Vegan Mozzarella that can be shredded or sliced! It melts and stretches beautifully just like the real thing and only takes minutes to make!
Prep time: PT10M
Total time: PT130M
Rating
4.83 stars (82 reviews)
Keywords
vegan cheese, vegan mozzarella
Ingredients
1/2 cup raw cashews (OR 1/2 cup silken tofu)
4 tablespoons tapioca starch ((also called tapioca flour))
1 1/2 tablespoons kappa carrageenan*
2 tablespoons nutritional yeast
1 1/2 teaspoons salt
4 tablespoons refined coconut oil ((make sure it's refined for no coconut flavor!))
1 tablespoon lemon juice
1 tablespoon apple cider vinegar, or more lemon juice
1 1/2 cups boiling hot water
Categories
Appetizer
Side Dish
Cuisine
American
Steps
Bring 2 cups of water to a boil (I use my electric kettle.) Pour the hot water over the cashews and let soak for 5 minutes, then drain the cashews and discard the soaking water. Set aside.
Get out a clean container that can hold about 3 cups. I prefer glass, but plastic will work. Have it ready before you start because you will need to move quickly once the cheese is blended.
Heat up the 1 1/2 cups of water. It will need to be boiling when you add it to the blender. Again, I heat up water in my tea kettle, then measure 1 1/2 cups when I'm ready. You can also simply get it boiling in a small pan on the stovetop.
To a high powered blender (if you use tofu instead you can use a regular blender), add the soaked and drained cashews, tapioca starch, kappa carrageenan, nutritional yeast, salt, coconut oil, lemon juice and apple cider vinegar.
CAREFULLY pour in the boiling hot water, and immediately put the lid on and blend. Use a towel for extra protection so the hot water does not burn you! Blend until smooth, stopping to scrape down once if needed. It will only take a minute or so, and the mixture will start to harden fast so you need to work quickly.
Immediately pour the cheese into your prepared container. It will start to harden super fast, so do not wait.
Move the container to the refrigerator, uncovered and let chill for 1-2 hours, until solid throughout and cooled.
After a few hours, pop it out of the container, and either slice/shred right away or wrap in paper towels, then place in a large ziplock bag or container. This will help it be drier, which I think makes it better.
Use anywhere you would real mozzarella, such as on pizza, grilled cheese, cold sandwiches, pasta dishes, Mexican dishes, on top of soups or just for snacking.
Nutitrion
Serving Size: 1 serving
Calories: 126 kcal
Carbohydrates: 7 g
Protein: 2 g
Fat: 11 g
Saturated Fat: 7 g
Sodium: 437 mg
Sugar: 1 g
Reviews
Denise on 2026-09-22 (5 stars): Really good!! I used half avocado oil and half coconut oil because I don’t have refined coconut oil. It turned out great and doesn’t taste like coconut. This is my first time making vegan cheese. It was so easy and turned out better than I expected. Thank you for the detailed and easy to follow instructions. Now I can make your recipe for stuffed shells.
Mason A on 2026-09-08 (5 stars): Thank you so much for this recipe! It really is a game changer, as others have said. I’ve made it more than once now and absolutely love it.
I have one practical question: do you have any tricks for cleaning the blender afterward? Most of the cheese comes off easily, but because it sets so quickly, some gets stuck around the blades and in the little crevices around the metal parts. Is there a particularly easy way you’ve found to remove it?
And thank you again for such a fantastic recipe!
Bea on 2026-08-29 (5 stars): It's absolutely fabulous 👌 tastes awesome and melts great. My only issue is that sometimes it's firm, and sometimes it's spreadable consistency even though I always follow recipe. What am I doing wrong as I want it firm, sliceable every time?
Ali on 2026-06-30 (5 stars): This is a game changer! Wasn’t expecting the first batch to go well but it was perfect. I used silken tofu and no coconut as I wanted it as healthy as possible and it’s amazing. I put some on a plate and microwaved it to see how it melted and was so happy with it. Can’t wait to use it on pizza and in a toastie. Thank you for such a great recipe.
Sunita on 2026-03-29 (5 stars): The taste of this cheese cannot be faulted. It is YUMMY. I had some issues with texture though. I used carageenan (but I don't know if it's kappa, as it's hard to find here, and my package doesn't specify). I didnt want to add boiling water to my blender jar so I did the cooking method some of the comments have suggested. My cheese did set but was not easy to grate (felt semi solid). I used it on pizza after setting/grating but the cheese did not melt in the same way as these photos here (which are gorgeous). Any idea what I could have done wrong? I've made the stretchy mozzarella recipe before and the texture worked perfectly, but it's not as moreish as this one!
