Vegan mozzarella cheese which melts, browns and stretches like the real thing! Revolutionise your vegan pizza game in minutes!
Too GOUDA to be true??
The words “vegan mozzarella” are pretty charged in the plant-based scene. Why? Because vegan mozzarella tends to be the most hit and miss element of vegan dining – but more often than not it’s a miss.
Shop bought stuff has that chemically flavour which lingers and has a tendency to stick to your front teeth and the room of your mouth.
Home-made varieties aren’t much better: usually MEGA salty, not melty and DEFINITELY not stretchy. But here’s where that nightmare ends!
Why’s it so good?!
Trust me – this vegan mozzarella is going to blow your mind. I’ve tried a LOT of vegan mozzarella recipes and made about 55 variations of this recipe and the texture is never quite right. Here’s five reasons why my vegan mozzarella is better:
- It’s ACTUALLY stretchy! Once melted, this stuff pulls apart just like the real deal!
- It DOESN’T stick to your teeth. Such a smooth customer!
- It tastes delicious. No weird chemically vibe and not too much salt – it’s just right!
- It literally takes MINUTES to make! No waiting for it to set for seventy hours – just bung it straight on a pizza and you’re good to go!
- It keeps in the fridge AND is freezer friendly!
Surely this is witchcraft?!
No witchcraft involved, and don’t call me Shirley! The solution to the best ever vegan mozzarella came to me recently almost by accident.
As you may have noticed, I use psyllium husk in baking all the time as an egg replacer. It acts as a binding agent and holds things together really well.
I was recently developing a brownie recipe and while mixing together the psyllium husk and the melted vegan butter I noticed how stringy everything got!
I’m no scientist but it seemed like the high fat content and the binding action of the psyllium made a rather mozzarella like texture!
What’s the process?
This really is a surprisingly easy recipe to follow! Before no time you’ll have one of the best vegan mozzarella recipes NAILED! Trust me, you’re going to ACTUALLY enjoy making this (but not as much as you’ll enjoy EATING it).
Step 1
For your first step you’re going to need to soak some cashews in boiling water. This vegan cheese is cashew based but we’re only using 35g. Before you go doubling this recipe, I’d suggest you make one batch first, because you end up with a LOT of cheese from just 35g cashews.
You also need to combine your psyllium husks with some water and leave it to thicken at this stage.
Step 2
Ok, step two! You’re going to combine everything together in a high speed blender. When I say high-speed, I mean high-speed. Not some 30 year old portable fan with plastic blades.
I’m talking about a Ninja or a Nutribullet! You can grab them on amazon by tapping their names!
I honestly can’t recommend getting a high-speed blender enough. They’re so important for vegan cooks who plan on making their own nut-milks and cheeses.
Step 3
Step 3 is where the magic happens – we’re going to add our blended mix to a saucepan and cook it. Whisking constantly! You’ll see it thicken before your very eyeballs! Keep cooking until it’s super stringy and stretchy. You now have your vegan mozzarella!
I advise that you let your cooked vegan mozzarella cool for 10 minutes before using it in pasta or on a pizza. It’s easier to work with this way. But otherwise, let your imagination go wild! Use it in anything.
Magic ingredients!
Here are some of the ingredients you really need 100% in order to make this recipe!
- Psyllium Husks
In my baking recipes I’d say that you can replace the psyllium husk with flax seeds, but not here! I’ve tried and the texture is gloopy instead of stretchy and stringy.
You can find psyllium husks on amazon.
- Deoderised Coconut Oil
The flavour of regular coconut oil is way too strong and blocks out the cheesiness.
You can find deodorised coconut oil on Amazon.
- Tapioca Starch
Similar to when you use corn starch to thicken stews etc, tapioca starch helps to THICKEN and EMULSIFY this vegan mozzarella. It also helps to make it stretchy!
You can find tapioca starch on Amazon.
- Agar Powder
Agar powder is a natural gelling agent made from a type of seaweed. It helps to make the vegan mozzarella set when cool so it is more malleable.
You can find agar powder on Amazon.
If you’d like to store the cheese, pour straight from the pan into a Tupperware box, allow to cool fully on the counter before sealing and storing in the fridge for up to a week. You can also freeze the cheese for a long time and defrost when needed!
I’ve also added an ingredient variation for making a smoky Gouda style cheese which works amazing grilled on top of vegan burgers!
Make it and let me know how you get on in the comments below.
Now you’ve made it…
Here are some recipes to use your NEW FAVE vegan mozzarella in!
Please keep in mind…
I love sharing my food with you – it seriously gives me so much joy! As a result, I put a huge amount of time and energy into creating these recipes. This recipe right here is my lil baby and I wouldn’t change a single thing about it. As such, I won’t give advice on any ingredient swaps, substitutions, omissions or changes to the method described above (how dare you talk about my baby like that!)
But seriously, if this recipe doesn’t do it for you and you want to customise it – that’s cool – no probs. Put that finely honed chef’s intuition to good use and tailor the recipe to suit you! Regardless of whether you make any changes or not, let us know how you get on in the comments below.
Disclosure: some of the links above are affiliate links, meaning at no additional cost to you, I may earn commission when you click through and make a purchase.
Equipment
- High Speed Blender
Ingredients
- 1.5 tsp psyllium husks + 6 tsp water (grind the husks after you've measured them, ideally in a spice grinder or mortar and pestle)
- 35 g raw unsalted cashews soaked in boiling water for 1 hour
- 2 tsp apple cider vinegar
- 1 tsp agave syrup
- 3 tbsp nutritional yeast flakes
- 1 tbsp agar powder
- 2.5 tbsp tapioca starch
- 2 tsp flaky sea salt
- 80 ml deodorised or "refined" coconut oil
- 375 ml water
(for smoked gouda variation add)
- 3 tsp liquid smoke
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp extra salt
Instructions
- In a small bowl, whisk together the psyllium husk powder and the 6tsp water. Set aside to thicken.
- Soak your cashews in just boiled water for at least an hour. When soaked, drain and discard the water and transfer the cashews to the cup of a high speed blender along with all the remaining ingredients including the thickened psyllium husk.
- Blend on highest speed for at least a minute – make sure the cashews are completely smooth – no chunks or sandy grains.
- Transfer to a small saucepan and place over a medium low heat, whisking constantly. The liquid will start to thicken quite quickly. Keep going until the liquid is very thick and stringy and resembles fondue or melted stringy cheese – if you don't use a whisk your cheese may go quite lumpy – SO USE A WHISK! Remove from the heat.
- If using immediately, allow to cool for around 10 minutes before spooning onto toast or pizza or a pasta bake (however you’d use mozzarella). The cheese baked beautifully and melts wonderfully. Place under the grill or broiler for a few minutes and you’ll notice it browns really, really well.
This vegan mozzarella is delicious and surprisingly simple to make! I put it together while getting pizza toppings ready and slapped it on top of a veggie pizza, where it browned and bubbled beautifully under the broiler. A few days later, after leaving it covered in the fridge, I added it to a ziti bake and it worked perfectly in that recipe as well. Definitely will be making this again!
I love this recipe, I make it all the time for pizza night. This is great stuff, I highly recommend it! The salt, cheesiness, consistency it’s all perfect. It’s surprised my vegetarian mom with how close it is to dairy mozz. Thank you!
This was a no go for me. I was excited by the comments even though I know from experience that it was going to be on the goopy side judging by the ingredients. I followed the recipe exactly and it came out like viscous snot. I’m so sorry to say this was the least fav of the 5 cheese recipes blind-tested on a pizza night with friends. HOWEVER, when I cooked it with the addition of 1.5 tablespoons of kappa carrageenan blended in and let it chill before shredding on the pizza, it was the 2nd fav overall. It needs substance to take away from the slime factor otherwise it’s exactly like flarp, which is nothing like real mozzarella, however it *looks better* in photos though…
Omg this is LITERALLY the BEST vegan cheese I’ve both tasted or made.
I’ve even made a pepper jack version of it that my husband LOVES and my non vegan friends dig it too!
This recipe is a godsend and a new staple in my home.
Now I can FINALLY have pizza with cheese that tastes even better than the real thing!
Thank you.
woah! this is literally the best COMMENT ive ever received! SOO excited you like it!
Hi April – I’d love to know what you added for the Pepper Jack version ?
How vital is the agave syrup in this recipe? It would really contribute to browning, but is it vital for anything else? I’m doing Whole30 and would love to make this cheese compliant by omitting the syrup, but only if it would replicate the original goodness!
I’ve never tried without but it definitely would still be super cheesy, so why not give it a go!
I know this is a super late comment but I have made it without agave to eliminate any kind of sweetener and it is super yummy! Thanks for this lovely recipe 🙂
I just made this recipe and loved it! I didn’t have agave so I used maple syrup (I was making the smoked gouda version so I think the liquid smoke masked the maple flavour) I also didn’t have agar powder but used guar gum and it turned out great still! My favourite way to consume was to put this on top of bread and then toast in the oven on broil, it really does brown nicely!
I’m trying to watch my saturated fats and coconut seems to be one of the higher ones. Do you think this would work with a different oil such as Safflower?
Thank you,
Hey Debbie,
It’s important that the fat is solid at room temperature, which is why coconut works so well. I’ve tried with numerous liquid fats and they haven’t worked. I’m sorry. The recipe only calls for a very small amount of coconut oil, but you could always try ommiting it completely?
It really is genius how it came together while whisking. It’s in the fridge waiting to be grilled on toast tomorrow. I did notice an obvious coconut taste. Did I make it correctly, or is that an accepted variant sacrifice for not contributing to the maltreatment of beautiful animals? Can you suggest a tweak to reduce the coconut taste?
You are a genius! 🥰
Hey, did you use deodorised coconut oil?
thank you for your absolutely delicious recipe!! this is the best vegan cheese i ever made it tastes just like real cheese i couldnt believe it! i omitted the coconut oil because i wanted to cook this right away and i‘ve only got native coconut oil at home. after i blended everything the cheese was already pretty thick, most likely because i left out the oil. do you know if i could replace the oil with margarine?
thanks a lot for sharing this recipe!!
This recipe is great.
How much is 35grams of cashews to tablespoons or cups? Thank you!
It’s around 1/4 cups.
Hi Naomi, I tend not to use cups for this sort of recipe because they’re so inaccurate and can alter the final outcome very drastically. Looks like Simon answered your question though, so do let me know how that worked out. xR
Your recipes are wonderful; I have a question, though: is there any way we can get the metric measurements?
Thanks in advance, keep up the great work!
Good point!!
Hi Federico, I’m working on this wherever appropriate. Unfortunately US custom measurements dont really work for this recipe because it’s necessary to be precise. My top tip is to buy a very cheap set of weighing scales (just a couple dollars on Amazon) and you’ll find your baking/cooking becomes much more accurate. x R
Absolutely love this. You’re a genius. Means Dad can have his beloved cheese on toast again 😂😂😂😘😘😘
Hi ! Wondering if the oil must be melted before adding? I tried this recipe it but it was kind of separating from the rest of the ingredients in the blender. Otherwise still amazing flavour but it didn’t really melt in the pot because it was so separated.
Hi Jazmine,I’ve never melted it beforehand but I use a very high speed blender. If you’re struggling to get it to homogenise, by all means melt the oil first, but you shouldn’t have to! lots of love, Rx
This is AMAZING. I am transitioning to veganism, and honestly cheese is one of the harder things for me to let go. But this is by far the BEST “fake cheese” I have ever had. It tastes like real cheese to me, acts the same, and melts so nicely. I am so so happy I found this recipe because now I feel like I can confidently still have my favorite “cheese” dishes without feeling like I’m sacrificing flavor.
I hope I didnt mess this up, can you make it but not use it immediately? It really isn’t setting up, can it be grated ? It isn’t white psyllium powder was brown is that why the color.
I wouldn’t think it’s a setting cheese, I may be wrong, it seems the Author hasn’t answered your question…I’d keep it in the fridge and scoop it out onto the Pizza. Reply to someone who made it, and they may be able to confirm my thoughts, or your question…
Good luck Marion….
Hi Marianne, don’t panic! This recipe doesn’t set. It’s designed to be used on pizzas and pasta or on toast, like in the photos. As such it’s not grateable. I recommend using psyllium husks rather than the powder. They’re weaker but don’t affect the colour. Have a read through the post and you’ll see i’ve linked to my amazon store where you can grab the same ones I use.
OMG you’re a genius! This.is.so.good. Thank you so much for the recipe 💚
One question though, do you think it would be beneficial to substitute the water for a plant milk like oatlys barista?
warm regards!
Hey Betty! So glad you loved it! I think because you’ve got the fat from the coconut oil and the cashews, there’s really no need to use a plant milk. You’re sort of making a cashew milk simply by following this recipe. So I wouldn’t worry (since that stuff is so pricey!)
If you are allergic to cashews, is there something you’d recommend to substitute?
Hey Cheryl,
I’ve been told the recipe works really well with sunflower seeds! Give that a try!
xR
Can i use refined coconut oil that is liquid rather than the firmer deodorizer coconut oil?
Hey Jessica,
I don’t know. I’ve never tried the recipe with that ingredient (see my note on subs and swaps just above the recipe). Do let us know how you get on.
Thank you for asking! I am allergic to cashews as well.
Hi, I’m looking forward to trying this recipe. One thing I’m not sure of, though, in the instructions you say to measure the psyllium husks before grinding them but the psyllium husk product you linked to on Amazon is already ground. So is it better to purchase the unground or ground psyllium husks and if I do buy it already ground is the measurement a little different? Thank you in advance!
Hi Mary! Sorry about the confusion! This is supposed to link to the husks rather than the ground powder – I think the product changes depending on what’s available in your country. However, either ingredient works fine! I’d recommend if you’re using the powder, just use half the amount called for. It’s very strong stuff! Good luck and hope you love it! xR
Hi Richard,
Thank you for getting back to me so quickly.
I would have thought that if I was using the ground psyllium husks, that I’d be using more rather than less since it seems like when you grind up things such as whole seeds and spices they fluff up and it creates more volume. Maybe it’s different with husks, though? Sorry if I’m being so particular but I don’t want to mess up your recipe which looks amazing! Thank you!
Hi,
Nope, it’s the opposite. Think of it this way – it takes considerably more pecans to fill a cup when they’re chopped as opposed to when they’re whole. Same goes for psyllium husks.
Ah, okay. That makes sense. Thanks again for getting back to me so quickly. I can’t wait to try out your recipe.
I’m finally getting around to thanking you for this recipe. It was very easy to make and truly delicious. My husband thought it was great too. So thank you kindly for your culinary creativity.
WOW!!!!!!!!!!!!! You are absolutely incredible. This recipe is mind blowing. Hands down best vegan cheese I have ever had. I have tried a few other of your recipes and I just cannot believe how incredible they are. Absolutely no reason we need to use animal products when we can have our food taste better than the real deal…and for many other reasons beyond flavor!! You will be my go to for recipes from now on..please keep making magic!
Hi, this recipe looks really good! I was wondering if the Agar can be substituted for Carrageenan. Thank you in advance and I cannot wait to try it!
Hey, I’ve never tried using carrageenan and I tend not to recommend subs which I’ve not tested personally – otherwise it’s technically not my recipe any more and I don’t want you to encounter any unforseen issues. But if you do choose to try it and feel happy to share your results, please do let us know how you get on! Big love xx
The most incredible Mozzarella ever! A million times better than actual Mozzarella. Thanks for an amazing recipe.
THANK YOUUUUU!
Do you boil the cashews for the whole hour, or boil water and then turn it off?
I have psyllium POWDER already. Any idea how much I’d use for this recipe?
It’s much more fine than the husks, so I’d suggest using half the amount when using powder.
Hi
Just tried your recipe.
Followed the recipe to the letter, tastes grea!. However, missing the stretchiness I thought might be there. Any tips regarding what I need to look out for?
Hey Robert. The stretchiness is all down to the tapioca starch. Not all tapioca starch is created equally powerful, so maybe try a different brand or double the amount?
This really is as good as it — and all the comments here — suggests. Cheesy, the right flavour, nothing weird, correct texture, versatile. Amazing!
One minor suggestion for Richard: there’s a small ambiguity in the recipe that it would be worth removing. The ingredients refer both to ‘6 tsp water’ and to ‘375 ml water’. The instructions then refer just to ‘the water’. If you follow the recipe through, it’s possible to divine which volume of water goes where. But scope for mistakes.
Thanks Adam. The 6tsp is to hydrate the psyllium I believe while the 375 is for the actual mozzarella. But I’ll amend the recipe now. Thanks again!
Hi there! I LOVE this recipe – definitely the best tasting mozzarella I’ve made. I’m now tinkering with the texture so that it firms up better by subbing carrageenan for agar. In terms of its stretching ability, I’m wondering, are both the psyllium and the tapioca in the recipe to serve that purpose? Have you experimented with using more psyllium and no tapioca? Thanks again!
Hi Jordan,
I did lots of experimenting while developing this recipe and this was the best option I reached. If you’re not getting a very stretchy cheese then I’d recommend adding more tapioca starch. Not all tapioca starches are equally powerful so it may be that you’re using a mild one. Hope this helps.
This is amazing. Tastes better than the real thing! I found that adding a teaspoon of tumeric gives it a slighly yellower colour without adversely affecting the flavour.
i have pre-ground psyllium husks – how much should I use since your recipe notes to measure then grind. Thanks!
Is 375ml water equals to 375g water?
this is so so so delicious. I split the batter in half and made both the original and the smoked gouda version but wow I wish I made the whole thing smoked cuz the flavour profile is CRAZYYY goooouda. thanks for blessing my tastebuds with this recipe!! will definitely make it again
Hi – ANY sub for psyllium? I have all the other ingredients.
Hey Richard. I’m currently in Australia and badly craving your mozzarella as lock-down comfort food. However, I’m having the hardest time finding (affordable) agar agar – 20$ for one small package!!! Is there anything I could try to substitute it with? Best regards. Stay safe and healthy and keep doing the most amazing job when it comes to creating yummy vegan dishes! xx Laura
I found affordable agar agar powder in an asian grocery store and made your vegan cheese today – tried the smoked gouda version. However as I couldn’t find liquid smoke in Australia either, I used a tiny bit of smoked paprika powder. The amount I used didn’t affect the color of the cheese too much, but added a great smokey flavor, it’s darker than mozzarella and a little more orange-ish, just like an old, mature gouda. I love it! Taste and texture are perfect, sooo cheesy! I can’t wait to put it on my pasta bake tonight! Thanks a lot! P.S. your recent gooey espresso-coconut-oat-chocolate-cookies (don’t remember the final name) were an absolute winner, too! Just like little brownie bites, even after a few days in the cookie jar, they’re still moist and fluffy… without any doubt the best cookies I’ve ever made! Thank you so much for the most amazing vegan comfort food recipes ever! ♥️😋