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Easy Vegan Mozzarella Cheese on a wooden board with a wedge cut out, surrounded by toasted bread slices, cherry tomatoes, and fresh basil leaves.

Easy Vegan Mozzarella Cheese (Oil-Free Option!)

Delaney Marie
This Easy Vegan Mozzarella is creamy, sliceable, and totally dairy free. It’s perfect for a snack or charcuterie board, a fresh Caprese salad, or sliced onto a sandwich or a wrap.
*Note that this recipe is primarily intended to be enjoyed cold. It can be used warm and will soften into a delicious creamy texture, but it typically does not fully melt.
*Note that From Start to Finish is an estimate that includes 30 minutes to soak your cashews and 15 minutes to complete the recipe. This does not include the time for your Vegan Mozzarella to set in the fridge.
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From Start to Finish45 minutes
Servings8 servings (for snacking)

Ingredients

  • 1.5 cups water
  • 1 tablespoon kappa carrageenan
  • 4 tablespoon tapioca flour
  • 3 tablespoon nutritional yeast
  • ¾ teaspoon salt
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ cup raw cashews - soaked in very hot water for 20-30 minutes (OR in room temperature water overnight)
  • 1 tablespoon lemon juice
  • 1.5 tablespoon white miso paste
  • Optional: ¼ cup coconut oil* - melted

Instructions

  • Bring water to a boil on the stovetop.
  • In a small bowl, whisk together kappa carrageenan, tapioca flour, nutritional yeast, salt, garlic powder, and onion powder. Set aside.
    Before moving on, make sure your mold is nearby and ready - step 3 moves fast! A small Tupperware or similar container works well.
  • To a high speed blender, add the cashews, lemon juice, white miso paste, and melted coconut oil (if using).
    Once water is boiling, carefully pour it into the blender, followed immediately by the dry mix from step 2. Blend right away until smooth. You need to work quickly here - the boiling water activates the kappa carrageenan and it will start to thicken fast!
  • Quickly pour the mixture into your prepared mold. It will begin to set almost immediately.
  • Allow to cool at room temperature for 10 to 15 minutes. Then transfer to the fridge (uncovered) and chill for 2 hours to fully set.
  • Slice and enjoy however you like!

Notes

*Coconut oil: this is optional and can be left out if you are whole food plant based (WFPB) or oil-free. Just keep in mind that omitting it will make the cheese less firm and will slightly change the texture.
Did you make this recipe?Mention @joyfulbalanceofficial on Instagram and show the world your plant based creation!