Easy Vegan Mozzarella “Cheese”

GFVGVDFNS
Jump to Recipe
Using a wooden spoon to stir a saucepan of amazing Vegan Mozzarella Cheese

It’s cheese! It’s cheese! And it’s seriously easy to make! Shall we?

Wood platter with ingredients for making Vegan Mozzarella Cheese

This is my take on vegan “mozzarella cheese.” There are quite a few methods out there to try, but to me, this is about as easy (and delicious) as it gets, requiring just 7 ingredients and simple methods to create.

The base for this “cheese” is soaked cashews. They get wonderfully creamy when soaked and create a neutral flavor base that takes on the tanginess of coconut yogurt, lemon, and nutritional yeast so well.

Blender with ingredients for making Vegan Mozzarella Cheese

Once blended, all you have to do is cook on the stovetop for about 5-10 minutes, first whisking and then stirring until you get a thick, sticky cheese ball!

Whisking homemade Vegan Mozzarella Cheese in a saucepan

At this point, the cheese is ready to use. But to add a bit more flavor to the mozz, you can soak it in a sea salt water brine. I personally thought this was a fun approach, but ultimately, I felt that it added too much moisture to my cheese, so in the instructions, I recommend skipping. But you can see the process photographed below.

Using an ice cream scooper to grab some of our Vegan Mozzarella Cheese recipe

What is this cheese good for? SO MANY THINGS.

I loved it on top of pizza, as it got all melty, browned, and gooey. But you could also add it to tomatoes, pesto sandwiches, pasta dishes like baked lasagna, Caprese salads, and so much more!

Slices of Vegan Mozzarella Cheese on a homemade pizza

I hope you all LOVE this recipe! It’s:

Cheesy
Stringy
Gooey
Melty
Easy to make
& Incredibly delicious!

Keep this cheese on hand when you need a cheesy topping for pizza, pasta, “meatballs,” salads, and more! I do have a vegan version of poutine coming up, which I specifically designed this recipe for, so stay tuned!

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!

Grabbing a slice of gluten-free pizza made with homemade Vegan Mozzarella Cheese

Easy Vegan Mozzarella “Cheese”

Stringy, melty vegan “mozzarella cheese” made with 7 ingredients and simple methods! The perfect cheese for pastas, pizza, salads, and more!
Author Minimalist Baker
Print
Wooden spoon in a pot of our Vegan Mozzarella Cheese
4.70 from 53 votes
Prep Time 1 hour 15 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Servings 10 (2-Tbsp servings)
Course Cheese Alternative
Cuisine Gluten-Free, Vegan
Freezer Friendly 1 month
Does it keep? 1 Week

Ingredients

Instructions

  • Soak cashews in very hot water for 1 hour or overnight or at least 6 hours in cool water. Drain thoroughly.
  • Add cashews to a high-speed blender, along with coconut yogurt (see notes for substitutions), lemon juice, almond or rice milk, salt, nutritional yeast, and tapioca starch, and blend on high until creamy and smooth, scraping down sides as needed.
  • Taste and adjust flavor as needed, adding more nutritional yeast for cheesiness, salt for saltiness, lemon juice for acidity, or coconut yogurt for more creaminess or tang. The texture should be creamy, smooth, and pourable.
  • Transfer to a small saucepan or skillet, heat over medium-low heat, and begin whisking. It should start to bubble and thicken and look a little clumpy – this is OK. Keep whisking and the mixture will come together in a ball-like shape within 4-5 minutes. Lower heat if cooking too quickly. It’s also normal for the cheese to stick to the bottom of the pan a little. Don’t panic.
  • Lower heat to the lowest setting and switch to a wooden mixing spoon. Continue stirring until a loose “ball” is formed (see photo). Then transfer to a small mixing bowl.
  • At this point, it’s cheese that’s ready to be used! I prefer covering, letting it cool in the refrigerator, and then scooping into 1 Tbsp amounts for “curds” or 3 Tbsp amounts for “mozzarella-like balls.”
  • Optional: Make a salt water brine by adding 1 1/2 Tbsp sea salt to 2 cups (480 ml) hot water and stirring to dissolve. Then add plenty of ice to chill. Add your mozzarella balls or curds to the bath to add a bit more salty flavor. However, I found that this caused the cheese to take on more liquid and become too moist, so I’d personally recommend skipping this step.

Video

Notes

*If not using my Coconut Yogurt Recipe, I recommend Coyo Plain Coconut Yogurt for best results. Or you can always just sub full-fat coconut milk + 1-2 probiotic capsules.
*Nutrition information is a rough estimate.
*Recipe loosely adapted from Vegan Huggs.

Nutrition (1 of 10 servings)

Serving: 1 two-Tbsp servings Calories: 98 Carbohydrates: 7.6 g Protein: 2.3 g Fat: 7.2 g Saturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 106 mg Fiber: 0.9 g Sugar: 1 g

Did You Make This Recipe?

Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!

If you love this recipe...

Get Our Fan Favorites eBook Here!

Reader Interactions

Leave a Comment & Rating!

Have a question? Use ctrl+f or ⌘+f on your computer or the "find on page" function on your phone browser to search existing comments! Need help? Check out this tutorial!

My Rating:




  1. Dawn says

    I made this… and it is the vegan mozzarella recipe I have been seeking! And I have tried a lot of them! What I was looking for is a recipe to replace the “fresh” dairy mozzarella balls packed in brine. This fits that exactly.

    I made a couple small adaptations: 1) I used 1/2 cup of homemade coconut milk yogurt instead of 1/4 cup 2) I reduced the nutritional yeast to a mere 1 teaspoon. Making these changes yields a soft, chewy, stretchy, creamy mozzarella “ball” suitable for brining.

    The texture is perfect… it has a “bite” that is similar to dairy mozzarella balls. It’s mild and perfect for slicing. I don’t know how the balls would hold up over a few days in the brine… I doubt they could ever last that long, honestly!

    Thank you for my new favorite vegan Mozzarella recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! Thanks so much for the great review and for sharing your modifications, Dawn. We’re so glad you enjoy this recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alyssa, no we don’t think it tastes coconutty (although different brands have different levels of flavor intensity).

  2. Cassandra says

    AMAZING. Needs more than 5 stars. This is the third recipe I have tried and by far the best!!! I used unsweetened so delicious coconut yogurt and this cheese was so good I kept wanting to taste test it. Other recipes dont use coconut yogurt and I feel that must be the secret ingredient. Can not wait to make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yay! So happy this recipe was a success for you, Cassandra. Thanks so much for the lovely review!

  3. The Vegan Goddess says

    This is great! I haven’t tried this yet but love the other vegan cheeses that I have tried so far so I’m sure I will love this as well.

    Now all we need to do is replicate the delicious salty flavor of feta crumbles and we’ll be all set. : )

  4. Jess B says

    Oh my God!!!
    I have literally just made this (it’s still warm) and am posting my first ever comment on a recipe site because it is THAT good.
    I’ve been vegan about 4 months and pizza is the one thing I’ve been really missing. Store-bought vegan mozzarella is pretty grim in my opinion. This stuff is incredible – actually can’t believe it’s not cheese and I made it! I’m so excited to have pizza tonight!!!! Thank you so much 😊

    • Kate says

      I have acid reflux disease so I can have citrus can I lessen the lemon juice or leave it out or is it important to the recipe?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Kate, it’s important for flavor balance, but perhaps more coconut yogurt would add some extra tanginess? Hope that helps!

  5. joe says

    Of all the recipes I tried I haven’t found one that behaves like the real one i.e. stretches and melts. Not even bought ones.

  6. Mel B says

    I have made this over a dozen times! it’s our go to! One time I got lazy on pizza night and bought the most popular pricey vegan mozzarella cheese at the store to save time and we regretted it!
    I keep cashews on hand to whip this up for pizza night! We can eat it plain it’s so good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy the recipe, Mel! And honored that it beat out store-bought! Thank you so much for sharing! xo

  7. Cindy says

    Hey, could this be made with coconut milk (coconut flakes and water, not can)? Or better to just make up some almond milk?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Cindy! We haven’t tried it, but homemade coconut milk should work in place of the almond milk in this recipe. Let us know how it goes!

  8. Nina says

    Hi, I have to avoid all coconut products. Should I just omit the coconut yoghurt – would buttermilk work (I do not follow a 100% dairy free diet) or would Greek yoghurt work perhaps instead. Thanks. Stay safe…

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sharon, we haven’t tried it, but you could try omitting the nutritional yeast and adding about 1/2 tsp garlic powder for additional flavor. You could also try adding a little miso paste for flavor. If you give it a try, let us know how it goes!

  9. Rachael T says

    This turned out great and the process was fun! I used plain Silk brand Soy yogurt and 2 tbsp cornstarch instead of tapioca starch (got the amount by Google searching tapioca starch substitutes). I let it cool about 5 min prior to handling it with my hands and putting it on a pizza. Mmm Mmm good!

  10. Kate says

    Thank you for this amazing recipe! Since realizing I could not eat dairy about 10 years ago, I have tried countless vegan cheese recipes – some good, lots bad. The one area where I have not yet found a great substitute is mozzarella – specifically for making pizza. This is hands down the best approximation I have tried and it is a new staple in our house. Even our family members who can eat dairy love it! The flavor and texture are fantastic. Thank you!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Woohoo! We’re so glad you and your family enjoyed it, Kate. Thanks so much for the lovely review! xo

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Adriana, we haven’t tried it, but it looks like another reader did so with success! Let us know if you give it a try!

  11. Lee says

    Could I use homemade cashew+coconut yogurt instead of coconut yogurt (I don’t have access to canned coconut milk where I live)?

  12. Ss says

    I used coconut cream instead of yogurt for this one. I found it difficult to cut off a piece…it sort of becomes a glob. However, I found that if I stuck it in the freezer for 20 mins, it hardens just enough to use a box grater to it. Just make sure to grate your cheese directly over your dish (I made the classic vegan lasagna from the book). If you grate it on a plate and try to transfer the cheese to your dish, it clumps up again.
    Very nice mild flavour!

  13. Judy says

    I followed the recipe exactly, except I used Kite Hill plain, unsweetened, non-dairy yogurt. I must say I was AMAZED at the results. This is stretchy & tastes EXACTLY like the real thing. In fact, my husband said it is better. I’ll look no further for a plant-based “mozzarella cheese” recipe. This one can’t be topped!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hm, we haven’t tried that and aren’t certain, but think it would lose some of its creaminess. Another non-dairy milk would be a better option if avoiding almonds.

  14. Tasha says

    Hi, loving your recipes. Thank you. Quick question about this one. My daughter is anaphylactic to cashews, pistachios and hazelnut but is fine with other tree nuts. Could I use macadamia or almonds in this recipe instead? I’m dairy intolerant and a lot of the cheese alternatives I have found are either disgusting or made with cashews. I’m going to try your macadamia ricotta tomorrow in the zucchini lasagna recipe.
    Thank you

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tasha, unfortunately we don’t think it would get as smooth and creamy. But if you give it a try let us know!

  15. Leanna says

    This is the healthiest and easiest homemade plantbased cheese I’ve found! I make it for everything! Mac and cheese, grilled cheese, tacos. , enchiladas, pizza! It’s good on everything! I’d give it 10 Stars if I could!

  16. Steph says

    This is so delicious I’ve made it several times. I followed the recipe exactly and its perfect, wouldn’t change a thing.

  17. Lauren says

    Making pizza is a weekend ritual in my house. While I’ve found a decent vegan mozzarella in Whole Foods (Violife) it just isn’t the same as the real thing. I recently had vegan pizza at an amazing pizza restaurant on Cape Cod and found out they made their “cheese” in house with cashews. It was SO good, so I had to try to replicate it myself. I’m a long time MB fan, and make your recipes on the reg so I new I had to search here first. I made this tonight to put on pizza and it blew me away! It came out so awesome, and I was shocked how easy it was to make. I subbed arrowroot for tapioca since I didn’t have any on hand and it seemed to be fine. I will definitely be making this again.

    • Adolfo Lunardi says

      I would think you could use soaked almonds. I would get without the brown skin (blanched). Process them well before adding the remaining ingredients.

  18. Anna says

    I’ve had to cut down on my dairy intake so I was looking for cheese alternatives. This was very easy to make! Thank you! I made a cauliflower crust pizza and put this on top and it was very delicious. Really enjoying the recipes on your site!

  19. Anna says

    I have made MB’s parmesan cheese and quesos many times, but for some reason mozzarella cheese seemed too difficult. But then I got a craving for pizza and (fortunately) my rural grocery carries few vegan cheeses, so I decided to face my fears and make this mozzarella. I am so glad I did. I was pleasantly surprised how easy it was to make—I encountered no problems. I did have to make it with cashew yogurt and potato starch because that’s what I had, but it turned out very good. Like someone else said, I ate some directly from the bowl. I put it in the fridge for almost 18 hours and then on the pizza I made. It was so delicious! Better than actual cheese, in my opinion.

  20. Nick says

    No idea what went wrong for me but this was borderline disgusting, clearly something as everyone else seems to think it a winner..

    No substitutions or anything. Only thing; I used a food processor not a blender so the mixture was slightly grainy when I added it to the pan. Swing and a miss for me.

    Any ideas where it went tits up?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Nick, we haven’t tried it in a food processor, but that does sound like it may have been part of the issue. A couple other ideas- were you using unsweetened, plain almond milk? Or perhaps it was the brand of coconut yogurt?

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi, it’s pretty key for a stretchy texture. But the closest sub would be arrowroot starch. Let us know if you try it!

  21. Hannon says

    What do you think of soaking the cashews in salt water to sub the brine process?

    Huge fan of all your recipes!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks Hannon! We’ve never tried that, but might work? It could end up too salty though.

    • Sophie says

      Well, I tried this with two tbps cornflour and one tbsp ground flax as I couldn’t find tapioca starch, and it didn’t exactly turn out like ‘cheese’! what I got more closely resembled bread dough. It also had a slightly bready flavour. The flax may have been a mistake, or I used too much; the other problem may be that my magimix wasn’t up to the task of blending the cashews til smooth. There was a certain graininess to the mixture that even several minutes’ blending didn’t seem to fix. I may try again with tapioca, if I can find it.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Sophie, we think the flax would cause an unpleasant texture, unfortunately. Let us know if you try again with tapioca starch!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Hi Susie, other readers have mentioned using cashew yogurt or blended silken tofu with success. Hope that helps!

          • Susie says

            I opted for a almond natural yoghurt and I added 1.5tsp of garlic powder – this it by far the best vegan mozzarella recipe we have ever tried for my son!!!!!!!

            He is autistic and an extremely fussy eater, I make all his (very. Limited.) foods from scratch, he has so many food sensitivity – this is perfect 👌

            5stars from us!!

  22. Dina says

    Hi there,

    would love to try this but HATE coconut above all else. would it work with a soya yogurt?

    Thanks in advance!!

  23. Sana says

    Kso as a veggie, I find that I’m always trying to lie to my meat/dairy loving friends about what I eat and how “close to the real thing” it *totally* is…..and they look upon me with pity and disdain.

    No more, friends.

    Dana, this stuff is amazing. I’ve experimented with lots of not-cheese, and this stuff I nearly ate out of the damn pan before it was done cooking. It could easily be real cheese, but that’s not the point: it’s delicious enough on it’s own to not have to pretend to be cheese.

    I made no subs because I was terrified of ending up with a sad gloopy mess of doom, visiting three (!) damn stores to find tapioca starch. Totally worth it!

  24. Kathy says

    Tried this recipe and it was not what I expected (not in a bad way tho)! I followed the recipe closely except I used Trader Joe’s mayo instead of coconut yogurt with success (used the same amount). I’m not vegan but am trying to reduce my dairy consumption. The mayo did make the cheese pretty oily, however, but I expected it. The product reminded me a lot of recipes for vegan cheese crackers, but in a squishier form.
    I immediately made pizza with it and the cheese was super creamy. It didn’t act like regular cheese and doesn’t taste like regular cheese, but it’s good in its own way

  25. Kate says

    Crazy delicious! I did so many substitutions with this recipe because #quarantine and it still turned out great! I used homemade aquafaba mayonnaise instead of the yogurt, Bob’s Mill egg replacer instead of tapioca starch, oat milk instead of rice milk, and a little onion and garlic powder instead of nutritional yeast. Thanks for the awesome recipe!

  26. Kat says

    Hi! I’m new to eating dairy free… I don’t have a high speed blender. The only blender things I have are an immersion blender and a food processor… Would either of those work? Thanks! Looking forward to trying this out!

  27. Taylor says

    I soaked my cashews in boiling water and then left for work .. I will be about 8 hours .. is that to long to soak in hot water for ? If i want to make this cheese tonight , will i need to use another batch of cashews? Hopefully not !

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Taylor, we think it will still work. But for next time, we would say soak in cold water if leaving them that long.

  28. Sarah says

    Game changer!!! Thank you so much from a newbie who struggles to find tasty vegan recipes!! This came out amazing for me ?

    • Sarah says

      Update… this *cheese* makes a killer grilled cheese sandwhich too!

      Coconut oil on the bread to toast :)

      Creamy, cheesy, delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Sarah. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      You can skip it but no we don’t think it tastes coconutty (although different brands have different levels of flavor intensity).

  29. Jan Bays says

    We have a lot of vegan friends and I’m lactose intolerant, so I tried this recipe. It worked great — delicious and a good texture. I’m not a fan of coconut (its taste or its highly saturated fat) so I used Vegannaise as a substitute for the same amounts of coconut yoghurt and it worked beautifully. It came out a bit oily when I shaped it with my hands, but otherwise, super good (three tasters agree).