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Shreddable Vegan Mozzarella Recipe

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4.1 from 15 reviews

This Shreddable Vegan Mozzarella recipe creates a creamy, melty cheese alternative perfect for pizzas, grilled sandwiches, pasta, and more. Made with simple plant-based ingredients like cashews or silken tofu, tapioca starch, and kappa carrageenan, it sets quickly to a firm but shreddable texture. It delivers the classic stretch and melt of traditional mozzarella without any dairy, making it ideal for vegans or those with lactose intolerance.

Ingredients

Main 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

Instructions

  1. Soak cashews: Bring 2 cups of water to a boil and pour it over the cashews. Let soak for 5 minutes, then drain and discard the soaking water. Set cashews aside.
  2. Prepare container: Get a clean container that can hold about 3 cups, preferably glass, ready to pour the cheese mixture immediately after blending.
  3. Heat water: Boil 1 1/2 cups of water, either in a kettle or on the stovetop, so it’s hot when added.
  4. Add ingredients to blender: In a high powered blender, combine soaked cashews (or tofu), tapioca starch, kappa carrageenan, nutritional yeast, salt, refined coconut oil, lemon juice, and apple cider vinegar.
  5. Blend with boiling water: Carefully pour in the boiling hot water and immediately cover the blender with lid secured and a towel for safety. Blend until smooth, about one minute; the mixture will begin to thicken quickly, so work fast.
  6. Transfer to container: Pour the hot cheese mixture immediately into the prepared container. It will begin to solidify very quickly.
  7. Chill: Place the container uncovered in the refrigerator and let chill for 1-2 hours until fully solid and cooled.
  8. Store and use: After chilling, remove the cheese from the container. Slice or shred right away, or wrap in paper towels and store in a sealed container or ziplock bag to keep it drier. Use as a substitute for real mozzarella on pizza, sandwiches, pasta, or for snacking.

Notes

  • The recipe works well with either cashews for a richer flavor or tofu for a nut-free option.
  • Kappa carrageenan is a seaweed-derived thickener; agar agar can be used as a substitute but requires a different method (boiling separately before blending).
  • For agar agar substitution: Mix 3 tablespoons agar agar with 1 1/2 cups water in a pot, boil and whisk until gelled, then blend with other ingredients before refrigerating.
  • If nutritional yeast is disliked, substitute with mellow white miso paste or omit entirely.
  • Leaving out coconut oil is possible to make an oil-free version, though the cheese will be less melty and rich.
  • Store the cheese in the refrigerator for up to 1 week; it can be frozen to extend shelf life.

Find it online: https://flavorspath.com/shreddable-vegan-mozzarella-recipe/