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You are here: Home / All Recipes / Vegan Mozzarella

Vegan Mozzarella

31/05/2019 by Richard Makin 129 Comments

vegan mozzarella on toast

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!

vegan mozzarella on a pasta bake

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:

  1. It’s ACTUALLY stretchy! Once melted, this stuff pulls apart just like the real deal!
  2. It DOESN’T stick to your teeth. Such a smooth customer!
  3. It tastes delicious. No weird chemically vibe and not too much salt – it’s just right!
  4. 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!
  5. It keeps in the fridge AND is freezer friendly! 
Cheesy Vegan Cannelloni

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!   

vegan mozzarella on a pasta bake

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.

smoky vegan mozzarella sticks

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. 

vegan mozzarella in the making

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. 

Vegan Mozzarella on Pizza

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.
psyllium Husks
  • 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.
smoky vegan mozzarella sticks

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.

vegan cheese on toast

Now you’ve made it…

Here are some recipes to use your NEW FAVE vegan mozzarella in!

  • Smoky Mozzarella Sticks
  • Cheesy Pasta Bake
  • Roasted Pepper Skillet Pizza

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.

Super Cheesy Vegan Mozzarella

Super Stretchy Vegan Mozzarella

This super cheesy vegan mozzarella is going to blow your mind.
Print Recipe Pin Recipe Rate Recipe
Prep Time: 5 minutes
Cook Time: 20 minutes
Course: Side Dish, Snack
Cuisine: American, Italian
Keyword: vegan cheese, vegan mozzarella balls
Servings: 500 g
Author: Richard Makin

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.
Tried this recipe?Mention @schoolnightvegan or tag #schoolnightvegan!

Filed Under: All Recipes, Sides Tagged With: Vegan cheese, Vegan cheese recipe, Vegan mozzarella, Vegan mozzarella recipe

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Reader Interactions

Comments

  1. Jessica

    08/08/2019 at 22:25

    5 stars
    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!

    Reply
    • jonajim

      08/12/2019 at 23:34

      5 stars
      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!

      Reply
    • Janice

      29/02/2020 at 00:50

      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…

      Reply
      • Sean

        27/04/2020 at 19:05

        So what’s your first fave? Is it something you make?

        Reply
      • Christina

        22/06/2020 at 05:50

        Yeah thanks for letting us know! I had vegan cheese sticks in austin the other day.. did not have that slime factor! It had stringyness and cheeseness.. but when you pulled it apart and the stretch folds into itself it looks almost like dough or something (like the outside was a different texture because of frying? ) and Idc about how it looks exactly as long as i get that pull/stretch… it was from a food truck called the revolution vegan or vegan revolution, something like that.

        Reply
      • Kofi

        25/09/2020 at 09:01

        How much carrageenan did you add?

        Reply
  2. April

    14/08/2019 at 16:15

    5 stars
    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.

    Reply
    • Richard Makin

      15/08/2019 at 06:23

      woah! this is literally the best COMMENT ive ever received! SOO excited you like it!

      Reply
    • Karen Sarll

      06/12/2019 at 13:02

      Hi April – I’d love to know what you added for the Pepper Jack version ?

      Reply
    • Bess

      09/09/2020 at 02:18

      5 stars
      How did you make pepper jack? That’s one of my favorites!

      Reply
  3. Kelly

    14/08/2019 at 21:25

    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!

    Reply
    • Richard Makin

      15/08/2019 at 06:22

      I’ve never tried without but it definitely would still be super cheesy, so why not give it a go!

      Reply
      • Maggie

        07/03/2020 at 11:10

        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 🙂

        Reply
    • Grace

      24/10/2019 at 06:13

      5 stars
      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!

      Reply
      • Lauren

        03/02/2021 at 03:20

        How much guar gum did you use?

        Reply
  4. Debbie

    20/08/2019 at 04:06

    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,

    Reply
    • Jana

      15/06/2020 at 10:07

      I do not use an unhealthy thing like oil at tall. In this case I’ve used instead of oil a coconut milk. It came out great !

      Reply
      • Sazz

        31/10/2020 at 14:35

        Oil is NOT unhealthy – it’s essential for the health of your body and brain. Please educate yourself on this topic!

        Reply
        • Dustin Martinsen

          07/11/2020 at 14:15

          5 stars
          Oil is a highly processed, calorie-rich food which is extremely easy to overeat because it has no fiber or other food components to fill you up when eating it.
          Fat, however is essential for the health of your body and brain. Please educate yourself on this topic!

          Reply
  5. Richard Makin

    20/08/2019 at 18:38

    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?

    Reply
  6. Nicholas

    07/09/2019 at 12:21

    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! 🥰

    Reply
    • Richard

      07/09/2019 at 12:28

      Hey, did you use deodorised coconut oil?

      Reply
    • Amanda Maloney

      29/10/2020 at 03:10

      Use vegan butter like Earth balance or Miyokos

      Reply
      • Alexis

        23/11/2020 at 18:40

        All plant buters, except Miyokos, have palm oil, a evil ingredient

        Reply
  7. eileen

    09/09/2019 at 10:44

    5 stars
    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!!

    Reply
    • Arianna

      19/05/2020 at 01:32

      that’s actually a great Idea! i came to the comments to look for alts to coconut oil because I cant stand the taste – and I think margarine would work well given it’s the same ‘solid when room temp’ kind of thing!

      Reply
      • Babs Hecht

        16/08/2020 at 17:13

        5 stars
        Hi Arianna!
        This recipe uses refined coconut oil so there shouldn’t be any coconut taste.

        Reply
  8. Isaura Gonzales

    12/09/2019 at 00:31

    5 stars
    This recipe is great.

    Reply
  9. Naomi

    17/09/2019 at 23:44

    How much is 35grams of cashews to tablespoons or cups? Thank you!

    Reply
    • Simon Anctil-Raymond

      02/10/2019 at 18:37

      It’s around 1/4 cups.

      Reply
    • Richard Makin

      03/12/2019 at 18:16

      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

      Reply
      • Hakan

        10/05/2020 at 05:36

        I bake sourdough bread and there all recipes are in grams, I think you can do the same with your recipes, just to be more precise
        I will definitely try to make this to my vegan friends.

        Reply
  10. Federico

    04/10/2019 at 17:13

    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!

    Reply
    • Nuffy

      24/11/2019 at 04:25

      5 stars
      Good point!!

      Reply
    • Richard Makin

      03/12/2019 at 18:15

      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

      Reply
      • David

        04/05/2020 at 19:33

        I’m very confused by this comment! The poster was asking for metric measurements, which this recipe doesn’t include (it seems to be mainly in tsp, tbsp, etc) apart from the cashew nuts in grams, the water, and the coconut oil which is bizarrely in millilitres (a somewhat difficult measure for something which doesn’t obviously map to grams).

        With all that said, I’m incredibly excited to try this recipe, the pictures look amazing!

        Reply
  11. Mum

    11/10/2019 at 21:02

    5 stars
    Absolutely love this. You’re a genius. Means Dad can have his beloved cheese on toast again 😂😂😂😘😘😘

    Reply
  12. Jazmine Murphy

    17/10/2019 at 02:35

    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.

    Reply
    • Richard Makin

      03/12/2019 at 18:12

      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

      Reply
  13. Chels

    24/10/2019 at 17:50

    5 stars
    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.

    Reply
  14. Marianne Gordon

    06/11/2019 at 20:44

    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.

    Reply
    • Nuffy

      24/11/2019 at 04:24

      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….

      Reply
    • Richard Makin

      03/12/2019 at 18:08

      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.

      Reply
      • Dori

        14/07/2020 at 12:07

        I’ve made this sort of cheese for pizza before, and I always wonder if I froze it a little bit, if a could grate it and put it back in the freezer.

        Reply
  15. Betty

    26/11/2019 at 12:41

    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!

    Reply
    • Richard Makin

      03/12/2019 at 17:54

      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!)

      Reply
  16. Cheryl

    03/12/2019 at 11:58

    If you are allergic to cashews, is there something you’d recommend to substitute?

    Reply
    • Richard Makin

      03/12/2019 at 17:51

      Hey Cheryl,
      I’ve been told the recipe works really well with sunflower seeds! Give that a try!
      xR

      Reply
      • Jessica wilson

        28/01/2020 at 15:32

        Can i use refined coconut oil that is liquid rather than the firmer deodorizer coconut oil?

        Reply
        • Richard Makin

          17/02/2020 at 13:08

          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.

          Reply
    • Si Bon

      06/12/2019 at 06:14

      Thank you for asking! I am allergic to cashews as well.

      Reply
    • Lyall

      12/08/2020 at 09:11

      I made this recipe with sunflower seeds, instead of cashews. comes out fine. In fact, any recipe that calls for cashews, you can use sunflower seeds instead, 1 to 1 ratio. I used to buy cashews, but they are too expensive.

      Reply
  17. Mary

    04/12/2019 at 11:40

    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!

    Reply
    • Richard Makin

      04/12/2019 at 11:47

      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

      Reply
      • Mary

        06/12/2019 at 23:12

        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!

        Reply
        • Richard

          06/12/2019 at 23:17

          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.

          Reply
          • Mary

            07/12/2019 at 08:10

            Ah, okay. That makes sense. Thanks again for getting back to me so quickly. I can’t wait to try out your recipe.

          • Mary

            15/12/2019 at 15:26

            5 stars
            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.

        • Jackie

          11/04/2020 at 23:30

          Hi
          Can I ask a question about the psyllium husk.
          I only have the powder at home, and when I added the water it became very solid.
          Do you think I need more water for that amount of powder?
          Thanks
          Jackie

          Reply
          • Melissa

            17/10/2020 at 20:41

            Hi Jackie!
            I know this is a late reply, but from one of Richards earlier comments he mentioned that since the psyllium powder is much stronger than psyllium husks to only use half the recommended amount x

  18. Kat D

    05/12/2019 at 22:27

    5 stars
    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!

    Reply
  19. Jamari Chin

    22/12/2019 at 18:45

    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!

    Reply
    • Richard Makin

      23/12/2019 at 17:28

      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

      Reply
  20. Lisa Chandler

    23/12/2019 at 01:22

    5 stars
    The most incredible Mozzarella ever! A million times better than actual Mozzarella. Thanks for an amazing recipe.

    Reply
    • Richard Makin

      23/12/2019 at 17:26

      THANK YOUUUUU!

      Reply
  21. Hayley

    09/01/2020 at 20:41

    Do you boil the cashews for the whole hour, or boil water and then turn it off?

    Reply
    • Lyall

      12/08/2020 at 11:03

      No you just soak it. Or you can use the quick method (by itdoesnttastelikechicken.com) and just boil it for 10 minutes.

      Reply
  22. Shannon Hansen

    19/01/2020 at 23:23

    I have psyllium POWDER already. Any idea how much I’d use for this recipe?

    Reply
    • Richard Makin

      17/02/2020 at 13:16

      It’s much more fine than the husks, so I’d suggest using half the amount when using powder.

      Reply
  23. Robert D

    25/01/2020 at 18:27

    5 stars
    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?

    Reply
    • Richard Makin

      17/02/2020 at 13:13

      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?

      Reply
  24. Adam

    04/02/2020 at 19:08

    5 stars
    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.

    Reply
    • Richard Makin

      17/02/2020 at 12:55

      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!

      Reply
  25. Jordan Abu-Elhawa

    05/02/2020 at 00:29

    4 stars
    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!

    Reply
    • Richard Makin

      17/02/2020 at 12:51

      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.

      Reply
  26. Frank

    25/02/2020 at 16:43

    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.

    Reply
  27. Tara Sliwkanich

    28/02/2020 at 19:07

    i have pre-ground psyllium husks – how much should I use since your recipe notes to measure then grind. Thanks!

    Reply
    • Melissa

      17/10/2020 at 20:43

      in one of richards earlier comments he did mention that since the powder is stronger than the husks, to use about half of what is said in the recipe. x

      Reply
  28. Dave

    04/03/2020 at 13:49

    Is 375ml water equals to 375g water?

    Reply
  29. Charmaine Wang

    19/03/2020 at 16:41

    5 stars
    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

    Reply
  30. DEBORAH POPKIN

    29/03/2020 at 18:39

    Hi – ANY sub for psyllium? I have all the other ingredients.

    Reply
  31. Laura

    06/04/2020 at 13:15

    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

    Reply
    • Laura

      08/04/2020 at 06:03

      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! ♥️😋

      Reply
  32. Vicki

    09/04/2020 at 16:34

    5 stars
    Hi, I made this recipe and thought it tasted great. I put small chunks of it on my tofu scramble. It is Yummy. Is there a way to make it saucier. I’d like to pour it on instead. Thanks.

    Reply
  33. Raquel

    26/04/2020 at 10:58

    Hi!
    Thanks for share the recipe!

    How many grams are 80 ml coconut oil? Thanks!

    Reply
    • Bryn

      03/03/2021 at 02:39

      77 grams

      Reply
  34. JoIn

    02/05/2020 at 17:52

    4 stars
    You wrote: “Transfer to a small saucepan and place over a medium low heat, whisking constantly. The liquid will start to thicken quite quickly.” Obviously “quite quickly” is relative, as is “medium low” heat. I started at heat 6 (of 9) but nothing happened. I then slowly increased the heat to 8 (of 9) and then it became slowly thicker. As it took so long, I then stopped when the liquid had become thick like in a fondue but still wasn’t very stringy, because I was scared that I would overcook it. Is this possible, or can I safely heat it until it’s really thick? (With the only risk being that it sticks and burns to the bottom.) Then, when I tried it on toast in the grill, it bubbled and turned brown, but the consistency was more like a thick Béchamel sauce with a browned skin on it, no stringy at all.

    Reply
  35. Einiitd

    11/05/2020 at 00:21

    5 stars
    Friken awesome

    Reply
  36. Luke MacKinnon

    16/05/2020 at 20:32

    Have you ever played around with konjac? Wonder if that would help any….

    Reply
  37. Jenn

    19/05/2020 at 05:08

    I’m excited to try this recipe! Based on some comments, I’m wondering, is this more like a mozzarella spread, rather than something I’d slice or shred? Thanks!

    Reply
  38. Katya

    20/05/2020 at 23:37

    Hiya,
    This recipe looks great and I really wanna try, I’m just having a hard time getting hold of tapioca starch at the minute, do you think cornstarch would work? Thank you 🙂

    Reply
    • Princess

      12/06/2020 at 22:22

      I think tapioca is pretty imp if you want the stretchy-ness. Cornstarch could work as binder but use a bit less I think

      Reply
  39. Patty

    22/05/2020 at 00:15

    5 stars
    I did already make this and it was delicious but I wondered if the psyllium measurement would be different if I only have psyllium husk power since the recipe says to measure psyllium husk before grinding it up. Thank you!

    Reply
  40. Janelle Casanave

    30/05/2020 at 21:37

    The cheese was amazing! Except…. when I cut into it the next day it was still way to soft! I was home for hard gradeable and sliceable cheese. I followed the recipe to the T! Where did I go wrong???

    Reply
    • Princess

      12/06/2020 at 22:17

      It’s always going to be soft and goopy. It doesn’t really firm up!

      Reply
  41. Emily Coffey

    09/06/2020 at 22:52

    Hi Richard, this looks like a wonderful recipe and the comments seem to confirm. I just ordered some kappa carageenan as I don’t like the texture of agar agar. Any idea how much I should use instead?? Would really appreciate your input. Hope you’re doing well!
    Thanks,
    Emily

    Reply
    • Princess

      12/06/2020 at 22:16

      I’d try half carrageenan and see how it works. Planning to try this myself soon as I have lots of carrageenan vs agar left in my pantry

      Reply
  42. Nerra

    11/06/2020 at 19:12

    I find a great book with nice photos and great instruction and strategy for a novice like me. I think it be very helpful in so many ways for the people who are in trouble with there health and trying to turn it around. If your looking to make a change to plant based living, this is for you. Check http://vegan.industie.com/ They change my life.

    Reply
  43. Princess

    12/06/2020 at 22:26

    5 stars
    Fantastic invention! I’ve played around with a few ingredients here and there (and will continue to do so!) I add some garlic, reduce the nooch, and also use coconut vinegar instead. I’ve also added smoky p, just a tad bit not too much that it becomes a Smokey cheese, I feel like it helps balance tanginess(if adding more vinegar Or mustard)

    Reply
  44. Princess

    12/06/2020 at 22:28

    5 stars
    I was wondering if you had nutritional information about this cheese? I’ve been making this almost daily 😍

    Reply
  45. Cheri Leng

    14/06/2020 at 21:25

    I love the taste of this cheese! But it doesn’t melt and become stretchy for me. It is more like a spreadable paste. Could it be because I’m using the psyllium husk powder? I will try to cut it in half and see what happens.

    Reply
  46. Maija

    19/06/2020 at 01:07

    Super good! I’ve been subbing a little soy sauce for salt to add some more depth of flavor. Looking forward to mixing in things like roasted peppers for some variety.

    Reply
  47. Diana

    06/07/2020 at 05:55

    Hello, I’m just about to make this and realized I have psyllium husk powder already. How many tsp of powder should I use? I’m hoping I get a reply asap haha I’m so excited everything is all prepped

    Reply
  48. Laren

    12/07/2020 at 21:50

    Best vegan mozzarella recipe ever. This is my go to. I always have some frozen and ready to go. I tell everyone about it. Honestly life changing, no exaggeration. I put this on a pizza one time for a dinner party and after eating it my friend asked me when I started eating cheese again. She thought this was real cheese…

    Reply
  49. Laren

    12/07/2020 at 21:50

    5 stars
    Best vegan mozzarella recipe ever. This is my go to. I always have some frozen and ready to go. I tell everyone about it. Honestly life changing, no exaggeration. I put this on a pizza one time for a dinner party and after eating it my friend asked me when I started eating cheese again. She thought this was real cheese ha!

    Reply
  50. Kaili Carlton

    16/07/2020 at 20:21

    Oh my goodness! I just made this for the first time and used sunflower seeds (cashew allergy) and out of the pot, it’s delicious!!! I didn’t have high hopes after making another vegan mozz from one of my other favorite bloggers earlier in the week and it was sooooo gross – this couldn’t be more different!! I added the Gouda seasoning and wow! It’s cooling on the counter now and will be going on pizza tonight! I was on the edge of going back to real cheese for pizzas because nothing was even close to good- now I have hope!! Thank you!!!!!

    Reply
  51. Natalie

    29/07/2020 at 17:25

    Hi! Wondering if this gets hard and would work for something like a caprese salad? Thanks!

    Reply
  52. Barbara Hecht

    07/08/2020 at 16:27

    5 stars
    This recipe is ridiculously easy and CHEAP once you have the ingredients in comparison to the price of vegan shredded mozzarella. I double/triple the batch and freeze it in half-filled 8 oz containers (I pop the frozen ‘pucks’ out and toss them in a freezer bag) so I can just pull one out of the freezer and it lasts easily for 2 weeks in the fridge, longer than opened cheeses do. This helps alleviate waste and having to use up product before it goes bad.

    It tastes great and doesn’t stick to your teeth. For me this is perfect. 100% a great recipe exactly as is, no tweaks needed.

    Reply
  53. Jen

    12/08/2020 at 01:50

    5 stars
    I didn’t have a way to measure grams or milliliters, so I used 1/4 c. cashews, 1/3 c. oil, and 1 1/2 c. water. I might try using only 1 1/4 c. water next time, but it did firm up pretty well in the fridge after making it. I also added some garlic and onion powder. The flavor is delicious, and I scooped spoonfuls out to bake on pizza, and it worked great. It got some nice brown spots on top under the broiler and looked beautiful too.

    Reply
  54. nicole

    12/08/2020 at 12:05

    Omw thank you so much for this awesome recipe! My son is allergic to dairy, soya, eggs and gluten so this recipe was perfect. Annnnd he loves the pizza i made with this amazing cheese. Every other cheese I had bought didnt melt. It said it was melt meltable but it just didn’t. Will def try out your other recipes!

    Reply
  55. Natalia

    12/08/2020 at 13:31

    The mouthfeel of this cheese is mindblowing, I’m never even trying anything else!! Yesterday, being desperately hungry, I put everything in the blender and from there poured it straight on a pizza. It came out perfect, a thin, bubbly, melted cheese layer. Thank you for this recipe.

    Reply
  56. raya

    17/09/2020 at 03:34

    5 stars
    Love the recipe, but mine looked very yellow compared to the white cheese pics you show?

    Did you take them with one made without nutritional yeast?

    Reply
  57. Seiji

    12/10/2020 at 14:08

    This is a great recipe! I do think there a couple of things that make it unnecessarily complicated (although it is relatively simple), for instance specifying 6 tsp of water instead of 2 tbsp (who wants to measure 6 tsp of water??). I also used psyllium powder (half seems fine as recommended elsewhere in the comments), in which case it seems ok to just add it directly to the blender rather than whisking it beforehand. Also if you have a Vitamix or other high-power blender I don’t think soaking the cashews adds much benefit, mine still came out super smooth, especially after running for an entire minute at full power. I soaked them the first time I made it but I didn’t notice any difference.

    Overall, this is a very impressive vegan cheese recipe, has great taste and feel to it. Reminds me of the vegan cheeses at some of my favorite restaurants. I’d love to find a way to add some protein to it to balance the fat a bit, maybe by adding some tofu or wheat gluten to the mix. Thanks for sharing this great recipe!

    Reply
  58. Sophie

    18/10/2020 at 23:44

    This is an amazing recipe, thank you so much!! The only change I made was to sub some of the nooch & salt for miso, and it was absolutly fabulous. I’m definitely going to be experimenting with it for all sorts of cheesy applications!

    Reply
  59. Ivana

    26/10/2020 at 13:52

    5 stars
    The only word I have to say for this cheese: Perfection!

    Reply
  60. Lars Erik Flåøien

    31/10/2020 at 09:53

    5 stars
    This is the best tasting vegan Cheese I have found on the Internet.
    The Phylis husk was impossible to grind, but it works just fine without.
    Also tried to make a cheese block with oatley oat gurt, Scaled up the ingredients and IT came out just great with the same Lovely taste. Our new favorite, thank you.

    Greetings from Norway

    Reply
  61. Amelie

    25/11/2020 at 10:40

    5 stars
    Hi, love this recipe so much !!!!! Thanks a million.
    Would this work with almonds at all ? My friend is allergic to both cashew & macademia so I am wondering if you have tried with almonds?

    Reply
  62. Lisa Thomas

    02/12/2020 at 03:00

    5 stars
    I made the smoked version, and had psyllium powder versus the husks. It came out more tan than a mozzarella white, BUT I DONT CARE CAUSE ITS THE BEST TASTING CHEESE!!! I made homemade pizza tonight with it, it melted and bubbles like a dream. I didn’t find it had a “slimy” texture like most all other commercial brands we’ve tried had. It also doesn’t have a too sweet taste like daiya . Its just exactly right and what I’ve been searching for since ewe became vegan😀 thank you thank you thank you for this. By the way, this is the second I of your recips I’ve tried using psyllium, and you made me a convert.

    Reply
  63. Rachel

    05/12/2020 at 22:58

    Mine doesn’t seem to have set right. And it’s yellowish/orange-ish. I think it’s because of the nutritional yeast. This is my 3rd attempt at vegan cheese this week and they all taste similar, also I think it’s the nutritional yeast

    . Any ideas?

    Also, the amount of coconut oil in tablespoons is a little less than 5 and a 1/2?

    Reply
    • Adrienne B

      29/01/2021 at 11:52

      Lots of people have a love or hate relationship with nutritional yeast. Some brands very strong taste. It does not remind me of cheese in the slightest so I always reduce the amount called for. As for color if you don’t like the yello tinge order non fortified nutritional yeast. The fortified versions add synthetic vitamins which give that yellowish orange color but the non fortified version does not and the taste is milder. I do like nutritional yeast in tofu dishes or on popcorn but it can total ruin certain flavor profiles in my opinion

      Reply
  64. Tjaša

    22/12/2020 at 22:54

    5 stars
    Ok, this recipe is the most magical thing ever. Thank you for sharing your secrets, our household thanks you. Once I didn’t have nutritional yeast so I replaced it with some store bought vegan parmesan and it worked. It makes the best vegan pizzas.

    Reply
  65. Samantha Katz

    30/12/2020 at 19:45

    Hi! Is there a difference in how much powder to use vs husks? I only have powder.

    Reply
  66. Theresa

    30/12/2020 at 21:01

    ??? You say psyllium husks in recipe however the picture to purchase is powder.
    I’m confused.
    Wanting to place an order for items from Amazon but confused
    Thank you

    Reply
    • T

      01/01/2021 at 17:05

      It says in recipe to turn it into a powder so if you can buy the husk already grounded up, then go for it 🙂

      Reply
  67. Gen

    02/01/2021 at 00:09

    We love this recipe so much!! Everytime we make some when we have friends or family visiting, it’s a major hit. It makes the BEST grilled cheese, garlic bread, onion soup and wonderful in quesadillas. Today, we made cheese fondue with this recipe as a base (minus pysilluum husk and agar + 125 ml of wine and 250 ml of water instead of 375 ml of water). It was the BEST vegan cheese fondue we had in the 4.5 years we have been vegan and we tried many recipes. Thanks for sharing this out of this world recipe.

    Reply
  68. Joanne

    11/01/2021 at 05:12

    I used avocado oil instead of coconut oil since I don’t have any refined coconut oil on hand and it still thickened just fine in case any people are curious about substituting coconut oil.

    Reply
  69. Nancy

    14/01/2021 at 16:17

    5 stars
    This recipe is amazing! It’s easy and my quasi-vegan husband loves it as much as I..total win!

    Reply
  70. Ruchi

    21/01/2021 at 14:05

    This recipe is now my go-to for pizza! If I’m really lazy I’ll order pizza without cheese for delivery and then broil this on top. Yum! I use silicone molds to make “balls” of this and then use as I need. I can’t stand all the grocery store vegan cheeses so this has seriously been life changing. Thank you so much!!!

    Reply
  71. Rosie

    07/02/2021 at 13:29

    I made this yesterday for pizza but looks nothing like the picture. The cheese is yellow (?) and not stretchy enough. The taste didn’t come out right. Will try cutting psyllium amount in half since mine is powdered but no idea how to work on the color and taste.

    Reply

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