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Vegan Mozzarella (Stretchy, Melty) Recipe

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4.2 from 60 reviews

This Vegan Mozzarella recipe yields a stretchy, melty cheese alternative made from cashews, tapioca starch, and agar agar. It’s perfect for pizza toppings, sandwiches, or any dish where you crave classic mozzarella texture and flavor without dairy. With simple ingredients and an easy blending and stovetop cooking process, this dairy-free cheese sets in the fridge and delivers authentic melting properties that vegan cheese lovers will appreciate.

Ingredients

Vegan Mozzarella Ingredients

  • ½ cup Raw Cashews (75g)
  • 1 Tbsp Lemon Juice (freshly squeezed)
  • ¼ tsp Garlic Powder
  • 1 tsp Maple Syrup
  • 2 Tbsp Nutritional Yeast
  • 1 Tbsp Agar Agar Powder
  • 2 Tbsp Tapioca Starch
  • 1 tsp Tahini
  • 1 tsp Salt
  • ⅓ cup Refined Coconut Oil (80ml)
  • 1 ⅔ cups Water (400ml)

Instructions

  1. Blend Ingredients: Add all the ingredients into a blender and blend until the mixture is completely smooth, ensuring an even consistency for melting.
  2. Cook the Mixture: Pour the blended mixture into a saucepan over medium heat. Bring it to a boil while stirring constantly to prevent lumps. As it heats, it will thicken and clump; continue vigorous stirring to smooth it out.
  3. Simmer and Thicken: Once the mixture starts bubbling along the sides, set a timer for 2 minutes and keep stirring continuously. After 2 minutes, remove the saucepan from heat.
  4. Mold and Chill: Immediately pour the hot cheese mixture into two ramekins that have been sprayed with non-stick spray to facilitate easy removal later.
  5. Refrigerate to Set: Place the ramekins in the refrigerator for at least 1 hour to allow the mozzarella to firm up. The cheese can then be scooped into balls using an ice cream scoop and used on pizza or other recipes.
  6. Storage and Texture Notes: The longer the mozzarella stays chilled, the firmer it becomes while retaining a soft, cheese-like texture. Use within a few days for best results.

Notes

  • Use refined coconut oil to avoid coconut flavor in the cheese.
  • Constant stirring during cooking prevents clumping and ensures smooth texture.
  • The nutritional yeast adds a cheesy flavor.
  • Tapioca starch is key for the cheese’s stretchy and melty qualities.
  • This cheese keeps well in the fridge for up to 5 days.
  • Use an ice cream scoop for easy portioning of mozzarella balls.

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