Homemade Vegan Mozzarella Cheese (Melts, Stretches, and Tastes AMAZING)
This recipe is a game-changer for anyone who misses that gooey, stretchy, creamy vibe of mozzarella. It’s completely dairy-free, oil-based, and melts like a dream. Whether you’re making vegan pizza, grilled cheese, or just want to snack on slices straight from the fridge (no judgment), this is for you.
I've tested tons of vegan cheese recipes—and this one delivers both taste and texture. Bonus: You’ll feel like a kitchen wizard watching it transform in the blender and set like real cheese.
Ingredients
- ½ cup raw cashew pieces (rinsed under hot water for several minutes)
- ¼ cup refined coconut oil
- ¼ cup tapioca flour
- 1 tablespoon nutritional yeast flakes
- 1½ tablespoons kappa carrageenan
- 1 tablespoon lemon juice
- 1¼ to 1½ teaspoons salt
- 1½ cups boiling water
Special Equipment
- Blender (high-speed preferred)
- Heat-safe dish or container (holds at least 3 cups—this is your cheese mold!)
Instructions
- Prep your mold: Select a heat-safe glass or ceramic container and set aside. No need to grease or line it.
- Soak your cashews: Rinse the raw cashews under very hot water for a few minutes to soften them. This helps with the creamy texture and reduces that “cashew” flavor.
- Boil your water: Bring 1½ cups of water to a boil on the stove or in an electric kettle.
- Blend everything: Add the soaked cashews to your blender first, followed by the coconut oil, tapioca flour, nutritional yeast, kappa carrageenan, lemon juice, and salt.
- Carefully add the boiling water: Pour it into the blender last—be cautious to avoid burns. Immediately secure the lid and blend on high until completely smooth (about 1 minute). You may need to pause to scrape the sides once.
- Pour into the mold: The cheese will begin to thicken quickly as it cools, so pour it into your mold right away.
- Chill: Place the mold in the fridge, uncovered, and let it set for 2–3 hours or until completely firm.
- Wrap and store: Once fully cooled, remove from the mold. Wrap in a layer of paper towel and then tightly in plastic wrap. Store in the fridge for up to a week. The flavor improves after a day or two!
Tips for Success
- Don't skip rinsing the cashews! You can also soak them in hot water for 5 minutes if you prefer. This cuts down on the nutty aftertaste and lets the cheesiness shine.
- Use refined coconut oil, not virgin—unless you want coconut-flavored cheese (probably not).
- Kappa carrageenan is what gives this cheese its firm, sliceable texture. Agar won’t work the same here.
How to Use Vegan Mozzarella
- Shred it on homemade pizza and broil for bubbly, melty goodness
- Slice it for cold sandwiches and snack plates
- Grill it between sourdough for the cheesiest vegan grilled cheese
- Cube it and toss into pasta salads or charcuterie boards
You're officially a vegan cheesemaker 🧀
This recipe’s been on repeat in my fridge for years. It’s reliable, flexible, and totally worth the tiny bit of effort. Once you make it, you'll never go back to store-bought rubbery stuff again.
Let me know how yours turns out—and tag me if it ends up on your pizza!
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