Vegan Mozzarella

I know, I know….Why?

My good friend Ehrin send me a ton of vegan recipe, so I decided to make Mozzarella.

And after making it I was surprised how this Vegan Mozzarella Cheese was creamy, plus it slices, shreds, and melts!

It took me only a few minutes and a blender to make this dairy-free mozzarella – no actual cooking involved!  My wife, daughter and myself loves this amazing vegan cheese. You simply must try it!

Difficulty: Mind numbingly easy

Time: About 15 minutes

Taste: Face Melting

Step 1: Ingredients

  • 1 cup Hot Water
  • 1/4 cup Raw Cashews (pre-soak them for at least 30 minutes)
  • 2 tbsp + 1 tsp Tapioca Starch
  • 1 tsp Nutritional Yeast
  • 1 tsp Olive Oil
  • 1 garlic clove (minced)
  • Juice from a half of a small lemon (around 1 tsp)
  • Optional: Herbs of your choice (I use a few shakes of Oregano)

Step 2: Putting It Together

Blending the ingredients is optional. I like to blend them together personally, but it is not needed.

Start on your blenders low setting, then slowly go to high. If you want, and have a Vitamix, burst turbo 2-3x for kicks. I never blend this recipe for more than a minute.

Poor everything in your pan and cook on low heat while stirring constantly until you get your desired thickness.

Place in refrigerator to chill. No need to cover yet.

After 2-3 hours or when fully chilled, remove cheese block from dish/mold and wrap in paper towels and then tightly plastic wrap. The flavor gets better over a day or two but it’s great as soon as it’s hardened, too. Yeay! You are officially a cheese-maker!

Step 3: The Reward

The main reason I made this mozzarella recipe was for our local sourdough bread, sauerkraut and mozzarella sandwich toasted with coconut oil.


This vegan mozzarella does melt at higher temps, so if you’re baking a pizza you’re in for a melty treat!  It also works great melted in quesadillas, shredded over lasagna, and breaded and fried as vegan mozzarella sticks!!

You can use this cheese on crackers, toast, potatoes or eat it as is.

This cheese will last about 4-5 days in the refrigerator… if it makes it that long. 😉

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