The Best Vegan Mozzarella!!! Just 5 minutes & 9 ingredients to make dairy-free mozzarella that's perfect for vegan pizza or quesadillas! This vegan cheese recipe grates, melts, stretches and tastes great.
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 common questions about that vegan mozzarella that I've received 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 Vegan 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.
- Requires only 9 ingredients... and one of them is water!
- Can be made ahead of time and stored in the fridge.
- You can slice it and it is so grate-able.
- Melts wonderfully, better than most store-bought vegan mozzarellas.
- Tastes super creamy cheesy gloriously delicious. The flavor of this vegan cheese is so amazing, you won't be able to stop eating it!!
- 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 or 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.
Before we get into the method, I wanted to breakdown some of the other ingredients in my vegan mozzarella recipe. I'm all about using easy-to-find ingredients in my recipes, but this vegan mozzarella recipe requires a lot of tricks. Vegan mozzarella should turn into a firm block of cheese. And it needs to be grate-able. And 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 (or Agar 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 mould 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 endless.
Bon appetegan!
Sam.
(click stars to vote)
The Best Vegan Mozzarella!!!
Servings: (makes about 2 cups pre-grated)
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Ingredients
- ½ cup soft or silken tofu
- ¼ cup tapioca starch, (also known as tapioca flour)
- ¼ cup refined coconut oil, melted
- 2 tablespoons nutritional yeast
- 1 ½ tablespoons kappa carrageenan, (or substitute 2 tablespoons agar powder)
- 1 tablespoon sauerkraut
- 1 ½ teaspoons salt
- ½ teaspoon garlic powder
- 1 ½ cups boiling water, (or use cold water if you are using agar)
Instructions
If using kappa carrageenan:
- 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.
- 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.
If using agar:
- Add everything to the blender except for water and the agar. Set the blender aside.
- Whisk together 1 ½ 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.
- 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.
Notes
Nutrition
Beryl says
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!
Sam Turnbull says
Oh wow!! I'm honoured!!! Thank you so much 😀
Anastasia says
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!!
Sam Turnbull says
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!
Guillaume says
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.
Sam Turnbull says
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!
Guillaume says
For info, I used potato starch, and it seems it also gives a stretchy result (contrary to your comment about tapioca starch). Cheers
Sam Turnbull says
Glad you enjoyed!
Amber says
I'm SO excited to try this! Thank you!!!
Connie Sawatzky says
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?
Sam Turnbull says
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!
crystal herndon says
Hi Sam if I want to increase the quantity and making do I also increase the amount of the agar agar?
Guillaume says
of course, you need to multiply all ingredients evenly
Sam Turnbull says
If you are doubling this recipe make sure to double ever single ingredient. Enjoy!
James says
When I tried this recipe the a plasticy dry crust formed on top of the cheese any idea why that would happen?
Sam Turnbull says
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!
Rene says
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.
Rene says
I saw the answer for this further down. Thanks.
Sam Turnbull says
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!
Jennifer says
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?
Sam Turnbull says
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!
Jess says
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!
Sam Turnbull says
I would recommend making my other mozzarella recipe instead. 🙂
Sunny O. says
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?
Sam Turnbull says
Yay!!! Thrilled you enjoyed it so much, Sunny! You can substitute the tofu for softened cashews. Enjoy!
Sunny says
I had already seen that in a previous response you posted but, unfortunately, she is also allergic to cashews and other nuts. 🙁
joe says
Hi What can I use instead of sauerkraut? No one heard of it. I'd like to make this.
Sam Turnbull says
You could substitute white miso paste, or the brine from a jar of olives. Enjoy!
Diana says
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
Sam Turnbull says
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!
Diana says
Hi Sam, will try again. Maybe it did not reach the correct temperature?!!
I let you know!!
Thank you for your response though xxx
Sam Turnbull says
I hope it works for you this time!
Diana says
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
Karen says
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! 🙂
Karen says
Oops! Sorry, I missed the entire paragraph with links! Please disregard most of my message - except for the lemon curd and kudos for you!
Sam Turnbull says
Haha! No problem! I hope you enjoy the recipes 🙂
Lisa C. says
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.
Sam Turnbull says
Awww wow!! Melt my heart, Lisa! What a lovely comment, totally made my day!! 🙂
Renuka says
Hi Lisa,
Extra firm silken tofu or just regular extra firm tofu? Like those firm blocks for sauteeing etc?
JESSICA A DECKER says
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!
Sam Turnbull says
You can substitute softened cashews. Enjoy!
John says
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!
Sam Turnbull says
So happy you loved it, John!
Maaria says
This recipe sounds amazing! Do you think it survives freezing?
Sam Turnbull says
I've tested it and it sure does! Enjoy!
Ana says
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?
Sam Turnbull says
It does need refrigeration all the time, and it should keep for 4 - 7 days. Enjoy!
RoseAnne says
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!
Sam Turnbull says
Great idea and so happy you enjoyed it, RoseAnne 🙂
Dawn Meisch says
How much and what type of tofu did you use to sub for the oil?
RoseAnne says
I simply used the same amount as called for in the recipe (1/4 cup) and the same type (soft).
John says
Sam!!!!!!! You slammed this one! This is the best vegan mozzarella cheese I have ever had.
Sam Turnbull says
WOOHOO!! Thrilled you loved it so much, John!!
Kari says
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.
Joe says
It’s DEFINITELY worth it! I’m sure you will be very happy.
Sam Turnbull says
Yeah it's pretty magical stuff!! I hope you love it when you try it, Kari 🙂