Add this Sliceable Meltable Oil-free Vegan Mozzarella to your recipe arsenal! It’s perfect for spreading, slicing or scooping up with chips or bread.
My transition from dairy cheese was a hurdle for me, but I made it by using the commercially produced vegan cheeses. Some were quite good and I used them a lot in my cooking and on sandwiches.
As I continued learning about a healthy plant-based diet, I realized that I needed to eliminate these oil-filled cheeses and find another way to get a similar texture and mouth-feel for my recipes. After trying many recipes and experimenting with the ingredients, I came up with this recipe.
I’ve found that the basic recipe gives a mild cheese flavor suitable for replacing mozzarella in casseroles. Adding herbs and more spices can bring this cheese up to the cheese platter level.
Here’s how easy it is…
If you don’t have a high powered blender like a VitaMix, then you’ll want to soak your cashews. You can cover them with water and soak them overnight (or at least 4 hours) or you can boil them for 10-15 minutes until they can be easily broken. Drain and proceed with the instructions.
In the blender, add everything. I find it best to pour the water over all the other ingredients so that everything gets wet and down into the blades.
Start the blender slowly and gradually increase the speed until everything is incorporated. Blend on high for at least 1 minute. It should be very smooth. It will be watery and pourable.
Pour it into a small saucepan and turn heat to medium-low. Stir constantly as it heats so that it doesn’t burn. It will thicken up in blobs…just keep stirring and scraping the bottom. I stir it with a whisk at first and when it begins to thicken I switch to a silicon scraper/spatula. It will turn into a thick, gooey mass pretty quickly. Turn off the heat and stir it vigorously to be sure all the lumps are smoothed out.
You can use it warm to dip crusty bread or chips or put it in a container to shape it into a firm cheese. I used a small glass bowl. Cover and refrigerate until firm.
- 1/2 cup raw cashews Soak them if you don't have a high powered blender
- 1 cup water
- 3 tbsp tapioca starch tapioca flour is the same thing
- 2 tbsp nutritional yeast Add more for a cheesier taste
- 1 tsp apple cider vinegar
- 1/2-1 tsp salt optional
- 1/2 tsp garlic powder optional
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Soak the cashews if not using a high powered blender like a VitaMix.
Soak by covering with water for 4 hours or overnight. Or boil in water for 10-15 minutes.
Drain and proceed with the recipe.
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Add cashews to the blender.
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Add all ingredients, saving water for last.
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Blend, starting slowly until all ingredients are churning and getting incorporated. Increase speed to high and blend for at least a minute.
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It will be watery and easily pourable.
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Pour contents of the blender into a small saucepan and heat over medium/low heat.
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Stir constantly with a whisk. Lumps will form. Keep whisking until it starts to get thick. Switch to a scraper/spatula and stir and scrap from the bottom and sides so it doesn't scorch.
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When it is consistently thick and gooey, remove from heat and stir well.
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Use warm as a dip for crusty bread or chips or place in a container to shape to make a firm sliceable, spreadable cheese. Refrigerate for an hour or so until firm.
Add one or more of the following for tasty variations:
- 1-2 minced raw garlic cloves
- 3-4 roasted garlic cloves
- Italian spice or combinations of rosemary, oregano, thyme
- sundried tomatoes
- For smoky cheese, add 1/2 tsp liquid smoke and/or 1 tsp smoked paprika
Have you ever frozen this and then shredded it? I prefer to use shreds with lasagna for a more consistent melt.
I haven’t tried that, but I bet it would work. If you try it, let me know how it works out and I’ll add your suggestion to the recipe notes. Thank you!
Trish,
I made this Your Mom’s Vegan Mozzarella Cheese recipe this afternoon. It was easy to make (thanks for that idea to boil the cashews to soften them quickly if not softened overnight). OMG, this cheese tasted amazing. I’ve been to some of the best vegan restaurants in the country (Vedge in Philly, Sanctuary Bistro in Berkley CA). I thought I died and went to heaven when I had their cheese plates w/ crudite and cheese fondue). You’re Mozzarella cheese rivaled those vegan cheeses. The Mozzarella Cheese texture and taste is divine. Will use this recipe often! 😀
Thank you for so much for the rave review! I love having this cheese on hand for so many different uses. I really like adding different things to this recipe, like liquid smoke and rosemary.
Can I use Arrowroot Starch instead of tapioca starch?
I haven’t tried it in this recipe, but my guess is that it would work just as well. Let me know if you try it!
Looks great! But Nut allergies in our family, can you substitute the cashews with another ingredient (no nuts). Thank you.
I have made it with sunflower seeds and it tastes great. The only downside is that it is a rather unappealing off white/grey color. I haven’t tried it yet, but I wonder if adding something with color like paprika would fix that a bit? Smoked paprika would be a good flavor. If you try it, let me know what you think. Thanks for writing!
This cheese was very tasty and a simple recipe (my favorite kind) but it did not solidify. Any suggestions?
Did it stay liquid? I’ve never had that happen. It should begin to thicken during the time on the stove and at some point become so thick that it is difficult to stir. At that point, it would be spreadable, not sliceable. After refrigeration, it becomes more solid, but still will be very sticky. It is sliceable, but won’t be a solid, dry slice like you would see in a slice of dairy cheese. Was that your experience?
ok, so I think I messed up. I have a vitamix and cooked it there after blending til thick. I will make it again and cook it in the pot this time and hope it solidifies after being in the frig. It is so tasty, it’s worth the effort.. Thanks.
Hi! I just made this cheese, lovely taste! But It doesn’t want to set, stays gooey and can’t be sliced as it sticks to the knife. Any idea what I did wrong?
I’m not sure what could have happened. Do keep in mind that it’s not going to be a firm, dry cheese like dairy cheese. It will be sliceable, but somewhat sticky. It will get drier and firmer if I put a tea towel (or paper towel) on it and change it out every day, but it never gets super firm.
This is one of my favorites. Made it today with less Tapioca for a mozzarellas to top my lasagna. Yum.
So glad you like it!
Delish! I made a few changes: lemon juice for the vinegar, 3T nutritional yeast flakes instead of 2. At the end added 1/4 t thyme, 1/2 t basil, 1/2 t parsley, 1 1/4 t Bakon smoke powder (plant-based) and just jogged the blender to incorporate. Looks pretty. Tastes great! Can’t wait to try it once it sets up in the fridge. Thank you for sharing your recipe!
Your changes sound delicious. I really like the smoke flavor added to mine, but I use liquid smoke. Thanks for sharing your version!
Good taste, but it does not set firm for slices (which is what I wanted it for, a caprese salad platter).