Prepare to revolutionize your approach to plant-based eating, because the search for the elusive “Holy Grail” of vegan cuisine is finally over! For anyone who has ever mourned the absence of cheese in their dairy-free journey, this moment is akin to winning the culinary lottery. We’re talking about a homemade vegan mozzarella cheese that doesn’t just pretend to be cheese – it truly delivers. Imagine a non-dairy alternative so delicious, so incredibly satisfying, that you’ll feel like a million bucks with every single bite. This isn’t just another recipe; it’s a pivotal breakthrough for vegans, vegetarians, and anyone looking to reduce dairy without sacrificing flavor or experience. Get ready to embrace the creamy, dreamy world of homemade vegan mozzarella!
For countless individuals embarking on a dairy-free or vegan lifestyle, the biggest hurdle, by far, is often giving up cheese. The creamy texture, the rich umami flavor, and its incredible versatility make it a staple in so many diets. Many of us have tried numerous store-bought substitutes, enduring disappointing textures and flavors that fall far short of the real deal. I’ve certainly had my share of failed attempts at replicating that cheesy goodness at home, but I can confidently say that this particular recipe is an absolute game-changer. It’s the kind of discovery that transforms mealtime, opening up a world of possibilities you thought were lost forever. Longing for a classic cheese on toast? Absolutely achievable! Craving a pizza adorned with gloriously gooey, cheesy topping? Consider it done! And for those who dream of stretchy, irresistible mozzarella sticks? YES, PLEASE!
The enthusiastic reception this vegan mozzarella received was truly overwhelming. When I shared quick photos and videos of the preparation process on my Instagram stories at @anna_banana_co, my inbox exploded! I honestly don’t recall ever receiving such a barrage of messages in my entire life. And while it might have been a tad humbling that they were all about the cheese and not my stunning culinary prowess, it undeniably underscored one universal truth: people absolutely adore cheese! The fact that this incredible version is entirely vegan simply adds a massive, undeniable bonus. So, whether you’re actively working to eliminate dairy from your diet, exploring a full vegan transition, or simply have a weakness for cheese that you thought couldn’t be satisfied plant-based, then consider yourself a jackpot winner! This recipe isn’t just a substitute; it’s a celebration of flavor and dietary freedom. Triple ‘WHOOP!’
My journey to perfecting this vegan mozzarella started with inspiration from the brilliant minds behind Avocados and Ales. As I mentioned in a previous post, their original aquafaba cheese recipe (which you can find here) served as an excellent foundation. I tried their method, and the results were genuinely impressive. However, like any enthusiastic home cook, I found myself in a situation where I either lacked a few specific ingredients or was feeling particularly adventurous with my spice ratios. These “happy accidents” led me to make a few strategic swaps, and to my delight, the outcome was absolutely phenomenal, yielding a vegan mozzarella that I believe truly stands out.
One of the key modifications I introduced was the use of cashew milk instead of aquafaba. While aquafaba is a fantastic ingredient for many vegan applications, I personally prefer cashew milk for this recipe due to its inherently milder and smoother flavor profile. This not only contributes to a more neutral and creamy taste but also helps maintain a lighter, more appealing color in the final cheese. For those without cashew milk on hand, or if you’re looking for an even simpler alternative, you can certainly substitute it with water. The beauty of this recipe lies in its adaptability, ensuring delicious results regardless of minor adjustments.
This homemade vegan mozzarella cheese truly excels in its functionality, mimicking the desired properties of traditional dairy cheese remarkably well. It melts beautifully when grilled on toast, creating that satisfying, gooey layer, and performs exceptionally as a pizza topping, delivering a soft, slightly stretchy texture that’s often missing in other vegan alternatives. While it may not be *exactly* like dairy mozzarella, it comes remarkably close, surprising even the most skeptical palates. The ease of preparation was another aspect that genuinely astonished me. Beyond one particular ingredient – kappa carrageenan – most of the components are likely already staples in your pantry. And in this golden age of internet shopping, if you don’t have something today, a quick order on Amazon or your preferred online retailer means a friendly courier will have it at your doorstep in no time.
Now, on the count of three, two, one… say ‘CHEESEEEEE’!!!
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Vegan Mozzarella Cheese
Ingredients
- ½ cup raw cashews (soaked overnight or boiled for 15 minutes)
- 2 tablespoon arrowroot powder
- 1 cup cashew milk (or water)
- 2 teaspoon kappa carrageenan (or substitute for 2 tablespoon agar powder, check the notes below)
- 1 tablespoon lemon juice
- 1 ½ tablespoon nutritional yeast
- 3 tablespoon refined coconut oil (melted and cooled)
- ½ teaspoon salt
- ¼ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon turmeric
Instructions
- Blend cashews and milk (or water) in a high speed blender until as smooth as possible.
- Strain through fine sieve and return back to blender, adding the rest of the ingredients.
- Blend again until smooth and transfer to a medium saucepan.
- Place on a medium heat and keep stirring often.
- When mixture becomes quite thick and bubbly around the edges, take off the heat and transfer into mold and place in the fridge for 3-4 hours, allowing it to firm.
- Enjoy!
Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.
Notes
Texture may be slightly softer when using agar.
Cooking time does not include chilling.
Calories are an estimate per one serving.
Nutrition
The Power of Cashews: Crafting the Creamy Base
The foundation of this incredible vegan mozzarella lies in raw cashews. When properly prepared, cashews transform into an exceptionally creamy and smooth base, making them the ideal candidate for replicating the luxurious texture of dairy cheese. The soaking or boiling step is crucial; it softens the cashews, allowing them to blend into a perfectly silky consistency without any grittiness. This smooth base is what ultimately contributes to the melt-in-your-mouth quality of the finished product, making it feel truly decadent and authentic. Don’t skip this essential step, as it directly impacts the final texture and smoothness of your homemade vegan cheese.
Unveiling the Magic of Thickeners: Kappa Carrageenan vs. Agar-Agar
Achieving that iconic mozzarella stretch and firmness requires the right gelling agent. This recipe primarily utilizes kappa carrageenan, a natural hydrocolloid derived from red seaweed. Kappa carrageenan is a powerhouse in vegan cheese making because it creates a firm, yet elastic gel that melts wonderfully, closely mimicking the properties of dairy mozzarella. If kappa carrageenan is unfamiliar to you, don’t worry – it’s readily available online. Its ability to create a pliable, meltable texture is what elevates this recipe from simply “good” to “extraordinary.”
For those who may struggle to find kappa carrageenan, or prefer an alternative, agar-agar powder is a viable substitute. Agar-agar, also derived from seaweed, creates a firmer, more gelatinous texture that sets well but generally produces a slightly softer, less stretchy melt compared to kappa carrageenan. The notes section of the recipe provides specific instructions for using agar powder, which involves pre-boiling it with water to form a paste before incorporating it into the other ingredients. While both thickeners yield delicious results, choosing kappa carrageenan will get you closer to that classic mozzarella stretch and melt. Experimentation is key to finding your preferred consistency!
The Flavor Symphony: Nutritional Yeast and Beyond
Beyond texture, flavor is paramount in any cheese, and this easy vegan mozzarella certainly doesn’t disappoint. Nutritional yeast is a non-negotiable ingredient here, acting as the primary source of that distinct, savory, and umami-rich “cheesy” flavor. It’s packed with B vitamins and offers a delightful depth that fools the taste buds into thinking they’re enjoying dairy cheese. Refined coconut oil plays a dual role: it contributes to the cheese’s firmness when chilled and helps it achieve a beautiful melt when heated. Using refined coconut oil is important as it is neutral in flavor, ensuring no coconut undertones in your mozzarella. Lemon juice provides a crucial tangy note, mimicking the subtle acidity found in traditional mozzarella, while garlic powder, onion powder, and salt round out the flavor profile with savory warmth. A tiny pinch of turmeric not only adds a beautiful, subtle golden hue but also contributes to the overall complexity of the flavor. Each ingredient is carefully selected to build a balanced and authentic-tasting vegan mozzarella.
Maximizing Your Mozzarella: Tips for Success
Creating the perfect homemade vegan mozzarella is simpler than you might think, but a few tips can ensure your success. First, invest in a high-speed blender. A powerful blender is essential for achieving the incredibly smooth, lump-free cashew cream that forms the base of this cheese. Any grittiness will detract from the final texture. Second, don’t rush the cooking process. Continuous stirring over medium heat is crucial to activate the gelling agent and prevent sticking. You’ll notice the mixture thicken significantly and become quite bubbly around the edges – this is your cue to remove it from the heat. Finally, allow ample chilling time. The 3-4 hours in the fridge are necessary for the cheese to firm up completely and achieve its sliceable, meltable texture. Patience is a virtue when waiting for this delicious vegan treat!
The Joy and Benefits of Homemade Vegan Cheese
Why bother making vegan mozzarella from scratch when there are store-bought options? The answer lies in several compelling advantages. Firstly, taste and quality. Homemade versions often surpass commercial products in terms of fresh flavor and superior texture. You control the ingredients, meaning no artificial additives or preservatives, just wholesome, plant-based goodness. Secondly, it’s often more cost-effective. Buying raw cashews, thickeners, and spices individually can be more economical in the long run than repeatedly purchasing specialized vegan cheese products. Lastly, there’s an immense sense of satisfaction that comes from creating something so delicious and versatile in your own kitchen. This dairy-free mozzarella recipe empowers you to craft a personalized cheese that perfectly suits your preferences, whether you’re topping a pizza, grilling a sandwich, or simply enjoying it sliced. Embrace the process, savor the results, and revel in the amazing world of homemade vegan cheese!
This recipe is more than just instructions; it’s an invitation to rediscover the joy of cheesy dishes, completely plant-based. So go ahead, give it a try, and prepare to be amazed by the delicious possibilities this vegan mozzarella opens up in your kitchen!