan Cream Cheese , Vegan Nacho Cheese , Nut-Free Vegan Mac and Cheese , Vegan Parmesan Cheese , and this Easy Herbed Cashew Cheese Spread .

What can I add to make this cheese a smoked mozzarella?

If you love the smoky flavor of smoked mozzarella, add a 1/2 teaspoon of liquid smoke before forming the mozzarella balls.

Perfect Vegan Mozzarella Cheese (Sliceable!)

Description

Take pizza night to the next level with this perfect, easy vegan mozzarella cheese recipe. This dairy-free alternative to traditional mozzarella is as authentic as it gets! It slices, melts, stretches, and has the best creamy texture, no one will miss the real thing.

Ingredients

⅓ cup cashews
½ cup refined coconut oil, melted
½ cup non-dairy milk
3 tablespoons tapioca starch (also known as tapioca flour)
2 teaspoons nutritional yeast
2 tablespoons lemon juice or apple cider vinegar
1 teaspoon salt
¼ teaspoon garlic powder
½ cup water
2 teaspoons agar agar

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Instructions

Soak cashews. Place the cashews in a medium-sized bowl and cover with boiling water. Set aside to soak for at least 30 minutes or overnight.
Blend the cheese ingredients (except the agar agar). Drain the soaked cashews and add to a high-speed blender along with the coconut oil, non-dairy milk, tapioca starch, nutritional yeast, lemon juice or apple cider vinegar, sea salt, and garlic powder. Blend until very smooth with no grittiness.
Activate the agar agar. Add the water and agar agar to a small saucepan and whisk well—make sure there are no lumps. Heat over medium heat and whisk until the mixture thickens into a gel-like consistency, about 3 minutes.
Combine the blended mixture with agar agar. Add the blended cashew mixture to a small pot or saucepan. Stir together and cook until the mixture thickens slightly and becomes elastic, about 3-4 minutes.
Pour the mixture into a mold. Remove from the heat. Pour the mixture into the container of your choice. We recommend something round, like a glass or cup. This will be the shape the mozzarella sets into.
Chill to set. Cover and place in the fridge for at least 3 hours to harden.
Serve. Once the mozzarella cheese has hardened sufficiently, enjoy as desired!

Notes

Tapioca starch/flour is key in this recipe. Other flours and starches will not yield the same result.
You can freeze the cheese into a block and then shred it with a cheese grater onto dishes that you will bake or heat (pizza, lasagna, pasta bake, etc.). We suggest you do it while it is completely frozen, or else it will be sticky and hard to grate.
You can adjust or change the seasonings as desired, have fun with it!
Adapted from It Doesn’t Taste Like Chicken.

Prep Time: 3 hours 30 minutes
Cook Time: 5 minutes
Category: Cheese
Method: Blender / Stovetop