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
Bella says
can I make it without sauerkraut?
Belinda Alonso says
I reckon it helps with tanginess as well as with providing probiotics. I guess you can replace it, but not using it might result in a different version and taste. Cheeses always have some sort of tangy flavour.
Tilly says
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!
Sam Turnbull says
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!
Chris Rester says
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...
Sam Turnbull says
Aww so happy you love it, Chris!!
Amber says
Should i press the tofu first?
Sam Turnbull says
Nope, I will always include pressing instructions when that step is needed. Enjoy!
Linda says
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 $$$
Sam Turnbull says
So happy you enjoyed Linda!
Gord Northmore says
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 🙂
Sam Turnbull says
Aww yay!! SO happy you love it so much, Gord 🙂
Clara says
Hi and thanks for the great recipe! Do you think I could sub the sauerkraut/olive brine with rejuvelac? Any experience on that? Thanks =)
Sam Turnbull says
No experience but I think that should be fine 🙂
Danika says
Amazing! Worked on pizza well and nachoes, non-vegan friends who as cheese lovers enjoyed it plain as well!
Sam Turnbull says
Wonderful!
Barbara says
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!
Sam Turnbull says
Aww thanks so much!
Renuka says
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?
Sam Turnbull says
I believe it should work. Just spoon it into the cup and smash it if needed so you get the correct measurement.
Lauren says
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.
Sam Turnbull says
Either way will work great, just make sure the cup is full and tightly packed if solid. 🙂
Sara says
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!
Sam Turnbull says
Aww yay!!! I'm so thrilled you love it, Sara!!! Thank you for the wonderful review 🙂
Brandee says
What can I substitute for Sauerkraut?
Also how much cashews for the tofu...
Sam Turnbull says
Substitutions are written in the post 🙂
Amber V says
Would miso work?
Alex says
How long will the cheese stay firm and in the shape of the mold when left at room temperature?
Sam Turnbull says
It will hold its shape as long as you like. It won't melt until its under a lot of heat.
Carol says
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.
Sam Turnbull says
You're most welcome, Carol 🙂
Danielle Martinez says
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!
Sam Turnbull says
Double everything evenly 🙂 You can actually just change the serving size number and the recipe will adjust for you.
Danielle Martinez says
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.
Sam Turnbull says
Ah yes, I see! Good observation. So glad it turned out for you and that you love it so much !!! 🙂
Heidi Pafford says
Will this cheese work with a firm tofu? Sometimes it's hard to find silken tofu in stores.
Sam Turnbull says
No I reccomend silken.
Joanne Bouchard says
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!
Sam Turnbull says
Yay!! So happy you love it so much 🙂
Kim C says
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?
Sam Turnbull says
It super creamy cheesy gloriously delicious! I definitely recommend the kappa carrageenan version for the best texture. 🙂
Leah says
Congrats on a fantastic recipe, Sam! Wondering if it's possible to sub in a different oil and perhaps free the block?
Leah says
Freeze, I meant lol
Barbara Binstock says
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
Sam Turnbull says
I wrote all about this in the post and the science behind this info. Check it out.
Sam says
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..
Rina says
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?
Sam Turnbull says
It's a bit wet but it melts fantastically and I think that's the most important part.