Vegan Mozzarella Recipe - How To Make Vegan Mozzarella That Melts! PDF

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Vegan Mozzarella Recipe | How to make vegan

mozzarella that melts!
(https://gourmandelle.com/ro/branza-mozzarella-vegana/)
Learn how to make stretchy vegan mozzarella cheese, the easy way! This tastes like real
cheeselooks like real cheese and melts like real cheese! Plus, its budget-friendly and healthy!
Oh my, oh my!!! I am so excited to present you this AWESOME vegan mozzarella recipe! This
vegan mozzarella looks like real cheese, tastes like cheese and it even melts like cheese does!
What I like even more about it is that its super-easy to make! Really, SUPER EASY! It doesnt
take forever to make either and it is budget-friendly.
This vegan mozzarella recipeis my no. 1 vegan cheese experiment, part of my Best Vegan
Cheese Recipes Challenge (https://gourmandelle.com/best-vegan-cheese-recipes-challenge/)
I launched a few weeks ago. I am so happy that I succeeded in making a really good vegan
cheese recipe. I had to test it 4 times before getting the perfect texture and taste.
Its time to stop worrying about what youre going to eat! Get your personalized meal
plan with delicious, healthy, and budget-friendly recipes!
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Vegan mozzarella making of video

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I was inspired by @VedgedOuts vegan moxarella cheese recipe

(http://vedgedout.com/2013/03/11/individual-vegan-margherita-pizzas-with-homemade-fresh-
moxarella-cheese/) and began my experiment from there. I modi ed the quantities ratios and
added some new ingredients. The result was beyond my expectations.
If you have a high power blender (https://fave.co/2mUXxpV), this mozzarella cheese will be
extra-smooth. I dont have a very good blender right now(Im now using an Optimum blender
(https://fave.co/2mUXxpV), which I love!), so you may see a bit of graininess in the photos.
Well, that didnt bother me at all, but Im sure it would have been even better if I could
pulverize the ingredients with the help of a good blender (https://fave.co/2mUXxpV).
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The rst thing I wanted to make with this meltyvegan mozzarella cheese was agrilled
cheesesandwich (https://gourmandelle.com/gluten-free-grilled-vegan-cheese-sandwich/). Its
the simple things you miss IT WAS SO GOOD. As you can see from the picture aboveit
really melts and its gooey, stretchyPERFECT!
I also made some vegan mozzarella cheese balls and stored them in the fridge for later. You
can then slice them and use them in salads, pizzas or sandwiches. It will melt again.
I created two vegan mozzarella cheese recipes with di erent quantities and di erent
textures, but the same taste. I did this because I wanted to create a perfect melty cheese
sauce(see video above) and also shape these mozzarella balls so you can store them in the
fridge for later. If you want to create a cheesy sauce, you will need fewer ingredients, so it will
be even cheaper to make. Of course, you can turn mozzarella balls back into a cheesy sauce
again, but I thought separating the recipes would be better from an economic point of view.
I cant wait to try some othervegan cheese recipes, such asvegan parmesanandvegan
ricotta!
So, are you curious how I made this recipe? See below.
NOTE: Nutritional yeast is not brewers yeast! See here (https://fave.co/2mUZD9z) what
nutritional yeast is!
How to make stretchy vegan mozzarella cheese 4.8 from 26 reviews
Prep time Cook time Total time Print

5 mins 15 mins 20 mins
(https://gourmandelle.com/easyrecipe-
print/9827-0/)
How to make stretchy vegan mozzarella cheese | Tastes like cheese, looks like cheese and melts like real
cheese! Plus, it's budget-friendly and healthy!
Author: Ruxandra Micu

Recipe type: Cheese
Cuisine: Italian
Ingredients
For vegan mozzarella balls:
2 cups (~250g) raw cashews (https://fave.co/2vfj1W1), soaked overnight
1 cups (~400ml) hot water
6 Tbsps tapioca starch (https://fave.co/2opzNix)
4 Tbsps nutritional yeast (https://fave.co/2mUZD9z)
1 tsp sea salt
1 Tbsp lemon juice
For cheesy, extra-sticky mozzarella sauce:
1 cup (~150g) raw cashews (https://fave.co/2vfj1W1), soaked overnight
2 cups (~500ml) hot water
7 Tbsps tapioca starch (https://fave.co/2opzNix)
4 Tbsps nutritional yeast (https://fave.co/2mUZD9z)
1 tsp sea salt
1 Tbsp lemon juice
Instructions
1. For vegan mozzarella balls:
2. Put all ingredients in your food processor or blender. Blend well until it has the consistency of milk.
3. Put a large saucepan over medium heat.
4. Pour the "milk" in the pan.
5. Start stirring continuously.
6. After a few minutes the cheesy sauce with start to thicken. Cook it while continuously stirring for
about 10-15 minutes.
7. Remove from heat and let it sit for a few minutes.
8. Fill a large bowl with ice cold water. Add 1 Tbsp of salt and dissolve it.
9. Using an ice cream scoop or a tablespoon, start scooping small mozzarella balls from the
composition.
10. Put the balls in the water and let them cool for one minute. You can re ne their shape using your
hands too.
11. Do this until you nish the composition. You can store the vegan mozzarella balls in the fridge for a
couple of days.
12. For cheesy, extra-sticky mozzarella sauce:
13. Follow all the steps above, except the ones after "Remove from heat".
14. Use this sauce for pasta or any other recipe you want.
Notes
Recipe inspired by Somer McCowans Fresh Moxarella Cheese (http://vedgedout.com/2013/03/11/individual-
vegan-margherita-pizzas-with-homemade-fresh-moxarella-cheese/).
Previous Post (https://gourmandelle.com/raw-exotic-avocado-tru es/)

Next Post (https://gourmandelle.com/gluten-free-wild-garlic-gnocchi-tofu-pasta-sauce/)
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Tags: cashews (https://gourmandelle.com/tag/cashews/), cheese

(https://gourmandelle.com/tag/cheese/), vegan cheese (https://gourmandelle.com/tag/vegan-
cheese/)
ABOUT THE AUTHOR
Ruxandra
Facebook (https://www.facebook.com/GourmandelleLifestyleBlog)
Twitter (gourmandelle) Google+ (https://plus.google.com/u/0/113470822048586590654)
I'm a freelance graphic/web designer, online marketing specialist, and blogger.

I have a huge passion for nutrition, design, writing, and helping businesses
grow! :) Do you want me to help you grow your blog/business? Check out my
portfolio > ruxandramicu.ro < and contact me!
123 Comments on Vegan Mozzarella Recipe | How to

make vegan mozzarella that melts!
REPLY Shawn
10.22.2017 AT 5:41 AM (HTTPS://GOURMANDELLE.COM/HOW-TO-MAKE-STRETCHY-
VEGAN-MOZZARELLA-CHEESE/#COMMENT-216040)
how is this budget friendly ? NON Organic cashews are 12$/lbs

where are you getting your nutts for cheap?
REPLY Ruxandra (http://ruxandramicu.ro)

Hi, Shawn! Making your own vegan cheese at home is way

cheaper than store-bought vegan cheese. Plus, where I live it costs
about $9/kg.
REPLY Stacy
09.20.2017 AT 11:45 PM (HTTPS://GOURMANDELLE.COM/HOW-TO-MAKE-STRETCHY-
So I make this way too oftenI appreciate it but my workout

schedule does not. I have not adjusted it until recently and I
added hot paprika. It was so good, I ate all 2 cups worth in 4
hours. Not good. Better than good, thank you vibes sent for this
recipe! Cheese is missed but this makes it not suck as much. Hee
hee. Take care and positive vibes!

So glad you liked it! Great idea with hot paprika!

REPLY Cathy
Can I use Lactic Acid instead of lemon jus? and if so, how much?

I dont think so. Ive never used lactic acid in recipes. You can use
just a tiny bit of vinegar instead, maybe 1 tsp ACV will do the trick.
REPLY Shane
Has anyone tried this recipe in a caprese salad?
REPLY Nova
Thanks for the easy recipe! I would like to make it rmer and
smoother, the later requiring a higher quality blender I sure
But, if I add more tapioca starch (available at Chinese food shops),
903
will that make it rmer or more runny? If I add Agar Agar, (also
147
known as China Grass Powder found in Indian spice shops), how
much should I add?
2 Hope my info has been helpful to your fans and look forward to
any tips you or your fans can give me.

Youre welcome! Ive never used agar agar, but it will de nitely
help it get rmer. A few grams should work, but I dont know the
exact quantity. Will try it with agar agar and let you know!
Pingback: Vegan French Onion Soup | Easy Cooking Method!

(https://gourmandelle.com/vegan-french-onion-soup/)
REPLY Kelly
I didnt have cashews, so I substituted almond our. Milder

results, but still tasty. Had it on french bread pizza last night and it
was great!

Hmnever thought about using almond our. Cashews have a

milky taste, unlike almonds which are a bit nuttier. Hope youll
try this recipe with raw cashews too and see the di erence. But
glad you liked it this way too!
REPLY Laura
So I made this today It sure does taste good even though I

messed it up huge!
I ended up forgetting the step where it gets heated because I was
so exited by how tasty the avour is. I put it in a bread pan to try
to get it to form into more of a brick, then put it in the freezer to
harden. It was pretty goopy but nonetheless I put it into my
attempt at eggplant parmesan. It gave this dish a nice, cheesy
creamy edge.

Tapioca our doesnt get sticky unless its heated, so you may
have ended up just with a slightly cheesy sauce. Hope youll try
this again in the future!
REPLY Marie Curious

Dear Ruxandra,
What a great recipe! I made a vegan Parmigiana, and it tasted

delicious! However, my mozzarella was de nitely gooey, but not
real stretchy. I think this was caused by not having a powerful
blender. Could that be correct? Do you have that experience too?
Thanks a lot for sharing your recipe!

Thank you, Marie! It may be due to the blender. Did you use the
sauce recipe or the rm mozzarella recipe? For the sauce, its
more gooey, for the rm mozzarella recipe, the texture is stretchy.
REPLY nele
Hi,
Thx a lot for the recipe
However, i need to follow a very strict diet
So i am wondering if you think/ know:
1) If i can use for instance instead of tapioca also ax seeds or chia
seeds or buckwheat or quinoa or some other seed ?
2) If you know it works also with other nuts, cause i may not eat
cashew nuts.
And did you already tried it with other nuts ?
3) And the yeast , do youve any idea if i can use instead also some
noble yeast akes or baking soda ?
Thanks a lot ! Nele

Hi! Unfortunately, in order to make this recipe you have to use the
exact ingredients. Tapioca cannot be replaced. You can try it with
almonds, but the taste will not be the same. One of my readers
tried it, liked it, but it de nitely wasnt the same as it is with
cashews. About the yeast, this is inactive yeast nutritional yeast.
Dont use brewers yeast, baking soda or anything else. Hope this
helps.
REPLY Marsha
Yummy recipe although mine turned out a bit soft. Im going to try
agar agar next time. Has anyone else tried it and if so what
amount did you use?

Never used agar agar, but maybe someone else here can help
you!
REPLY Linda
I am going to make this for the rst time. Dont want to mess it up.
When soaking the raw cashews overnight, do you use the hot
water or do you just cover them with water and drain and then
put them in the blender with the hot water?

Cold water is ok. Yes. The next they I just drain and rinse them
and put them in the blender. You need hot water when
processing, because tapioca starch gets sticky only at high
temperatures.
REPLY Linda
This recipe is amazing!!!!!!!

Thank you, Linda! <3
REPLY Janelle
Wasnt sure how to leave post so Im just replying. I work at a dfgf

school and just made these for pizza lunch today. Im on
instagram under janellemnop, they turned out beautiful. Didnt
look broken when I went to cook already was sauce like. How do I
store leftovers? Will for sure be making more, can you freeze?
Thanks so much! Janelle

So glad you liked these, Janelle! You can store them in salted
water, in the fridge, for 2-3 days. I never tried freezing them but it
should work!
REPLY brenda
This sounds like a great recipemy daughter is eating vegan per

her doctor. I am confused about what kind of cashews to use. Are
they just plain old roasted cashews from grocery store???? Thanks
Use raw cashews only. Roasted cashews will turn this bitter,
too salty and make it a di erent color.
REPLY Neelofar
I made it many times tastes yummy , my daughter loves it , once I

had tapioca our instead of tapioca starch it did not turn good but
we still used it . Thanks again for your delicious recipe
REPLY Susan
Im going to try your recipe as I cant recall what recipe I used last
time for mozzarella. I strongly encourage you and your readers to
invest in a Vitamix, they can be purchased through QVC and the
payment spread out over ve months while still getting the
awesome warranty. Im very much on a budget and I took the leap
two years ago with the intent of returning it if it didnt wow me. Its
been worth every penny and will last a very long time. I can make
your recipe without soaking the cashews and still have it come out
nice and creamy! I make so much with it and it saves me time.

Yes, a powerful blender really makes a di erence. I know own an
Optimum blender which is just as good as Vitamix and the
di erence in texture is huge! It turned out extra creamy!
REPLY Dianne
I made mozzarella balls yesterday, and then cut them up to stu

roasted pablano peppers for vegan chile rellenos, which I have
been trying to perfect for years. The cheese lled 4 peppers, and
it melted beautifully when they were cooked. When I used my fork
to cut the rst bite from the end of the pepper, before it even got
to my mouth, I knew I had found the right lling. It was glossy and
steaming, and it stretched! It really stretched! And the taste and
mouth-feel were spot on. It had the perfect balance of salty and
tart, and it was creamy, but a little rm and chewy. No strange
tastes or texture at all, and the color was just little of a yellowish
beige. Now I cant wait to try it on pizza, lasagna (along with
cashew/tofu ricotta), quesadillas, and all kinds of sandwiches! I
used a food processor and processed the cashews alone until
they were like butter, then I added the rest of the ingredients.
Other than that, I followed the recipe to a T, and I couldnt be
happier with it! THANK YOU!!!!!!!!!

What a great idea, Dianne! I love mozzarella Jalapeno balls but

never tried them with this recipe. Will give it a try soon. Thanks for
the idea! Also, Im so glad you liked the recipe! Thanks!
REPLY Federica
Hi! Ive made them twice, amazing! Just the second time I forgot
the salt in the water and it turned in a big mess

Glad you liked it!
REPLY Shel
Just made the mozzarella balls! Im excited to have a cheap and

simple cheese alternative that ts both vegan and paleo diets.
And I can melt it on pizza?!
The texture is DIVINE! I just put them in the ice bath so hopefully
theyll rm up more in the fridge. I hope Im able to grate mine.
My nutritional yeast is very ne so I reduced it by half a
tablespoon- Next time I might reduce by a little more. It also
needed about 50% more lemon juice and 25% more salt, but
thankfully the lemon juice blended well even after heating and I
can add salt to whatever I put it in or rub some on the outside. I
want to soak them in olive oil but Ill wait to see how they rm up.
Next time it might be fun to add extra salt and a few drops of
smoke seasoning to do a smoked mozza. Or coat them on black
pepper! Or some basil added in! So may possibilities!
Thanks so much for this clever recipe!

So glad you liked the recipe, Shel! Great ideas for seasoning!

REPLY Kelly A
I made both and prefer the sauce. It congealed nicely when

refrigerated. I soaked the cashews and used a regular blender.
Easy and way cheaper (and better tasting) than buying vegan
cheeze. Actually, I think I might be a little addicted.
REPLY Kelly A
Tasted great, but the color was a little o , so I added a teaspoon

of turmeric to the next batch. So pretty. Makes great cheeze toast.

Thank you, Kelly! Such a great idea with the turmeric! You can
turn it into vegan cheddar. Dont know what you mean by strange
color, mine was milky white. Not perfectly white, like paper-white,
but very light beige, just like in the photos.

So glad you liked it!
REPLY Hannah
Just made this according to your recipe, and I can hardly tell the
di erence to the mozzarella that I remember before becoming
vegan! Really delicious, and great consistency! Will de nitely be a
recipe I use again and again! Thank you!

Thank you, Hannah! It makes me so happy to hear that you

enjoyed it! Vegan cheeze ftw!
REPLY Lorie Auguste

We arent a vegan or even vegetarian family. My two grandsons

have Autusm. They are severe, non-verbal. They dont have
dietary restrictions other than their own limited food choices.
Basically carbs and melted (only) cheese. The avor is surprisingly
good. The color is o -putting, but unavoidable due to the yeast. I
tried it in a grilled cheese. The ate around the cheese. I then made
a pizza. It gets soft but doesnt have pull. I took a knife and kind
of spread it around, then sprinkled just the littlest bit of non-fat
cheddar over the top. Stuck it under the broiler to brown it up
some. They devoured it!! They even brought their plates back
indicating that they wanted more. It wont be a full on
replacementbut its a heck of a start!! Its been murder trying to
sneek anything healthy into their foodthanks for the recipe!!
Btw Only reason not 5 stars is the colorwhich again is
unavoidable.

Hi Lorie! I do hope you used nutritional yeast, not some other

type of yeast. Even though I emphasized this in the recipe, some
people still used brewers yeast and that can change both the
color and the taste. Glad you and your grandsons liked its taste,
though! Its not exactly like real mozzarella cheese, but I think
it gets pretty close.
REPLY Matthew (http://www.tulipbaroo.ca)

Im very excited to try this recipe! Im not sure if it has already

been mentioned in the comments, but in order to achieve a
slightly more rm texture that will allow for better slicing, it might
be worth it to try putting in a small amount of agar powder/ akes
into the boiled mixture. I use agar in my cashew cheesecake
recipes and it really helps to improve the texture and slicing ability
with less chill time.

Thats such a great idea! I never used agar so far, but Ive heard of
it. Let me know how it turns out!
REPLY Neelofar
My daughter has intolerance to gluten and dairy your recipe for

vegan mozzarella seems very interesting I will try it and get back
to you soon . Thank u so much for sharing your wonderful recipe

Thank you, Neelofar! Hope shell like it!
REPLY Beri
Hi,
I had the same experience as Liza Shaw above. A few details as to
what I did (maybe youll nd the key to the mystery if you dont it
may be my cashews).
I only used half the measures because I wanted to try both

recipes separately at rst.
I put in 2sachets of Alsa baking powder (is this what you mean by
nutritional yeast?), i.e. 11g2.
My blender did the job very well. During cooking, I didnt stir for
10-15 minutes after the rst clumps appeared, because it became
doughey quite quickly, so I thought leaving it on the heat for
longer would bake it or burn it. I must have lost all liquid
appearance after about 7-8 minutes.
After letting sit, I removed it from heat and scooped it into ice
water. Since it tasted odd, I let it rest in the fridge for 1-2 hours
and then the Liza experience. It also tasted a bit shy.
I hope you can tell me what I did wrong.
Thanks for your visibly awesome recipe!

Hi, Beri! Sorry to hear it didnt work for you but you used the
wrong ingredients. Nutritional yeast is not baking powder! I
mentioned in the post and also in some comments. Nutritional
yeast is this https://en.wikipedia.org/wiki/Nutritional_yeast
(https://en.wikipedia.org/wiki/Nutritional_yeast) If you use
brewers yeast or anything else, it will not work. Hope youll try it
again, with nutritional yeast this time.
REPLY Cristy
I made these today! I tried it after I cooked it in the pan, and it was
quite delicious. Very cheese-like. I just formed them into balls and
put them in the fridge. I followed all of the directions. I only have a
few questions. Are they supposed to be an o -white color? Will
they be harder and sliceable after being in the fridge for a few
hours? They werent sliceable before I put them in the fridge, and
they had an o -white color unlike the pictures I assume its
because of the nutritional yeast akes. I just want to make sure I
didnt do anything wrong here. Thank you for your time!

So glad you liked it, Cristy! It is not paper-white, it has a slightly
yellowish tone, but in the right light (like in the photos) you cant
notice that. Yes, nutritional yeast is the ingredient that slightly
changes its color. It is de nitely sliceable, but leave it in the fridge
to harden.
REPLY Marie (https://gourmandelle.com/how-to-make-

stretchy-vegan-mozzarella-cheese/)
I dont like cashews they upset my tummy, how about almonds or

walnuts or some other nut? Has anyone tried to substitute the
nut?
Thanks!

Hi, Marie! I havent tried these with other nuts. I guess you
could try using peeled almonds. Dont use almonds with the peels
on because it will look weird. Let me know how it goes!
REPLY Beri
For my second try, Ive just attempted it with almonds, using only
half a measure of each ingredient, in case it wouldnt work well.
The mix didnt turn into a milk, more like a thick cream and my
blender ended up blending thin air at the end because the
mixture was too thick to ow down.
I soaked 250g of almonds, so they probably swelled to 300g and

used roughly half.
The yeast I used reads malted yeast on the packaging. Does this
sound OK? It says its used in salads, etc.
The texture remained creamy in the saucepan, didnt get really

rm and it has a strong smell of almonds.
By the taste of it, I feel more like turning them into something
sweet, adding a lot of sugar, than using it as a spread, since it
might prove to be a bit heavy on the stomach.

Beri, noooo! :)) No malted yeast, brewers yeast etc. just

NUTRITIONAL YEAST! Pretty please everybody, stop using
other types of yeast. I can just imagine the horrible taste. I even
emphasized the note with red in the recipe. Only nutritional yeast
MUST be used. No replacements.
Did you use peeled almonds? I think theyre better, color-wise.

Cashews have a milkier taste, thats why theyre the best option. If
you want to use almonds again, I suggest you change the recipe a
little bit and maybe add some spices, just to cover the strong
almond taste. Maybe some oregano?
REPLY Beri
According to the French Wikipedia page, malted yeast is a kind of

nutritional yeast. It comes in akes.
I did use peeled almonds but I think Ill stick to cashews from now
on. However, these are quite sweet and I am not sure I can get
something satisfactory.
Ruxandra (http://ruxandramicu.ro)
Yes. Cashews are the best for this. Just add a little bit more salt
if you nd cashews too sweet. Make sure theyre raw too.
REPLY Cas
Hi! This recipe looks amazing, and I am gonna try it next time I
make pizza! One question I have is if I leave it in the fridge long
enough will i be able to shred it like dairy mozzarella cheese? I
would normally place it on my pizza in slices, but I like to switch it
up sometimes with shredded cheese instead. Thanks!

Thanks, Cas! It shreds, but it has a slightly softer texture than

real mozzarella, so it may be a little more di cult.
REPLY Danielle
I just bought all ingredients on Amazon and cant wait to try this! I
am a long time vegetarian and newly vegan missing cheese. I
made a cashew sauce before and love the avor. This is exactly
what I was looking for!! Thank you!
Hi Danielle! Let me know how it turns out!
REPLY Carolin
Hey, this looks really nice but can i replace the tapioca our with
another our?:) i cant nd tapioca our or starch anywhere here
where i live. Thank you:)

Hi, Carolin! Unfortunately, no. Tapioca starch is what gives it a

sticky, melty texture. You could just buy tapioca pearls and grind
them until they turn into our. Use that instead.
REPLY Elmarie
In answer to Liza Shaw who said hers didnt taste good : is it

possible that she used Brewers Yeast instead of Nutritional Yeast?
As for sodium : salt is sour. Lemon juice is sour. Nutritional yeast
is also quite salty tasting. So I would add a 1/2 tsp of each extra i/o
the salt.
Thank you for a grea recipe. I couldnt nd Tapioca our, so I
bought Tap.balls & put them put it in my hi-speed blender &
ground it down myself. Also, roasted cashews work very well.
Oh.. I hope Liza didnt use Brewers Yeast. The taste would be
terrible! Also, you should check the cashews so theyre not rancid.
This changes the taste as well. I did this mistake once when I
made a raw cake.. bleah.
Great idea with the tapioca balls! If you have a high speed blender
you can turn them into our, in no time! Glad you liked it!
REPLY Liza Shaw (http://www.powertothrive.com)

Hello, I tried this recipe tonight and I cant gure out what went
wrong. I followed the recipe to the letter and the results looked
exactly like the pictures (except not as grainy because I used a
vitamix), yet the avor and texture were simply inedible. The
texture was slimy and resembled something closer to raw Pizza
dough than cheese. Or silly putty. Thats what it was like!
Ughhhh and the taste? Y U C K ! ! The only thing I can compare it
to would be the way I can imagine a Mildewed gym sock would
taste. It was salty but the yeast gave it that funky sourness that
didnt taste ANYTHING like cheese but more like someones stinky
foot. So either I did something terribly wrong here, or perhaps its
been to recently that I had the real stretchy, salty, delicious
genuine article: CHEESE.
I didnt expect this to really taste like it (even though tons of

comments here claim that it tastes exactly like it), but I thought
maybe it would have a nutty avor. Not even a little. What a waste
of 2 cups of raw cashews!!!

Hi Liza! Maybe your cashews were too old? I cant imagine why it
would taste bad. So many people have tried my recipe and not
one complained about its taste. The taste is actually pretty
amazing! Ive tried this recipe so many times so far and it
turned out perfect every time.
REPLY Cori
This just rocked my world! Absolutely amazing! Thank you! Have

already made pizza, caper se, grilled cheese! I am excited to try
more of your recipes, tho this will be hard to top!

Awesome! Im so happy to hear that you liked it! Thank

you!
REPLY Alana
Omg! This is amazing! Im newly vegan and really miss cheese ?

Made cashew cheese before but not moxarella and this is just
perfect! Cant WAIT to try it on pizza. Thanx Ruxandra xxx

Thank you, Alana! You should try it on pasta as well. Its
delicious!
REPLY Eddie
i wonder if this could be frozen and then shredded?

I tried to freeze it but then sliced it, not shred it. It was perfect.
REPLY Linda Weinberger

Just made it but by mistake I wanted the mozzarella balls but did 7
tbs tapioca instead of 6. In refrigerator now. I also would like to
use less salt . I think I did cut it back to 1/2 tsp. My husband I used
to love the real no or low salt mozzarella .
Thanks for the recipe

Hi Linda. I dont think that would be a problem. Let me know how

it turned out!
REPLY Diane (http://www.vegetariat.com)
This is a great recipe. It actually tastes good. Id like to make a

sliceable mozzerella for a caprese salad. Would adding more
tapioca our work, or would that just mess up the taste?

Hi Diane! Thank you! You use the same ingredients. Once it

hardens and cools down, you can easily slice it. See the
instructions for mozzarella balls in the recipe. When the
mozzarella sauce is warm, all you have to do is shape the balls
and place them in ice cold water. It instantly hardens and you end
up with perfect little mozzarella balls.
REPLY Callisto
Does it have to be raw cashews? I cant seem to nd anything but

roasted near me.

I dont know how roasted cashews will taste in this. Raw cashews
have a more subtle, milky taste.
REPLY Lauren Vaught (http://ediblemusings.com)

Hi Ruxanda, your recipes are fun! Ive made many versions of

vegan mozzarella, and your recipe is really great. It only takes 5-7
minutes of cooking and stirring before my cheese is thick and
creamy. After letting it sit a bit, I scooped it into balls and dropped
it in ice water perfect. I have also been able to freeze these
cheese balls and they thaw really well!

Thank you so much, Lauren! It makes me so happy to hear that

my recipes are appreciated. Its great to hear they can be
frozen as well. This way we can make them in larger batches and
have vegan cheese for a whole month!
REPLY Natasha
I made it today and Im surprised how delicious it is. I made

mozzarela balls, followed the recipe (specialy quantities) and
everything went right. I think it is important to mantain the right
temperature, not too high.
I will repeat it for sure Thanks for the recipe.

Hi, Natasha! So glad you liked it! Yes, medium-low should be
ok. It can burn on the bottom if the temp is too high.
REPLY Natasha
I made mozzarela balls a few minutes ago for the rst time and
Im surprised how delicious they are. I followed the recipe and
everything went righr. I think it is very important to mantain the
right temperature, not too high.
I will repeat it again. Thanks for the recipe.

Thanks for the tip! Im so glad you liked it.
REPLY Liz
Been looking for a moxarella recipe that does not require garlic
powder and yours is just awesome! Also, I cooked it for just about
7 minutes and it still turned out the amazing. Thank you!

Hi, Liz! Thank you! So glad you liked it!

REPLY Lalla
Great Recipe, thank you! For those who like a more avoured
cheese add 1 tsp smoked paprika, 1/2 tsp garlic granules, 1 tsp
Cajun seasoning and 1 tbs apple cider vinegar instead of lemon
juice.

Hi Lalla! Thank you! So happy you like it! Thats a great tip! I will
have to look for Cajun seasoning in the stores. Never seen it
before here, but it sounds good.
REPLY Carey
Maybe Im just texturally sensitive but mine turned into a big blob
of goop. Mine wasnt creamy like yours in your video it tightened
up almost immediately, basically the consistency of softer silly
putty. Is this right?

Oh No! It should be creamy and sticky when its hot. After it

cools it hardens and you can make mozarella balls. I made this
recipe so many times now. Are you sure you used the exact
measurements? In any case, maybe add a little bit more water
when this happens.
REPLY Heather
I just want to say that I used it as cheese on pizza and for the rst
time I can say that i am TOTALLY impressed with this substitute. It
worked beautifully: good taste, texture and look. Thank you.

So glad you like it, Heather! I will try to make a vegan cheddar
cheese too.
REPLY Anna
This recipe is amazing

Glad you like it, Anna!
REPLY Ticia
Can this recipe be frozen?

Never tried it, Ticia. If youll try to freeze it let me know if it works. I
would really appreciate it! Thanks!
REPLY Rae
Just made this cheese. Have been vegan for three years and
always afraid to try cheese. This recipe is easy to follow and easy
to make. Didnt need 10 minutes was done in 8.
Very tasty, looking forward to my rst grilled cheese sandwich and
making pizza tomorrow.
Thank you for sharing

Hi, Rae! Glad you liked it! It awesome in cheese sandwiches!
REPLY Anyssa
How mich does this recipie yeild? I need to make about 10 pizzas
for hungry college. Students. Im just wondering how much id
need tk make.
This makes between 15-20 mozzarella balls. It should be enough

for 10 pizzas.
REPLY Dave
Have you tried this in a pizza recipe?

Yes! Multiple times. Its great!
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REPLY Destinie
Hello! I wanted to try this, can I put them in the freezer?

Never tried it so I cant tell you how they will be. But you can try

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REPLY Bec
I think u can also use arrowroot powder

Will try!
REPLY Lisa
Did you (or anyone) try this with arrowroot? Ive never made
vegan cheese and only have arrowroot, but dont want to mess it
up by substituting!

Hi Lisa! Ive never used it. Tapioca gives it that stretchy/melty

texture. I dont know if arrowroot will be the same.
REPLY Lili
This recipe worked fabulously. Do you store the mozzarella balls
in the water as well?
Thanks!

Glad you liked it! You can store them both in water or in dry
containers. If you want to keep them longer in the fridge you
should store them in salty water.
REPLY Lee
These look wonderful. Would it work if I reduce or eliminate the

salt? Is there something I could replace it with? Im on a no / low
sodium diet.

They have to be a little bit salty or else they will be tasteless. I

think there are salt replacers you can buy. Im not familiar with
them but I heard theyre ok for low sodium diets.
REPLY Heidi
Hi! Do you think this would work well to use for breaded
mozzerella sticks?
Thank you!

Sure! Thats a great idea!
REPLY Margaux (http://mar gsmunchies.com)

This looks great! I havent actually seen tapioca starch in the

shops over here though could I use cornstarch (I might even
have potato starch for some odd reason)? Cant wait to impress
the family with a real pizza e ort or something similar.

Hi Margaux! Thanks! Tapioca starch is the same with tapioca our.

Maybe youll nd it by that name. I havent tried it with another
starch, but from my experience cornstarch will make it thick but
not sticky. I think potato starch will do the same. Ive heard about
agar agar that it could be used for vegan cheeses as well. Maybe if
you combine agar agar with cornstarch? I dont know, but I may
experiment it soon.
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Vegan Mozzarella Recipe - How To Make Vegan Mozzarella That Melts! PDF

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Vegan Mozzarella Recipe | How to make vegan

Vegan mozzarella making of video

I was inspired by @VedgedOuts vegan moxarella cheese recipe

How to make stretchy vegan mozzarella cheese 4.8 from 26 reviews

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123 Comments on Vegan Mozzarella Recipe | How to

how is this budget friendly ? NON Organic cashews are 12$/lbs

REPLY Ruxandra (http://ruxandramicu.ro)

Hi, Shawn! Making your own vegan cheese at home is way

So I make this way too oftenI appreciate it but my workout

REPLY Ruxandra (http://ruxandramicu.ro)

So glad you liked it! Great idea with hot paprika!

REPLY Ruxandra (http://ruxandramicu.ro)

Has anyone tried this recipe in a caprese salad?

REPLY Ruxandra (http://ruxandramicu.ro)

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I didnt have cashews, so I substituted almond our. Milder

REPLY Ruxandra (http://ruxandramicu.ro)

Hmnever thought about using almond our. Cashews have a

So I made this today It sure does taste good even though I

REPLY Ruxandra (http://ruxandramicu.ro)

REPLY Marie Curious

What a great recipe! I made a vegan Parmigiana, and it tasted

REPLY Ruxandra (http://ruxandramicu.ro)

REPLY Ruxandra (http://ruxandramicu.ro)

REPLY Ruxandra (http://ruxandramicu.ro)

REPLY Ruxandra (http://ruxandramicu.ro)

This recipe is amazing!!!!!!!

Thank you, Linda! <3

Wasnt sure how to leave post so Im just replying. I work at a dfgf

REPLY Ruxandra (http://ruxandramicu.ro)

This sounds like a great recipemy daughter is eating vegan per

I made it many times tastes yummy , my daughter loves it , once I

REPLY Ruxandra (http://ruxandramicu.ro)

I made mozzarella balls yesterday, and then cut them up to stu

REPLY Ruxandra (http://ruxandramicu.ro)

What a great idea, Dianne! I love mozzarella Jalapeno balls but

REPLY Ruxandra (http://ruxandramicu.ro)

Glad you liked it!

Just made the mozzarella balls! Im excited to have a cheap and

REPLY Ruxandra (http://ruxandramicu.ro)

I made both and prefer the sauce. It congealed nicely when

Tasted great, but the color was a little o , so I added a teaspoon

REPLY Ruxandra (http://ruxandramicu.ro)

REPLY Ruxandra (http://ruxandramicu.ro)

REPLY Ruxandra (http://ruxandramicu.ro)

Thank you, Hannah! It makes me so happy to hear that you

REPLY Lorie Auguste

We arent a vegan or even vegetarian family. My two grandsons

REPLY Ruxandra (http://ruxandramicu.ro)

Hi Lorie! I do hope you used nutritional yeast, not some other

REPLY Matthew (http://www.tulipbaroo.ca)