Vegan Mozzarella Cheese Recipe

This fresh vegan mozzarella cheese recipe is the best for making Caprese salad, to top a pizza Margherita or garlicky bruschetta. Fatto in casa – made in the house from cashews, creamy and soft, mild, naturally oil-free, dairy-free, gluten-free and good for you.

Vegan Mozzarella

Dairy free and homemade from scratch with only 5 ingredients, this simple soft Southern Italian cheese traditionally made from the water buffalo milk is healthy, plant based vegan and super easy to make.

The taste is mild, texture is creamy and springy just like any gourmet fresh Mozzarella di Bufalla you would normally buy packed in water. It’s everything minus the saturated fat, cholesterol and cruelty. A clean dairy-free protein alternative!

Thanks to the qualities of tapioca it’s also sliceable and melts wonderfully on a pizza or “mozzarella in carrozza“. I love it fresh on an antipasto platter alongside colorful heirloom tomatoes, fresh basil, marinated artichoke hearts and roasted peppers. Pile it on top of Italian tomato bruschetta, drizzle with pesto and you have yourself a perfect summer meal.

Ingredient Notes + Tips

• Cashews – Raw cashew pieces (unsalted, not roasted) they can go straight into the Vitamix blender. A quick soak in hot water for 20-30 minutes is highly recommended if you don’t have a really powerful blender.
• Tapioca Starch– This is what will hold everything together and lend that perfectly creamy and stretchy texture.
• Nutritional Yeast – Loaded with B vitamins and cheesy flavor, you could get away without it but most definitely use it if you have some.
• Lemon – For tanginess I prefer using freshly squeezed lemon juice as my acid of choice. It’s milder than vinegar and if a stronger flavor profile is desired you can swap it for apple cider vinegar. (note: only use about 4 tablespoons vinegar to start and adjust from there until you get the perfect ratio for your taste buds).
• Make it Smoky – Add 2 to 3 teaspoons of liquid smoke to the cheese mixture for a smoked variation.
• Chill – Make sure to chill your cheese pouches in water in the refrigerator for at least 30 minutes until completely set before serving.
• Storage – Refrigerate packed in water for up to 5 days in a lidded airtight jar or container. Freezing is not recommended.

serving suggestions

• Balsamic Tomatoes
• Focaccia
• Tomato Cucumber Salad
• Bruschetta Pasta Salad
• Capellini Pomodoro
• Roasted Cherry Tomatoes
• Thin Crust Pizza Dough
• Tomato Tart
• Lasagna + Panzanella.

how to make vegan mozzarella cheese at home

4.80 from 5 votes

Vegan Mozzarella Cheese

This fresh dairy-free vegan mozzarella cheese recipe is the best for making a fresh Caprese salad, to top a pizza Margherita or garlicky bruschetta. It’s creamy and soft, naturally oil-free, dairy-free and gluten free, good for you.

Print Recipe

Prep Time:10 minutes mins

Cook Time:5 minutes mins

chill time:30 minutes mins

Total Time:45 minutes mins

Ingredients

• 1.5 cups raw cashews
• 1.5 cups water
• 6 -7 Tbsp lemon juice (or apple cider vinegar for a tangier aftertaste)
• 7 Tbsp tapioca flour
• 3 tsp nutritional yeast
• 2 tsp sea salt

Instructions

• Soak the cashews in hot water for 20 minutes then drain. (If using a powerful blender such as a Vitamix you can skip the soaking step).
  1.5 cups raw cashews
• To the bowl of a strong blender add the cashews, water, lemon juice, tapioca, nutritional yeast and salt. Blend until silky smooth.
  1.5 cups raw cashews, 1.5 cups water, 6 -7 Tbsp lemon juice, 7 Tbsp tapioca flour, 3 tsp nutritional yeast, 2 tsp sea salt
• Transfer the cheese mixture to a sauce and bring to a boil. Using a wooden spoon stir constantly for a few minutes until the mixture turns into a sticky ball. You will see the curds forming which is great just keep stirring and take care not to allow anything to burn.
• Once the mixture has thickened up into a ball remove from heat.
• Prepare a bowl with ice water. Use a large spoon or ice cream scoop and scoop out balls of cheese. Place them in the ice cold water. (This should not stick but nicely slide off of the scoop into the water). Repeat with the remaining cheese.
• Refrigerate all the mozzarella balls in the water for 30 minutes or until completely chilled and set. (If a more pouch like shape is desired simply wrap each ball in plastic wrap and twist tightly at the top. Refrigerate until ready to serve).
• Store in the refrigerator packed in water in an airtight container or jar for up to 5 days. Pat dry before serving in a Caprese Salad with heirloom tomatoes and basil, slice or tear over a pizza pie or on top of garlic bread.

Notes

• About the Cashews - Raw cashew pieces (unsalted, not roasted) they can go straight into the Vitamix blender. A quick soak in hot water for 20-30 minutes is highly recommended if you don't have a really powerful blender.
• Tapioca - This is what will hold everything together and lend that perfectly creamy and stretchy texture.
• Nutritional Yeast - Loaded with B vitamins and cheesy flavor, you could get away without it but most definitely use it if you have some.
• Lemon - For tanginess I prefer using freshly squeezed lemon juice as my acid of choice. It's milder than vinegar and if a stronger flavor profile is desired you can swap it for apple cider vinegar. (note: only use about 4 tablespoons to start and adjust from there until you get the perfect ratio for your taste buds).
• Make it Smoky - Add 2 to 3 teaspoons of liquid smoke to the cheese mixture for a smoked variation.
• Chill - Make sure to chill your cheese pouches in water in the refrigerator for at least 30 minutes until completely set before serving. 
• Storage - Refrigerate your mozzarella balls packed in water for up to 5 days in a lidded airtight jar or container. 

Nutrition

Calories: 214kcal | Carbohydrates: 18g | Protein: 6g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 782mg | Potassium: 237mg | Fiber: 1g | Sugar: 2g | Vitamin A: 0.1IU | Vitamin C: 1mg | Calcium: 14mg | Iron: 2mg

Course: Appetizer

Cuisine: Italian

Keyword: dairy free, vegan mozzarella

Servings: 6 people

Calories: 214kcal

Author: Florentina