It’s cheese! It’s cheese! And it’s seriously easy to make! Shall we?
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.
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!
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.
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!
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! And I specifically designed this recipe for a vegan version of poutine, so be sure to check that out!
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!
Easy Vegan Mozzarella “Cheese”
Ingredients
- 1 cup raw cashews
- 1/4 cup plain unsweetened coconut yogurt* (or store-bought)
- 1 ½ Tbsp lemon juice
- 1/2 cup unsweetened plain almond or rice milk
- 1/2 tsp sea salt (plus more to taste)
- 2 – 2 ½ Tbsp nutritional yeast (for cheesiness)
- 4 Tbsp tapioca starch (for stretchiness)
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
*Nutrition information is a rough estimate.
*Recipe loosely adapted from Vegan Huggs.
Elizabeth says
If I eliminate the tapioca starch, will the only difference be that it will not be stretchy?
Hi Elizabeth, the tapioca starch makes it stretchy, but also helps it thicken. If omitting it, you might try with slightly less almond milk. Hope that helps!
Elizabeth says
Thanks! I’ll try it without the starch and less milk and let you know how it turns out.
Cally Howarth says
Hi. I love this recipe. Would you recommend freezing it in the salt solution?
Cally Howarth
We’re so glad you love the recipe, Cally! We’d recommend forming it into a log shape and freezing wrapped in parchment paper or plastic wrap. Then you can either slice or shred it when ready to use!
Marina says
Can I use cornstarch instead of tapioca flour?
Hi Marina, we haven’t tested with cornstarch and it might not have as much of a “stretchy” quality, but another reader did report success using 2 Tbsp cornstarch. Let us know if you try it!
Julia says
I am always dubious of these recipes for vegan cheese but this worked out great and was a good flavour and texture! Thanks :)
Whoop! We’re so glad you had success with the recipe, Julia. Thank you for the lovely review! xo
Iki says
Wow, this is fantastic. I made a sourdough pizza and I made your Vegan mozzarella cheese to put on top, with tomato sauce, spinach, mushrooms and red onion. It was delicious, It tasted like I was eating a cheese pizza. This will be my go to ‘mozzarella’ from now on!
That pizza sounds incredible, Iki! We’re so glad this “cheese” made it taste like a real cheese pizza. Thank you for sharing! xo
Jess says
I’m very excited to try this recipe! It’s difficult to find Miyoko products where we live so this will be a great introduction to vegan cheese for pizza!
You mention brining to kick up the saltiness a bit. I’m wondering if adding salt while the cashews soak may also give it bit of a kick. Thoughts? Do you think it may impact the cashew consistency in any way?
Hi Jess, it’s so delicious on pizza! We’re excited for you to try it! Adding more salt won’t change the texture and would add more flavor. You could definitely add more! We would recommend taste testing and adding more, to preference.
Judy Bazso says
Thank you so much for this great recipe! I substitute the coconut yogurt with cashew kefir , 1 cup and no milk and it is so good. Thank you.
Amazing! We’re so glad it turned out well with that substitution. Thank you for sharing, Judy! xo
Leonie says
Hi Marina
I had the same problem which made the website almost unusable for me. My husband installed the “Brave” browser onto my pc and i now use this instead of firefox or safari to view and it blocks all of the adds. Hope this is useful to you.
Sarah says
Wow! So good! I doubled the yogurt and salt and this came out amazing. Even better than miyokos.
We’re so glad you enjoyed it, Sarah! Thanks so much for the lovely review. xo
Judi Foley says
Question: I do not use coconut yogurt, but I do use plain, unsweetened almond milk yogurt. Can I substitute>
Hi Judi! As long as it’s a brand that’s thick and neutral in flavor, it should work. We haven’t found an almond yogurt like that though! We’d love to hear if you try it out!
Jess says
This recipe looks delish. What would you suggest to pair it with? (I don’t really picture myself just eating it plain … )
Hi Jess, We love it on pizza, as it gets 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! Hope that helps!
Jess says
Made this last night and both my husband and I really enjoyed it with our meal! (And apologies if I originally missed all of the yummy pairing options I now see posted in the recipe description)
No worries, Jess! We’re so glad you both enjoyed it! xo
Marina says
I really like the look of this cheese and will certainly try it, however, you may like to delete the rest of this note.
I have been following and using your recipes for many years but was most disappointed with this post. You may have no control over the advertising, but I was bombarded with:
7 adverts starting near the top and until the recipe itself
4 adverts in the recipe area
2 adverts in the video
2 adverts after the recipe
2 adverts in the right hand side margin
1 at the bottom of the page
another one of rolling adverts to the right as I type this
I understand adverts would be a huge boost to your income, but at the above rate they detract from your post and may actually lose you some of your followers, sadly, possibly including me.
Hi Marina, thank you for your support over the years and we apologize for the inconvenience! We realize advertisements are a pain and do appreciate this feedback. We are always trying to optimize for user experience while also keeping the content free and high quality!
Kyle says
I have a cashew allergy. Try any substitutions for this?
Hi Kyle, other readers have mentioned using sunflower seeds or macadamia nuts with success. The results will vary, but it might be worth a try! Hope that helps!
Theresa Boucher says
Can I coconut milk instead of almond milk?
Hi Theresa, We haven’t tried it, but homemade coconut milk (or a similar thinner kind from a carton) should work in place of the almond milk in this recipe. Canned might be okay, but it could contribute a coconut flavor. Let us know if you try it!
Pia says
Hey, thanks for these fantastic recipes! I was wondering which mixer you use or recommend. I would like to have a reliable one that makes even nut butter etc but is not super expensive. Thanks!
Hi Pia, we like the Nutribullet for a lower cost blender that works well for blending nuts and seeds. However, we haven’t specifically tried it for making nut butter. We’ve only used a food processor or more powerful blender (such as these) for nut butter. Hope that helps!
Miriam R Klein says
Could I make this with almond yogurt instead of coconut yogurt?
Hi Miriam, as long as it’s a brand that’s thick and neutral in flavor, it should work. We haven’t found an almond yogurt like that though! We’d love to hear if you try it out!
Lisa Zepeda says
I love your recipes and have made many successfully. Thank you so much for that. Regarding this one, I absolutely hate coconut. Can I use any other vegan yogurt for this? I see one of the comments mentioned greek yogurt but that’s not vegan. Please let me know. dying to make this. thanks!
We’re so glad you’ve had success with our recipes, Lisa! If you’ve found a vegan yogurt that’s thick and neutral in flavor, then yes, go for it!
Juliette says
I bought tapioca flour by mistake instead of starch, can I still use it?
Hi Juliette, yes! It’s the same thing :)
Julia says
I like adding garlic and onion to my vegan cheeses as well as subbing some of the acid for pickle juice and add sumac for another level. I had a shallot so I sauteed that with 2 cloves garlic. I did about 1.5 tbsp nooch, added about ~1/4 tsp extra sea salt, did ~1/2c yogurt instead of 1/4c. Also subbed sunflower seeds for cashews to avoid allergies. It turned out really great! The amount of tapioca starch is perfect to get it nice and stretchy.
Sounds lovely! Thanks so much for sharing, Julia!
Emma says
Would this work with oat milk rather than almond/rice? I might just give it a go and see what happens!
Yes, we think so! As long as it’s a neutral-flavored, unsweetened milk. Let us know if you try it!
Meghan says
This stuff is amazing!!! I haven’t gone vegan yet cause I haven’t found a good enough replacement for cheese on pizza, but this might just be it! Loved it! :)
We’re so glad you enjoy it, Meghan! Thank you for the lovely review! xo
Judy says
Hi, thank you for this recipe. I love it…I plan to use it on all my recipes…🤗⚘
We’re so glad you enjoy it, Judy! Thank you for the lovely review! xo
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!
Woohoo! Thanks so much for the great review and for sharing your modifications, Dawn. We’re so glad you enjoy this recipe!
Carolyn says
The recipe looks soooo easy and good. I typically don’t use coconut yogurt. Can I use Forager Cashewmilk Yogurt plain unsweetened instead?
Hi Carolyn, we haven’t tried that one, but as long as it’s thick and doesn’t have an overpowering flavor, it should work!
Alyssa says
Does this taste like coconut?
Hi Alyssa, no we don’t think it tastes coconutty (although different brands have different levels of flavor intensity).
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.
Yay! So happy this recipe was a success for you, Cassandra. Thanks so much for the lovely review!
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. : )
Working on it ;)
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 😊
Yay! Thanks so much for the lovely review, Jess! So glad you enjoy this recipe!
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?
Hi Kate, it’s important for flavor balance, but perhaps more coconut yogurt would add some extra tanginess? Hope that helps!
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.
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!
We’re so glad you enjoy the recipe, Mel! And honored that it beat out store-bought! Thank you so much for sharing! xo
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?
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!
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…
Hi Nina, greek yogurt should work! Hope you love it!
Nina says
Thank you for replying… I will try it with Greek yoghurt instead. I wanted to know your thoughts prior to making. Keep well and stay safe….
Yay! Let us know how it goes.
T says
Hey could you please put the dates on your recipes so I can find the most up to date ones!
Hi T, the recipes here are listed in reverse chronological order. Hope that helps!
Sharon says
Question: what can I use instead of nutritional yeast as avoiding all yeast and probiotics
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!
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!
Lovely! Thanks for sharing, Rachael!
Dana Jones says
Can I freeze the vegan mozzarella cheese?
Yes!
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!!
Woohoo! We’re so glad you and your family enjoyed it, Kate. Thanks so much for the lovely review! xo
Adriana Chan says
Any chance arrowroot powder would work instead of the tapioca?
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!
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)?
That should work!
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!
Interesting! Thanks for sharing your experience!
Bette says
Based on the reviews, I’m going to try this. Thanks!
Yay! We hope you love it!
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!
Whoop! Thanks so much for sharing, Judy! xo
ss says
Would this work if I substituted vegetable broth instead of almond milk?
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.
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
Hi Tasha, unfortunately we don’t think it would get as smooth and creamy. But if you give it a try let us know!
Barbara says
I knew if I scrolled down I would find an answer to my question but I was surprised that your response was that macadamias would not get creamy enough ( I get that almonds would not ). I have made this with cashews several times and it is a brilliant recipe but looking for an alternative nut for a family member. Have you heard of anyone else using macadamias?They are very expensive but might give it a go anyway.
Jennifer says
Tasha
Various degrees of cashew intolerance have been an issue in my family. I can eat small amounts. I can’t speak to mozzarellas, but I have had success with online vegan recipes with canned white beans for a white (bechamel) sauce.
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!
Whoop! We’re so glad you enjoy it, Leanna. Thanks so much for the lovely review! xo
MARIA says
How long will it last?
1 week in the fridge!
Leanna says
I’ve even frozen it before and it was great!
Great! Thanks for sharing, Leanna!
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.
We’re so glad you enjoy it, Steph! Thanks so much for sharing! xo
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.
Whoop! We’re so glad you enjoyed it, Lauren! Thanks so much for the lovely review!
Lisa Harders says
Can almonds be substituted for cashews? I’m allergic to cashews.
Hi Lisa, we haven’t tried it, but we don’t think so. They don’t get is smooth/creamy.
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.
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!
We’re so glad to hear it, Anna! Thanks so much for the lovely review! xo
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.
Whoop! We’re so glad you enjoyed it, Anna! Thanks so much for sharing!
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?
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?
Dhanashree says
I dont have tapiova starch.
Does it have a substitute or can we avoid it?
Hi, it’s pretty key for a stretchy texture. But the closest sub would be arrowroot starch. Let us know if you try it!
Hannon says
What do you think of soaking the cashews in salt water to sub the brine process?
Huge fan of all your recipes!
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.
Hi Sophie, we think the flax would cause an unpleasant texture, unfortunately. Let us know if you try again with tapioca starch!
Susie says
Is there an alternative you would suggest to coconut yoghurt, my son is allergic to coconuts?
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!!
Aw, we’re so glad he enjoys it! Thanks so much for sharing, Susie! xo
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!!
Hi Dina, we haven’t tried that, but maybe? Let us know how it goes!
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!
We’re so glad you enjoyed it, Sana! Thanks so much for the lovely review!
Mia says
I’ve made this recipe multiple times, and it’s always a hit. I’ve even replaced the yogurt with blended silken tofu once, and it worked out perfectly!
Yay! Thanks for sharing, Mia!
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
shan says
Just wondering about the purpose of the yogurt? Many thanks!
Hi Shan, it adds a tanginess. Hope that helps!
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!
So glad to hear it worked well! Way to be creative!
Sophia Semensky says
Hi! How much of the egg replacer did you use? Thanks :)
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!
A food processor might work! Let us know if you try it!
Kat says
We used an immersion blender last night, and the cheese came out perfectly!
Glad to hear it worked, Kat! Thanks for sharing!
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 !
Hi Taylor, we think it will still work. But for next time, we would say soak in cold water if leaving them that long.
jada says
can i use cashew milk instead of almond milk for this recipe?
We haven’t tried that, but it might work! Let us know if you give it a try!
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!
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
Monica Morfin says
Does it taste coconuty at all from the yogurt ?
I’m a little skeptical due to that ingredient lol
You can skip it but no we don’t think it tastes coconutty (although different brands have different levels of flavor intensity).
Violet Shaw says
Hi! Do you know how long this cheese will keep? Thanks :)
About 1 week in the fridge or 1 month in the freezer.
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).
Thanks for sharing your experience, Jan! We’re glad you enjoyed it!