Easy Vegan Mozzarella “Cheese”

My boyfriend is lactose intolerant so I have to think of ways to feed him and satisfy my cheese cravings. This stuff is amazing- I’m surprised how close it is to the real thing! I like to add a small drop of olive oil before blending it in my blender, and a little bit of olive oil at the bottom of my saucepan before I whisk it. It adds a little more depth to it. The result? A stretchy, creamy “cheese”! (I also used unsweetened cashew milk instead of the almond. Plus I only had sweetened coconut milk on hand so I had to adjust the spices a bit lol. Still came out tasty, though!) Can’t wait time use this for our Friday night pizzas!

Mmmmmmmmmm! It took me a week to get up the nerve to try this and I’m tasting it now. Holy Moly girl! Thank you!
Blessings!

Made this cheese strictly as per your recipe, but mine didn’t melt down at all when on top of pizza, even after 25 minutes at 425F. Still tasted great (i ate half the 16 inch pizza in 30 minutes, so that says something good). Put all the cheese on the 1 pizza in tiny globs, so at least the cheese was still well dispersed. Thank you for helping me snub the ripoff $25-$30/pound vegan cheeses sold online!

I loved this recipe! I couldn’t believe how it balls up like real mozzarella! It was awesome on pizza.

this is gross! the flavor is the worst part – overpowering weird tapioca flavor. the texture is not stretchy – it’s globbish and very unsettling. this recipe ruined my lasagna

This was both easier and tastier than I thought! I used apple cider vinegar instead of lemon for that ‘bite’ and acidity and it was delicious. Other than that, I followed the recipe exactly and I have no complaints! Super stretchy and super yummy :) Thanks a lot for the recipe that will now be a staple for our family

I didn’t have tapioca starch but I did have Bob’s Red Mill egg replacer (which contains tapioca and potato starch). I ramped up the nooch, the lemon, the salt and added a half teaspoon of Dijon mustard, too. The end result was still pretty flavourless, but the texture and consistency spot on. I rolled mine into balls, cooled then froze them, coated them with highly seasoned breadcrumbs and baked them on very high (240) for about 8 minutes to make ‘Nozzarella’ balls with a spicy tomato dipping sauce. Ultimately not worth all the effort or the washing up, but hey, a fun night in the kitchen.

This is so tasty, and is a forgiving recipe. I attempted to make the yogurt per your recipe. I used a different probiotic and despite following the recipe, the mixture never solidified, however it tasted good and so I used it. I then ran out of almond milk and used oat milk. I added more lemon and salt as well. While cooking, the cheese developed lumps and did seem like it was sticking to the pan – just like you said! Those details are so helpful, like little reassurances that I was on the right track. Before putting this masterpiece into the fridge, I tasted it and it was great. I loved the stretchy texture, tang and the savoriness. I’m excited to add to my dinner tomorrow night. The saltiness and tartness of cheese is difficult to duplicate, but this recipe does!
Thank you Dana!!

Great recipe and a doddle to make. I’m a Chef and the Vegan mozzarella available from catering suppliers, here in the UK, is ghastly. Appreciate you sharing this.

Many thanks!

Best vegan cheese recipe I’ve tried so far. It has the tang of a good Wensleydale or Cheddar Cheese. Thanks for sharing

I made this twice, both times fantastic! Although the first time I put it on pizza and it sort of just stayed in blobs, still delicious! The second time I added garlic powder and made vegan jambons sans the jam. I only got to try one as they disappeared as soon as I served them. Thanks Dana

I made this and it is delicious! I didn’t have tapioca starch so substituted corn starch. Not stretchy, but I have a sliceable ball of cheese to send home with with vegan college student…kept half for myself. Really good!

I made this last night following the recipe to the letter. Unfortunately, it didn’t turn out stretchy or melty at all. I cooked it for 5 minutes and it turned into a solid ball, afterwards I put it in the fridge to solidify some more. Then I tore off chunks to put on pizza and baked it 20mins. The taste is okay, but no stretch at all, and definitely didn’t melt. Just stayed as big globs of cashew purée. Not sure what went wrong.

This was SO delicious! Thank you!
The first time I made it, I thought it was pretty good but not spectacular. I made it again and read the instructions *a bit* more carefully and then cooked it a bit longer than the first time, and it was PERFECT! The extra time is needed to make it have the right texture. I am so happy I tried again!

Living in a 3rd world country, I don’t have access to many things, and I so so so appreciate your recipes! I haven’t made this one exactly how the recipe states since I haven’t found all of the right ingredients here, but I made it just as more of a cheese sauce and mixed it in pasta. It is SO delicious! Thank you so much for taking so much time to list all of these recipes. Having a child with a dairy allergy kind of threw us into eating vegan a lot, and your recipes have made me feel not so lost. Thank you! They are simple, healthy, and delicious!

Amazing recipient thank you!!!

I used coconut milk (from a carton not canned) as the almond milk I have on hand has vanilla in it. Turned out wonderful. Hadn’t seen that anyone had tried coconut milk so I wanted to let everyone know it works great!

THANK YOU A THOUSAND TIMES! THIS IS ABSOLUTELY SPECTACULAR!!! I wish I could give it 10 stars:-)
finally my search for vegan cheese is over.
I used soy milk and corn starch
keep up the great work!!!

I didn’t have yogurt so I added more rice milk to replace it. It came out wonderful!

I made this recipe with cornstarch instead of tapioca starch because I couldn’t find it at the store. There were a few things that were interesting to note. First it was more gooey than stretchy. But when it cooled I found that it was very moldable and held its shape rather well. I don’t know how this compares to using tapioca starch, but it seemed to have a thicker texture than the pictures of the original recipe. Aside from the texture, it tasted fabulous and it worked really well on a pizza and my non-vegan siblings enjoyed it.

I’m not a vegan but…..I do have friends that are and the love of cheese is universal to us all.
Having said that, the salty brine-y-ness is one of the best parts of mozzarella, it’s such an important characteristic.

To solve the brine giving you an overly thin or watery vegan mozzarella you’ve got to adopt the dairy cheese making trick–ball up the vegan mozz, brine it in cool brine mix, layer some cheese cloth in a sieve or a bowl, add in your brined ball, fold up the cheese cloth and let the cheese drain. I’ve found its best to hang the ball in cheese cloth over a bowl and let the weight of the mozz help drain itself. Leave it for a a few hours until your mozz releases some of the extra water.

Boom. Delicious.

I love pizza but can no longer eat cheese. I have tried all types of vegan mozzarella brands sold at Whole Foods and other grocery stores. None were remotely good. Even made pizza with just roasted veggies, etc. with no cheese but didn’t really like them either.

Then a friend recommended your recipe. Made it yesterday and put it on a pizza last night. It really is wonderful. Fast and easy to make too. I literally had tears in my eyes because I can enjoy pizza again. Thank you so much.

I made this a few weeks ago and I am in love! Best vegan mozzarella for pizza EVER! I have been a vegetarian for 25 years and now I have been slowly eliminating dairy from my diet. Which is so hard because I love pizza and I am just not a fan of many of the brands of vegan cheese sold in the market. This is the light at the end of the food tunnel that I have been looking for. When combined with the vegan parmesan it makes the absolute best pizza. Thank you for sharing this delicious recipe :) :)

Just made your cheese recipe. I love it and cannot stop eating it. I made once before but not sure whose recipe I used last time.I. Maybe last time I left out the salt. But this was delicious and stretchy. Using it later for pizza
Thanks

Wow is all I can say, I’ve made this twice now and both times it has turned out AMAZING. It’s a stringy, cheesy piece of heaven. My omni boyfriend absolutely loves it, especially on poutine!

I made this and was so pleasantly surprised at how well it worked on pizza. Tasting it raw made me feel like the taste wasn’t like cheese but not bad either, more like nutritional yeast. Once on a pizza with pizza sauce, tomatoes, fresh garlic and basil, all I got was a mix of tastes and a very pleasant feel in my mouth. It felt halfway between fresh mozzarella and ricotta. I love cheese and I love animals so this will at least replace 1/2 the mozzarella that I eat.

I was super apprehensive when I was thickening it in the saucepan because it didn’t smell or taste a whole lot like cheese but when I used it after it had been in the fridge I was amazed!! IT IS SOOOO DELICIOUS!!! I have been making the Parmesan cheese which is also great but I love that the texture of this one is creamy and stringy like real cheese. I have a feeling I’ll be making this once a week ? thank you so much!! ??

Absolutely delicious!

Made this a few weeks ago. I have never used tapioca flour until now, and wow. It adds a really interesting texture to the vegan “cheese”. I will say though, to get the cheesy texture, it took quite a bit, and i found it added a floury-powdery flavour. I will def try this again though… the texture is unreal.

This was amazing. I made pizzas tonight, piled high with sautéed mushrooms, spinach, artichokes, black olives, roasted garlic, vegan Parmesan and your mozzarella. It was so good! I didn’t miss the dairy at all. Who knew vegan could be so satisfying? Thanks for the awesome recipe!

Amazing! Just made it. I am blown away. Sooooooooo good and good for you. Thank you very much!

This is SO GOOD! We grilled pizzas as our farewell-to-summer dinner party fare. I used it sparingly as I usually do when using vegan cheese. Our pizzas were perfect, the only complaint being that I didn’t use enough cheese! Tonight we had leftovers and I piled on more cheese…PERFECTION! Try this, it’s easy to make and tastes really yummy!

Forgot rate this when I first posted. Five stars ?

Made this recipe exactly as written and it was DELICIOUS!!! Used it for pizza- baked for about 15-20 minutes and it was melty and perfect. Thank you for another awesome recipe!!!

DELICIOUS!! I made it for pizza this weekend, didn’t have any tapioca flour but took a chance with egg replacer. It totally worked! Dana, you’re an awe-mazing chef. I’m newly vegan, stumbled upon your website and so grateful I did. Thank you. <3

This is AMAZING! I just finished making it and am so so impressed. I ended up using the plain yogurt from Forager, which is a cashew yogurt and it came out perfectly! So tasty and the perfect texture – slightly stringy, soft, and chewy – just like mozzarella. You are a GENIUS. Thank you!