Vegan Mozzarella Cheese
A delicious vegan mozzarella recipe that is made with coconut milk. It melts and stretches, making it perfect for vegan pizza, grilled cheese, quesadillas, lasagna, and casseroles.
Servings 8
Calories 111kcal
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, and 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, whisk it in, 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 airtight container in the fridge for 5 days, or in the freezer for up to 3 months.
Video
Notes
Tips for making great vegan cheese
- Make sure to measure the ingredients carefully! Slight changes in the amount of liquid, agar agar, or tapioca starch can significantly affect the texture of your cheese!
- After you add the coconut milk, add the warm water to the can and swirl it around for a minute to release all the coconut milk.
- 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 reach room temperature before adding it to a sandwich or casserole.
- Cook the cheese-containing food at a lower temperature for longer to allow the heat to reach the center.
- Grilled cheese or Quesadillas: heat it in the microwave for about 45 seconds before grilling 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: place the pizza on the top rack and use the broil setting for the last 3-4 minutes of cooking, watching it closely. You can also cover it with non-stick foil for the last few minutes of cooking.
Nutrition
Serving: 0.25cup | Calories: 111kcal | Carbohydrates: 5g | Protein: 2g | Fat: 10g | Saturated Fat: 9g | Sodium: 371mg | Potassium: 157mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 16mg | Iron: 2mg