How to Make Vegan Mozzarella Cheese
User Reviews
5
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Prep Time
5 mins
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Cook Time
5 mins
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Total Time
10 mins
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Servings
6 Servings
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Calories
86 kcal
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Course
Condiments, Others
How to Make Vegan Mozzarella Cheese
Description
The preparation starts by blending raw or soaked cashew nuts with tapioca starch, nutritional yeast, salt, white vinegar, and water until smooth. The blended liquid is then cooked over medium heat, stirring constantly, causing it to transform from a liquid to a thick, stretchy cheese ball within 3 to 4 minutes. Continuous stirring prevents burning and ensures even texture development.
Tapioca starch is essential for the cheese’s characteristic stretch and bounce, making the texture more mozzarella-like. Nutritional yeast adds a subtle cheesy depth while vinegar provides tanginess. The resulting vegan cheese is versatile: serve it warm as a dip with crackers or vegetables, or use it as a topping on pizzas and in grilled cheese sandwiches.
For best results, presoak cashews unless you have a powerful blender. A smaller blender aids smooth blending, and straining the blended mixture through a nut milk bag can enhance creaminess. Leftovers store airtight in the fridge up to 5 days and can be reheated to restore texture. The cheese is also freezable either cooked or uncooked for convenience.
Ingredients
- ½ cup cashew nuts or blanched almonds, raw
- ¼ cup tapioca starch
- 2 tablespoons nutritional yeast
- ¾ teaspoon salt sea salt
- 1 tablespoon white vinegar
- 1 cup water
Instructions
- Add everything to your blender and process, starting on low speed and increasing to high speed until smooth.
- Pour the liquid into a small sauce pot or pan and cook over medium heat, stirring constantly. You will see the mixture go from liquid, to lumpy, to eventually a big ball of cheese. This process will take about 3-4 minutes. Make sure to keep stirring so it doesn't burn.
- Serve hot with crackers, chips or veggies for dunking. Or scoop onto pizza, or into a grilled cheese.
Notes
- Presoak cashews for at least 30 minutes (or overnight) to soften unless using a high-powered blender.
- Do not substitute tapioca starch; it is critical for the cheese’s stretchy texture.
- Blend the mixture first with half the water, then add the rest to improve smoothness if blender power is limited.
- Strain blended mixture through a nut milk bag for extra smooth cheese texture if desired.
- Store cooked cheese in an airtight container in the refrigerator up to 5 days; reheat to restore texture.
- Freeze cooked cheese or uncooked liquid in suitable containers or ice cube trays for later use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 86 kcal
% Daily Value*
| Calories | 86cal | 4% |
| Carbohydrates | 9g | 3% |
| Protein | 3g | 6% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Sodium | 294mg | 12% |
| Potassium | 121mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Calcium | 4mg | 0% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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