This vegan mozzarella cheese recipe will make all your dairy-free dreams come true. It’s easy to make and really satisfies those cheese cravings.
Making mozzarella cheese dairy-free comes with some challenges because it can be hard to replicate that smooth and creamy texture of traditional dairy products.
Having a dairy-free version of mozzarella cheese is an essential ingredient in pizza, Caprese salad, pasta salad, gluten-free chicken parmesan, and so much more.
It makes you feel like you don’t have to miss out on some of your favorite foods, which is so exciting if you can’t eat dairy.
Store-Bought Vegan Mozzarella Cheese vs Homemade
I’ve found one brand of vegan mozzarella that has great flavor and texture, but it’s not available everywhere, and it can be pretty expensive for the amount you actually get.
Making your own yields much more mozzarella, making it already more cost-effective than store-bought, and it’s made with just a handful of really simple ingredients.
Vegan Mozzarella Cheese Ingredients
There are just 6 ingredients in this vegan mozzarella cheese.
To replicate the similar taste, texture, and mouthfeel that traditional mozzarella emulates, we want to use ingredients that mimic those same qualities.
- Raw cashews. These are the perfect healthy fat base for a smooth and creamy texture with a neutral flavor.
- Unsweetened plain dairy-free yogurt. The yogurt adds the tanginess that traditional cheese has. It also helps with the texture. Just make sure it’s unsweetened.
- Nutritional yeast. This deactivated yeast is added for that cheesy, umami flavor.
- Apple cider vinegar (raw & unfiltered). This along with the yogurt helps give it a really nice tangy flavor.
- Avocado oil. The oil is there for creaminess and texture.
- Tapioca flour (also called tapioca starch). The starch acts as a binder and helps to thicken and make the cheese stretchy.
- Salt. This helps to give it flavor and that briny goodness.
Making Ingredient Substitutions
Please remember that recipes are meant to be used as guides/templates. How can you make this vegan mozzarella cheese using what you already have? Here are some ideas…
No raw cashews? ➝ You can sub raw sunflower seeds, just make sure to soak them until they’re very soft. This also may slightly affect the color.
No nutritional yeast? ➝ This cheese uses such a small amount that you can just omit it all together.
No avocado oil? ➝ You can use coconut oil or another neutral-tasting oil. Cold temperatures cause the coconut oil to solidify, so this will give the cheese a firmer texture if you go that option.
How to use This Vegan Mozzarella Cheese
- Italian pasta salad
- Caprese salad
- Margherita pizza
- Dairy-free butternut squash lasagna
- Gluten-free chicken parmesan
Vegan Mozzarella Cheese Recipe
Ingredients
- 1 cup raw cashews soaked and drained
- ¾ cup plain, unsweetened dairy-free yogurt
- 2 tbsp apple cider vinegar
- 1 tsp nutritional yeast
- 2 tbsp avocado oil
- 1 tsp sea salt, to taste + more salt for the brine
- 3 tbsp tapioca flour
- 2 tbsp water
- a bowl with cold water and ice
Instructions
- Soak the raw cashews in boiling water for at least 20 minutes to soften, then drain and rinse.
- Add the softened cashews, dairy-free yogurt, apple cider vinegar, nutritional yeast, avocado oil, sea salt, tapioca flour, and water to a high powered blender and blend until smooth.
- Taste to see if you need to add more salt or vinegar and blend again if adjusting the seasoning. Add the mixture to a small saucepan and set aside.
- To make the brine that the mozzarella will go in once it’s finished, fill a medium bowl with cold water, ice, and a few pinches of salt. Set aside.
- Heat the cheese mixture over medium heat while continuously stirring so it doesn't burn or stick to the bottom of the pan.
- The cheese will start to thicken up and become stretchy. You’ll notice it starting to pull away from the pot a little and form more a blob than a liquid. This means it’s done.
- Remove from heat, and using an ice cream scooper, scoop out the mozzarella and drop into the brine/ice bath until you’ve used it all up.
- Put the mozzarella balls in the brine in the fridge for an hour to cool before enjoying.
Notes
- This vegan mozzarella lasts for 5 days in the fridge.
- It’s important to let it cool before eating, which will also make it easier to slice.
- Keep the cheese balls in the brine in the fridge for the best flavor.
- Although it doesn’t taste exactly like traditional mozzarella, cheese lovers said that if you didn’t know otherwise, you wouldn’t be able to tell that this wasn’t the real thing.
- This vegan mozzarella cheese doesn’t really melt, but it softens when warmed.
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