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Home » Recipes » Recipes

Vegan Mozzarella Recipe

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Vegan mozzarella cheese that melts, browns and stretches like the real thing! Revolutionise your vegan pizza game in minutes!

vegan mozzarella

Heads up: this recipe was updated on 7th Nov 2022. If you'd like to follow the original recipe, skip to the "Variations" section of this blog post.

This is the updated, more affordable, easier to make and arguably even better tasting version of my vegan mozzarella recipe. It's ideal for pizzas, grilled cheese sandwiches, pasta bakes - YOU NAME IT!

It takes literally minutes to make and stores in the fridge until you're ready to use it! And guess what? It uses even fewer specialist ingredients than before! Too gouda to be true? Read on and find out!

whisking together
Jump to:
  • 🥫Vegan Mozzarella Ingredients
  • 🔪 Method!
  • 🔄 Substitutions
  • 🍽 Vegan Mozzarella Variations
  • 🫕 Equipment!
  • ❄️ Make Ahead!
  • 🙋‍♀️ Vegan Mozzarella FAQs

🥫Vegan Mozzarella Ingredients

Here's a run-down of everything you'll need to make my vegan mozzarella! I've simplified this recipe and done away with as many difficult to source ingredients as I can without sacrificing the quality of the cheese! Hopefully, this means you'll have most of these ingredients in your pantry anyway!

vegan mozzarella ingredients
  • Silken tofu - Use a soft variety if you can find it. Got a soy allergy? See the notes under the "Substitutions" section below!
  • Rice vinegar - To give our cheese just a little extra tang! If you don't have rice vinegar, see the "Substitutions" section below!
  • Agave syrup - Sugar also works fine! Agave just blends more easily because it's already a liquid.
  • Nutritional yeast flakes - For that cheesy umami kick.
  • Tapioca starch - This is what makes the vegan mozzarella melty and stretchy!
  • Sea salt
  • Vegetable oil - Cheese is mostly fat, so for authenticity we need a little oil! Any neutral vegetable oil will do.
  • Water

As always, full quantities are in the recipe card at the bottom of the page!

vegan chorizo spiced rigatoni bake

🔪 Method!

Let's take a look at the processes involved in making homemade vegan mozzarella! It's insanely easy and I just know you're gonna breeze through it!

ingredients

1. Assemble your ingredients! Everything can all go in the same cup or blender together at this stage. No need to separate wet and dry ingredients! Just throw em all in!

blended ingredients

2. Blend everything! To get super smooth vegan mozzarella you'll want to blend as well as you can. If you have a high-speed blender, use it! If you don't, use a food processor or immersion blender!

whisking ingredients

3. Cook the mixture! You'll now need to transfer the mixture to a saucepan and place over a medium/low heat. You'll need to keep whisking constantly as the mixture will catch and burn if you're not careful!

thickened mozzarella

4. Bingo! The sauce will thicken and become very stretchy. It'll happen quite suddenly and usually after a good few minutes of nothing at all happening, so be prepared! Your vegan mozzarella is now ready to use!

Hint: Once cooked in the saucepan, your vegan mozzarella is ready to use on pizza, pasta you name it! But remember, for perfect results I'd advise grilling/broiling or baking your cheese before serving. This will improve the texture and the flavour, plus you'll get to see it melt and brown!

vegan mozzarella

🔄 Substitutions

Got some dietary requirements but still wanna make the best vegan mozzarella on the planet?? No problemo! This recipe is naturally:

  • Gluten free - No elements of this recipe contain gluten! So go wild!
  • Soy - The recipe includes tofu, which is obvs soy-based but this can easily be replaced for your favourite soy-free plant milk!
  • Dairy - Not a huge surprise, but this vegan mozzarella is FREE FROM DAIRY! Oh, you already knew that? Ok, cool. Glad we're on the same page..

If you've made this recipe with some swaps, let me know how it worked out on my instagram!

Vegan Mozzarella on Pizza

🍽 Vegan Mozzarella Variations

Look, this recipe is magic, but you may want to take things a step further! Here's how!

  • Too Gouda To Be True?! - Make your own melty smoky vegan gouda instead of mozzarella! In the recipe card at the bottom of the page, just add the "Smoked Gouda" variation ingredients before blending!
  • Original recipe - This recipe is an update, but if you're loyal to the original, you can find the former ingredients list in the notes section of the recipe card!

Looking to try some other vegan cheeses? Why not whip up some grateable vegan cheese, for use in your sandwiches! You might also be a fan of my vegan Philly cheesesteak recipe or my vegan cauliflower cheese!

vegan mozzarella

🫕 Equipment!

You won't need much to get cracking - just a few bits of essential vegan mozzarella kit!

  • Blender, Immersion blender or Food processor
  • Small saucepan
  • Whisk
vegan mozzarella
Stretchy Vegan Mozzarella

❄️ Make Ahead!

My vegan mozzarella will store for a few days in a sealed container in the fridge. Just spoon it over whatever and grill/broil until golden and bubbling. Alternatively one of my fave things to do is to chill until spoonable then freeze until firm. The vegan mozzarella will keep for good few months in the freezer and can be grated more easily over pasta and pizza!

vegan mozzarella

🙋‍♀️ Vegan Mozzarella FAQs

Q: What is vegan mozzarella made from?

A: Vegan mozzarella is made from a blend of vegetable oil, tapioca starch and cheesy flavoured ingredients like nutritional yeast. The tapioca starch helps it to melt and stretch like real mozzarella!

Q: Is mozzarella vegan?

A: Dairy mozzarella is not vegan, since it's made from animal products. You can easily make your oven vegan mozzarella though, using the recipe below!

Vegan Mozzarella

Richard Makin
This super cheesy vegan mozzarella is gooey, stretchy and browns when baked or grilled - ideal for pizza or baked pasta!
4.94 from 280 votes
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 3 mins
Total Time 6 mins
Course Side Dish
Cuisine Italian, Italian American
Servings 4
Calories 72 kcal
Equipment
  • Blender, Immersion blender or Food processor
  • Small saucepan
  • Whisk
Ingredients
 
 
  • 50 g silken tofu (OR sub for 60ml of any plant milk)
  • 2 teaspoon rice vinegar (OR sub for any neutral flavoured white vinegar)
  • 1 teaspoon agave syrup (OR sub for 1 teaspoon sugar)
  • 3 tablespoon nutritional yeast flakes
  • 5 tablespoon tapioca starch
  • 1 teaspoon fine sea salt
  • 90 ml vegetable oil (OR sub for any neutral oil)
  • 300 ml water

FOR SMOKED GOUDA VARIATION ADD:

  • 3 teaspoon liquid smoke
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon extra salt
Instructions
 
  • Place all the ingredients in the cup of a high-speed blender and blend until smooth. Alternatively blend with an immersion blender or food processor until smooth.
    50 g silken tofu, 2 teaspoon rice vinegar, 1 teaspoon agave syrup, 3 tablespoon nutritional yeast flakes, 5 tablespoon tapioca starch, 1 teaspoon fine sea salt, 90 ml vegetable oil, 300 ml water
  • Transfer to a small saucepan and place over a medium low heat. Whisk constantly until the mixture is thick and stringy. The liquid will start to thicken suddenly so do not leave unattended. The thickened vegan cheese should resemble fondue or melted stringy cheese. Remove from the heat.
  • Use immediately or transfer to a container and store in the fridge until you're ready. The cheese will not set but will become thicker and more spoonable when chilled. For best results, cook this vegan cheese under the grill or broiler for a few minutes - this way it'll melt, bubble and brown to its full potential.

Notes

This is an updated version of an older recipe. If you'd like to use the older version, the ingredients are below. The method is identical to the recipe above, just make sure your cashews are soaked and soft before blending. 
1 teaspoon psyllium husk powder + 6 teaspoon water
35 g raw unsalted cashews (soaked in boiling water for 1 hour)
2 teaspoon apple cider vinegar
1 teaspoon agave syrup
3 tablespoon nutritional yeast flakes
1 tablespoon agar powder
2.5 tablespoon tapioca starch
2 teaspoon flaky sea salt
80 ml deodorised or "refined" coconut oil
375 ml water

Nutrition

Serving: 1gramsCalories: 72kcalCarbohydrates: 14gProtein: 4gFat: 1gSaturated Fat: 0.04gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.1gSodium: 595mgPotassium: 144mgFiber: 1gSugar: 2gVitamin C: 0.5mgCalcium: 8mgIron: 1mg
Keyword vegan cheese, vegan mozzarella
Love this recipe?Let me know on Instagram!

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  • Vegan Meatballs
  • Vegan Sloppy Joes
  • Vegan Chicken Noodle Soup

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    Recipe Rating




  1. Jessica

    August 08, 2019 at 10:25 pm

    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

      December 08, 2019 at 11:34 pm

      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

      February 29, 2020 at 12:50 am

      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

        April 27, 2020 at 7:05 pm

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

        Reply
      • Christina

        June 22, 2020 at 5:50 am

        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

        September 25, 2020 at 9:01 am

        How much carrageenan did you add?

        Reply
      • Lianna

        October 18, 2022 at 5:24 pm

        5 stars
        this happens if you don't cook the mixture long enough. if you let it cook to the consistency of cheese fondue, then it will not be runny at all by the time it cools a little!

        Reply
  2. Jessica

    August 08, 2019 at 10:25 pm

    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
  3. April

    August 14, 2019 at 4:15 pm

    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

      August 15, 2019 at 6:23 am

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

      Reply
    • Karen Sarll

      December 06, 2019 at 1:02 pm

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

      Reply
    • Bess

      September 09, 2020 at 2:18 am

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

      Reply
  4. April

    August 14, 2019 at 4:15 pm

    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
  5. Kelly

    August 14, 2019 at 9:25 pm

    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

      August 15, 2019 at 6:22 am

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

      Reply
      • Maggie

        March 07, 2020 at 11:10 am

        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

      October 24, 2019 at 6:13 am

      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

        February 03, 2021 at 3:20 am

        How much guar gum did you use?

        Reply
  6. Debbie

    August 20, 2019 at 4:06 am

    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

      June 15, 2020 at 10:07 am

      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

        October 31, 2020 at 2:35 pm

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

        Reply
        • Dustin Martinsen

          November 07, 2020 at 2:15 pm

          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
          • Joshua Milks

            January 26, 2022 at 12:03 am

            5 stars
            Umm, oils are rich in healthy fats. I wouldn't call oil highly processed if you're getting it from the appropriate sources. Oil is just pressed olives or whatever other ingredient you're using. If you overeat anything it's unhealthy. The fats from oil actually are filling. I would definitely say adding an extra 8 pumps of oil on my popcorn at the theatre makes me feel fuller faster. At least I cannot eat as much popcorn with 4 times oil than the regular. I've overeaten plenty of fibrous foods.

  7. Richard Makin

    August 20, 2019 at 6:38 pm

    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
  8. Nicholas

    September 07, 2019 at 12:21 pm

    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

      September 07, 2019 at 12:28 pm

      Hey, did you use deodorised coconut oil?

      Reply
    • Amanda Maloney

      October 29, 2020 at 3:10 am

      Use vegan butter like Earth balance or Miyokos

      Reply
      • Alexis

        November 23, 2020 at 6:40 pm

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

        Reply
  9. eileen

    September 09, 2019 at 10:44 am

    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

      May 19, 2020 at 1:32 am

      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

        August 16, 2020 at 5:13 pm

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

        Reply
  10. eileen

    September 09, 2019 at 10:44 am

    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
  11. Isaura Gonzales

    September 12, 2019 at 12:31 am

    5 stars
    This recipe is great.

    Reply
  12. Isaura Gonzales

    September 12, 2019 at 12:31 am

    5 stars
    This recipe is great.

    Reply
  13. Naomi

    September 17, 2019 at 11:44 pm

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

    Reply
    • Simon Anctil-Raymond

      October 02, 2019 at 6:37 pm

      It's around 1/4 cups.

      Reply
    • Richard Makin

      December 03, 2019 at 6:16 pm

      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

        May 10, 2020 at 5:36 am

        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
  14. Federico

    October 04, 2019 at 5:13 pm

    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

      November 24, 2019 at 4:25 am

      5 stars
      Good point!!

      Reply
    • Richard Makin

      December 03, 2019 at 6:15 pm

      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

        May 04, 2020 at 7:33 pm

        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
  15. Mum

    October 11, 2019 at 9:02 pm

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

    Reply
  16. Mum

    October 11, 2019 at 9:02 pm

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

    Reply
  17. Jazmine Murphy

    October 17, 2019 at 2:35 am

    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

      December 03, 2019 at 6:12 pm

      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
  18. Grace

    October 24, 2019 at 6:13 am

    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
  19. Chels

    October 24, 2019 at 5:50 pm

    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
  20. Chels

    October 24, 2019 at 5:50 pm

    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
  21. Marianne Gordon

    November 06, 2019 at 8:44 pm

    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

      November 24, 2019 at 4:24 am

      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

      December 03, 2019 at 6:08 pm

      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

        July 14, 2020 at 12:07 pm

        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
        • MamaSky

          April 08, 2022 at 7:43 pm

          I made it, froze it in ~2 T quantities, then grated it when I used it later, rather than waiting for it to thaw. Worked wonderfully!
          I have tried multiple vegan cheese recipes, as well as store-bought, and this beats them all for taste and nutrition! Thanks so much!!

          Reply
  22. Nuffy

    November 24, 2019 at 4:25 am

    5 stars
    Good point!!

    Reply
  23. Betty

    November 26, 2019 at 12:41 pm

    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

      December 03, 2019 at 5:54 pm

      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
  24. Cheryl

    December 03, 2019 at 11:58 am

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

    Reply
    • Richard Makin

      December 03, 2019 at 5:51 pm

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

      Reply
      • Jessica wilson

        January 28, 2020 at 3:32 pm

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

        Reply
        • Richard Makin

          February 17, 2020 at 1:08 pm

          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

      December 06, 2019 at 6:14 am

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

      Reply
    • Lyall

      August 12, 2020 at 9:11 am

      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
  25. Mary

    December 04, 2019 at 11:40 am

    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

      December 04, 2019 at 11:47 am

      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

        December 06, 2019 at 11:12 pm

        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

          December 06, 2019 at 11:17 pm

          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

            December 07, 2019 at 8:10 am

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

          • Mary

            December 15, 2019 at 3:26 pm

            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

          April 11, 2020 at 11:30 pm

          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

            October 17, 2020 at 8:41 pm

            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

  26. Kat D

    December 05, 2019 at 10:27 pm

    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
  27. Kat D

    December 05, 2019 at 10:27 pm

    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
  28. jonajim

    December 08, 2019 at 11:34 pm

    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
  29. Mary

    December 15, 2019 at 3:26 pm

    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.

    Reply
  30. Jamari Chin

    December 22, 2019 at 6:45 pm

    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

      December 23, 2019 at 5:28 pm

      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
  31. Lisa Chandler

    December 23, 2019 at 1:22 am

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

    Reply
    • Richard Makin

      December 23, 2019 at 5:26 pm

      THANK YOUUUUU!

      Reply
  32. Lisa Chandler

    December 23, 2019 at 1:22 am

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

    Reply
  33. Hayley

    January 09, 2020 at 8:41 pm

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

    Reply
    • Lyall

      August 12, 2020 at 11:03 am

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

      Reply
  34. Shannon Hansen

    January 19, 2020 at 11:23 pm

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

    Reply
    • Richard Makin

      February 17, 2020 at 1:16 pm

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

      Reply
  35. Robert D

    January 25, 2020 at 6:27 pm

    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

      February 17, 2020 at 1:13 pm

      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
  36. Robert D

    January 25, 2020 at 6:27 pm

    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
  37. Adam

    February 04, 2020 at 7:08 pm

    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

      February 17, 2020 at 12:55 pm

      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
  38. Adam

    February 04, 2020 at 7:08 pm

    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
  39. Jordan Abu-Elhawa

    February 05, 2020 at 12:29 am

    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

      February 17, 2020 at 12:51 pm

      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
  40. Jordan Abu-Elhawa

    February 05, 2020 at 12:29 am

    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
  41. Frank

    February 25, 2020 at 4:43 pm

    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
  42. Tara Sliwkanich

    February 28, 2020 at 7:07 pm

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

    Reply
    • Melissa

      October 17, 2020 at 8:43 pm

      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
  43. Dave

    March 04, 2020 at 1:49 pm

    Is 375ml water equals to 375g water?

    Reply
  44. Charmaine Wang

    March 19, 2020 at 4:41 pm

    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
  45. Charmaine Wang

    March 19, 2020 at 4:41 pm

    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
  46. DEBORAH POPKIN

    March 29, 2020 at 6:39 pm

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

    Reply
  47. Laura

    April 06, 2020 at 1:15 pm

    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

      April 08, 2020 at 6:03 am

      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
  48. Vicki

    April 09, 2020 at 4:34 pm

    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
  49. Vicki

    April 09, 2020 at 4:34 pm

    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
  50. Raquel

    April 26, 2020 at 10:58 am

    Hi!
    Thanks for share the recipe!

    How many grams are 80 ml coconut oil? Thanks!

    Reply
    • Bryn

      March 03, 2021 at 2:39 am

      77 grams

      Reply
  51. JoIn

    May 02, 2020 at 5:52 pm

    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
  52. JoIn

    May 02, 2020 at 5:52 pm

    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
  53. Einiitd

    May 11, 2020 at 12:21 am

    5 stars
    Friken awesome

    Reply
  54. Einiitd

    May 11, 2020 at 12:21 am

    5 stars
    Friken awesome

    Reply
  55. Luke MacKinnon

    May 16, 2020 at 8:32 pm

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

    Reply
  56. Jenn

    May 19, 2020 at 5:08 am

    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
  57. Katya

    May 20, 2020 at 11:37 pm

    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

      June 12, 2020 at 10:22 pm

      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
  58. Patty

    May 22, 2020 at 12:15 am

    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
  59. Patty

    May 22, 2020 at 12:15 am

    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
  60. Janelle Casanave

    May 30, 2020 at 9:37 pm

    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

      June 12, 2020 at 10:17 pm

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

      Reply
  61. Emily Coffey

    June 09, 2020 at 10:52 pm

    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

      June 12, 2020 at 10:16 pm

      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
      • Meagan

        March 06, 2021 at 2:42 am

        Hey @princess not sure if you'll see this but did you ever try this with kappa carragean?

        Reply
  62. Nerra

    June 11, 2020 at 7:12 pm

    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
  63. Princess

    June 12, 2020 at 10:26 pm

    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
  64. Princess

    June 12, 2020 at 10:28 pm

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

    Reply
  65. Princess

    June 12, 2020 at 10:26 pm

    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
  66. Princess

    June 12, 2020 at 10:28 pm

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

    Reply
  67. Cheri Leng

    June 14, 2020 at 9:25 pm

    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
  68. Maija

    June 19, 2020 at 1:07 am

    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
  69. Diana

    July 06, 2020 at 5:55 am

    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
  70. Laren

    July 12, 2020 at 9:50 pm

    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
  71. Laren

    July 12, 2020 at 9:50 pm

    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
  72. Laren

    July 12, 2020 at 9:50 pm

    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
  73. Kaili Carlton

    July 16, 2020 at 8:21 pm

    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
  74. Natalie

    July 29, 2020 at 5:25 pm

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

    Reply
  75. CBD for sale

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    4 stars
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  76. Barbara Hecht

    August 07, 2020 at 4:27 pm

    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
  77. Barbara Hecht

    August 07, 2020 at 4:27 pm

    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
  78. Jen

    August 12, 2020 at 1:50 am

    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
  79. Jen

    August 12, 2020 at 1:50 am

    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
  80. nicole

    August 12, 2020 at 12:05 pm

    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
  81. Natalia

    August 12, 2020 at 1:31 pm

    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
  82. Babs Hecht

    August 16, 2020 at 5:13 pm

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

    Reply
  83. Bess

    September 09, 2020 at 2:18 am

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

    Reply
  84. raya

    September 17, 2020 at 3:34 am

    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
  85. raya

    September 17, 2020 at 3:34 am

    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
  86. Seiji

    October 12, 2020 at 2:08 pm

    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
  87. Sophie

    October 18, 2020 at 11:44 pm

    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
  88. Ivana

    October 26, 2020 at 1:52 pm

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

    Reply
  89. Ivana

    October 26, 2020 at 1:52 pm

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

    Reply
  90. Lars Erik Flåøien

    October 31, 2020 at 9:53 am

    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
  91. Lars Erik Flåøien

    October 31, 2020 at 9:53 am

    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
  92. Dustin Martinsen

    November 07, 2020 at 2:15 pm

    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
  93. Amelie

    November 25, 2020 at 10:40 am

    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
  94. Amelie

    November 25, 2020 at 10:40 am

    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
  95. Lisa Thomas

    December 02, 2020 at 3:00 am

    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
  96. Lisa Thomas

    December 02, 2020 at 3:00 am

    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
  97. Rachel

    December 05, 2020 at 10:58 pm

    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

      January 29, 2021 at 11:52 am

      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
  98. Tjaša

    December 22, 2020 at 10:54 pm

    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
  99. Tjaša

    December 22, 2020 at 10:54 pm

    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
  100. Samantha Katz

    December 30, 2020 at 7:45 pm

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

    Reply
  101. Theresa

    December 30, 2020 at 9:01 pm

    ??? 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

      January 01, 2021 at 5:05 pm

      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
  102. Gen

    January 02, 2021 at 12:09 am

    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
  103. Joanne

    January 11, 2021 at 5:12 am

    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
  104. Nancy

    January 14, 2021 at 4:17 pm

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

    Reply
  105. Nancy

    January 14, 2021 at 4:17 pm

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

    Reply
  106. Ruchi

    January 21, 2021 at 2:05 pm

    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
  107. Rosie

    February 07, 2021 at 1:29 pm

    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
  108. Kate

    March 04, 2021 at 5:03 am

    I absolutely loved this cheese! It tuned out perfectly 😍 I have made and brought many vegan cheese but none of them compare to this texture wise, meltable wise and taste wise. I put it on pizza and made pasta bake and both were heavenly 🤤 this is going to be my new go to cheese recipe! Thanks for share! 🤩

    Reply
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  111. Tuany

    March 13, 2021 at 1:17 am

    Hi - I made this cheese and the taste is great but I definitely did something wrong or I’m wondering if a US product I purchased was slightly different than intended. Mine came out very beige and not as stringy when cooked - Any ideas where I may have gone wrong? Thank you!!

    Reply
  112. rsp

    March 24, 2021 at 9:06 pm

    If at all possible, would you provide sources other than Amazon. There are lots of people (and many in the vegan community) who do not and will not use Amazon. Lots of reasons, but I know you don't want your wonderful site to be political. Suffice it to say that it's a very strong position and we will forego something, or pay a little more if we have to. Thanks for your great food work. You are making the world bette!

    Reply
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  114. Eira Hedlund

    April 11, 2021 at 1:18 pm

    5 stars
    I find the recipe is even better if you mix the cashews with half of the water, a tablespoon of vegan yogurt and let it culture for 48 hours (covered with towel, in room temperature), then just continue with the recipe, adding remaining half of the water and apple cider vinegar to taste!

    Reply
  115. Eira Hedlund

    April 11, 2021 at 1:18 pm

    5 stars
    I find the recipe is even better if you mix the cashews with half of the water, a tablespoon of vegan yogurt and let it culture for 48 hours (covered with towel, in room temperature), then just continue with the recipe, adding remaining half of the water and apple cider vinegar to taste!

    Reply
  116. Lauren

    May 02, 2021 at 4:08 pm

    This looks delicious and easy to make. BUT I’m allergic to coconut! 😣 Can I substitute regular oil or vegan butter?

    Reply
    • Rogue Duke

      July 28, 2021 at 10:13 am

      5 stars
      Totally can hun. I used olive oil and neutral tasting oil like vegetable/conola oil. Just add it lil by lil so it doesn't "take over" flavour wise. I dissolved "dry steak rub" look for it it costs about $2 and it rocks for!! I used McCormick brand smokey taste it tastes amazing! U do not need much and store it in an air tight container in the fridge 🙂 BE CAREFUL SOME CONTAIN MILK but there's alot of range. Have a fantastic day!!

      Reply
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  118. Nayla

    May 09, 2021 at 1:48 pm

    5 stars
    This recipe worked out very well for me! I used the cheese on pizza and it spread out perfectly over the dough, while still holding together. The texture and taste were very good, definitely tastier and way healthier than store bought vegan cheese!

    I was only able to find ground psyllium husk, and wasn't sure what the equivalent of 1.5 tsp unground husk was. So I took a guess and used 2 tsp ground husk—given the recipe still worked I figured that was a good amount!

    Reply
  119. Nayla

    May 09, 2021 at 1:48 pm

    5 stars
    This recipe worked out very well for me! I used the cheese on pizza and it spread out perfectly over the dough, while still holding together. The texture and taste were very good, definitely tastier and way healthier than store bought vegan cheese!

    I was only able to find ground psyllium husk, and wasn't sure what the equivalent of 1.5 tsp unground husk was. So I took a guess and used 2 tsp ground husk—given the recipe still worked I figured that was a good amount!

    Reply
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  121. Isabel

    July 09, 2021 at 11:33 am

    5 stars
    Thank you Richard for this brilliant recipe! I love love love it - perfect texture and taste! I use it for my pizza, casseroles, lasagna, in fact anything that can be baked over. This vegan mozzarella is so quick and easy to make, you really can't go wrong. When I once ran out of coconut oil, I used canola oil instead which also came out quite ok.

    Reply
  122. Isabel

    July 09, 2021 at 11:33 am

    5 stars
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    Reply
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  124. Rogue Duke

    July 28, 2021 at 10:15 am

    5 stars
    Totally can hun. I used olive oil and neutral tasting oil like vegetable/conola oil. Just add it lil by lil so it doesn't "take over" the texture flavour wise. I dissolved "dry steak rub" look for it it costs about $2 and it rocks !! I used McCormick brand smokey taste it tastes amazing! U do not need much and store it in an air tight container in the fridge 🙂 BE CAREFUL SOME CONTAIN MILK but there's alot of range. Have a fantastic day!!

    Reply
  125. Rogue Duke

    July 28, 2021 at 10:13 am

    5 stars
    Totally can hun. I used olive oil and neutral tasting oil like vegetable/conola oil. Just add it lil by lil so it doesn't "take over" flavour wise. I dissolved "dry steak rub" look for it it costs about $2 and it rocks for!! I used McCormick brand smokey taste it tastes amazing! U do not need much and store it in an air tight container in the fridge 🙂 BE CAREFUL SOME CONTAIN MILK but there's alot of range. Have a fantastic day!!

    Reply
  126. Rogue Duke

    July 28, 2021 at 10:15 am

    5 stars
    Totally can hun. I used olive oil and neutral tasting oil like vegetable/conola oil. Just add it lil by lil so it doesn't "take over" the texture flavour wise. I dissolved "dry steak rub" look for it it costs about $2 and it rocks !! I used McCormick brand smokey taste it tastes amazing! U do not need much and store it in an air tight container in the fridge 🙂 BE CAREFUL SOME CONTAIN MILK but there's alot of range. Have a fantastic day!!

    Reply
  127. C

    August 04, 2021 at 1:20 pm

    5 stars
    I just made this as a test for my pizza foodtruck. I've been on the hunt for a good vegan cheese supplement for a while and I think this is the closest I've come so far. The taste is quite good, very salty and just sour enough to feel like mozzarella cheese - I left the sirup out though. The texture is a little too soft for my liking, but this might be due to converting US to metric measurements. I'll try baking it in my wood fired oven tomorrow and might adjust the recipe afterwards to make it a little firmer.
    If anyone is interested in metric measurements, let me know 😉

    Reply
  128. C

    August 04, 2021 at 1:20 pm

    5 stars
    I just made this as a test for my pizza foodtruck. I've been on the hunt for a good vegan cheese supplement for a while and I think this is the closest I've come so far. The taste is quite good, very salty and just sour enough to feel like mozzarella cheese - I left the sirup out though. The texture is a little too soft for my liking, but this might be due to converting US to metric measurements. I'll try baking it in my wood fired oven tomorrow and might adjust the recipe afterwards to make it a little firmer.
    If anyone is interested in metric measurements, let me know 😉

    Reply
  129. Laura

    August 18, 2021 at 4:36 pm

    5 stars
    This is the first vegan mozzarella I ever tried and I haven't felt the need to look for other recipes since (tried one other but it was far from being as good)! It is so easy to make and yet so incredibly tasty, and the texture is perfect as well. Love how it grills in the oven too 🙂 I've lost count of how many times I've made it now, thanks so much for the recipe!

    P.S: I replaced the cashews with the same amount of cashew butter in my last two batches and it worked out perfet.

    Reply
  130. Laura

    August 18, 2021 at 4:36 pm

    5 stars
    This is the first vegan mozzarella I ever tried and I haven't felt the need to look for other recipes since (tried one other but it was far from being as good)! It is so easy to make and yet so incredibly tasty, and the texture is perfect as well. Love how it grills in the oven too 🙂 I've lost count of how many times I've made it now, thanks so much for the recipe!

    P.S: I replaced the cashews with the same amount of cashew butter in my last two batches and it worked out perfet.

    Reply
  131. Frieda

    September 04, 2021 at 1:45 pm

    Thank you for this... Mine has this gritty sandy bite to it 🙁 Any idea where I went wrong? Must be to do with the psylium husks- thanks again!

    Reply
    • Michaela

      October 18, 2021 at 6:58 am

      5 stars
      My first batch did this. I just blended for a full minute which feels like forever the second time and it worked great

      Reply
  132. Michaela

    October 18, 2021 at 6:56 am

    4 stars
    Hi I tried this at the weekend and was impressed. However as I heated it the colour went grey. Do you know what I might have done wrong?

    Reply
  133. Michaela

    October 18, 2021 at 6:56 am

    4 stars
    Hi I tried this at the weekend and was impressed. However as I heated it the colour went grey. Do you know what I might have done wrong?

    Reply
  134. Michaela

    October 18, 2021 at 6:58 am

    5 stars
    My first batch did this. I just blended for a full minute which feels like forever the second time and it worked great

    Reply
  135. Tal

    November 13, 2021 at 4:57 pm

    5 stars
    This is amazingly good! Just had to cut down on the salt some more.

    Reply
  136. Tal

    November 13, 2021 at 4:57 pm

    5 stars
    This is amazingly good! Just had to cut down on the salt some more.

    Reply
  137. Phyllis

    November 25, 2021 at 2:03 pm

    5 stars
    Hi, I tried making this https://schoolnightvegan.com/home/grateable-vegan-cheese/ and it's really tasty! The only problem is that when heat it up in the pan, all the oil separates out. Anyone else had this issue?
    Thanks for the recipe!

    Reply
  138. Phyllis

    November 25, 2021 at 2:03 pm

    5 stars
    Hi, I tried making this https://schoolnightvegan.com/home/grateable-vegan-cheese/ and it's really tasty! The only problem is that when heat it up in the pan, all the oil separates out. Anyone else had this issue?
    Thanks for the recipe!

    Reply
  139. Holly

    December 10, 2021 at 7:12 am

    5 stars
    This is by far the best vegan cheese recipe I’ve tried. I make it with kappa carrageenan in place of the agar and add 1 T liquid smoke and it’s delicious! It’s just barely firm enough to shred if your hands aren’t too warm and it’s been refrigerated overnight uncovered and flipped over to dry out a bit. I’ve also poured it thinly into a pan and let sit uncovered and then flipped over a few hours later in the refrigerator and cut into slices for sandwiches.

    Reply
  140. Holly

    December 10, 2021 at 7:12 am

    5 stars
    This is by far the best vegan cheese recipe I’ve tried. I make it with kappa carrageenan in place of the agar and add 1 T liquid smoke and it’s delicious! It’s just barely firm enough to shred if your hands aren’t too warm and it’s been refrigerated overnight uncovered and flipped over to dry out a bit. I’ve also poured it thinly into a pan and let sit uncovered and then flipped over a few hours later in the refrigerator and cut into slices for sandwiches.

    Reply
  141. 2unlikely

    January 09, 2022 at 10:09 pm

    5 stars
    2individual

    Reply
  142. Joshua Milks

    January 26, 2022 at 12:03 am

    5 stars
    Umm, oils are rich in healthy fats. I wouldn't call oil highly processed if you're getting it from the appropriate sources. Oil is just pressed olives or whatever other ingredient you're using. If you overeat anything it's unhealthy. The fats from oil actually are filling. I would definitely say adding an extra 8 pumps of oil on my popcorn at the theatre makes me feel fuller faster. At least I cannot eat as much popcorn with 4 times oil than the regular. I've overeaten plenty of fibrous foods.

    Reply
  143. Amanda

    January 31, 2022 at 2:59 am

    5 stars
    finally took the plunge and made this! I've had the ingredients for over a month (miraculously found them all locally!)
    effing delicious and gooey! can't wait to try it a bunch if different ways!!

    Reply
  144. Amanda

    January 31, 2022 at 2:59 am

    5 stars
    finally took the plunge and made this! I've had the ingredients for over a month (miraculously found them all locally!)
    effing delicious and gooey! can't wait to try it a bunch if different ways!!

    Reply
  145. Jen P

    February 22, 2022 at 3:56 pm

    5 stars
    Does the agar need to be heated separately before being added to the blender to set? For other vegan cheese recipes using agar powder, i've had to heat it with water to get it thick and stretchy before adding it to the recipe. My understanding is without this step, it won't function as it's meant to. Thanks!

    Reply
  146. Jen P

    February 22, 2022 at 3:56 pm

    5 stars
    Does the agar need to be heated separately before being added to the blender to set? For other vegan cheese recipes using agar powder, i've had to heat it with water to get it thick and stretchy before adding it to the recipe. My understanding is without this step, it won't function as it's meant to. Thanks!

    Reply
  147. Martin

    June 23, 2022 at 4:22 pm

    4 stars
    I put this on my pizza and it tasted very good. My parents said vad gott

    Reply
  148. Lanthuas

    August 29, 2022 at 2:55 pm

    It's close, very close to stringiness I wanted. But dear God. It's salty as the ocean.

    Reply
  149. Vanda

    September 03, 2022 at 10:37 am

    5 stars
    The best vegan mozzarella ever!

    Reply
  150. Jenny

    October 02, 2022 at 6:11 pm

    So good! We made this and put it on a homemade pizza. What a game changer! Thanks to the commenter above for the idea of ordering pizza with no cheese and then adding this at home. Perfect lazy dinner night without the disappointment! Thank you so much for all of your recipes. They've never failed me yet!

    Reply
  151. Julie Rosenblatt

    October 25, 2022 at 1:13 am

    5 stars
    Are there any other nuts you can recommend? I am highly allergic to cashews, hazelnuts, and pistachios.
    Thanks,
    Julie

    Reply
  152. Robbie

    November 02, 2022 at 8:41 pm

    Can I omit Agar if using the cheese immediately on a pizza?

    Reply
    • Richard Makin

      November 04, 2022 at 11:32 am

      Yes! 100%!!

      Reply
  153. Matt Wilkinson

    November 07, 2022 at 4:21 am

    5 stars
    Cant wait to try this. Can we use MCT oil instead? I'm having trouble finding neutral flavour Coconut oil. How about just Olive Oil?

    Reply
  154. Robbie

    November 12, 2022 at 10:59 am

    I did another simplification: mixed all ingredients with an immersion blender in a Pyrex jar, then microwaved in 1 minute intervals (whisk in each interval until ready), worked well!

    Reply
  155. Anne

    November 15, 2022 at 12:54 am

    I made the revised version of this recipe and am having trouble with the texture. I whisked on the stovetop until thick (I can't say that it was ever stretchy). I did not use immediately and refrigerated it overnight. When I went to use it the next day, it was so gelatinous and sticky that I didn't have much luck applying it to pizza. Is this the correct texture when cold? Any tips on returning it to a liquid state after refrigerating?

    Reply
  156. Sacha

    November 22, 2022 at 2:59 pm

    5 stars
    Made this mozzarella the other night for pizza night and I am so impressed! I'm not a huge fan of store bought vegan cheese so wanted to give this a try after seeing it on instagram and I'm so glad I did! My husband and toddler loved it too. I ended up using the remaining cheese for a pasta bake and it was also delicious. Thank you for creating this and sharing with all of us. I also love that this is an affordable recipe with readily available ingredients! (I already had everything on hand in my pantry, just needed to get silken tofu) Going to try the smoked Gouda variation next time!

    Reply
  157. Jess

    December 11, 2022 at 7:22 pm

    I think the calories are off. That amount of oil is 720cal, 1/4 would be 180cal just from oil, so it can’t be 72cal for 4 servings of the whole recipe. Also noticed it says 72cal for 1g which again can’t be a serving. Would love to see updated nutrition!

    Reply
  158. Ay

    December 21, 2022 at 12:51 am

    3 stars
    It has a good flavor, and the browning effect looks nice, but it's still like eating slime. Sticks to the back of your teeth. I can't shake the phlegmy texture. Really wondering if there is a way to make it more solid.

    Reply

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Richard Makin is the School Night Vegan.

Richard has been exploring the world of plant-based cuisine since November 2017 when he switched from life-long vegetarian to full-time vegan!

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