Vegan Mozzarella Cheese

This Vegan Mozzarella Cheese is soft, fresh, creamy and delicious! It's the perfect substitute to its dairy counterpart.

Prep time: PT25M

Cook time: PT10M

Total time: PT35M

Rating

5 stars (61 reviews)

Cashew Cheese, Vegan Mozzarella Cheese

1 cup raw cashews (, soaked in very hot water for 25 minutes. Keep covered. *See note)
1 1/4 cup dairy-free yogurt (, unsweetened (I like So Delicious))
1/4 cup soy milk (, unsweetened (or any plant-based milk))
2 tablespoons refined coconut oil (, or sunflower oil (*See note))
2 tablespoons lemon juice (, fresh squeezed)
3 1/2 tablespoons tapioca flour/starch
1/4 teaspoon garlic powder
2 teaspoons nutritional yeast
1 1/2 teaspoons sea salt (, more to taste (plus more for brine))
1/2 cup water (, plus more for brine)
2 teaspoons agar powder

In a medium sized bowl or container, fill it halfway with filtered water, a few pinches of salt, and 5-6 ice cubes (this will be the brine). Set aside. 
Drain cashews and discard soaking water. Add the cashews, yogurt, soy milk, coconut oil, lemon juice, tapioca starch, garlic powder, nutritional yeast and salt to a high-powered blender. Blend on high for 1-2 minutes until completely smooth. Set aside.
In a medium pot, add 1/2 cup filtered water and warm over medium heat. When hot, whisk in the agar powder. Whisk well. The agar will start to appear gel-like after 3-4 minutes. When this happens, pour in the blended mixture. Stir in well. 
Stir often so it doesn’t stick or burn. Using a silicone spatula, scrape the sides and bottom as needed. The cheese will start to thicken up. When it becomes really stretchy and thick, remove from heat. This whole process should take about 5-6 minutes.
Scoop out mixture using an ice cream scoop (or something similar) and place each ball into the ice water/brine. Repeat this step until all the mixture is gone. Cover and place in the fridge (in the water) for at least 2-3 hours. Cheese will harden as it chills, and the texture will be more ideal. It will also be easier to slice.

Andrea on 2024-11-28 (5 stars):
Thank you for this recipe!!
Stacy on 2024-01-24 (5 stars):
Delicious! Can I freeze some of the cheese balls? I won't be able to eat the entire recipe within 3-5 days. Although, I may try, haha.
Beverlt on 2023-12-30 (5 stars):
So good! Better than any of the frozen pizzas at the grocery store and better than many restaurant pizzas!
Cindy D on 2023-10-09 (5 stars):
Melissa This vegan mozzarell cheese was delicious While Im not vegan I recently found out I am dairy & gluten sensitive so trying more vegan options Im really missing cheese but this is a great substitute I will be trynig more of your recipes Thank you