So many people have been enjoying my Melty Stretchy Gooey Vegan Mozzarella recipe for years. It’s a fan favourite with almost 150 thousand shares and over 800 comments. Woah! But there were two questions about that vegan mozzarella that I’ve received over and over again that I wanted to answer with a brand new recipe.
- Is there a way to make this vegan mozzarella nut free?
- Is there a way to make this cheese firm so I can grate it?
I’m happy to report that I was able to solve both of those problems, which is why I dub this recipe, The Best Vegan Mozzarella!!!
But those aren’t the only two reasons this vegan mozzarella recipe is the best. This mozzarella is the best because:
- It takes about 5 minutes to make. That’s it! Then just pop it in the fridge to chill and set. SO easy peasy.
- It requires only 9 ingredients… and one of them is water!
- It can be made ahead of time and stored in the fridge so grateable vegan mozzarella will be at the ready!
- It melts wonderfully, better than most store-bought vegan mozzarellas.
- It tastes super creamy cheesy gloriously delicious.
- It’s 100% nut-free, gluten-free, dairy-free, and of course vegan.
See, it really is the best!
For the firming agent in this vegan mozzarella recipe, I provide you with two different options and they yield very different results.
Kappa Carrageenan (I ordered mine on amazon here), is a powder derived from seaweed. Using kappa carrageenan in this recipe is easier and results in a creamier meltier cheese texture so it’s my preference. Some people are concerned about the health effects of kappa carrageenan but according to nutritionfacts.org, the science isn’t there yet. Popular vegan brands such as Follow Your Heart use it in their products and they provided this article about it stating that as long as it’s food grade carrageenan, it is safe to cosume. So for me, I’m 100% cool about using it, but if you’d prefer to avoid it, I wanted to provide you with another choice.
Agar- also called agar agar (I ordered mine on amazon here), is also a powder derived from seaweed. It takes slightly more work to use, but the real difference is in the finished mozzarella. You can see from the photo below that it doesn’t melt as well, and the taste is ever so slightly less delicious when compared to the kappa carrageenan version. That said, if I didn’t have the two side by side, I would have been totally happy with the results using agar. I also found that when you add toppings over the cheese, I got a little meltier and creamier. Or if you were making a different type of recipe, the cheese gets very melty in the microwave.
For both of these, it’s important to note that this vegan mozzarella recipe is intended to be grated or sliced, and then melted. While the cheese is totally edible sliced cold from the block, neither the kappa carrageenan or the agar provided a texture close to traditional cheese, so it isn’t my favourite for snacking. But if you’re into the texture, by all means, snack away!! My favourite cheese for snacking is my cranberry and thyme vegan cheese ball.
Now lastly, before we get into the method I wanted to breakdown some of the other ingredients in this recipe. You know I’m all about using easy-to-find ingredients in my recipes, but this vegan mozzarella recipe requires a lot of tricks- it needs to turn into a firm block of cheese, it needs to be grateable, it needs to melt, and get stretchy so this recipe required some special ingredients you might not find in your local grocery store, while other ingredients should be easy to find.
- Soft tofu provides creaminess while keeping the cheese light and nut-free.
- Coconut oil has the unique quality of being solid at room temperature but melts very easily which helps with the firming and melting of this cheese. I recommend refined coconut oil which is flavourless as opposed to unrefined which will add a coconut taste.
- Tapioca starch (also called tapioca flour) provides the stretchy texture to the cheese. You can sub another starch if preferred but the resulting mozzarella will not have the stretchy texture.
- Nutritional yeast is a non-active yeast which provides a cheesy flavour.
- Sauerkraut, yep, regular old sauerkraut is my secret ingredient hack for instantly providing an aged fermented flavour to the cheese. Check to make sure the sauerkraut is vegan (some of them contain meat bits). If you want to experiment you can sub sauerkraut for equal amounts of the brine from a jar of green olives or white miso paste for other great aged flavours.
Now onto cheese making!
To make the best vegan mozzarella: if you are using kappa carrageenan, simply add everything to a blender, combine until smooth, and pour into a mold to set. BOOM! It’s that easy. Kappa carrageenan must reach 158F to set. Because of this, it’s very important that the water is at a full boil, that you add it to the blender last, and that you blend right away to ensure that nothing cools down.
If using agar it takes a little more effort to make the agar set properly, so add everything to the blender except for water and the agar. Whisk together the water and agar in a small pot and bring to a boil over medium heat while continuing to whisk until the mixture thickens and forms a gel. Working quickly, add the agar mixture to the blender along with the rest of the ingredients, and blend until smooth. Pour into a mold to set. Done!
Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Keep the chilled and set cheese in an air-tight container in the fridge for up to a week.
Use anywhere you desire! On pizza, in lasagna, garnish hot soups, to make grilled cheeses, the options are endles.
Bon appetegan!
Sam.
5 minutes and only 9 ingredients to make dairy-free mozzarella that is perfect for your pizza! It grates, melts, stretches and tastes super delicious. Perfect for lasagna, pizza, soups, grilled cheese, the options are endless.
This recipe goes quickly so be sure to read all of the instructions before you begin.
Method adapted from Vegan Blueberry. Flavours adapted from my mozzarella in Fuss-Free Vegan cookbook.
- 1/2 cup soft or silken tofu
- 1/4 cup tapioca starch (also known as tapioca flour)
- 1/4 cup refined coconut oil, melted
- 2 tablespoons nutritional yeast
- 1 1/2 tablespoons kappa carrageenan (or substitute 2 tablespoons agar powder)
- 1 tablespoon sauerkraut
- 1 1/2 teaspoons salt
- 1/2 teaspoon garlic powder
- 1 1/2 cups boiling water (or use cold water if you are using agar)
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Add all of the ingredients to the blender, and blend until completely smooth and creamy. Kappa carrageenan must reach 158F to set. Because of this, it's very important that the water is at a full boil, that you add it to the blender last, and that you blend right away to ensure that nothing cools down. Quickly pour into your mold of choice, the cheese sets very fast so work quickly.
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Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week, or it can be frozen.
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Add everything to the blender except for water and the agar. Set the blender aside.
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Whisk together 1 1/2 cups cold water and 2 tablespoons agar in a small pot and bring to a boil over medium heat while continuing to whisk until the mixture thickens and forms a thin gel, about 1 - 2 minutes at a full boil. Working quickly, now add the agar mixture to the blender and blend until smooth. Quickly pour into your mold of choice, the cheese sets very fast so work quickly.
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Chill, uncovered in the fridge for about 1 hour or until the cheese sets and is firm all the way through. To remove the cheese just turn the mold over onto a clean surface and smack the bottom and sides a few times until it releases. Store the cheese in an air-tight container in the fridge up to 1 week, or it can be frozen.
For the mold, you just need a container that holds 2 cups or more. You can use a small baking dish, a silicone mold, or even just a bowl as a mold to make this cheese. I used a glass storage container like this one to make mine.
Nutrition
Did you make this recipe?
Tag @itdoesnttastelikechicken on Instagram and hashtag #itdoesnttastelikechicken.
So I closely followed the recipe using kappa carrageenan and the cheese didn’t set. It tasted good but turned into this weird blobby paste. I had the water at a full boil and immediately turned on the blender when adding the boiling hot water. It seems like some others had a similar problem, the blobby cheese tasted good, and I didn’t want to throw away good food so I decided to troubleshoot. Apparently kappa carrageenan will melt and reset. I put the delicious unset cheesy blob in a nonstick sauce pan, turned the heat on medium high, and whisked like crazy. It worked! The blob melted down into what looked like melted stringy cheese. I kept heating and stirring until it started bubbling. Stirred about 30sec more. Poured it into a heat safe mold. Popped in the fridge. And voila! Cheese blob now shreddable vegan cheese.
I followed your trick since my cheese also didn’t set and it worked! I opted for cashew cream and it gave it a really robust flavor. Yum!
This recipe is a great template for making vegan mozzarella to your individual taste! I made it as instructed the first time, and found it great on pizza. I’ve made kappa carrageenan mozzarella with cashews instead of silken tofu before, and honestly, they’re hard to distinguish. Which is great, because the tofu is much less fatty and more proteiny!
I’m planning to experiment with replacing the salt with miso — upping the umami — and replacing a little more of the water with extra sauerkraut. It might be that my homemade sauerkraut just wasn’t tangy enough to impart much flavor.
I was very skeptical about this recipe, having tried others only to be disappointed. But all the vegan cheese on the market is horrible in both taste and texture and never melts, even when advertised to do so. So I took the leap and made a double batch, subbing rice vinegar for the sauerkraut because I forgot to buy it when I shopped and just couldn’t muster the energy for yet another trip to the store. Next time, I wll make sure to have the sauerkruat because I think the flavor will be much better. And yes, there will be a next time, probably too many to count!!! This cheese is amazing!!!!!!! It came together just as you described with no issues at all. I took a few bites as I grated it for our dinner of vegan pizza, and it tasted so good, I topped our salads with it, too. Even my carniverous 14 year-old ate two slices and never asked if it was vegan. SCORE!!
It’s perplexing why some of the above comments indicate it didn’t work-I’d have to guess they didn’t get the boiling water in fast enough? There are a few changes, though. I didn’t find the cheese too wet to grate-it grated quickly and easily. It did release a lot of water when it baked on the pizza, though, and I think the veggies we topped it with added to the watery-ness of the final product. Next time, I think I’ll press the tofu for just bit, and I’ll blot the shreds with a cloth to help remove excess moisture. And I’ll pre-roast the veggies to pull out some of the water from those. Aside from those things, I have zero complaints and am so excited I tried this recipe. I have three more blocks in the freezer now (since I doubled the recipe), and intend to use it for more pizzas, sandwiches, etc.
Thank you so much for doing what no vegan cheese manufacturer has been able to do as of yet. This really delivers, and I can’t imagine I’ll ever waste money on store-bought vegan cheese again. Seriously, you’ve kinda changed my life!!
I didn’t have any sauerkraut, and subbed lactic acid for the ‘tang’ effect. In case anyone else is looking to do the same, 2 teaspoons is waaaaay too much. 😉 This cheese definitely melted nicely and I’m looking forward to grating it into some cheesy dishes! Next time I would reduce the lactic acid to 1 teaspoon to get a milder mozzarella flavor.
So annoying when people like you give a recipe a low rating when you don’t even follow the recipe as written.
I made this yesterday. Quick and easy! Turned out (almost) perfect, a little too salty for my taste, and a little bland. Next time I make it, I’m going to use less salt and more garlic. Since I put garlic in everything anyway, it was great on my pizza just as it is!
Can this be stored for about 10 days in the freezer?
Absolutely! Enjoy!
can I make it without sauerkraut?
Unfortunately, this didn’t work for me at all. I followed the kappa instructions, and also checked with a thermometer to ensure it reached the proper temperature. The cheese thickened, but didn’t set into a block. More importantly though, it was unbearably salty and had a really strange taste – basically inedible. I followed all the instructions carefully and didn’t make any substitutions, and I know the recipe seems to have worked for many others, so I wonder whether it was the brand of kappa carrageenan I used? I can’t think of what else would have given this such an odd flavour!
I’ve never heard of that! It’s difficult to know what went wrong without being in the kitchen with you. Sorry it didn’t work!
All I can say is THANK YOU! THANK YOU! I made this yesterday. We’re eating it today. It is fantastic…my 6th son: lifelong vegetarian recent vegan loves. I love it. My wife loves it. I can’t wait to experiment a little to with some of the flavorings. Who knows…Marmite maybe…sun-dried tomatoes…
Aww so happy you love it, Chris!!
Should i press the tofu first?
Nope, I will always include pressing instructions when that step is needed. Enjoy!
I’ve made this many times with agar agar- today, I was out of sauerkraut, I subbed sour bamboo- (I used it in curry)it turned out amazingly well with a medium bite.
I’ve never jumped into the kappa camp- but I’ve successfully used this cheese Several recipes- and it satisfies.
As a non vegan, I still regularly cook with dairy, but a family member has a food allergy and she can eat this. Thanks for saving my food budget. Vegan cheese is $$$
So happy you enjoyed Linda!
I make your mozzarella exactly as written…always perfect..always delicious. I recently modified it by using the spice combination from your soft cheddar recipie & now enjoy shreddable, melty cheddar for all my mexican dishes. Just LOVE this cheese 🙂
Aww yay!! SO happy you love it so much, Gord 🙂
Hi and thanks for the great recipe! Do you think I could sub the sauerkraut/olive brine with rejuvelac? Any experience on that? Thanks =)
No experience but I think that should be fine 🙂
Amazing! Worked on pizza well and nachoes, non-vegan friends who as cheese lovers enjoyed it plain as well!
Wonderful!
Hi Sam…. So tried this recipe first with extra tofu Suggested in comments (1/4 c) and it did taste good, although I will be reducing the salt and the garlic a bit, it did not bind together even though used kappa carrageenan. I tried it this way first to try to use way less saturated fat. Husband cannot have it. So I used it to dip tortilla chips. Delish! BUT… still wanted cheese for My own pizza. His is forever without cheese and he doesn’t seem to mind. Yay!
Ran to our local WF and bought silken tofu, refined coconut oil and tried again. Messed up the kappa carrageenan by 1 tsp (must pay more attention) BUT it still worked quite well. Don’t we love our Vitamix!!!
I’m going to use my Food Saver and freeze chunks in pint bags so can easily pull when needed for pizza. You are amazing you vegan guru you! Hugs and thanks for really great recipes!
Aww thanks so much!
Will Mori Nu silken firm tofu work for this?
Thought i’d post a picture but don’t have that option here.
It comes in a cardboard carton.
And how does one measure it? Crumble and pack into a cup?
Also, has firm tofu worked for anyone?
I believe it should work. Just spoon it into the cup and smash it if needed so you get the correct measurement.
Hello, this is a really silly question, but with the melted coconut oil.. Is it 1/4 cup (solid) then melt or 1/4 cup of already melted coconut oil?
Thanks.
Either way will work great, just make sure the cup is full and tightly packed if solid. 🙂
I may have commented on this same recipe before, but this is the 3rd time I’ve made this cheese (this time I was smart enough to double the batch and freeze some). What an accomplishment to pull off, Sam. Any store bought vegan cheese is plasticy/synthetic tasting junk and I avoid it completely. When I use this cheese it really takes me back to what I remember cheese to be. Don’t be thrown off by the (very minor) wetness after shredding, you will not notice that once you bake it. I wouldn’t worry about the sauerkraut either, I’m not a fan of it, but you will not say ‘hey there’s sauerkraut in here!’ when you taste it.
This is my favorite place for vegan recipes, thank you for all of the hard work that it takes to bring us these recipes!
Aww yay!!! I’m so thrilled you love it, Sara!!! Thank you for the wonderful review 🙂
What can I substitute for Sauerkraut?
Also how much cashews for the tofu…
Substitutions are written in the post 🙂
Would miso work?
How long will the cheese stay firm and in the shape of the mold when left at room temperature?
It will hold its shape as long as you like. It won’t melt until its under a lot of heat.
First I made the cheese following the recipe religiously. Whilst it was cooling down I read the comments. I’m glad I did it that way round. The cheese turned out perfect with none of the problems that some others mentioned.This is the recipe I have been waiting for all my life as the dairy stuff used to make me really sick. Thank you so much for working on the recipe for us.
You’re most welcome, Carol 🙂
Hello. If I double this recipe from 6 servings to 12 servings, would I change the agar agar powder quantity? Would it be 3 cups of water to 2 tbs of agar. Or would I do 3 cups of water to 3 1/2 tbs of agar?
thanks!
Double everything evenly 🙂 You can actually just change the serving size number and the recipe will adjust for you.
Thank you! I did change the serving size but I think because the agar is kind of a side note, that amount did not update like the rest of it updated. So I just wanted to make sure. I actually made it last night and it turned out great! It melted better than any vegan cheese I have ever bought.
Ah yes, I see! Good observation. So glad it turned out for you and that you love it so much !!! 🙂
Will this cheese work with a firm tofu? Sometimes it’s hard to find silken tofu in stores.
No I reccomend silken.
You’ve named this one spot on. It is definitely the BEST mozza like cheese. I always have some on hand in the freezer. It thaws well and still grates. Love it!
Yay!! So happy you love it so much 🙂
Homemade pizza is our favorite! It’s really the one thing I’m having a hard time giving up, traditional mozzarella. So far, I have only tried Daiya shredded mozzarella, and while the flavor was fine, the texture was hard to get around. Very slimy/watery. The comments on this recipe are amazing and I plan on trying it soon! Can anyone comment on the texture though?
It super creamy cheesy gloriously delicious! I definitely recommend the kappa carrageenan version for the best texture. 🙂
Congrats on a fantastic recipe, Sam! Wondering if it’s possible to sub in a different oil and perhaps free the block?
Freeze, I meant lol
Since the late 1960s, there’s been controversy surrounding the health effects of carrageenan. Some evidence suggests that carrageenan triggers inflammation, gastrointestinal ulcerations, and that it damages your digestive system. People have been petitioning for products with carrageenan to be labeled with a warning or removed entirely. Read on to learn more about this common food additive and why you may want to avoid it.
Dangers and side effects of carrageenan
Products with carrageenan may be labeled as “natural,” but limited studies show that carrageenan may promote or cause:
inflammation
bloating
irritable bowel syndrome
glucose intolerance
colon cancer
food allergies
Increased inflammation can lead to a greater likelihood of other diseases, such as:
inflammatory bowel disease
arthritis
tendonitis
chronic cholecystitis, or gallbladder inflammation
I wrote all about this in the post and the science behind this info. Check it out.
I only found this out when I was diagnosed with ulcerative colitis a few years back.
Carrageenan is used to create ulcerative colitis in lab rats in order for them to study them.
The “science” is that the amount the use in food may or may not lead directly to a person having colitis and that other factors might increase or decrease the risk.
I don’t trust the same organizations that said covid 19 was pretty much just a flu and now realize it’s a pandemic.
Just my 2 cents..
Thank you for this recipe however it is very wet while grating. Holds its shape and melts well but just wet unlike other cheeses. What can I do to get a drier cheese?
It’s a bit wet but it melts fantastically and I think that’s the most important part.
Could I use this recipe minus the carrageenan to make your spinach artichoke dip?
Hi Alexandra, I would recommend following my recipe spinach artichoke dip. Enjoy!
Thank you! I also was getting really grossed out by the vegan cheeses from the store, to the point that I was considering going back to dairy. But made this, and you stopped that from happening! The best vegan cheese I’ve tried so far, and great consistently and meltability. Thank you very much!!!
YAY! Best comment ever!
you never steer me wrong Sam…I was eating this cheese out of the blender it was so good. I was getting really sick of all that nasty vegan store bought cheese. Pizza is on the menu for tonight!
Yay!! SO happy you love it 🙂
Hi,
This recipe looks great. I have a question.
I have been experimenting with lots of vegan cheeses lately, and I found that carrageenan will make the cheese firm quickly after melting. Does this recipe do the same? Or does it stay melted afterwards? Thanks 🙂
Hi Jamz, this cheese will stay melty when hot. Enjoy!
Thank you so much for this recipe. I’ve tried store bought vegan cheese, and I’ve hated all of the brands that I’ve tried. This recipe is exactly what I wanted. It tastes like real cheese! My only problem is that I think the garlic is a little overwhelming. But that’s a personal taste of mine. It’s not really that noticeable when it’s in a meal instead of on its own, and if it really bugs me, I can always just add less when I make it next time. Because there definitely will be a next time. This is so amazing. Thank you, I’ll be using this recipe for the rest of my life.
Hi Isabel! Thrilled you enjoyed it so much! Yes you can add less garlic next time if you like. 🙂
Hi Sam:
I’m wondering if unrefined coconut oil can be used instead of the refined? Or does the unrefined make it taste too coconuty?
Thanks!
I made this with unrefined coconut oil by mistake and got punched in the face with the coconut flavour. Going out to buy refined coconut oil today so I can try again!
LOL. That’s what I thought might be the case. I picked up a jar of refined coconut oil yesterday, making it tomorrow!
Unrefined will give it a strong coconut taste which won’t make it taste like mozzarella, so I would recommend refined 🙂
Thanks Sam!
My whole family loves the recipe for Life Changing Mozzarella in your cookbook ❤️
I’ve been vegan/vegetarian for 36 years and it’s the best vegan cheese I’ve ever had (seriously)!
I can’t wait to try this new recipe because I can send dishes I make with it to school with my daughter! Yay, no nuts
Aww so flattered you love my recipe so much!!! I hope you enjoy this one too, Sue 🙂
Can this cheese be breaded and fried? I miss mozzarella sticks so much!
I’ve tried that and baked it (not fried) and it was too melty, the cheese leaked out. It might work frying tho, I’m not sure. If you try, let us know how it turns out!
Hi Sam, I’m allergic to coconut. Can I use olive oil instead?
Unfortunately, not in this recipe. Coconut oil has the unique ability to be solid at room temperature and melting easily which gives this cheese the firm but meltable texture. You could try subbing vegetable shortening to see how that works. I haven’t tried this myself, so I’m not sure exactly. Or you could try my melty stretchy gooey vegan mozzarella recipe which doesn’t contain any oil. Enjoy!
Do you use the refrigerated tofu for this recipe?
I did, yes 🙂
I do like to try this one, but I’ve always thought that the tapioca starch must be cooked. Doesn’t it require cooking to thicken it. I was going to use Agar for this.
The tapioca starch gets cooked with the boiling water and then also when it is melted on pizza or wherever you use it. The kappa carrageenan or agar is what sets the cheese. Enjoy!
Hi Sam : This is a great recepy, I was amazed by the fact that it melts over bread!
I changed a little the way I mix the ingredients because I use a small blender. I add to the mix 1/2 cup of water so that it is easier to blend. Then, I use one cup hot of water or boiling water to mix the agar agar. Once the agar agar is ready, I place the ingredients from the blender in a large glass bowl and add slowly the agar agar while mixing. I use about 1 teaspoon of Tumeric to add color to the cheese.
If not began I add a couple of table spoons of blue cheese but I like the flavor of the original recepy and try to stay away from dairy.
Thank you for this fantastic recipe.
Glad you enjoyed, Raymond!
Hello! Thanks for providing an alternative to the store-bought gross processed vegan cheese! I have made this recipe 3 times now with very similar results….it sets nicely in the mold but once I start grating it, a lot of water starts to seep out. This last time I pressed the tofu to extract some water but the cheese still came out too wet. I am following the recipe to a ‘t’ using kappa so not sure what the issue is. Should I use a firm tofu rather than silken?
Hi Suzanne! It’s difficult to know without being in the kitchen with you. This cheese is a little wetter than traditional cheese but I have never had water seep out of it in any extreme way. When you let it set, are you covering it? If you are, then maybe try leaving it uncovered so any steam can escape. Then you could also blot it with paper towel before using. Hope that helps!
Sam, what is the serving size for the 112 kcal listed? Looking forward to another successful addition to those I have already made from your other recipes.
1/6th of the recipe so about 1/3 cup 🙂
Amazing recipe! Easy and turns out every time. Massive money savings compared to buying store bought.
So happy you love it so much, Katie 🙂
hi! Sam, i’ve just made this cheese and put it in my fridge. mine is very much yellowish. i used nutritional yeast ‘powder’ but i think yours is ‘flake’. do you think i should have reduced the amount? if so, how many? thanks!!
If your nutritional yeast is ground into a powder then it is the same stuff as the flake it’s just all ground up. Start with half the amount and add more to taste if needed. Enjoy!
Regarding the sauerkraut – are you using just the liquid from it, or the vegetable and the liquid? I’ve read the recipe and comments several times, and I’m just not clear what is to be used?
I just take a scoop from the jar, so vegetable with liquid and all! Enjoy!
It looks yummy is there a alternative to sauerkraut ?
And can it be frozen ? A
Yep and yep! All of that information is included in the post above 🙂
Hello Sam, Can’t wait to try this! I’m sorry, I fail to see the alternative to Sauerkraut. I was wondering, would White Miso work?
You can sub sauerkraut for equal amounts of the brine from a jar of green olives or white miso paste for other great aged flavours.
Holy sh*t, Sam, this recipe is magic! I will never again have to buy over-priced, un-delicious vegan cheese. This beats them all!
Wow!
I do have one question though: Have you made it yet using the “Nacho Cheese Love” seasonings? We love that one a lot, but seeing as it has nuts it’s not so school friendly. Would the lemon juice in the recipe mess things up?
Excited to hear your answer.
Thanks so much!
Yay!!! Thrilled you love it so much, Antje! I haven’t tried making a nacho version of this so I’m afraid I don’t know the answer without doing tests. Inventing cheese recipes is tricky stuff! Haha
I never comment about recipes, but I had to jump on to say this cheese is AMAZING!! So easy to make, nice mozzarella texture and most importantly it tastes delicious! My one year old granddaughter wouldn’t stop eating it. I used it on pizzas and it melted and stretched out like dairy cheese. So glad I found your site Sam!!
Oh that’s so awesome, Cathy! Thrilled you’re enjoying it so much 🙂
Hi! I’d love to try this recipe, but just to clarify; are you supposed to add the Kappa Carageenan to water in a pot and then boil it , or boil water then stir in the K.C. after boiling? Thanks!
When making the version with kappa carrageenan, you just add everything straight to the blender including the kappa carrageenan and the boiling water. No need to do anything separately. Enjoy!
I was wondering if the sauerkrout is optional, is it just for the flavor? So excited to try this!
Yep, it’s for flavour, it adds an aged fermented taste to make it taste more like traditional cheese. If you skip it, it might be a bit bland. Enjoy!
OMG!! So amazing!! Made pizza and my husband gave the cheese a 15/10. He rarely rates anything higher than 9.
Thanks for your magic!
Oh wow!! I’m honoured!!! Thank you so much 😀
I tried this recipe and my cheese never turned into a block of cheese it stayed mushy =(
I followed the recipe exactly (ha or so I thought I used Kappa) and I am SO confused as to where I went wrong. Could it be the dish I used!? I used a smaller bowl so maybe it needed more room to harden. I will make this again with a different mould hopefully it works cuz it sounds so yummy and way cheaper than store bought cheese!!
Hi Anastasia, kappa carrageenan must reach 158F to set. Because of this, it’s very important that the water is at a full boil, that you add it to the blender last, and that you blend right away to ensure that nothing cools down. You can test yours with a thermometer to see if it reaches the correct temperature. It should start setting even as you are pouring it out of the blender. Enjoy!
The taste is very nice! Sauerkraut is a pretty good idea, and we got good ones here in Switzerland. I adapted the recipe (using agar) because it seemed odd to not cook the starch, but the result totally failed with a cold creamy texture. Taste is still pretty good and I started with a grilled cheese sandwich yesterday and will continue with a pizza today. Next time I’ll try your recipe to the letter though, maybe adding boiling water to the mixed starch would be enough for it to thicken.
Glad you enjoyed the taste, Guillaume! I do many rounds of recipe testing so if you follow my recipes exactly as written they should work out beautifully. Enjoy!
For info, I used potato starch, and it seems it also gives a stretchy result (contrary to your comment about tapioca starch). Cheers
Glad you enjoyed!
I’m SO excited to try this! Thank you!!!
Hi Sam!
Love all your recipes and haven’t tried this one yet! (But I love all your recipes, so I’m giving you a 5 star!) I have tried several recipes using agar and haven’t had the cheese “set”. It turns out slightly less firm than a cream cheese texture. I have followed the recipes to a T and was wondering if it might be my blender. I have a Vitamix, which really liquifies everything and am wondering when adding the agar (after activating it with boiling water) might be too broken down to do its work. I do find myself blending on high for quite a bit, thinking that the more I do, and it does get hot in the blender, the more I will activate and cream it up!
So my long winded question is, has anyone, or you, had this happen with your Vitamix when making cheese recipies?
I haven’t had that happen. I usually find the most common problems with agar are when the wrong quantities are used, if flakes instead of powder are used, or if it isn’t dissolved properly. You should find it starts setting pretty quickly. Hope that helps!
Hi Sam if I want to increase the quantity and making do I also increase the amount of the agar agar?
of course, you need to multiply all ingredients evenly
If you are doubling this recipe make sure to double ever single ingredient. Enjoy!
When I tried this recipe the a plasticy dry crust formed on top of the cheese any idea why that would happen?
Weird! I have never had that happen before. Did it get dried out? It should be stored covered in an air-tight container. Hope that helps!
Can you leave out the saurkraut? I hate it and if I try this it will be for kids so anything funky tasting will not go over well.
Thanks.
I saw the answer for this further down. Thanks.
The sauerkraut adds the aged taste to the cheese, without it, it might be a little bland. You can try substituting green olive brine (the liquid in a jar of olives) or white miso paste for another slightly different aged taste. Enjoy!
I made this earlier and I’m not sure it turned out right. After realizing I only had unrefined coconut oil, I checked other comments and saw one where the poster had used extra tofu instead of the oil and it turned out great so that’s what I did. The end product tastes okay but the texture is all wrong – it’s very spongy and damp. I can gently squeeze it and moisture comes out, much like extra firm tofu. Is this result from using tofu instead of the oil or did something else go wrong?
Hi Jennifer, yes, that would be why. If the ingredients and quantities are changed in a recipe this can result in major changes in the outcome. Hope that helps!
Hi Sam,
I’m dying to try this recipe, but unfortunately have a soy allergy which can be a real bummer when trying to find a substitute for the creaminess tofu adds. Do you have any ideas on what a good substitute may be without sacrificing taste/texture? Fingers and toes crossed here!
Thanks!
I would recommend making my other mozzarella recipe instead. 🙂
I made this recipe and thought my eyes were deceiving me when I saw the “cheese” had melted. And was gooey. And then when I tasted it…it wasnt rubbery or plastic. Oh, happy day. I was just curious, though…my sister has both nut and soy allergies (along with a gluten intolerance) Any suggestions on a sub for the tofu?
Yay!!! Thrilled you enjoyed it so much, Sunny! You can substitute the tofu for softened cashews. Enjoy!
I had already seen that in a previous response you posted but, unfortunately, she is also allergic to cashews and other nuts. 🙁
Hi What can I use instead of sauerkraut? No one heard of it. I’d like to make this.
You could substitute white miso paste, or the brine from a jar of olives. Enjoy!
Hi Sam
Diana here from SA!!
I tried now a third batch and my Kappa doe not want to do the trick and set?
It always turns out like a cream cheese and is super salty?
Are there different Kappa’s?
Can I substitute Sauerkraut with Rice Vinegar.
(Glad you cannot hear me sob)
Love
D x
Hi Diana, kappa carrageenan must reach 158F to set. Because of this, it’s very important that the water is at a full boil, that you add it to the blender last, and that you blend right away to ensure that nothing cools down. You can test yours with a thermometer to see if it reaches the correct temperature. And yes, you can sub the rice vinegar and reduce salt to taste. Enjoy!
Hi Sam, will try again. Maybe it did not reach the correct temperature?!!
I let you know!!
Thank you for your response though xxx
I hope it works for you this time!
Hej hej, got it!!
The Kappa was not enough. So I transferred again to the heat and it went quick to set.
Now I just need to find a way (for me) to make look pretty 🙂
Love
D x
Hi Sam,
This recipe looks so intriguing. I’m curious if you have any links to research on carageenan. I asked my local health food store staff if they had it (expecting they wouldn’t and they didn’t), and they were so puzzled, because folks are often asking for things *without* carageenan (i.e. almond milk and the like). I’m not super worried about it, just wondered what’s all the hubub.
Also, I can’t wait to try your lemon curd recipe! I thought I’d never have that gooey lemony delight again.
Thanks for all your fabulous photos, yummy recipes, and cheery outlook on life! 🙂
Oops! Sorry, I missed the entire paragraph with links! Please disregard most of my message – except for the lemon curd and kudos for you!
Haha! No problem! I hope you enjoy the recipes 🙂
So, back when I first became vegan I had to allow myself to come to terms with the fact that I’d never have cheese again. At the time I had only tried store bought and couldn’t stand it. Then I found “The Gentle Chef” and for the longest time swore by his recipes… but they are finicky and they take practice. A couple months ago, I lost my ability to execute his “block and wheel” cheeses properly. I couldn’t figure out what I was doing wrong. People suggested my brand of kappa was bad, then the tapioca, maybe I was overheating, maybe I was underheating… UGH!. So, I decided to give it a break and try other peoples recipes… While I’ve found a bunch that are tasty, I could never find any that melted like his…
WELL! You just changed all that, my dear! Not only does this cheese melt fantastically, it tastes great, and it’s ridiculously easy to make. I’m so happy you shared this with us. I cannot wait to make pizza and dip with it this weekend. — Internet strangers! If you’re reading this and you haven’t made this yet, you’re only hurting yourself. This woman is a genius.
Note for other cooks: I only ever have extra firm tofu on hand and when I decided to make this, I used a piece that had already been pressed. My mixture before the water was a crumbly mess but I kept calm and just kept scraping and processing until a dry dough like ball formed. Once the boiling water was added, we were back on track.
Awww wow!! Melt my heart, Lisa! What a lovely comment, totally made my day!! 🙂
Hi Lisa,
Extra firm silken tofu or just regular extra firm tofu? Like those firm blocks for sauteeing etc?
Is there a way you could substitute the silken tofu for something else? Like a blended chickpeas, white bean paste or soaked nuts?
I have a soy allergy but really want to try this!
You can substitute softened cashews. Enjoy!
When it comes to vegan cheese, Chef Skye Michael Conroy has been my go to, he still is. BUT… this vegan mozzarella its the BEST!.. and no cooking! Love you Sam. Thanks for your recipes!
So happy you loved it, John!
This recipe sounds amazing! Do you think it survives freezing?
I’ve tested it and it sure does! Enjoy!
I am excited to try this. What is the shelf life ? I’m planning to give it as a gift to my vegan friends.Also,does it need refrigeration all the time?
It does need refrigeration all the time, and it should keep for 4 – 7 days. Enjoy!
Love this, Sam! Another winner, and thank you.
A note about oil? I don’t use it at all (ever) and simply substituted additional tofu for the coconut oil in this recipe. Turned out great!
Great idea and so happy you enjoyed it, RoseAnne 🙂
How much and what type of tofu did you use to sub for the oil?
I simply used the same amount as called for in the recipe (1/4 cup) and the same type (soft).
Sam!!!!!!! You slammed this one! This is the best vegan mozzarella cheese I have ever had.
WOOHOO!! Thrilled you loved it so much, John!!
I would have thought I would miss extra old cheddar the most because I loved that taste, but I actually miss a good melty mozzarella the most. I didn’t realize how much I actually used it.
I have agar in the cupboard, but you’ve convinced me to order some kappa carrageenan and give it a try. It just looks more cheesy in the end.
It’s DEFINITELY worth it! I’m sure you will be very happy.
Yeah it’s pretty magical stuff!! I hope you love it when you try it, Kari 🙂
Made it tonight and used it on pizza along with your Seitan pepperoni. Amazing. Gooey and delicious. And so easy to make. So much easier and tastier than another vegan mozzarella I had previously tried. Definite do over!
Wonderful! So thrilled you enjoyed it, Joan 🙂
I bow on the altar of kappa carrageenan! This stuff really makes the mozzarella set quickly and the texture is perfect – grates as well as the real thing. Another winner Sam!
Haha! Awesome! Thrilled you loved it so much, Joe 🙂
Easy to make and firmed up nicely! Love that you can easily grate it. My only issue is that it has a strong coconut flavor. Have you tried making it with other oils?
Thanks!
Glad you enjoyed it, Corine. That’s why I recommend using refined coconut oil (as opposed to virgin coconut oil). Refined coconut oil is flavourless, whereas virgin coconut oil has a strong coconut taste. Hope that helps!
I’m not sure what I did wrong. My cheese didn’t firm up enough to shred. I used the Kappa method. I did notice in the instructrions that you say to refridgerate uncovered. I covered mine, maybe that is the problem. Oh well, it was still delicious on my pizza.
Hi Terrie, no the covering shouldn’t be the problem, it should start setting immediately when you pour it out of the blender. Did you make sure to have your water at a rolling boil, add it last, and blend very quickly? The kappa carrageenan needs to reach 158F to set so it is important that everything is done quickly so it doesn’t cool. Hope that helps!
I heated it back up in the microwave and put it back in the fridge uncovered. It turned out perfect! So yummy. I think when I put it in the fridge covered that the steam might have caused too much moisture to stay in the container.
Made this yesterday using agar, and swapped the tofu for cashews since it’s all I had on hand. It turned out wonderful! My 2 year old was eating it by the chunk (: thanks for the recipe Sam!
Haha! Amazing! Thrilled you enjoyed it so much, Nikki 🙂
How many cup of Cashew did you swap with?
1/2 cup 🙂
Made this today and was SUPER excited! However I think maybe I did something wrong? I used the agar method since I already had some on hand and I’m thinking maybe I overcooked the agar? It just seems to be kinda grainy? Other than that though I’m really impressed! Definitely going to try the karageenan method next time around and maybe even add some smoke flavor and more nutritional yeast to make it kinda Gouda like.
I did notice that the agar can sometimes provide a slight graininess. I believe this is due to a bit of the powder not getting 100% dissolved so I would actually recommend cooking it a little longer next time and hopefully that will help. So happy you’re impressed with the results 🙂
I can’t do soy, so although I was initially pleased with the recipe idea, I was subsequently disappointed that you have soy in this.
Hi Clare, unfortunately not every recipe will meet everyone’s needs. I was making an option for those who couldn’t enjoy my melty stretchy gooey vegan mozzarella recipe due to nut allergies. In this recipe, you can replace the tofu with equal amounts softened cashews which should solve your problem.
I’m so excited for this recipe! Your first “cheese” recipe has always been my go-to and I have sent it to so many people! I order the secret ingredient as soon as I read this and it should be in today!!!!
I am making a vegan birthday dinner for my best friend (who is not vegan but loves my cooking) I am making baked mac and “cheese” and pulled “pork” using bananas! Lol
Now to my question! I plan to make a cheese base I like using potatoes, carrots garlic cashews exc… and now I want to top it with this cheese and bake it! (Sounds amazing right? What would your suggestions be for this? What would I do to make this into a cheddar style “cheese” thanks on advance!
Thank you for all your wonderful recipes!
Hi Nicole! So happy you are enjoying so many recipes. I haven’t done any recipe testing to make it a cheddar style cheese yet, so I would recommend sticking with the mozzarella as is before trying to experiment with it. Hope that helps!
Move over, Daiya and Earth Balance! There’s a new cheese in town and it’s so gooood! I was once a cheese addict and consequently had a hard time committing to being fully vegan because of it…but then I found your blog and tried your cheeses and it filled that cheese filled hole in my heart. ❤️ Making this again and again for tacos, lasagna, pizza, and be still my cheese loving heart – my ultimate fave – the grilled cheese sandwich! Thank you!!!!!
Hahaha! That’s awesome Jerusha! Thrilled you love it so much 😀
if you use a glass container for the mold, should i grease it ? or will the cheese come out ok if ungreased?
I didn’t have a problem with sticking and didn’t grease the molds, but if you would like to grease them it won’t affect the cheese 🙂
I want to make this. How do you make the sauerkraut?
So happy you do! I just buy store-bought sauerkraut such as this one. 🙂
Do you use the actual sauerkraut, or just the brine? It doesn’t specify in the recipe.
The actual sauerkraut along with any brine you scoop up. 🙂
Do you think we could use corn starch, instead of the tapioca starch in your recipe?
Yes, but the tapioca provides the stretchy texture, so it won’t have that.
Could you freeze this?
I haven’t tested this yet myself, but I can’t see a reason why you couldn’t… I will give it a try now!
How did the freezing go?
It worked just fine! Freeze away 🙂
Love the recipe! However, when I froze it (way too much cheese for one guy for a week!), the defrosted cheese got spongy and was leaking oil!
I’m still eating it, but it’s a different thing altogether after freezing. The texture is reminiscent of tofu after freezing, so perhaps I’ll try the cashew version next time to see if I have better luck freezing.
Oh no! Sorry to hear that. I didn’t have that problem when freezing mine for some reason… I guess I will have to give it another test to see if it happens.
Do you happen to know what the difference between refined and semi refined Kappa Carrageenan is?
I’m not sure I understand it exactly, but I used refined for my cheese. Hope that helps!
The tag in the recipe that says “adapted from vegan blueberry” is a link to another blog that made a vegan mozzarella similar to this with cashews. You should be able to combine both recipes in a way to do that!
Does the sauerkraut need to be fully drained?
Nope! I just take a scoop right from the jar. The juices have a ton of flavour too 🙂
Will this work without the oil? Where do you buy kappa carrageenan?
No. The coconut oil helps it set and then melt. For an oil-free mozzarella, I recommend my other mozzarella recipe. I ordered my kappa carrageenan online here.
Oh. My. God. THANK YOU!
I am deathly allergic to nuts so I’ve been looking for a mozz I could master at home. Off to order the Kappa Carageenan! I can’t wait to try this.
Yay!!! I hope you love it, MikeA 🙂
I don’t use coconut oil due to my high cholesterol. Can I use somerhing else as a substitution?
You really need a fat that is solid at room temperature but melts well. So vegetable shortening would also work, but I’m not sure if that will work any better for your needs.
Can you use an equal amount of cashews instead of the soft tofu if you wanted to make this soy free?
I’m wondering the same,
Yes! Cashews should work well in the same amount. Make sure to soften them first by soaking or boiling so they blend well. Enjoy!