Vegan Mozzarella Recipe
🌱 Vegan Mozzarella Recipe 🧀
This homemade Vegan Mozzarella is creamy, sliceable, and surprisingly close to the real thing. It firms up into a soft block you can cut, melt, or brown on top — perfect for pizza, sandwiches, pasta bakes, and snack boards. No dairy, no complicated equipment, and no weird aftertaste.
I love having a block of this in the fridge. It slices cleanly when cold and gets beautifully stretchy and gooey when heated. Once you make it once, you’ll understand why so many people keep this recipe on repeat. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love This Vegan Mozzarella 💚
- 🌱 Completely dairy-free
- 🧀 Sliceable when chilled, melty when heated
- ⏱️ Ready with simple pantry ingredients
- 🍕 Perfect for pizza, pasta, and sandwiches
- ✨ Creamy texture without store-bought cheese
- 🧊 Keeps well in the fridge
The Secret to Stretchy Vegan Mozzarella
Tapioca starch is what gives the cheese its stretch. Agar agar helps the block set firm enough to slice, while coconut milk (or a cashew blend) creates the creamy body. A little lemon juice and nutritional yeast add that mild tang and savory flavor. Cooking the mixture until it becomes thick and glossy is the key step — don’t pull it off the heat too soon.
Frequently Asked Questions ❓
Can I use cornstarch instead of tapioca starch? 🥄
Cornstarch will thicken the mixture, but it won’t give the same stretchy, mozzarella-like pull. Tapioca starch is worth using here.
Does it taste like coconut? 🥥
Very little, especially once you add lemon juice, salt, and nutritional yeast. If you’re sensitive to coconut flavor, use unsweetened soy milk plus ½ cup soaked cashews blended smooth instead.
How long does it keep? 🧊
Store in an airtight container in the refrigerator for up to 5–6 days. It also freezes well for up to 1 month.
🌱 Vegan Mozzarella
Ingredients 🛒
- 1 cup (240 ml) full-fat coconut milk
- ½ cup (120 ml) unsweetened plant milk
- ¼ cup (30 g) tapioca starch
- 1 tablespoon agar agar powder
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- ½ teaspoon garlic powder (optional)
- 1 tablespoon olive oil or refined coconut oil
Instructions 👩🍳
- Lightly grease a small loaf pan, glass container, or bowl. Set aside.
- Add all ingredients to a blender and blend until completely smooth.
- Pour the mixture into a saucepan over medium heat. Whisk constantly as it heats.
- Cook for 5–8 minutes, until the mixture becomes very thick, glossy, and stretchy. It should pull away from the sides of the pan as you stir.
- Immediately scoop the hot mixture into the prepared container and smooth the top. Work quickly — it starts to set as it cools.
- Let it cool at room temperature for 15 minutes, then refrigerate for at least 2 hours until firm enough to slice.
- Turn out onto a board, slice, and use as needed. For browned spots like the photo, sear slices in a hot pan or broil briefly before serving.
Nutrition
| Nutrient | Per slice (1/12) |
|---|---|
| Calories | 70 |
| Protein | 1g |
| Net carbohydrates | 4g |
| Total carbohydrates | 4g |
| Fiber | 0g |
| Total fat | 6g |
| Sodium | 200mg |
Estimates based on full-fat coconut milk and tapioca starch. Exact numbers may vary by brand and slice size.
Notes & Tips 💡
- Use agar agar powder, not flakes. If using flakes, you’ll need about 3 times as much.
- The mixture must get thick and stretchy on the stove before you pour it, or the block won’t set properly.
- For pizza, grate or tear the chilled mozzarella and add it during the last few minutes of baking.
- A pinch of onion powder or a drop of unsweetened plant-based yogurt can add extra tang if you want a sharper flavor.
This Vegan Mozzarella is creamy, sliceable, and perfect for melting. A homemade staple that makes pizza night so much better. 🧀🌱
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
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