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!
With just a few ingredients, you can make the most delicious vegan cheese you have ever had! This makes a solid block of rich and creamy vegan mozzarella cheese that can be sliced and even shredded. The tapioca starch in this recipe makes the cheese melt and stretch when it's heated so it makes perfect quesadillas and vegan grilled cheese sandwiches too.
This stretchy vegan mozzarella cheese is made from canned coconut milk, so you get a rich and creamy cheese without needing to soak raw cashews or use a high speed blender or food processor to make it. I've tested this homemade vegan mozzarella recipe with many types of plant based milks, but I have found that coconut milk gives a perfect texture and a mouth feel closest to real cheese.
Jump to:
🧾 Ingredients and substitutions
- 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 milk, rice milk, almond milk, or hemp milk 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 Powder - to make it firm so you can slice and grate it. Agar agar is a white powder made from seaweed, and it acts as a vegan gelatin to make 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). You can also use kappa carrageenan instead in equal amounts.
- Tapioca flour - to give the cheese a stretchy texture when it melts. (Nothing else works like tapioca for this. Without it you will not get the same melt and stretch). You can use potato starch to thicken the cheese, but it won't give you the same stretchiness.
- Salt - for flavor
- Garlic Powder - for flavor.
- Lemon Juice - just a tiny bit for a little extra bite. (optional)
🧀 Cheese base
- Coconut milk based cheese 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 neutral-flavored oil like canola or refined coconut oil.
🥄 Instructions
- In a small saucepan, add a 13.5 oz can of coconut milk (or another cheese base), 1/4 cup of hot 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
- 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.
- If it is too soft to shred, put it in the freezer for 20-30 minutes before shedding.
✨ Making 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.
🍕 Tips on melting 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.
- Vegan 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.
❓Frequently asked questions
If your cheese is too soft to shred and more jello-like, then you probably added too much tapioca starch or possibly not enough agar agar. Slight variations in these 2 ingredients will change the texture greatly.
Also, the strength of agar agar varies, so you may have a type that is not as strong, I hear reports of this in Europe more frequently. You can remelt the cheese add another teaspoon or two of agar agar, and let it boil for 6 minutes again.
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 on 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.
🥡 Storage
Refrigerator: Store the cheese block in plastic wrap or a sealed ait tight container in the fridge for up to 5 days
Freezing: You can freeze it for up to 3 months. I find it easiest to shred the cheese and then freeze it in an air-tight freezer bag. This way you can use small portions of it without having to thaw the whole block.
You can check out my guide on how to make vegan cheese if you want more information on vegan cheese making or get my vegan cheese cookbook, The Ultimate Guide to Easy Vegan Cheese Making.
This vegan mozzarella cheese is perfect for Caprese salad, pasta dishes, pizza, vegan grilled cheese sandwiches, lasagna, stuffed shells, baked ziti or simply sliced on crackers.
🧀 More vegan cheese recipes
- Vegan Cheddar
- Vegan Pepper Jack Cheese
- Garlic Herb Cheese
- Vegan Cream Cheese
- Smoked Gouda
- Vegan Nacho Cheese Sauce
- Vegan Haloumi
📌 Be sure to follow me on Pinterest for new vegan recipes!
Vegan Mozzarella Cheese
Ingredients
- 1 13.5 oz can coconut milk full fat or coconut cream (13.5 oz can)
- 1/4 cup warm water
- 1 1/4 teaspoons salt
- 2 tablespoons nutritional yeast
- 4 teaspoons agar agar powder
- 1/2 teaspoon garlic powder
- 7 teaspoons tapioca flour (This is the same as 2 tbsp + 1 tsp)
- 1/4 cup cold water
Instructions
- 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, 1 1/4 tsp salt, 2 tbsp of nutritional yeast, 4 tsp agar agar, 1/2 tsp garlic.
- 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.
Video
Notes
- 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 shredding.
- 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.
Nutrition
*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.
⭐⭐⭐⭐⭐ Leave a comment and starred review! I would love to hear from you!
What if we use dry yeast instead of powder yeast ?
They are not the same thing. You need to use nutritional yeast which is a yellow flaky powder, it's not the same as the yeast you make bread with.
Let me start by clarifying that I am not vegan but I have friends who are. I read your recipe several times from top to bottom and today was the day. I did a little taste test before it formed up and couldn’t believe how good it tasted! I just popped it out of the glass bowl and it looks beautiful- can’t wait to have my vegans try it. And it was so easy- thank you for sharing.
Wow! You are such a good friend! I hope that they love it! 🙂
Is there actually a video?
I've noticed on all your recipes it just says Video but there's no player
Yes, there is a video on how to make this cheese. It is within the recipe card. If you click the "jump to video" button at the top of the post, it will take you there or if you look in the recipe card at the bottom of the post you will see it. If you are not seeing it, you may have some sort of blocker on your device, but every recipe that has the jump to recipe button has a corresponding video.
Hi
Hi I always do what you suggested re the video but nothing
ever crops up. Never.
Everytime I make this I get so excited!!
Aww, so glad that you like it, Becky! 🙂
Man this recipe was amazing! I am a true cheese lover but someone asked me to make then vegan birria tacos so i was on a hunt for a great vegan cheese recipe. I’ve purchased many brands but i wasn’t really satisfied with any of them. It was either the taste or texture. This recipe has amazing taste and the texture melts so beautifully. I almost cried tasting it lol. Thank you so much for this gift!
Aww, you are so welcome! I'm glad that you liked the recipe! 🙂
I read most of the comments and the most common problem is how to use teaspoons/tablespoons. There are many ways how to use them viz level, rounded etc. if using scales it can be spot on to the nerearest gram.
When I look fit coconut milk I can see different percentage of coconut in the ingredients. Could you advise what's best? Thanks
I'm not sure what you mean? Are you talking about lite coconut milk?
Hi Monica—I’m wondering if it’s okay to double this recipe? I’m just checking because it has such specific measurements and such, I didn’t know if trying to make it bigger, even if keeping the same proportions, might cause an issue. Thank you! Love your dairy-free cheese recipes!
Hi Emily, yes, you can double this recipe, just be sure to keep those exact proportions of agar agar and tapioca starch. I'm so happy that you like my cheese recipes. Enjoy! 🙂
Excellent, thank you so much!
Hello, I downloaded your cheese ebook and I am more of a visual person before I make something and it says to visit you on instagram to see photos of your cheeses in your ebook. I do not have instagram so how else can I see photos of your cheeses before I decide to make them. Thank you so much 🙂
You can find a lot on my website too, you can email me and I will send you a picture of whatever you are interested in making.
It is not clear to me if one is omitting the tapioca flour, if it is still necessary to add 1/4 cold water at the end. Please clarify.
No, you only need 1/4 cup of cold water if you are adding the tapioca flour. Enjoy! 🙂
I put 7 tsp of tapioca flour into 1/4 cup and it will not dissolve its is thick like mud. Are you sure 1/4 cup is correct?
Yes, are using teaspoons (not tablespoons)? You want to get the tapioca flour wet enough to mix into the other liquid, but not put too much additional liquid into the cheese. You can add another teaspoon or two of water if needed, you want it to be like a thick pancake batter consistancy.
Hi Monica. I have a question regarding measuring the agar agar and tapioca flour. Do you pack the measuring spoon, dip the spoon into the product and shake to level it off so it’s a looser measurement, or some other method? Thank you.
I scoop both out with the measuring spoon.
Hi, do you know if I could sub a garlic/onion powder/dried herbs mix for the nooch?
Thanks!
Yes, anything that would give it more flavor would help if you can't use nooch. Enjoy!
Can I substitute anything for the agar agar?
I have a subsitution for the agar agar in my free vegan cheese ebook. It will give you the full instructions there. 🙂
Hello Monica,
Where can I find the free cheese ebook on your website ? I looked into the books section and there I find books for purchase. Thanks a lot !
You can sign up for it here... https://view.flodesk.com/pages/60a913073a1f1d563171d1fd
I haven't made this recipe yet but am looking forward to it. I'm unable to use nutritional yeast right now. Do you have any other suggestions? Thanks in advance, Ashley.
There isn't really anything that gives you the same flavor as nutritional yeast. You can use 1 teaspoon of Umami mushroom powder instead if you like or leave it out completely. Enjoy!
Love the taste of your cheese! But mine turns out goopy and not shredable. Do you know what could be causing it?
Hi Ashley, I'm glad that you like the flavor of the cheese. The agar that you are using may not be as strong, or you are not using full tablespoons. Small changes to the amount of agar will greatly change the outcome. Try it again using 1 extra teaspoon of agar. You can also toss the cheese in the freezer for about 1/2 hour before shredding to help it firm up more.
Hi Monica,
I just made this recipe and loved the texture; the cheese is firm for slicing and has melted great so far. My only issue is that the flavor of the nutritional yeast is very strong. I have tried other recipes for mozzarella where they used lime juice or apple cider vinegar and found that masks a bit the nutritional yeast flavor; would you recommend adding some to your recipe? And how much? Thanks
I usually add about 1 teaspoon of lemon juice to my sharper cheeses to give it a little tang. The nutritional yeast should have a nice flavor, if not, your nutritional yeast may be bad or the wrong type. Make sure to use fresh nutritional yeast that is yellow in color.
Is it possible to replace the tapioca flour with either Psyllium husk or Xanthan Gum? I have to watch my blood sugar, and tapioca flour can cause spikes. Thanks!
You can leave out the tapioca flour completely and it will still taste great, but just not melt and stretch. Unfortunately, nothing works like the tapioca starch to make it stretchy. Enjoy! 🙂
i'm a little confused about the coconut cream. the ingredient list looks like it says to use the same amount of either coconut milk or coconut cream, which is 13.5 ounces. is that right?
Yes, that is correct, Dawn. Enjoy! 🙂
can you use vinagar instead of agar agar? i know that vinegar is used to make a soft tofu where agar agar is used to make an extra firm tofu.
Unfortunately, vinegar will not work in its place. There is not much that replaces agar agar - I have only found 2 other things that work... You can use Kappa Carrageenan in equal amounts or I have a method to use chickpea flour that is in my free ebook that you can get by subscribing to my blog. 🙂
Hi. I was looking for a vegan cheese that’s low in sat fat and sodium that I can use to replace what my wife is not supposed to eat following a heart attack. Why is this one so high in saturated fat? How could me go about bringing this number down? And is it possible to have lower sodium counts?
Coconut milk is high in saturated fat. You could use soymilk or oat milk instead to make it lower fat, but it will not be as creamy. You can reduce the amount of salt that you put in it to reduce the sodium count. Wishing your wife good health!
Hi again Monica!
How about making smoked mozzarella? Would you add liquid smoke or smoked paprika or both? Would be great on pizza. What do you think?
You can add either. I have a recipe for smoked gouda that is similar. I just use liquid smoke, but you could add smoked paprika as well. I love it on pizza with caramelized onions! It's amazing! 🙂
Can you recommend a brand of agar agar for use in this recipe? So excited to try this!
Thank you!
I always use the Telephone brand. It comes in little packets. I find it at the Asian market or get it from Amazon.
I just tried your recipe and it works perfectly. I just can't get past the coconut flavor. Don't get me wrong, I love coconut, but it tastes like garlic flavored coconut. Do you think the recipe would taste less like coconut and still work if I used just coconut cream?
Different brands of coconut milk have stronger coconut flavors. Organic coconut milk seems to tastes the strongest. I do find that coconut cream has less of the coconut flavor as well. You can also use oat milk or soy milk instead, but it won't be as rich and creamy.
I tried this recipe but the texture became kinda strange like it taste like flour somehow
Maybe my milk base split apart under high heat?
Instead of cucunut I used a vegan cream and alpro yogurt
Any advice?
I don’t want to use coconut
I'm not sure what could have happened to get that texture. Maybe the yogurt? I thought yogurt would be a great base for vegan cheese, but it has never turned out well for me. Use soy milk or oat milk for the creamiest result if you don't want to use coconut milk. Hope that helps.
finally got around to making this cheese. it certainly lives up to the texture hype .... after just 3 hours you can slice it AND shed it. AND it melted for me perfectly under the broiler. Honestly, I'm flabbergasted this is even possible.
The only thing I've having trouble getting past is the taste of coconut. Maybe I need to try another brand of coconut milk, or try a half/half with nut milk, because even with the tomato sauce and olives and oregano, I could still taste the coconut. thank you for the recipes -- I'm looking forward to trying ALL of your cheeses!
I'm so happy that you like it, Brenda. Try some different brands of coconut milk. I find that certain brands have less coconut flavor. Usually, organic coconut milk has a strong flavor. You can use soy or oat milk instead, but it won't be as creamy. 🙂
My boyfriend and I are vegan and have been for some time now and the biggest thing for us to "give up" was dairy cheese! I've gone through so many failed/somewhat failed vegan cheese recipes and how labour extensive they were and was so exhausted, and was getting tired of paying for such expensive cheese at the store.
I just finished making this cheese and I'm so happy I could cry! I haven't tried it post 3hr chill but I'm too excited!! I just tried a spoon before putting it in the mold and it tastes so GOOD! So cheesy!! I've made this specifically for pizza this week and ahh!!! So excited and happy to have found a super easy, tasty recipe and it takes barely any time at all! Can't wait to try your other cheese recipes!!!
I'm so happy that you liked the recipe, Alec! If you liked this one I'm sure that you will enjoy my others, they are very similar and just as easy! 🙂
I've been WFPB for almost 6 months. I was a serious cheese lover. This recipe is the best cheesy thing I have made during that time. Great taste and texture, thank you!
I'm so happy that you liked it, Melanie. Cheese is the hardest thing to give up for most people. I hope that this recipe helps you! 🙂
I followed the recipe to the letter and I used the plant based milk and oil alternative. This is amazing! I pretty much ate it melted in everything since I made it! I’m looking forward to trying it next with different spices. Thank you Monica!!
I'm so happy that the recipe worked well for you, Shannon! Definitely give my other versions a try! 🙂
Is it tapioca flour as stated it recipe or tapioca starch as in directions. Quite different??
Tapioca flour and tapioca starch are the same things. Some brands may be labeled starch and some may be labeled flour, but they are the same.
Made this and it tastes great! Thank you so much.
I just have a small issue. Can it be made with out the nutritional yeast? Because that ingredient always tears my insides up terribly when used.
I'm so happy that you liked it, Lily. I wish that there was a good alternative to nutritional yeast, but there isn't anything that tastes the same. Some people like umami mushroom powder, you could try a few shakes of that in it next time for the umami flavor. 🙂
Also, now that Chaokoh has been confirmed to use inhumane monkey labor, what other coconut milk brands would you recommend? Ones that are more “savory” and neutral rather than “coconutty”
I've been testing other brands, it seems like any that have high-fat content work well. Enjoy! 🙂
Wanted to try this but i have a couple questions.
1. Can I substitute soaked cashews for soaked sunflower seeds? I’ve been noticing that some new vegan cheeses have sunflower seeds instead. My plan is to do soymilk + sunflower seeds for the fat.
2. I don’t want “stretch” from my cheese, just for it to melt and get gooey. Could I omit the tapioca starch and get the melty gooey part still? Worried about this ingredient for blood sugar reasons.
Thanks!
Yes, you can swap out the cashews for sunflower seeds (any other nuts or seeds will work.) You want a total volume of about 2 cups of a fatty liquid. The tapioca starch will give you the gooiest texture, but you can also use potato starch instead.
I see, can I use resistant potato starch? Sorry to keep bugging you
Why is mine sweet??? I used canned unsweetened coconut and on the nutritional info it says there is 4g of sugar TOTAL. It must be a lie because I kid you not my cheese is like candy. 🙁
That is strange. I don't know why it would be sweet. Mine never comes out sweet. Some brands of agar agar have sugar added because they are to make make jello-like desserts. Does your agar agar contain sugar?
I just made your cheese for the second time because this is the BEST vegan cheese I have found yet and my omni husband loves it! This is so easy to make, fast and after a 3 hour set, comes out beautiful. In order to get a good grate texture, it is absolutely necessary to put it in the freezer for 30 minutes. As you grate, make sure you fluff the shreds as they will congeal as they warm up. I followed your recipe spot on and it's perfect! I'm gonna keep making this as often as needed!
I'm so happy that this recipe works well for you, Nichole! 🙂
I have just made this and I used pectin powder because I heard that it was a good substitute for agar, I only used it because I can't find agar anywhere. My cheese turn out more like a saw with a bit of stretch so I'm not sure if it's the pectin powder or I did something else wrong.
You can't swap out pectin powder and get the same result as agar agar. It may thicken it some, but more like jelly than cheese. You can use kappa-carrageenan instead in equal amounts or I have an agar agar alternative that I share in my cheese cookbook.
I don’t know what happened but my cheese isn’t stretchy and thickening up and is just saucy. Help! What did I do wrong or how can I help it?
Did you add the tapioca mixed with water? It should thicken up seconds after adding it. Did you use 2 full tablespoons of agar agar?
Hello!
This recipe looks incredible and can’t wait to try it. I’m not sure if anyone has asked this - but is it possible to do a halloumi cheese variation? I have been looking and unable to find something that is close. Thank you!
Hi Sophie, I don't have a halloumi cheese variation, but it's a challenge that I would like to try.
I don't want to come across as insulting, but I do have a question regarding making this that would not make it vegan anymore. I am recently dairy-free for health reasons, but not vegan. I don't have agar, but I do have gelatin. Could I use this, or no?
I think that you could use it, but since I'm vegan, I have never tested it. I don't believe that you have to boil gelatin to activate it and I can't promise that the proportions will be the same. I get this question a lot, so if you try it, please let me know if it worked for you.
The cheese is great, but I made it with organic coconut cream and the coconut flavour is very pronounced in the cheese. Do you have any suggestions on how to avoid it? Thank you!
I find that different brands tend to have different amounts of coconut flavor. I like Chaokoh brand, I find that brand to have a mellow flavor. You can also add more garlic or nutritional yeast to help cover up the coconut taste.
Hi! I’m excited to try this recipe. I’m wondering if I use the cashew milk (1 3/4 cup) method do I still have to add the extra warm (1/4 cup) water?
Hi Nicolette, no, you don't need the extra water if you are making it with that method. Enjoy! 🙂
This is awesome. I have been vegan for 50 years so I've made a lot of vegan cheese in my time, this recipe can be made in less than 15 minutes.
I can give you a easier, quicker way to make this recipe.
Urban Cheesecraft online makes their own agar and it does dot have to be pre-blended with water or cooked first - you can add it straight into the blender.
Add everything BUT tapioca and agar - into the blender. Blend on low till mixed (no lumps). Add tapioca, 1 tsp at a time (7tsps) and blend till mixed. Add Urban Cheesecraft agar, blend about 30 seconds. Pour into a saucepan and cook at 190 degrees, stirring constantly with a whisk. When the cheese balls (less than 5 minutes), pour into a Pyrex dish and refrigerate about 3 hours.
I used asafetida in place of the garlic. What yeast you use is really important. I use Foods Alive - it really is the best at giving a cheesy taste. I use Jiva Organic coconut milk as non-organic coconuts are raised using formaldehyde pesticides.
Thanks again - wonderful recipe
First attempt was great with fresh italian herb blend, and a little tapioca.
Want to experiment with K Carra and Oil OR fresh made cashew milk as substitutes.
Easy and very considerate to bring for your vegan friends.
I'm so happy that you liked it, Brad! I bet the Italian herbs are delicious in it! 🙂
Do I need the agar if I am just going to out it on top of lasanga?
No, you can leave the agar out and just make it into a sauce. (You will only need to let it heat to thicken, not boil for 6 minutes since you aren't using the agar. Enjoy! 🙂
I made this recipe using kappa carrageenan instead of agar agar because halfway through I realized I didn’t have any and omg it still worked! My cheese shredded and I can’t wait to try it in pizza😍
I'm so happy that it worked well for you Ana! 🙂
Hi) can I used tapioca granulated? thanks
Hi Marina, no, it has to be in powder form. You could try to put it in your blender and grind it into a fine powder and use that. Any big pieces of tapioca will leave chunks in your cheese.
Hi! Is this different from tapioca starch?
Tapioca starch and tapioca flour are the same things. Enjoy! 🙂
Hi Monica
I regularly make cheese based on your recipe, and it's great to have it!
I just have one question for you - is agar-agar pretty much the same thing as carrageenan? Do the two gelling agents give a similar result and does carrageenan need the same cooking time as agar?
I just gave your recipe to my vegan sister, along with a sample, and she was also wondering about the carrageenan. The price of agar is horrific here in Perth - for a small packet, you could buy almost a kilo of cheese! That's another consideration when you use a lot of it.
Many thanks
Sue
I have made it before in equal parts with carrageenan and it comes out very similar. I think that it has a slightly different texture though. Definitely give it a try if agar agar is too expensive. For me, carrageenan is more expensive.
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.
Second time I've made this, I hope it works for me, it wasn't stretchy like the video but hopefully. Also didn't go yellow but not fussed it tastes delicious. Wish me luck 🙂
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. 🙂
I was super excited when I found your recipe. My cheese came out not as stretchy as yours in the video, but taste was wonderful, I used coconut whipping cream. My non vegan dad loved it in the sandwich. And I was able to make wonderful pizza, I have not had pizza in about 8 months since I quit cheese. This was a real game changer for me. I didn't keep it in the freezers long enough and it was hard to shred, but it didn't matter. The taste is great!!!!
Thank you!!!
I'm so happy that you and your non-vegan dad liked it. I have found that a lot of people who still eat real cheese like it too! 🙂
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.
Hi Monica, I'm keto and trying to be dairy free. Is there another starch that can be used other than tapioca? I've read arrowroot powder is the lesser of two evils in carbs. Will the cheese turn out if I use arrowroot? Do you another substitute for tapioca? Thanks!
Tapioca starch is the ingredient that makes the cheese stretchy. It tastes great without it, but it won't melt the same. You can swap it for arrowroot, but it will just make the cheese firm, not stretchy when it melts.
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! 🙂