Vegan Mozzarella

This is a super simple recipe to curb your craving for fresh Mozzarella. Perfect to pair with some heirloom tomatoes, fresh basil, olive oil and balsamic vinegar.

I can’t think of a more dish that reminds me more of summer vacation in Italy as Caprese does. Maybe pizza- which, coincidentally is also a great use for this vegan mozzarella!

I used Gourmandelle’s recipe for vegan Mozzarella balls but I added a tiny bit of garlic and onion powder. It’s barely noticeable as such, but it adds a little bit of a “cheesy” tang!

Print Recipe

Vegan Mozzarella

Easy Plant-based Mozzarella Alternative

Prep Time5 minutes mins

Cook Time15 minutes mins

Course: Appetizer

Cuisine: Italian

Keyword: mozzarella

Ingredients

• 2 Cups Cashews, soaked at least 4 hours 250g
• 1⅔ Cups Water 400ml
• 6 Tbsp Tapioca Starch
• 4 Tbsp Nutritional Yeast
• 1 Tsp Salt
• 1 Tbsp Lemon Juice
• 1 pinch Onion Powder optional
• 1 pinch Garlic Powder optional

Instructions

• Put all ingredients in your food processor or blender. Blend well until it has the consistency of milk.
• Put a large saucepan over medium heat, pour the mixture in the pan.
• Cook it while continuously stirring for about 10-15 minutes until the mixture thickens.
• Remove from heat and let it sit for a few minutes.
• Fill a large bowl with ice cold water. Add 1 Tbsp of salt and dissolve it.
• Using an ice cream scoop or a tablespoon, start scooping small mozzarella balls from the cooled mixture.
• Put the balls in the water and let them cool for one minute. You can refine their shape using your hands too.
• Transfer Mozzarella and brine into a smaller container if needed. You can store the vegan mozzarella balls in the fridge for a couple of days.

Notes

Using tapioca starch is essential to achieve the stretchy, cheese-like texture!

Hope you enjoy this recipe, let me know what you’ll use it in!
Find more of my recipes here.

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