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
Alexandra Taylor says
Could I use this recipe minus the carrageenan to make your spinach artichoke dip?
Sam Turnbull says
Hi Alexandra, I would recommend following my recipe spinach artichoke dip. Enjoy!
Erin says
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!!!
Sam Turnbull says
YAY! Best comment ever!
Paula says
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!
Sam Turnbull says
Yay!! SO happy you love it 🙂
Jamz says
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 🙂
Sam Turnbull says
Hi Jamz, this cheese will stay melty when hot. Enjoy!
Isabel says
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.
Sam Turnbull says
Hi Isabel! Thrilled you enjoyed it so much! Yes you can add less garlic next time if you like. 🙂
Sue says
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!
Erin says
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!
Sue says
LOL. That's what I thought might be the case. I picked up a jar of refined coconut oil yesterday, making it tomorrow!
Sam Turnbull says
Unrefined will give it a strong coconut taste which won't make it taste like mozzarella, so I would recommend refined 🙂
Sue says
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
Sam Turnbull says
Aww so flattered you love my recipe so much!!! I hope you enjoy this one too, Sue 🙂
Alexandra Taylor says
Can this cheese be breaded and fried? I miss mozzarella sticks so much!
Sam Turnbull says
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!
Tracy says
Hi Sam, I'm allergic to coconut. Can I use olive oil instead?
Sam Turnbull says
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!
Lisa says
Do you use the refrigerated tofu for this recipe?
Sam Turnbull says
I did, yes 🙂
Lisa says
Thanks!
Maarit says
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.
Sam Turnbull says
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!
Raymond Lohengrin says
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.
Sam Turnbull says
Glad you enjoyed, Raymond!
Suzanne says
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?
Sam Turnbull says
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!
Grace Mueller says
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.
Sam Turnbull says
1/6th of the recipe so about 1/3 cup 🙂
Katie says
Amazing recipe! Easy and turns out every time. Massive money savings compared to buying store bought.
Sam Turnbull says
So happy you love it so much, Katie 🙂
gilie says
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!!
Sam Turnbull says
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!
Linda Campbell says
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?
Sam Turnbull says
I just take a scoop from the jar, so vegetable with liquid and all! Enjoy!
Ally M says
It looks yummy is there a alternative to sauerkraut ?
And can it be frozen ? A
Sam Turnbull says
Yep and yep! All of that information is included in the post above 🙂
Cathy Switzer says
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?
Sam Turnbull says
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.
Antje says
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!
Sam Turnbull says
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
Cathy Hazael says
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!!
Sam Turnbull says
Oh that's so awesome, Cathy! Thrilled you're enjoying it so much 🙂
Teri says
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!
Sam Turnbull says
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!
Myka says
I was wondering if the sauerkrout is optional, is it just for the flavor? So excited to try this!
Sam Turnbull says
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!