The best vegan mozzarella cheese recipe ever! Rich and creamy cheese that melts and stretches. You can slice it to put on crackers or grate it to put on pizza, lasagna, or stuffed shells. It even makes perfect vegan mozzarella sticks! Made with coconut milk, it’s free of oil, gluten, soy, and nuts, so everyone can enjoy it. This is the meltable vegan cheese recipe that you have been looking for!
What will need to make this vegan mozzarella recipe…
With just a few ingredients, you can make the most delicious vegan cheese you have ever had!
- Vegan Milk Base – this will be the base of your cheese. I highly recommend canned coconut milk. (Full-fat canned coconut milk will give you the richest and creamiest texture).
- Coconut Milk – a 13.5 oz can of coconut milk or coconut cream works best. (This is not the coconut milk that comes in cartons in the refrigerated section of the store).
- *If you can’t use coconut milk you can choose 1 of the following to replace it:
- Cashews – you will need 1/3 cup cashews soaked and drained then blended with 1 3/4 cup water).
- Other Plant-Based Milk – like soy, rice, almond, or hemp you will need 1 3/4 cup milk plus 1/3 cup any neutral-flavored oil.
- Water – to give the right moisture content.
- Nutritional yeast – to give it the cheesy umami flavor.
- Agar-agar – to make it firm so you can slice and grate it. Agar agar is a white powder made from seaweed, and it acts like a vegan gelatin making the cheese firm. (It comes in flakes or powder but be sure to use the powder if you can. It is less expensive, you need less of it, and it blends easier and smoother. You can find great prices on it at most Asian markets or you can buy it on Amazon as well).
- Tapioca flour – to give the cheese a little stretch when it melts. (Nothing else works like tapioca for this. Without it you will not get the same melt and stretch).
- Salt – for flavor
- Garlic Powder – for flavor.
Put all together, and it makes the perfect vegan mozzarella cheese that’s perfect for pizza, quesadillas, vegan grilled cheese sandwiches, lasagna, stuffed shells, or simply sliced on crackers.
How to do I make vegan cheese that melts and stretches?
First, decide what your base ingredient will be.
- Coconut milk based has the best flavor and texture, but you can also use other plant-based milk with additional oil, or blended cashews. You will need a total of about 2 cups of liquid. The higher the fat content of the liquid, the creamier your cheese will be.
- Cashew Based – Put 1/3 cup cashews that have been soaked and drained into a blender. Blend and slowly add 1 3/4 cup water to the cashews until smooth.
- Plant- Milk Based – You can use plain flavored soy, almond, cashew, rice, or hemp milk too. Simply use 1 3/4 cup milk mixed with 1/3 cup of a neutral-flavored oil like canola or refined coconut oil.
How to make meltable vegan Mozzarella:
- Add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of warm water, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic, and 1 1/4 tsp salt.
- Heat the cheese sauce over medium heat until it begins to boil.
- Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
- Add 2 tbsp plus 1 tsp (or 7 tsp.) tapioca starch to 1/4 cup of cold water and stir until it dissolves.
- Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
- Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
Pro Tips for perfect vegan mozzarella!
- Make sure to measure the ingredients carefully! Slight changes in the amount of liquid, the agar agar, or the tapioca starch can change the texture of your cheese a lot!
- After you put in the coconut milk, add the warm water to the can and swish it around for a minute to get all the coconut milk out.
- For a cheesier flavor, add an additional tbsp of nutritional yeast to your cheese sauce.
- Store the cheese in a sealed container in the fridge for up to 5 days or in the freezer for 3 months.
- If it is too soft to shred, put it in the freezer for 20-30 minutes before shedding.
How to make vegan cheese melt…
This mozzarella will melt nicely, but it melts at a higher temperature. Traditional mozzarella melts at 130° F, but this vegan mozzarella melts about 150°F. Because of this, you will have to get the cheese to a higher temperature to achieve the same effect.
Tips for melting vegan cheese:
- Allow the cheese to warm up to room temperature before putting it in a sandwich or casserole.
- Cook the food with the cheese at a lower temperature for longer to allow heat to travel into the center of the food.
- Grilled cheese or Quesadillas – heat it in a microwave for about 45 seconds before grilling it so the cheese in the center melts.
- Lasagna, Stuffed Shells, or any other Casserole – cover it with foil so the trapped steam will melt the cheese.
- Vegan Pizza – put the pizza on the top rack and use the broil setting for the last 3-4 minutes of cooking watching it carefully. You can also cover it with non-stick foil for the last few minutes of cooking.
If you want the flavor of mozzarella, but in a firmer cheese…
- Omit the tapioca starch completely.
- Add 1/2 cup of warm water instead of 1/4 cup of water at the beginning of the recipe. (I divide it for the melty cheese to dissolve the tapioca starch in it).
- increase the agar agar to 2 tbsp instead of 4 tsp.
Some tips on vegan cheese texture:
You can create a variety of different textures of vegan cheese by changing the amounts and ratios of liquids, fats, agar agar, and starch.
- The more agar agar, the firmer the cheese.
- The more tapioca starch, the softer and stretchier the cheese.
- A higher fat content will give you richer and creamier cheese with a more authentic mouth feel.
*If your cheese is too soft to shred and more jello-like – you probably added too much tapioca starch or possibly not enough agar agar. Slight variations in these 2 ingredients will change the texture greatly.
You can check out my guide on how to make vegan cheese if you want more information on vegan cheese making.
If you loved this cheese, try my other easy vegan cheeses like:
- Vegan Cheddar
- Swiss Cheese
- Vegan Pepper Jack Cheese
- Vegan Cream Cheese
- Garlic Herb Cheese
- Smoked Gouda
- Vegan Nacho Cheese Sauce
- Vegan Blue Cheese
Learn more about how to make more homemade vegan staples like vegan butter, mayo, cream cheese, and caramel sauce in my cookbook The Ultimate Guide to Vegan Staples!
Be sure to follow me on Instagram for daily vegan inspiration and recipe ideas! Tag me at #thehiddenveggies! I love to see what you made too!
A delicious vegan mozzarella recipe that is made with coconut milk. It melts and stretches and is perfect for vegan pizza, grilled cheese, quesadillas, lasagnas, and casseroles.
- 1 can coconut milk full fat or coconut cream (13.5 oz can)
- 1/4 cup warm water
- 1 1/4 tsp salt
- 2 tbsp nutritional yeast
- 4 tsp agar agar powder
- 7 tsp tapioca flour (This is the same as 2 tbsp + 1 tsp)
- 1/4 cup cold water
- 1/2 tsp garlic powder
Prepare a glass, ceramic, or silicone mold and have it ready to pour the cheese into when you are done. (I spray mine with a little oil to help it come out easier, but it's not necessary).
- Add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of warm water, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic, and 1 1/4 tsp salt.
- Heat the cheese sauce over medium heat until it begins to boil.
- Turn down the heat until it is just barely bubbling and allow to boil for 5 minutes while stirring frequently.
- Add 2 tbsp plus 1 tsp (or 7 tsp.) tapioca starch to 1/4 cup of cold water and stir until it dissolves.
- Add the starch and water mixture to the boiling cheese sauce and stir it in with a whisk and cook for an additional 1 minute. (Your cheese will become very thick and stretchy).
- Pour into a glass container and allow to cool uncovered in the refrigerator for at least 3 hours before shredding.
Store covered in an air-tight container for 5 days in the fridge or up to 3 months in the freezer.
Recipe Video
Tips for making great vegan cheese:
- Make sure to measure the ingredients carefully! Slight changes in the amount of liquid, the agar agar, or the tapioca starch can change the texture of your cheese a lot!
- After you put in the coconut milk, add the warm water to the can and swish it around for a minute to get all the coconut milk out.
- For a cheesier flavor, add an additional tbsp of nutritional yeast to your cheese sauce.
- Store the cheese in a sealed container in the fridge for up to 5 days or in the freezer for 3 months.
- If it is too soft to shred, put it in the freezer for 20-30 minutes before shedding.
Tips for melting the cheese:
- Allow the cheese to warm up to room temperature before putting it in a sandwich or casserole.
- Cook the food with the cheese at a lower temperature for longer to allow heat to travel into the center of the food.
- Grilled cheese or Quesadillas - heat it in a microwave for about 45 seconds before grilling it so the cheese in the center melts.
- Lasagna, Stuffed Shells, or any other Casserole - cover it with foil so the trapped steam will melt the cheese.
- Vegan Pizza - put the pizza on the top rack and use the broil setting for the last 3-4 minutes of cooking watching it carefully. You can also cover it with non-stick foil for the last few minutes of cooking.
*This recipe was updated on 1/28/20 from the original that was posted 5/4/18 to include an easier cooking method, new pictures, and a video of the cheese-making process.
Thank you for this recipe! It is great! I know that you mentioned using Agar powder instead of the flakes, but I am out of the powder right now, but I have the flakes. Can I swap it out? And if so, how much of the flakes do I use? Thanks!
Thanks Sabrina. You will need to use 3 times as many flakes to equal the powder. So that will be 4 tablespoons of the flakes. Enjoy! 🙂
Finally!I made melting cheese! love this recipe a lot!!!! wonderful ratio!
Thanks so much. I spent a lot of time testing and retesting this recipe to get the ratio perfect. I’m glad you noticed. 🙂
Just made this and it’s currently setting in the fridge. First time I’ve used both Agar Agar and Tapioca Flour, and I’m amazed how well it works! I used the soaked Cashew method because I wasn’t sure about the possibility of coconut flavour coming through. (First time for using cashews like this too). I tried a little of the cooked mixture on a cracker and I would be hard pushed to distinguish it from a baked Camembert in terms of texture and taste! I used some lemon juice in the cashew soaking water because I read that it speeds up the soaking process.
I’ll use it this evening for pizza using a sweet potato base! I’m excited! 😊
I’m so happy that you liked it, Barbara! 🙂
In the ingredients it says to use 1/4 tsp garlic powder but in the instructions it says 1/2 tsp garlic powder. Which amount is correct? Thanks!
I have candida and can’t have the nutritional yeast and I was wondering if I can omit it? Or if there is something else I can use instead?
Jennifer
The nutritional yeast is a pretty key ingredient for giving it a cheesy flavor. I don’t know of anything else that you can replace it with that has the same flavor. (It is not an active yeast though, so you may be able to tolerate it).
I’ve recently discovered white miso paste as a great ingredient to give vegan cheese that “cheesiness”. You could give that a shot 🤷🏻♀️
Yes, I use miso in my sharper cheeses like cheddar and Swiss, but it’s too sharp of a taste for mozzarella.
I love this recipe and I am super excited to give it try… But I was wo de ring can I make it with another non dairy milk like soy?
You can, but it won’t be as rich and creamy. When I make it with soy milk, I usually use about 1 3/4 cup soy milk and about 1/3 cup of oil so it has a similar fat content to real cheese.
I am not vegan and not even vegetarian at this point, but have been more and more interested in going vegan for several reasons, and my significant other would be on board with me for the same reasons, so I feel that we are already off to a good start! For now, I am eating out of my freezer (trying to finish up whatever meat/dairy/eggs products I have, because I don’t like wasting food either, especially that I had already spent my money on it) while trying out vegan recipes to see if I can make the vegan lifestyle work for me. I love to cook and experiment, but love my flavors too and I feel that I will be looking to replace the traditional meat and egg flavors so now is the time to try while I still have the meat, dairy and eggs on hand. In addition, I understand that going vegan would require keeping several products on hand (vital wheat gluten, tofu, yeast flakes, agar agar, chickpea flour and so on), but I am not looking to keep 50 different things in my pantry, knowing that I would use half of them maybe twice a year. This is to say that I am looking for fairly simple recipes, and this mozzarella recipe definitely fits into the simpler category as compared to other recipes I found out there. I have to say that I had already made the smoked Gouda (without any tapioca) and it is weirdly but wonderfully addictive, lol. I will be making it again for sure!
I scrolled through the mozzarella recipe and all the comments but didn’t see this one question answered: so the version without tapioca can be grated/shredded, but how well do the grated particles melt (say, on pizza), if at all?
Alternatively, can the version with tapioca still be grated, or is it too soft to grate and it would need to be finely sliced to resemble the shreds? Please advise.
Thank you so much for your incredible website and all the resources you provide. I really appreciate all the work you put into this website (and I know a thing or 2 about SEO, so I know it’s really a lot of work!) and for taking the time to perfect your recipes so that we, the readers (and the lurkers like me, haha) can enjoy them immediately. Thank you!
Hi Beata. I’m so excited that you are trying out some of my cheese recipes! Tapioca starch in vegan cheeses is a tricky thing. I have tested and retested the cheeses with varying amounts of tapioca starch and this is what I have learned. The more you use the easier it is to get the cheese to melt and stretch and the softer it is. The less you use, the more firm the cheese will be and the hotter you will need to get the cheese to melt. I have found that 2 tbsp plus an additional 1 tsp of tapioca starch is the optimal amount to use if you want it firm enough to shred, yet easily able to melt in a grilled cheese or quesadilla. If you use that amount you will be able to shred it once it has cooled completely. (You can also toss it in the freezer for about 1/2 hour or so and let it firm up even more before shredding it. Note: you must also use 2 full tbsp of agar agar powder to make it set. Variations in the agar agar will also change the cheese texture a lot. Hope that helps! Enjoy! 🙂
Hi there,
Apologies, perhaps I have done something wrong?
However. I followed the recipe instructions correctly and had all the correct ingredients, yet I get an overwhelming coconut flavour, almost like I’m eating pure coconut oil?
Please help?
Most people can’t taste the coconut or say that it’s really mild. I have noticed some brands have a stronger taste than others. Maybe try a different brand. Also, the types with a higher fat content have less coconut flavor. You can even use coconut cream instead of coconut milk. Hope that helps. 🙂
How long can I keep this cheese in room temperature?
I would say about 6-8 hours as you would real cheese.
Hi, this recipe looks great and I cannot wait to try it! Can this be made without agar agar? Thank you in advance!
Also, will other oils such as olive oil work in place of the refined coconut oil?
You can use any neutral flavored oil that you like.
I just made this receipe for my vegan wfpb husband, and I’m thrilled! So many of the other recipes I found included oil in the ingredient list, which he avoids. I loved how easy and fast it was to make. And, the flavor is incredible! I was worried it would taste like coconut but it doesn’t. Thanks for an awesome recipe!
You are very welcome Christa! I’m so happy that you both liked it! It’s amazing how rich and creamy it is with no refined oil! 🙂
Hi Jamari, If you don’t add agar agar, you get a delicious cheesy sauce (check out my alfredo sauce recipe), but if you want a harder cheese that you can slice, you need to add agar agar. 🙂
Does this work on pizza?
I buy vegan mozzarella and have had it on my list to make but haven’t yet. With only minimal ingredients I think I need to take the plunge and try it!
Have you tried arrowroot powder/starch in place of the tapioca starch? People say they are interchangeable in some other recipes, but I realize for something like this, substitutions will not always work.
Mel, arrowroot doesn’t have the same stretch as the tapioca starch. I haven’t found anything that gives it a comparable texture. How you enjoy it. 🙂
I’ve recently learned potato starch can be a ok substitute for tapioca starch…
Potato starch will thicken liquids the same, but it doesn’t have the same stretch as tapioca starch.
Hi.
Just dropped by to say thanks a lot for this receipy.
We live in Philippine and do not have any access to real dairy products because it’s too expensive and the fakes in the store are horrid.
Amazingly all these ingredients for the vegan version can be natively found here.
I have a small question about the yeast tho, can i use normal baking yeast, will the dry one work?
Hi David, you’re very welcome for the recipe. The nutritional yeast is a specific thing that is not the same as baking yeast. It is a dry yellow flaky substance that has a cheesy flavor. I highly recommend that you try to source official nutritional yeast, it’s wonderful stuff to have if you’re vegan. If you can’t find it, just leave it out. Baking yeast does not taste anything like it. I hope that you are able to make this! 🙂
Hi! I’m so excited to have found your recipe! I just made it and am waiting for it to cool. Question… Is some evaporation normal? I lost a lot of liquid as I waiting for it to boil. How long should it be from the time you pour in the ingredients until it begins to boil? I think I just have to adjust my temperature a little higher than ‘medium’, but I’m curious to know what’s normal for you. Thanks!
Hi Emily, it is normal to lose some of the liquid while you are cooking it. (That is part of the reason I add additional water to the coconut milk. It really depends on your stove (electric vs gas) and even the thickness of your pan. You won’t have much evaporation until it starts to boil anyway. Hope that you enjoyed it! 🙂
Hello,
Have you ever tried to make this with lite coconut milk? I would love to try it, but I only use the lite version because of the fat content in the regular.
Thank you!
Yes, it will work well. It’s just not as rich and creamy as full fat coconut milk. Enjoy! 🙂
Hello,
I made this recipe and added the extra 2 Tbsp of tapioca flour (+ 1 tsp) to increase meltability. The cheese is not melting. I mixed all the ingredients together, brought them to a boil then simmered for a total of 6 minutes. It is unmeltable. Any thoughts on what I may have done wrong? Delicious flavor though!
Thank you!
It sounds like you made it correctly. How are you melting it? Are you making a toasted cheese or is it on pizza or something? If it is going from very cold in the fridge to on a sandwich, it may not be reaching a high enough temperature. Make sure to cook it slowly so the middle has time to heat up. You can also pop it in the microwave for about 20-30 seconds then grill it. If you are making pizza or something make sure to set your oven to broil for the last minute or two so the cheese gets hot enough on the top.
Love this recipe! I’ve added chilli flakes and chilli sauce to make a spicy mozzarella! Perfect for a grilled cheese, just toss a couple avocado slices in there and you’ve got yourself a nice easy lunch. Thank you for the recipe, this saves my bank account from the high price of other vegan cheeses.
You are very welcome! I’m so happy that you liked it! Chili flakes sound like a yummy way to spice it up! 🙂
How many mL is a can of coconut milk? Here in Australia we have cans in both 400mL & 270mL. Thanks
Hi Lara, sorry that it wasn’t more clear. You need to use 400 ml of coconut milk. (In the US I’ve only seen it in 400 ml cans). Hope that you enjoy it! 🙂
Is the whole can of coconut milk to be used…solid and liquid?
Yes, use the whole can both the solid and liquid. Hope that you enjoy it!
Is there any chance gelatin would work if not vegan?? I just need a dairy free option that’s not gross 😊
I do not use gelatin myself, but I have heard from one reader that it didn’t work well. If you try it, let me know because I get that question a lot. I have read that agar agar and gelatin will swap 1:1.
Hey – so, I want to be sure to understand – is tapioca flour different from tapioca starch?? If I want melty cheese, do I need to use both? Or is it the same thing? I’m a little confused, but I’m excited to try this recipe for a vegan lasagna!
Hi Bethany, tapioca flour and tapioca starch are the same thing. They are used interchangeably. Sometimes I see packages that say tapioca starch and other times it’s labeled tapioca flour, but it’s the same. Hope you enjoy it! 🙂
dear Monica, thank you for this recipe. I have only corn or potato starch with me, would any of those work ? Thank you 🙂
Hi Anne – sorry, but the only thing that give the cheese the stretch is tapioca starch. I have tried other things and they don’t work. You can simply leave the tapioca starch out and it’s a delicious tasting firm cheese for slicing, but it won’t melt and stretch like it will with tapioca. Hope you enjoy it! 🙂
Hello Monica, thanks a lot for your quick response ! I have found some tapioca starch so I’ll enjoy this “cheese” tomorrow, thanks, take care.
Hello! I was wondering if you can freeze this to keep longer
Thank you!
Hi Haley, yes, you can freeze it. Enjoy! 🙂
First time making this and honestly I LOVE it!! So genius! I can’t wait to brag about making my own vegan cheese 😅 this is so worth your time and effort (which barely takes any) thank you so much for the recipe!
You’re welcome Camille! I’m so happy that you like it! The mozzarella and smoked Gouda are my favorite varieties for sure! I have to stop myself from eating the whole block ever time I make it! 🙂
Can I substitute agar powder with guar gum? If so in what proportion?
Hi Vidhi, I do not think that guar gum will work, although I have never tried it. Agar powder or flakes is really the only thing that will give you the right cheese texture.
Your description mentions lemon juice but the recipe doesn’t list it. How much lemon juice should go in?
Sorry, in that section, I was talking about vegan cheese in general. I don’t put it in the mozzarella to give it a more mild flavor. I updated the post to make that more clear. Hope you enjoy it! 🙂
If we add the extra 2 tablespoons of starch will it still be firm enough to cut/slice? If we don’t add the extra starch will it still melt?
Hi Abi, Yes, the melty mozzarella with the added tapioca starch will still be firm enough to slice. It will be softer than the other version without the starch. If you leave out the starch it will be a firmer cheese that is great for slicing and putting on cracker of just snacking. It will melt if it gets hot enough(It will have a hotter melting point), but not melt as easy as the version with the tapioca starch. It will also not stretch when melted. I hope that helps! Enjoy!:)
This cheese is delicious! My kids and husband will even eat it! Thanks for the recipe!
I’m so happy that you all liked it! 🙂