Dairy-Free Creamy Vegan Mozzarella
Homemade vegan mozzarella made from soaked cashews, coconut oil, and agar agar creates a stretchy, dairy-free cheese with subtle tang from lemon juice. This recipe delivers the creamy texture and mild flavor profile of traditional mozzarella without animal products. Perfect for pizza, pasta, or eating fresh, this version uses agar as the setting agent for reliable results. The cashew base provides richness while tapioca starch ensures proper elasticity.
Ingredients
- ⅓ cup cashews, raw
- ½ cup refined coconut oil, melted
- ½ cup non-dairy milk, unsweetenedoat milk1:1tags: flavor-neutralcreamierdairy-free
note: oat milk adds slight sweetness
- 3 tablespoons tapioca starch, also called tapioca flour
- 2 teaspoons nutritional yeast
- 2 tablespoons lemon juice, or apple cider vinegar
- 1 teaspoon salt
- ¼ teaspoon garlic powder
- ½ cup water
- 2 teaspoons agar agarguar gum1 teaspoon agar per 1.5 teaspoons guar gumtags: setting agentvegan
note: may require less liquid
Instructions
- 1
Soak cashews in boiling water for at least 30 minutes or overnight, then drain thoroughly.
- 2
Combine drained cashews, melted coconut oil, non-dairy milk, tapioca starch, nutritional yeast, lemon juice, salt, and garlic powder in a high-speed blender and process until completely smooth with no grittiness.
- 3
Whisk water and agar agar in a small saucepan, ensuring no lumps remain.
- 4
Heat the agar mixture over medium heat, whisking constantly until it thickens to a gel-like consistency, about 3 minutes.
- 5
Pour the blended cashew mixture into a pot and stir to combine with the agar gel.
- 6
Cook over medium heat, stirring occasionally, until the mixture thickens and becomes elastic, about 3-4 minutes.
- 7
Remove from heat and pour into a round container such as a glass or cup.
- 8
Cover and refrigerate for at least 3 hours until fully hardened before serving.
Tips
Blend the cashew mixture thoroughly to eliminate any grainy texture, which directly affects the final mozzarella's smoothness and meltability.
Whisk the agar agar carefully when first mixing with water to prevent lumps, as clumps will not dissolve properly during heating.
Use a round container with smooth sides to unmold the finished mozzarella cleanly and achieve a visually appealing presentation.
Good to Know
Cover and refrigerate in an airtight container for up to 5 days. Store at coldest part of fridge. Mozzarella may firm slightly over time.
Prepare up to 2 days in advance. Hardening in the mold actually improves texture as it continues to set.
Serve at room temperature for stretching and melting properties, or chilled. Works on pizza, pasta, caprese salads, or eaten fresh.
Common Mistakes
Skip blending thoroughly to avoid grainy, unpleasant texture in final cheese
Whisk agar agar with water first to avoid lumps that won't dissolve
Monitor heat carefully during cooking to avoid overcooking mixture, which breaks down agar's setting properties
Substitutions
Dairy-Free Swaps
Vegan Options
note: may require less liquid
General Alternatives
FAQ
Can I use a different setting agent instead of agar agar?
Guar gum works but at reduced ratio of about 1.5 teaspoons per 2 teaspoons agar. Cornstarch may work but produces less elastic results. Agar provides the best stretching and melting simulation.
What if my mozzarella doesn't set properly after refrigeration?
Mixture may be too warm when poured or agar not activated by heat sufficiently. Ensure boiling water whisking stage reaches gel consistency. Chill longer, up to overnight. Blending too briefly can also prevent proper texture development.
How long can I keep this mozzarella and can I freeze it?
Keeps refrigerated for 5 days maximum. Freezing not recommended as agar agar-based cheese becomes grainy and loses elasticity upon thawing. Best consumed fresh within 2-3 days.