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Super Cheesy Vegan Mozzarella
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4.63 from 99 votes

Super Stretchy Vegan Mozzarella

This super cheesy vegan mozzarella is going to blow your mind.
Prep Time5 mins
Cook Time20 mins
Course: Side Dish, Snack
Cuisine: American, Italian
Keyword: vegan cheese, vegan mozzarella balls
Servings: 500 g
Author: Richard Makin


  • High Speed Blender


(for smoked gouda variation add)

  • 3 tsp liquid smoke
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/2 tsp extra salt


  • In a small bowl, whisk together the psyllium husk powder and the 6tsp water. Set aside to thicken.
  • Soak your cashews in just boiled water for at least an hour. When soaked, drain and discard the water and transfer the cashews to the cup of a high speed blender along with all the remaining ingredients including the thickened psyllium husk.
  • Blend on highest speed for at least a minute - make sure the cashews are completely smooth - no chunks or sandy grains.
  • Transfer to a small saucepan and place over a medium low heat, whisking constantly. The liquid will start to thicken quite quickly. Keep going until the liquid is very thick and stringy and resembles fondue or melted stringy cheese - if you don't use a whisk your cheese may go quite lumpy - SO USE A WHISK! Remove from the heat.
  • If using immediately, allow to cool for around 10 minutes before spooning onto toast or pizza or a pasta bake (however you’d use mozzarella). The cheese baked beautifully and melts wonderfully. Place under the grill or broiler for a few minutes and you’ll notice it browns really, really well.