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Vegan Mozzarella Cheese

October 24, 2017

Stretchy, cheesy, and melty Vegan Mozzarella Cheese! Made with 7 simple ingredients (+ sea salt) and only takes 15 minutes to make (plus chill time). Serve as an appetizer with fresh basil and sliced tomatoes or enjoy in a grilled cheese sandwich.

vegan mozzarella cheese

Last week, I went to Planta Burger in Toronto with colleagues at lunch – the chic-fancy-McDonald’s-eque-plant-based-restaurant was PACKED and the food was absolutely delicious. Planta makes not only the best burger I’ve ever eaten out but it also tops its burgers with an amazing dairy-free cheese. It was savoury, melty, and creamy without being greasy like a lot of vegan cheeses I’ve tried tend to be.

I know that cheese is often one of the hardest things to veganize but this plant-based cheese at Planta was just as good as the non-vegan stuff I remember.

And I’ve also been busy at home testing homemade Vegan Mozzarella Cheese for the past couple weeks until it was just perfect to share with you. And lemme-tell-you, this Vegan Mozzarella is not your typical cashew cheese recipe.

It’s melty, stretchy, and super cheesy and comes together in only 15 minutes (+ chill time) with 7 simple ingredients.

Blend all the ingredients together until creamy smooth. Warm over medium-low heat and mix until thick, stretchy, gooey, and super cheeeeesy. ⇩⇩⇩

vegan mozzarella cheese

You can eat this Vegan Mozzarella like this – warm, stretchy, and perfect straight from the pan. Or…

I like to pour the hot Vegan Mozzarella into a bowl and leave it to chill and harden slightly. The result is a soft, light, and creamy Mozzarella cheese that tastes good on pretty much everything!

If you make this Vegan Mozzarella Cheese at home, take a photo and tag me #CearasKitchen on Instagram or leave your feedback below. 

vegan mozzarella cheese

I love serving this Vegan Mozzarella as an appetizer with fresh pesto, basil and tomatoes. You can also enjoy this Dairy-Free Cheese on pizza, burgers, pasta and pretty much anything that would pair well with cheese. Enjoy! XO

vegan mozzarella cheese

Vegan Mozzarella Cheese

Ceara Stretchy, cheesy, and melty Vegan Mozzarella Cheese! Made with 7 simple ingredients (+ sea salt) and only takes 15 minutes to make (plus chill time). Serve as an appetizer with… Print This
Serves: 1 cheese round Cooking Time: 15 mins
Rating: 2.7/5
( 59 voted )

Ingredients

  • 1 cup cashews
  • 1 cup aquafaba (liquid from 1 can of chickpeas)
  • 1 tbsp apple cider vinegar
  • 1/2 tbsp vegetable bouillon
  • 1 clove garlic
  • 1 1/2 tbsp (also know as tapioca flour)tapioca starch
  • 1 - 2 tbsp nutritional yeast
  • 1/2 tsp sea salt

DIRECTIONS

  1. Soak the cashews overnight in the fridge in cold water or for 15 minutes in a pot of freshly boiled, hot water. Rinse the cashews and place in a high-speed blender.
  2. Add the aquafaba, apple cider vinegar, vegetable bouillon, garlic clove, tapioca starch, 1 tbsp nutritional yeast, and sea salt to the blender. Blend for 2 to 3 minutes until creamy smooth. Taste test and add additional nutritional yeast or sea salt to taste.
  3. Warm a medium-sized pan over medium-low heat, pour the cheese sauce into the pan and stir until the cheese thickens to a thick and stretchy consistency (see photo and video). The cheese should not drip from the spatula when you lift the spatula up (see video). You can enjoy the cheese warm like this or leave it to chill by following the next steps.
  4. Add the cheese to a bowl and cover halfway with plastic wrap. Tap the bowl on the counter a couple times to get the air bubbles out. Leave to chill completely (about 25 minutes) and then fully cover with plastic wrap and place in the fridge to cool and harden (4 hours to overnight).
  5. If desired to serve as an appetizer, with a knife scrape around the sides of the cheese against the dish to loosen the cheese from the sides of the dish. Place a plate on top of the cheese and flip the cheese. Jiggle and tap the bottom of the bowl until the cheese comes loose. If necessary, smooth the top of the cheese with a spoon.
  6. Serve with sliced tomatoes and basil or enjoy in a grilled cheese sandwich. Enjoy!
Vegan Mozzarella Cheese was last modified: September 5th, 2018 by Ceara

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Vegan Mozzarella Cheese was last modified: September 5th, 2018 by Ceara
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6 comments

Julie November 17, 2017 at 4:58 pm

Looks great! Does the aquafaba have to be reduced or do you use it right out of the can? Looking forward to trying this.

Reply
Lauren November 17, 2017 at 4:54 am

In the video it looks like a brown liquid is added into the blender with the label ‘vegetable bouillion’, so it’s probably 1/2tsp of liquid vegetable stock.

Reply
Raj November 7, 2017 at 11:27 am

Hi Ceara! Just one confusion for vegan mozzarella cheese…
The buillion- is it 1/2 a tbsp of dry cube or liquid? Plus no need to use Agar Agar? Please advise and thanks in advance!

Reply
LUCIE October 29, 2017 at 8:11 am

I made it, subbing water for aquafaba and it’s delicious ! My new favourite, yum !!

Reply
LUCIE October 28, 2017 at 4:14 am

Hi, do you think this can work without the aquafaba ? I have everything else on hand…

Reply
Lesley October 27, 2017 at 5:55 pm

Looks easy and delicious! Have you tried it on pizza? I’m always looking for something different for pizza night and it would be awesome to have a stretchy cheese.

Reply

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