makes 1 dozen balls
This vegan mozzarella is creamy, tangy, and rich, and it looks straight out of an Italian deli. Fresh cashew mozzarella balls floating in brine, ready to slice over tomatoes or melt on pizza. If you’ve been looking for a homemade vegan mozzarella recipe that actually looks and tastes legit, this is it.
“But how can I, who has never achieved anything in my life, make these?” you might wonder. And the answer isn’t years of study in a cheese cave. It’s an ice cream scoop, a high-speed blender, and some ice water. This method was perfected by Miyoko Schinner, of Miyoko’s cheese fame, and it makes the whole process surprisingly simple. You blend, you cook, you scoop, you chill. Voila!
These vegan mozzarella balls are gluten-free, soy-free, and made with just a handful of ingredients: cashews, tapioca starch, agar powder, and nutritional yeast. You have agar powder in your pantry, right? They set up beautifully in ice water brine, and they’re ready to eat in about an hour.
Recipe notes:
Make sure to use agar powder, not flakes. And if you want to substitute, it’s on you, but I highly recommend just using the exact ingredients and you will get excellent results.
These cashew mozzarella balls do melt. They don’t get quite as stretchy as some store-bought vegan mozzarellas, but they work great on pizza and even in grilled cheese. Bring to room temp and flatten the balls or break them apart for best melting results.
But I really love them raw. They are incredible in a caprese with heirloom tomatoes, good olive oil, salt, and plenty of basil.
How to Use Vegan Mozzarella Balls
- Caprese salad with heirloom tomatoes, olive oil, salt, and plenty of fresh basil
- Bread and fry them for vegan mozzarella sticks
- Topped over saucy pasta with red sauce
- Scooped into any Italian soup like minestrone
- On top of any sort of parm (chickpea cutlet parm, anyone?)
- Smushed onto a burger
- Sliced or torn on top of homemade pizza
- In a grilled cheese (flatten or break apart for best melt)
- On a charcuterie board with olives, roasted peppers, and crusty bread
Vegan Mozzarella FAQ
Do I need to soak the cashews first? If you have a high-speed blender like a Vitamix, no soaking needed. If you’re using a regular blender, soak the cashews in boiling water for at least 30 minutes first, then drain.
Can I use agar flakes instead of powder? I really don’t recommend it. Agar flakes are much less concentrated and don’t dissolve the same way. Stick with agar powder for reliable results.
How long do these last in the fridge? Stored in their brine, they’ll keep for about 5 to 7 days.
Can I freeze these? I wouldn’t. The texture changes when frozen and they get a bit crumbly. Best to make them fresh.
Do they melt? Yes, but not like store-bought vegan mozzarella. They soften and get gooey, which is great on pizza and in grilled cheese. Flatten or break them apart for the best melt.
What can I use instead of tapioca starch? Honestly you need the tapioca for the stretch.
What if my cheese mixture isn’t thickening on the stove? Keep stirring and give it more time. It can take up to 15 to 20 minutes for some people. It should pull away from the sides of the pot when it’s ready.
Can I skip the coconut oil? One commenter had great results without it, so you can try. The coconut oil adds richness and helps with the texture, but it’s not a dealbreaker.
Fresh Cashew Mozzarella
Ingredients
- 2 teaspoons agar powder
- 1 1/2 cup whole unroasted cashews
- 2 tablespoons refined coconut oil melted
- 1 tablespoon apple cider vinegar
- 1 tablespoon fresh lemon juice
- 2 tablespoons nutritional yeast flakes
- 1 teaspoon onion powder
- 1 1/2 teaspoon salt plus more for brine
- 3 tablespoons tapioca starch
Instructions
- In a large coffee mug or glass measuring cup, mix the agar powder into 2 cups water and let sit for about 30 minutes.
- In a high-speed blender, blend the cashews, coconut oil, apple cider vinegar, lemon juice, nutritional yeast, onion powder, salt, and tapioca with agar and water mixture until completely smooth, about 2 minutes. Scrape down the sides of the blender with a rubber spatula to make sure you get everything.
- Transfer to a saucepot. Heat over medium and cook, stirring often with a rubber spatula, until the cheese mixture is thick and glossy and pulling away from the sides of the pot, about 10 minutes.
- Fill a 6-quart pot or bowl halfway with water and add about 15 ice cubes. Salt it well so it tastes like seawater.This is the brine for the mozzarella.
- Use an ice cream scoop to scoop a cheese ball into the ice water. Dip the ice cream scooper all the way into the ice water to release the ball. It will firm up and start setting right away. Continue until all the mixture is used.
- Cover the container, refrigerate, and let the cheese set for at least an hour. It’s ready to use!
I love this recipe! I do have to cook mine more like 20-25 minutes. My daughter who is def not vegan says these are better than regular mozz balls.
I love this recipe!
The first time I made these mozz balls, I didn’t cook the mixture long enough so the cheese balls were goopy. I cooked it for longer the second time and they came out perfect. Now, I make these often and love them. The flavor is so rich and creamy. Thank you!
I so want to try this, but I can’t handle agar. 🙁 It can expand in the gut and cause abdominal pain and digestive issues for some people.
Animal milk cheese can cause abdominal pain and digestive issues for many humans. Go with your gut. Do whatever alternative you need.
I have IBS so I substitute whole husk psyllium powder & it works great for me!
How long will these last in the refrigerator? I just finished making them and they came out perfect, can’t wait to try them.
Hey! Long time lover, first time commenter! Is there an adequate substitute for coconut oil? My partner is allergic (to the bane of my existence!)!
Thanks! (For everything!)
Pre-ordering the new book today!
How long does this keep in the fridge?
I made this, forgot the coconut oil and still turned out beyond amazing. I’m new to vegan and love love love this
I don’t have tapioca starch. Is there a substitute?
I made the recipe, it was perfect in caprese and wonderful dolloped (and baked briefly) on a pizza.
How long can I store the cheese in brine?
How long do these last in the fridge?
So good! Haven’t been able to eat cheese for years. Thank you for the recipe <3
Hi there, this looks like just the recipe I’m after for making great pizzas! Do the cashews need to be soaked overnight first, like other recipes, to make then easier to blend?