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Vegan Mozzarella Cheese Recipe

Vegan Mozzarella Cheese Recipe
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★★★★★

5.1 from 30 reviews

This creamy and stretchy Vegan Mozzarella Cheese is made from coconut milk, nutritional yeast, agar agar, and tapioca starch, offering a delicious dairy-free alternative perfect for melting, shredding, and cooking. Ideal for vegans and those looking for a plant-based cheese that mimics the texture and flavor of traditional mozzarella.

Ingredients

Scale

Cheese Base

  • 1 (13.5 oz) can full-fat coconut milk or coconut cream
  • 1/4 cup warm water
  • 1 1/4 teaspoons salt
  • 2 tablespoons nutritional yeast
  • 4 teaspoons agar agar powder
  • 1/2 teaspoon garlic powder

Thickener

  • 7 teaspoons tapioca flour (2 tablespoons + 1 teaspoon)
  • 1/4 cup cold water

Instructions

  1. Prepare the Mold: Lightly oil a glass, ceramic, or silicone mold to ensure easy release of the cheese. Set it aside ready for when the cheese mixture is complete.
  2. Combine Ingredients: In a saucepan, combine the coconut milk, warm water, salt, nutritional yeast, agar agar powder, and garlic powder. Mix well to blend all ingredients.
  3. Heat the Mixture: Place the saucepan over medium heat and bring the mixture to a boil while stirring frequently to prevent burning.
  4. Simmer: Reduce the heat to a low simmer, allowing it to gently bubble for 5 minutes, stirring often to ensure agar agar activates fully and the mixture thickens.
  5. Prepare Tapioca Starch Slurry: In a small bowl, dissolve the tapioca flour in cold water, stirring until smooth with no lumps.
  6. Incorporate Tapioca Mixture: Slowly whisk the tapioca slurry into the simmering cheese base. Continue cooking and whisking for another 1 minute until the cheese thickens significantly and becomes stretchy.
  7. Set the Cheese: Pour the thickened cheese mixture into the prepared mold. Allow it to cool uncovered at room temperature for a few minutes, then refrigerate for at least 3 hours until fully set.
  8. Storage: Once set, the cheese can be shredded and used as desired. Store any leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to 3 months.

Notes

  • Use full-fat coconut milk or coconut cream for the best creamy texture.
  • Agar agar powder is key to giving the cheese its firm yet stretchy consistency; do not substitute with gelatin.
  • Tapioca flour provides the essential stretchiness typical of mozzarella.
  • Allow the cheese to cool completely before shredding to prevent it from being too soft.
  • This cheese works well melted on pizzas, in lasagnas, or as a topping for salads.

Nutrition

Keywords: vegan mozzarella, dairy-free cheese, plant-based cheese, coconut milk cheese, vegan cheese recipe

Find it online: https://lucabites.com/vegan-mozzarella-cheese-recipe/