A simple stretchy, gooey and delicious vegan mozzarella recipe. Perfect for pizzas, pasta dishes, salads and more. With all the stretch and flavour of dairy-based mozzarella, but completely dairy-free.
This vegan mozzarella recipe is a simple plant-based cheese recipe using easily-found ingredients. Plus, it’s super quick to make and a simple recipe. Because why shouldn’t everyone get to enjoy the delicious stretchy mozzarella style cheese regardless of if they’re lactose-free, vegan etc.?
In fact, this recipe is not only dairy-free and vegan it’s also gluten-free. Plus, you don’t have to worry about some of the less than desirable additional ingredients found in store-bought vegan mozzarella.
Vegan cheesy stretchy mozzarella is one of my favourite dairy free cheeses to have on hand as it is so versatile. As a cheese with a fairly neutral flavor, I love to pair it with intense flavours like homemade pesto. It also works wonderfully within pasta, salads, on pizza etc.
In fact, I argue with anyone that avoids mozzarella for it’s ‘lack of flavour’. That just means that you can pair it with delicious flavours, jazz it up with marinades, herbs and seasonings etc.
Plus, it’s unique in its stretchy texture and works so well even in this Vegan version. In fact, you’ll be amazed at just how gooey and stretchy this vegan cashew mozzarella is. Tapioca starch and psyllium husk are the wonder ingredients to get the perfect texture for this cheese. They will give you amazingly stretchy, stringy, gooey mozzarella that’s perfect for so many recipes.
You can even make this recipe into mozzarella balls or cheese slices ( for dishes like Caprese salads). To do this, form into balls/slices and leave in a briny mixture or pour into silicone moulds. That’s what I did for this recipe and I love the smaller portions of mozzarella. Plus, with no additional liquid or flavouring, it can be individually seasoned for each recipe.
How to Make This Vegan Mozzarella:
For this dairy-free mozzarella you only need a few main ingredients:
- Activated/sprouted Cashew Nuts: This means cashews that have been pre-soaked in filtered water overnight (or at least six hours). Alternatively, soaked in hot water for thirty minutes if you’re in a pinch but definitely better overnight.
- A Stretching Agent: There are two ingredients that you need: tapioca starch and psyllium husk. These will give it that stretchiness and stringiness that is synonymous with Mozzarella.
- Nutritional Yeast: Used to give the vegan cheese its ‘cheesy’ flavour and deliciousness when mixed with the rest of the ingredients.
- Lemon Juice: Will provide acidity and flavour when mixed with the other ingredients. You could also use a mixture of lemon juice and apple cider vinegar. However, I prefer to use just one ingredient and love lemons.
- Filtered water: Whenever using water within a recipe like this I always aim to use filtered water.
- Coconut Oil: I’ve found coconut oil to be the best ‘fat’ to use to give your cheese it’s melting properties. It’s best to use refined coconut oil for any vegan cheese recipe as it is odourless.
This means it won’t impact the flavour of your cheese at all. However, if you don’t mind a hint of coconut flavour, then you can use regular coconut oil.
- Salt: a bit of salt together with the nutritional yeast works wonders for the “cheesy” flavour
- Other optional add ons: Dried herbs like thyme, oregano or rosemary are a wonderful flavouring option. Also, garlic or onion powder work well to flavour the vegan mozzarella to your personal taste. Experiment with your favourites on smaller portions of the mozzarella.
To begin this recipe, soak the cashews in cold filtered water overnight (or for at least 6 hours). Alternatively, soak the cashews in hot water for 30 minutes*. Once the cashews have soaked, rinse them thoroughly.
Note* Although I give the 30 minute quick-soak as an option, I really suggest leaving them to soak overnight. This will be better in terms of the cashews beginning the sprouting process too.
Soaking fovernight will begin breaking down the compounds that can cause digestive issues. Soaking nuts also reduces phytate content and allows us to absorb more nutrients.
Mix the psyllium husk flakes, water (1/2 cup) and lemon juice and leave to rest for approximately 10 minutes. Meanwhile, you can prepare the rest of the recipe.
Add the remaining ingredients into a high-speed food processor and blend until you get a smooth consistency. Season and taste, using extra salt if needed.
Add the psyllium husk mixture into the food processor and mix again for about 20 seconds to incorporate the ingredients thoroughly.
Place the mixture in a glass round bowl and refrigerate for about 2 hours. Now, your mozzarella is ready. Tip the bowl upside down to release the cheese and enjoy. Alternatively, pour the mixture into silicone moulds and leave to set in the fridge.
I then transfer these to an airtight container in the fridge and portion is out as and when needed. It’s also a wonderful option to serve as part of a cheeseboard, along with a drizzle of olive oil.
To Store the Vegan Mozzarella:
It’s best to store the mozzarella in an air-tight container, in the fridge for up to 4-5 days. You can also freeze it for up to a month, in a freezer-safe container.
This Mozzarella cheese is then ready to be used for a variety of delicious recipes. This includes within paninis, on top of pizza, in pesto pasta. I also like to use it as part of a three-cheese blend with my homemade smoked cheddar and feta.
Let me know your favourite ways to use this dairy-free mozzarella in the comments below.
The Easy Vegan Mozzarella Cheese Recipe:
- 1 cup activated cashew nuts
- 1 cup filtered water (separated into two 1/2 cups)
- 2 tBsp juice of one medium size lemon
- 1 TBSP Psyllium husk flakes
- 2 Tbsp tapioca starch
- 1/4 cup unflavoured coconut oil
- 2 Tbsp nutritional yeast
- 1 Tsp salt
- To begin this recipe soak the cashews in filtered water overnight (or for at least 6 hours). Alternatively, soak the cashews in hot water for 30 minutes. Once the cashews have soaked, then rinse them thoroughly.
- Mix the psyllium husk flakes, water (1/2 cup) and lemon juice and leave to rest for approximately 10 minutes, while you prepare the rest of the recipe.
- Add the remaining ingredients into a high-speed food processor and blend until you get a smooth consistency. Season and taste, using extra salt if needed.
- Add the psyllium husk mixture into the food processor and mix again for about 10 seconds to incorporate the ingredients thoroughly.
- Place the mixture in a glass round bowl and refridgerate for about 2 hours. Now, your mozzarella is ready. Tip the bowl upside down to release the cheese and enjoy. Alternatively, pour the mixture into silicone moulds and leave to set in the fridge.
- Transfer these to an airtight container in the fridge and portion is out as and when needed. It can be stored in the fridge for a week or the freezer for a month.
See my blog post for notes on ingredients uses, more tips, etc.
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Nutrition InformationYield 4 Serving Size 1
Amount Per ServingCalories 364Total Fat 30gSaturated Fat 14gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 811mgCarbohydrates 22gFiber 4gSugar 3gProtein 8g
Other Vegan Cheese Recipes You Might Like:
Because one type of cheese is never enough, here are more vegan cheeses to choose from. For example, you may like this melty Vegan Smoked Cheddar Cheese. Alternatively, this Vegan Feta Cheese is a personal favourite of mine for its tangy flavour and crumbly texture. Lastly, for something a little ‘fancy’, you might like this cashew-based Vegan Cheese Wheel.
If you try this Vegan Mozzarella Cheese Recipe let me know what you think in the comments. Also, I’d love to see your recreations and uses for this cheese, so feel free to tag me @AlphaFoodie.