Homemade Vegan Mozzarella

have you ever made your own Homemade Vegan Mozzarella? if not, now is the time because i made you the BEST recipe with super easy ingredients and delicious flavors.

store-bought is great and convenient, but sometimes homemade just hits better, right?

besides, you know everything that goes into the recipe and can feel amazing about that.

as long as you have about 10 minutes for prep, then you’re good to go!

after you blend everything in the blender, the mixture cooks on the stovetop for 3-4 minutes. basically, you cook the cheese like you would cook scrambled eggs! then, the mozzarella just has to set in the fridge!

while i do like the taste and texture unbaked, i definitely prefer this mozzarella for topping pizzas and adding to cooked pasta!

personally, i just think the texture is better melted or warmed up because it’s not rubbery, but you can always try for yourself and see!

you could use the Homemade Vegan Mozzarella for caprese or something but just know the texture will be chewy!

the star ingredient is cashews by the way! for this recipe, you will want to use raw ones that have been soaked in hot water for a couple of hours.

to speed up the process, you can boil them for a few minutes!

adding Homemade Vegan Mozzarella to vegan pizza is truly heaven on earth.

the texture could not be better and i am trying to say this with an unbiased opinion, but i think it’s better than store bought.

you’re going to need some key ingredients and i don’t recommend making any subs as the cheese will not turn out right if subs are made.

you’re going to need tapioca flour and corn starch, both of which you can find at many grocery stores.

i have seen tapioca flour at sprouts, Whole Foods and Publix, but check your local stores to see!

here’s everything you need to make Homemade Vegan Mozzarella

raw cashews

tapioca flour

corn starch

lemon juice

garlic powder

onion powder

nutritional yeast

sea salt

water

if you like my Homemade Vegan Mozzarella, you’ll also love these other recipes of mine!

Vegan Spanakopita Cups

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

Healthy Vegan Arugula Pesto

are you going to make my Homemade Vegan Mozzarella?!

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

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it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Homemade Vegan Mozzarella

Recipe by MaryCourse: Savory, Snacks
Servings

5

servings
Prep time

10

minutes
Cooking time

4

minutes

Ingredients

  • 1 cup raw cashews soaked in hot water for a couple of hours, then rinsed and drained

  • 1 cup water or plain unsweetened almond milk (vegetable stock might work too but i have not tried it)

  • 1/4 cup tapioca flour

  • 1 tbsp corn starch

  • 1 tbsp lemon juice

  • 1/2 tsp garlic powder (can add more)

  • 1/2 tsp onion powder (can add more)

  • 1 and 1/2 tbsp nutritional yeast

  • 1/2 tsp sea salt

Directions

  • add all ingredients to a blender and blend until a smooth liquid consistency forms.
  • then, add to a pan and turn the heat to medium high.
  • cook the mozzarella with a spatula as you would scrambled eggs for 3-4 minutes. stir often to avoid sticking and burning to the pan. see my picture for reference.
  • add to a pyrex round Tupperware and place in the fridge for 3 hours.
  • the cheese should be set by then, and i highly recommend adding to pizza or pasta. i also recommend eating it right away and we have not stored the cheese as it’s best fresh.

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hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

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