Publised on 31/05/2019 by Richard. Last Updated on 13/11/2022 by Richard.
Vegan mozzarella cheese that melts, browns and stretches like the real thing! Revolutionise your vegan pizza game in minutes!
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!
Jump to:
🥫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!
- 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!
🔪 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!
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!
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!
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!
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!
🔄 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 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!
🫕 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
❄️ 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 FAQs
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!
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
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.
Jessica
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!
jonajim
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!
Chris
Melts very well and brown's nicely under a broiler or torch. It lacks a bit of tang - maybe a bit of lactic acid would help? Definitely best when heated up like on a lasagna or pizza. When it's cold it is like a somewhat stretchy, jelly-like, custard. Would not use it in a caprese salad or cheese board, lol.
Blair beaudin
Can the cheese be frozen
Janice
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...
Sean
So what's your first fave? Is it something you make?
Christina
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.
Kofi
How much carrageenan did you add?
Lianna
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!
Jessica
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!
April
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.
Richard Makin
woah! this is literally the best COMMENT ive ever received! SOO excited you like it!
Karen Sarll
Hi April - I'd love to know what you added for the Pepper Jack version ?
Bess
How did you make pepper jack? That's one of my favorites!
April
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.
Kelly
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!
Richard Makin
I've never tried without but it definitely would still be super cheesy, so why not give it a go!
Maggie
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 🙂
Grace
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!
Lauren
How much guar gum did you use?
Debbie
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,
Jana
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 !
Sazz
Oil is NOT unhealthy - it's essential for the health of your body and brain. Please educate yourself on this topic!
Dustin Martinsen
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!
Joshua Milks
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.
Richard Makin
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?
Nicholas
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! 🥰
Richard
Hey, did you use deodorised coconut oil?
Amanda Maloney
Use vegan butter like Earth balance or Miyokos
Alexis
All plant buters, except Miyokos, have palm oil, a evil ingredient
Elise
Vegan Block in the U.K. and some parts of Europe does not have palm oil.
zeynab
not even close to the chease
eileen
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!!
Arianna
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!
Babs Hecht
Hi Arianna!
This recipe uses refined coconut oil so there shouldn't be any coconut taste.
eileen
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!!
Isaura Gonzales
This recipe is great.
Isaura Gonzales
This recipe is great.
Naomi
How much is 35grams of cashews to tablespoons or cups? Thank you!
Simon Anctil-Raymond
It's around 1/4 cups.
Richard Makin
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
Hakan
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.
Federico
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!
Nuffy
Good point!!
Richard Makin
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
David
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!
Mum
Absolutely love this. You’re a genius. Means Dad can have his beloved cheese on toast again 😂😂😂😘😘😘
Mum
Absolutely love this. You’re a genius. Means Dad can have his beloved cheese on toast again 😂😂😂😘😘😘
Jazmine Murphy
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.
Richard Makin
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
Grace
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!
Chels
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.
Chels
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.
Marianne Gordon
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.
Nuffy
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....
Richard Makin
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.
Dori
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.
MamaSky
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!!
Nuffy
Good point!!
Betty
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!
Richard Makin
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!)
Cheryl
If you are allergic to cashews, is there something you’d recommend to substitute?
Richard Makin
Hey Cheryl,
I've been told the recipe works really well with sunflower seeds! Give that a try!
xR
Jessica wilson
Can i use refined coconut oil that is liquid rather than the firmer deodorizer coconut oil?
Richard Makin
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.
Si Bon
Thank you for asking! I am allergic to cashews as well.
Lyall
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.
Mary
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!
Richard Makin
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
Mary
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!
Richard
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.
Mary
Ah, okay. That makes sense. Thanks again for getting back to me so quickly. I can't wait to try out your recipe.
Mary
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
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
Melissa
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
Kat D
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!
Kat D
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!
jonajim
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!
Mary
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.
Jamari Chin
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!
Richard Makin
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
Lisa Chandler
The most incredible Mozzarella ever! A million times better than actual Mozzarella. Thanks for an amazing recipe.
Richard Makin
THANK YOUUUUU!
Lisa Chandler
The most incredible Mozzarella ever! A million times better than actual Mozzarella. Thanks for an amazing recipe.
Hayley
Do you boil the cashews for the whole hour, or boil water and then turn it off?
Lyall
No you just soak it. Or you can use the quick method (by itdoesnttastelikechicken.com) and just boil it for 10 minutes.
Shannon Hansen
I have psyllium POWDER already. Any idea how much I’d use for this recipe?
Richard Makin
It's much more fine than the husks, so I'd suggest using half the amount when using powder.
Robert D
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?
Richard Makin
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?
Robert D
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?
Adam
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.
Richard Makin
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!
Adam
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.
Jordan Abu-Elhawa
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!
Richard Makin
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.
Jordan Abu-Elhawa
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!
Frank
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.
Tara Sliwkanich
i have pre-ground psyllium husks - how much should I use since your recipe notes to measure then grind. Thanks!
Melissa
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
Dave
Is 375ml water equals to 375g water?
Charmaine Wang
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
Charmaine Wang
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
DEBORAH POPKIN
Hi - ANY sub for psyllium? I have all the other ingredients.
Laura
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
Laura
I found affordable agar agar powder in an asian grocery store and made your vegan cheese today - tried the smoked gouda version. However as I couldn’t find liquid smoke in Australia either, I used a tiny bit of smoked paprika powder. The amount I used didn’t affect the color of the cheese too much, but added a great smokey flavor, it’s darker than mozzarella and a little more orange-ish, just like an old, mature gouda. I love it! Taste and texture are perfect, sooo cheesy! I can’t wait to put it on my pasta bake tonight! Thanks a lot! P.S. your recent gooey espresso-coconut-oat-chocolate-cookies (don’t remember the final name) were an absolute winner, too! Just like little brownie bites, even after a few days in the cookie jar, they’re still moist and fluffy... without any doubt the best cookies I’ve ever made! Thank you so much for the most amazing vegan comfort food recipes ever! ♥️😋
Vicki
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.
Vicki
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.
Raquel
Hi!
Thanks for share the recipe!
How many grams are 80 ml coconut oil? Thanks!
Bryn
77 grams
JoIn
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.
JoIn
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.
Einiitd
Friken awesome
Einiitd
Friken awesome
Luke MacKinnon
Have you ever played around with konjac? Wonder if that would help any....
Jenn
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!
Katya
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 🙂
Princess
I think tapioca is pretty imp if you want the stretchy-ness. Cornstarch could work as binder but use a bit less I think
Patty
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!
Patty
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!
Janelle Casanave
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???
Princess
It’s always going to be soft and goopy. It doesn’t really firm up!
Emily Coffey
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
Princess
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
Meagan
Hey @princess not sure if you'll see this but did you ever try this with kappa carragean?
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Princess
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)
Princess
I was wondering if you had nutritional information about this cheese? I’ve been making this almost daily 😍
Princess
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)
Princess
I was wondering if you had nutritional information about this cheese? I’ve been making this almost daily 😍
Cheri Leng
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.
Maija
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.
Diana
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
Laren
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...
Laren
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!
Laren
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!
Kaili Carlton
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!!!!!
Natalie
Hi! Wondering if this gets hard and would work for something like a caprese salad? Thanks!
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Barbara Hecht
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.
Barbara Hecht
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.
Jen
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.
Jen
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.
nicole
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!
Natalia
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.
Babs Hecht
Hi Arianna!
This recipe uses refined coconut oil so there shouldn't be any coconut taste.
Bess
How did you make pepper jack? That's one of my favorites!
raya
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?
raya
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?
Seiji
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!
Sophie
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!
Ivana
The only word I have to say for this cheese: Perfection!
Ivana
The only word I have to say for this cheese: Perfection!
Lars Erik Flåøien
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
Lars Erik Flåøien
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
Dustin Martinsen
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!
Amelie
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?
Amelie
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?
Lisa Thomas
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.
Lisa Thomas
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.
Rachel
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?
Adrienne B
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
Tjaša
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.
Tjaša
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.
Samantha Katz
Hi! Is there a difference in how much powder to use vs husks? I only have powder.
Theresa
??? 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
T
It says in recipe to turn it into a powder so if you can buy the husk already grounded up, then go for it 🙂
Gen
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.
Joanne
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.
Nancy
This recipe is amazing! It’s easy and my quasi-vegan husband loves it as much as I..total win!
Nancy
This recipe is amazing! It’s easy and my quasi-vegan husband loves it as much as I..total win!
Ruchi
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!!!
Rosie
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.
Kate
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! 🤩
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Tuany
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!!
rsp
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!
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Eira Hedlund
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!
Eira Hedlund
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!
Lauren
This looks delicious and easy to make. BUT I’m allergic to coconut! 😣 Can I substitute regular oil or vegan butter?
Rogue Duke
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!!
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Nayla
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!
Nayla
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!
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Isabel
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.
Isabel
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.
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Rogue Duke
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!!
Rogue Duke
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!!
Rogue Duke
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!!
C
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 😉
C
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 😉
Laura
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.
Laura
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.
Frieda
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!
Michaela
My first batch did this. I just blended for a full minute which feels like forever the second time and it worked great
Michaela
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?
Michaela
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?
Michaela
My first batch did this. I just blended for a full minute which feels like forever the second time and it worked great
Tal
This is amazingly good! Just had to cut down on the salt some more.
Tal
This is amazingly good! Just had to cut down on the salt some more.
Phyllis
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!
Phyllis
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!
Holly
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.
Holly
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.
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Joshua Milks
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.
Amanda
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!!
Amanda
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!!
Jen P
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!
Jen P
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!
Martin
I put this on my pizza and it tasted very good. My parents said vad gott
Lanthuas
It's close, very close to stringiness I wanted. But dear God. It's salty as the ocean.
Vanda
The best vegan mozzarella ever!
Jenny
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!
Julie Rosenblatt
Are there any other nuts you can recommend? I am highly allergic to cashews, hazelnuts, and pistachios.
Thanks,
Julie
Robbie
Can I omit Agar if using the cheese immediately on a pizza?
Richard Makin
Yes! 100%!!
Matt Wilkinson
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?
Robbie
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!
Anne
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?
Sacha
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!
Jess
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!
Ay
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.
Will
I tried making this and although it did taste kind of good it wasn't really anything like pictured. Instead of it being a sauce it turned into this weird globby chewy stuff, and didn't melt or brown. Not sure what happened and would love to try it again if you have some tips 🙂
Will
Forgot to mention, I used milk instead of tofu. Is that the problem? Does it work better with tofu and can you taste the tofu?
Yasmin M.
How long does it keep in the fridge ? And can you freeze it ?
Tatiana
Can I put on the pizza with the other ingredients and bake it? Or should I put it on when pizza is almost done?
madeline
Okay so, I MADE AN ACCIDENTAL EDIT and there was no gloop factor! For some reason, I have been making this recipe exactly as is, but instead of the 50g silken tofu i have been using the whole 375g BOX (I’m not sure how i made this error)!!!
I’ve cooked it this way three times and loved it, on pizza, pasta bakes, however today I noticed it required only 50g and adjusted my recipe….and the gloop factor was not appealing. When I used the large amount of silken tofu, (250-300g would be ideal) it was thinner but much milkier/creamier and it still bubbled/browned in the same way.
Don’t give up on the recipe, just add more tofu!
Dee
This did not taste like mozzarella and had the consistency of phlegm.
Steve
Flavor is good but man, the texture is so bad it’s hard to describe without sounding juvenile. Really, really off putting to the point where I threw the batch away. I don’t blame the author: getting the texture of real mozzarella seems to be impossible. But this one really made me pause and wonder if I could swallow it.
olen
Steve...see my comments about replacing the tapioca starch with Iota Carrageenan. The problem with using tapioca is that you are creating something that is a cross between dough & pudding. In fact, its both...but certainly not cheese. Tofu by definition is real cheese (that is, colagulated milk proteing). But, without the casein protein of animal milk, it doesn't melt or stretch. The Iota Carrageenan replaces it, without giving the "snotty" texture of tapioca starch. Just be to heat it enough so it dissolves, don't over use it (ie: use a tsp or less for every T of tapioca)...and don't replace with Kappa Carrageenan, whose gel is firmer, but not "stretchy-melty".
Lucy
Yeah, this is the real deal! And so easy to make. Taste and texture are so spot on that we had non-vegan friends in disbelief. Worked such a treat on our margarita pizza. Thank you so much for sharing.
The great vegan over hype
I dont k ow what everybody is on, but I made this and it is just gross. Basically unedible slime. Please stop overhyping bad recipies and wasting peoples time.
Olen
Replace the tapioca starch with IOTA carrageenan, which forms a stretchy gel (kappa carrageenan forms something more akin to Jello). Just make sure to dissolve it in boiling water if your not going to heat the whole mixture to at least 180 degrees. Carrageenan has much more gelling ability than agar...but most online recipes have you add way too much, because, with their instructions, most does not dissolve. 1 tsp would be plenty....compared to multiple tablespoons of tapioca starch.
Ruby
Is 3 tsp of liquid smoke the right amount? In other cheese recipes they use ~ 1/2 tsp, at most. I feel like 1 tbsp of liquid smoke would be too much, right?
Olen
Ruby...3 tsp is exactly equal to one tablespoon; and 2 T equals an ounce (ie: 4 T to a quarter cup).. How much L smoke you use depends on the strength & brand, as well as your personal taste. Colgans is weak, and I won't buy it. Wright's is good stuff and much stronger. 1-1.5 tsp is probably enough for this recipe...but, again, it depends on how smoky you want the end product.
Frances Redpath
Finally! The perfect melty vegan cheese and believe me I've tried lots. Maybe the psyllium husk is what makes it? Made it for pizza one night, froze what was left then grated half and sliced the other half. Amazing on burgers too. I subbed in 1 tbsp lemon juice for 1 tbsp water to add a bit of tang.
Diana
Great recipe thanks! I didn't add agar agar didn't have any, but it came out just as good...stretchy. It has a really satisfying pizza cheese flavor.
Olen
By definition, your old version is a savory cashew pudding, not cheese...which, by definition, is coagulated milk (vegan or animal) protein and is low carb. Try replacing the tapioca starch with Iota Carrageenan (which forms a stretchy gel, whereas Kappa C forms a jello-like gel like the agar). But, it has at least 4-5 times the gelling strength as agar...about 1 tsp is enough for this recipe. Just be sure the mixture is heated to at least 180 degrees or it will not dissolv. It sets when the misture cools to about 150 degrees. (Virtually all online recipes have carrageenan added to a mixture, to which boiling water is added. But, it never gets hot enough to dissolve the carrageenan, so much too much must be added.) Replace 2/3 of the nutr. yeast with white miso or sauerkraut juice, as true aged cheese flavor is mostly from bacterial curing & only partly from yeast. The vinegar for "tang" is better than the lemon juice in some recipes, but vegan source lactic acid would be better yet. What is missing in every "vegan cheese" recipe online is the butter flavor of butterfat in "real cheese". A half tsp of vegan butter flavoring would make a world of difference. I hope these tips are useful.