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This recipe makes the BEST vegan mozzarella cheese balls that are so creamy and sliceable. This dairy-free cheese has a versatile texture that makes it perfect for Caprese salads, bruschetta, paninis, and pretty much any dish that call for fresh mozzarella or bocconcini!
If you love homemade vegan cheese, be sure to also try my vegan feta, dairy-free mascarpone and this ultimate vegan mac and cheese next!
Why You’ll Love this Dairy-Free Mozzarella Cheese
After over 15 years of being vegan, I’m still amazed by the scarcity of fresh vegan mozzarella on the market. Store-bought versions are delicious but can be pricey, which inspired me to create this homemade alternative. This recipe replicates the perfect texture and stretchy consistency of store-bought dairy-free mozzarella, but at a fraction of the cost – less than $2.75 compared to nearly $8!
Making Homemade Vegan Cheese
Traditionally, homemade mozzarella is made by curdling fresh cow’s milk with rennet. The curds are then heated in whey until they become stretchy and elastic.
A traditional cheesemaker will knead and stretch the curds by hand until smooth, and formed into larger balls or loaves. Bocconcini are essentially smaller, bite-sized balls of the same fresh mozzarella, perfect for salads or snacks.
For dairy-free alternatives, the stretchy texture can be replicated using ingredients like tapioca starch and agar agar. Tapioca starch, when heated, becomes stretchy and elastic, mimicking the texture of traditional mozzarella. Agar agar, a plant-based gelatin substitute, helps the cheese hold its shape.
Watch How to Make It
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These ingredients, combined with plant-based milks and flavorings, can create convincing vegan versions of both mozzarella and bocconcini.
When developing this recipe, I looked to store-bought vegan mozzarella for inspiration. Many are made with simple ingredients like cashews (or other plant-milk), tapioca starch and flavorings.
Ingredients
Cashews
This is the base of the vegan cheese and what gives this recipe it’s creamy texture. You could try using other nuts like almonds but for the best taste and texture I recommend sticking to cashews.
Coconut Oil Or Olive Oil
Refined coconut oil helps add fat and firms the mozzarella up with chilled. Be sure to use refined coconut oil to prevent the mozzarella from having a coconut flavor. I’ve also tested this with olive oil which gives it a savory flavor and slightly softer texture.
Tapioca Starch
Tapioca Starch is what gives the ‘cheese’ it’s stretchy texture and helps hold it together (this is also what I use in my homemade boba pearls recipe). It’s also sometimes called tapioca flour. I used Bob’s Red Mill Tapioca Flour which you should be able to find at your local grocery store.
Vegan Gelatin or Agar Agar Powder
I’ve opted to use a carrageenan based vegan gelatin for this cheese which helps it set into a really nice firm but bouncy texture. This is the same ingredient that I use in my vegan marshmallows. This can be swapped with agar agar powder for a slightly softer texture (see below).
Agar Agar Powder is often used as a substitute for gelatin in vegan cooking and baking. It’s a powder made from algae and when heated, it helps mixtures gel up and set when chilled. This can be ordered online or purchased at specialty grocery stores like Whole Foods.
Mushroom Seasoning
To add a savory and almost cheesy flavor, I’ve added in mushroom seasoning. I found mine at Trader Joe’s but you can order mushroom seasoning or bouillon online. This can be substituted for nutritional yeast, however, it won’t create quite the same flavor.
Step By Step Instructions
Exact quantities are in the recipe card below!
Soak the cashews in hot (almost boiling) water for at least 1-2 hours or overnight. The cashews should weigh 100 grams before soaking. Drain well and add to a blender.
Add all other the ingredients to the high-powered blender with the soaked cashews.
Blend on high until completely smooth, then pour into a small saucepan.
Heat over medium low heat, stirring continuously.
Keep stirring the mixture over the heat until the liquid cheese mixture starts to clump up. After stirring for a few minutes, the mixture will come together into a smooth ball.
Scoop the hot mozzarella cheese and drop into ice water to help it chill and firm up into cheese balls.
Storage
Once the dough comes together into a smooth ball, use a small cookie scoop or ice cream scoop to portion it into small mozzarella balls (vegan bocconcini). Drop them into ice water and chill for several minutes, until firm. Use right away or store them in the water in an airtight container in the refrigerator overnight.
The vegan mozzarella will stay fresh in the fridge for about 3-4 days.
Marinated Vegan Bocconcini
You can also add the vegan bocconcini to a simple olive oil and red wine vinegar marinade like shown above. I combined about 1/4 cup olive oil with 1-2 tbsp red wine vinegar, red pepper flakes, salt, 1 clove garlic (minced) and dried basil.
Marinate the small mozzarella balls for about an hour. I don’t recommend storing the mozzarella in the marinade for longer than 1 hour because it will puff up and become too soft.
Serving
If you’re looking for the best vegan or dairy-free mozzarella recipe, this is it! This recipe really does create an authentic texture with simple ingredients and the final dairy-free mozzarella works in so many dishes. My favorite way to use it is in a fresh Caprese salad, but it’s also perfect for the following:
- Vegan Cheese Sandwiches (I have a recipe for a peach grilled cheese in my e-book!)
- Paninis with homemade vegan focaccia
- Lasagna
- Vegan Meatball Subs
- Vegan Baked Ziti
- Open Faced Toasted Sandwiches with Pesto
- Caprese Pasta Salad (I have a recipe in my e-book!) or Pesto Orzo Salad
- Pasta Bakes
- Calzones
- Pizza Topping (note: this cheese doesn’t spread or melt extensively, but it adds a lovely creamy texture)
Tips For The BEST Vegan Mozzarella
- Soak the Cashews: If you skip soaking or the cashews aren’t soaked long enough, the vegan cheese will have a grainy texture.
- Measure Accurately: For the best results, I always recommend using a digital scale.
- Heat Until the Mixture Comes Together: The times listed in the recipe below are guidelines and will vary some based on your specific stove top. Be sure to heat the mixture until it comes together into a smooth ball.
- Run a Sharp Knife Under Water Before Slicing: This vegan cheese is sticky and stretchy! For clean slices, run a knife under hot water in between each slice.
More Vegan Staples
Vegan Mozzarella Cheese – Fresh & Sliceable
Rate this RecipeIngredients
- ¾ cup raw cashews, (100g) soaked in very hot water for at least 1 hour
- ¾ cup water, (150g) or unsweetened plant based milk
- 1 tbsp melted refined coconut oil, (15g) or extra virgin olive oil
- 3 ½ tbsp tapioca starch, (28g) also called tapioca flour
- 1 scant tsp fine salt, (5g)
- ⅛ tsp mushroom seasoning powder, (1g) like Trader Joe's Mushroom Umami Seasoning- see notes for subs. or use ½ tbsp nutritional yeast
- 1 tsp vegan gelatin, (3g) kappa carrageenan (or agar agar powder – see notes)
- 1 pinch vegan lactic acid, just under ⅛ tsp – optional but recommended
Instructions
- Soak Cashews: Cover the cashews with very hot water and soak for 1–2 hours or overnight. For a quicker option, microwave them with 1–2 cups of water for 2 minutes, then soak for 30 minutes. Drain well. The soaked cashews should weigh about 140g.¾ cup raw cashews
- Blend: Add all the ingredients to a high speed blender. Blend on high until very smooth, about 1-2 minutes.¾ cup raw cashews, ¾ cup water, 1 tbsp melted refined coconut oil, 3 ½ tbsp tapioca starch, 1 scant tsp fine salt, ⅛ tsp mushroom seasoning powder, 1 tsp vegan gelatin, 1 pinch vegan lactic acid
- Cook Mixture: Pour the blended ingredients into a small saucepan and heat over medium-low. Stir continuously until the mixture thickens and comes together into a cohesive ball. This process takes approximately 2-4 minutes on a gas stove or 8-10 minutes on an electric stove, depending on the strength of the burner.
- Drop in Ice Bath: Prepare an ice bath by filling a medium bowl or measuring cup with cold water and ice. Using an oiled 1 tablespoon cookie scoop, scoop the warm cheese mixture into balls. Gently drop these into the ice bath, where they'll firm up in 1-2 minutes. For bocconcini, use a small 1/2" tablespoon scoop.
- Chill: Cover and refrigerate for 2-3 hours or overnight to finish setting. Store in the fridge for up to 4 days.
- For Serving & Slicing: Heat your knife under hot running water before each cut, shaking the excess water off. Slice the vegan mozzarella ball into 1/8-inch thick rounds.
Recipe notes
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