Name: VEGAN MOZZARELLA CHEESE EASY OIL-FREE RECIPE
Cook time: 10 min
Total time: 30 min
Ingredients: ½ cup raw cashews ((75 g, soaked with hot water for 15-20 min and drained)); 1 ¼ cup water ((300 ml)); 3 ½ tbsp tapioca starch ((27 g)); ¼ tsp garlic powder; ½ teaspoon salt; ½ tbsp nutritional yeast; 1 tbsp lemon juice; 2 tbsp+2 tsp agar powder + 1 cup of water for mixing and cooking. ((24 g of agar powder))

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This easy-to-make vegan mozzarella cheese recipe will satisfy your cheese cravings. It’s soft, creamy, and delicious!

It’s super versatile. You can enjoy this melty and stretchy cheese in multiple dishes, whether you’re preparing pizza, vegan lasagna, or grilled cheese sandwiches.

Made with cashews, it is gluten, soy, and oil-free. It is a whole-food, plant-based, no-oil mozzarella cheese option!

HOW TO PREPARE THIS VEGAN MOZZARELLA CHEESE

(Please read the printable recipe card below for detailed ingredients, measurements, steps, and notes).

Are you a vegan, planning to be, or eating a whole-food plant-based diet and tired of missing out on your favorite cheesy dishes? I completely understand that feeling, as cheese was always my excuse before going vegan because I love it on everything. Fortunately, with many commercial options available nowadays, avoiding dairy has become easier than ever. However, making cheese at home is always healthier and less expensive.

This delicious vegan cheese recipe requires only a few simple ingredients (6 or 7).

The base is made with cashews. The stretchy texture is achieved by adding tapioca starch to the basic ingredients. You can stop there if you want the cheese to be stretchy and melty for your recipes.

However, if you prefer a sliceable texture, you can use agar agar powder to form a block of cheese that can be used later, for example, in salads. The consistency of the cheese with this extra step is similar to the fresh mozzarella, creamier and sliceable for crackers and sandwiches. This version also melts.

Now, you no longer have to miss out on your favorite cheesy dishes. You can enjoy this delicious vegan cheese, which is easy to make, healthy, and delicious!

KITCHEN EQUIPMENT

So, if you are ready, grab your ingredients, and you will need these simple kitchen tools for the preparation:

You will need a high-speed blender or food processor to make this recipe. If you don’t have a high-speed blender, soaking or boiling the cashews well will help achieve the right consistency. I prefer using my bullet blender or smoothie blender (small blender cup) for these recipes. Additionally, you can strain the mixture with a cheesecloth or mesh sieve before heating it.
A medium saucepan to prepare the cheese or the agar agar powder.
A whisk or a wooden spoon.
A set of bowls with lids for using them as molds.

INGREDIENTS

Here is a list of everything you will need to prepare this delicious vegan mozzarella cheese at home.

Raw cashews: serve as the base for the cheese and provide a creamy texture.

Water helps to blend the ingredients together and adjust the consistency and moisture of the cheese.

Tapioca starch: aka tapioca flour. It gives a stretchy texture to the cheese and helps it to melt.

Garlic powder: adds flavor to the cheese.

Salt: enhances the flavor.

Nutritional yeast: adds the cheesy flavor. It’s super important, don’t skip it.

Lemon juice: provides a tangy flavor and acidity.

Agar agar powder: a plant-based gelatin substitute that helps the cheese set and hold its shape.

DIRECTIONS WITH PICTURES

For the melty and stretchy version:

First, soak the raw cashews in hot water for 15-20 minutes and then drain them.

Blend the cashews, water, tapioca starch, garlic powder, salt, nutritional yeast, and lemon juice until smooth.

Vegan mozzarella cheese ingredients in the blender

Vegan mozzarella cheese ingredients blended

Cook the mixture in a pot or pan over medium-low heat, frequently stirring until it becomes stretchy and gooey.

Use immediately in any recipe calling for melty mozzarella cheese.

For the sliceable version:

First, soak the raw cashews in hot water for 15-20 minutes and then drain them.

Blend the cashews, water, tapioca starch, garlic powder, salt, nutritional yeast, and lemon juice until smooth.

Mix agar agar powder and water in a pot and stir vigorously over medium heat for 4-5 minutes until it looks like dense and glossy applesauce.

Carefully pour in the blended cashew mixture and mix well to combine.

Cook the cheese mixture in a pot or pan over medium-low heat, frequently stirring until it becomes smooth and thick.

Pour the hot mixture into a mold or container and allow it to cool uncovered for about 3 hours in the refrigerator before slicing it.

The recipe was adapted from the excellent book One-Hour Dairy-Free Cheese by Claudia Lucero.

What you’ll love about this recipe? Well, you will find that it is:

Simple and easy!
Versatile.
Whole Food, plant-based, Oil-free!
Cheesy.
Gooey.
Melty.
And delicious!

Let’s prepare this delicious Vegan Mozzarella cheese!

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PRINTABLE RECIPE AND INSTRUCTIONS

VEGAN MOZZARELLA CHEESE EASY OIL-FREE RECIPE

This easy-to-make vegan mozzarella cheese recipe will satisfy your cheese cravings. It's soft, creamy, and delicious! Plus, it's so versatile that it'll become your new go-to recipe.

Print Recipe Pin Recipe

Cook Time 10

Soak time 20

Total Time 30

Course Cheese, Dips, How-to, Snack

Cuisine Gluten-Free, Vegan

Servings 8 (2 tbsp) servings

Equipment

1 Blender
1 Saucepan
1 Food Storage Container
1 Wooden spoon

Ingredients

For the melty and stretchy version:

½ cup raw cashews (75 g, soaked with hot water for 15-20 min and drained)
1 ¼ cup water (300 ml)
3 ½ tbsp tapioca starch (27 g)
¼ tsp garlic powder
½ teaspoon salt
½ tbsp nutritional yeast
1 tbsp lemon juice

Additional ingredient for a sliceable version (that also melts):

2 tbsp+2 tsp agar powder + 1 cup of water for mixing and cooking. (24 g of agar powder)

Instructions

For the melty and stretchy version:

Combine the cashews*, water, tapioca starch, garlic powder, salt, nutritional yeast, and lemon juice in a blender**, and blend until smooth (it has to be liquid, like milk), scraping the sides, if needed depending on your blender.
Add the cheese mixture into a clean pot or pan over medium-low heat; stir it frequently so it doesn't stick or burn and to eliminate any lump. The texture will look a little clumpy, but it will get smooth and thick; when it becomes stretchy and gooey (5 to 7 min), remove it from the heat.
Enjoy it in all your recipes, calling for melty mozzarella cheese!

For a sliceable version:

Combine the cashews*, water, tapioca starch, garlic powder, salt, nutritional yeast, and lemon juice in a blender**, and blend until smooth (it has to be liquid, like milk), scraping the sides, if needed depending on your blender. Set aside.
Add the agar powder and 1 cup of water to a medium-sized pan or pot. Mix both until combined. Let the mixture sit for 1 minute. Then vigorously stir the mixture for 4-5 minutes over medium heat. The mixture should boil and bubble. It's ready when it looks like a dense and glossy applesauce.
Carefully pour in the blended mixture and mix with the agar mixture. Blend well to combine.
Add the cheese mixture into a clean pot or pan over medium-low heat; stir it frequently so it doesn't stick or burn, and to eliminate any lump. The texture will get smooth and thick; when it becomes stretchy and gooey (5 to 7 min), remove it from the heat***.
Use right away (especially if you want it more stretchy for pizza) or pour the hot mixture into a mold or container and allow it to cool uncovered for about 3 hours in the refrigerator before slicing it or using it in salads.
Enjoy it in all your recipes calling for fresh mozzarella cheese! And can also use it in recipes calling for melty mozzarella cheese.

Notes

• * You can soak the cashews overnight in room-temperature water or boil them for 10 minutes. You can replace cashews with raw sunflower seeds (soaked for 8 to 12 hours or boiled for 20 minutes)

• **If you don’t have a strong blender, consider using a bullet blender. To get the right texture, it works best for this type of preparation, creams, spreads, or sauces. If your blender doesn’t process everything well and you can find some cashew pieces, you can strain the mixture with a cheesecloth or mesh sieve.

• ***After removing the cheese mixture from the heat, you can shape it into mozzarella balls. Scoop some mixture using an ice cream scoop and put each piece into a bowl with cold water and ice cubes. Leave the pieces for 5 to 10 minutes. Gently pat dry the balls with a paper towel, and store them in an airtight container in the refrigerator for up to 1 week.

• You can use other starches like arrowroot instead tapioca starch, but it won’t get the same stretchy texture.

• If you want to grate the sliceable cheese version, you can freeze a block, and when still frozen, shred it with a cheese grater onto dishes you plan to bake or heat.

• If you want to melt the sliceable cheese version more quickly, heat it in the microwave for approximately 45 seconds before adding it to your pizza or grilling it in your sandwich.

• To get a delicious browned mozzarella cheese topping on your pizza, use the broil setting for the last few minutes of cooking. Keep a close eye on it to avoid burning.

• You can keep the cheese fresh by storing it in a container with a tight-fitting lid in the refrigerator for up to five days. Alternatively, you can store it in the freezer for up to three months for later use.

• The recipe was adapted from the excellent book One-Hour Dairy-Free Cheese by Claudia Lucero.

WAYS TO ENJOY THIS VEGAN MOZZARELLA CHEESE

As a topping to your favorite cheesy dishes: The melty and stretchy version is perfect for adding on top of your favorite pizza or lasagna recipe. Simply spread it over the top and bake until bubbly and golden brown.

In grilled cheese sandwiches: Use the sliceable version of the cheese to make a delicious grilled cheese sandwich. Slice the cheese and place it between two slices of bread, then grill until the cheese is melted and gooey.

In salads: Cut the sliceable cheese into small cubes and toss them into your favorite salad for added texture and flavor. Or you can make mozzarella balls (see the notes on the recipe card) for your Caprese.

As a snack: Spread the cheese on crackers or use the melty version as a veggie dip for a tasty and healthy snack.

In pasta dishes: Mix the melty cheese into pasta dishes for a creamy and flavorful addition.

And so much more!

If you are hungry for more cheese, you could also try these yummy recipes:

DID YOU MAKE THIS VEGAN MOZZARELLA CHEESE?

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VEGAN MOZZARELLA CHEESE EASY OIL-FREE RECIPE