Vegan Mozzarella (2024)

This vegan mozzarella is delicious and surprisingly simple to make! I put it together while getting pizza toppings ready and slapped it on top of a veggie pizza, where it browned and bubbled beautifully under the broiler. A few days later, after leaving it covered in the fridge, I added it to a ziti bake and it worked perfectly in that recipe as well. Definitely will be making this again!

This vegan mozzarella is delicious and surprisingly simple to make! I put it together while getting pizza toppings ready and slapped it on top of a veggie pizza, where it browned and bubbled beautifully under the broiler. A few days later, after leaving it covered in the fridge, I added it to a ziti bake and it worked perfectly in that recipe as well. Definitely will be making this again!

Omg this is LITERALLY the BEST vegan cheese I’ve both tasted or made.
I’ve even made a pepper jack version of it that my husband LOVES and my non vegan friends dig it too!
This recipe is a godsend and a new staple in my home.
Now I can FINALLY have pizza with cheese that tastes even better than the real thing!
Thank you.

Omg this is LITERALLY the BEST vegan cheese I’ve both tasted or made.
I’ve even made a pepper jack version of it that my husband LOVES and my non vegan friends dig it too!
This recipe is a godsend and a new staple in my home.
Now I can FINALLY have pizza with cheese that tastes even better than the real thing!
Thank you.

How vital is the agave syrup in this recipe? It would really contribute to browning, but is it vital for anything else? I’m doing Whole30 and would love to make this cheese compliant by omitting the syrup, but only if it would replicate the original goodness!

Hey Debbie,
It's important that the fat is solid at room temperature, which is why coconut works so well. I've tried with numerous liquid fats and they haven't worked. I'm sorry. The recipe only calls for a very small amount of coconut oil, but you could always try ommiting it completely?

It really is genius how it came together while whisking. It’s in the fridge waiting to be grilled on toast tomorrow. I did notice an obvious coconut taste. Did I make it correctly, or is that an accepted variant sacrifice for not contributing to the maltreatment of beautiful animals? Can you suggest a tweak to reduce the coconut taste?
You are a genius! 🥰

thank you for your absolutely delicious recipe!! this is the best vegan cheese i ever made it tastes just like real cheese i couldnt believe it! i omitted the coconut oil because i wanted to cook this right away and i‘ve only got native coconut oil at home. after i blended everything the cheese was already pretty thick, most likely because i left out the oil. do you know if i could replace the oil with margarine?
thanks a lot for sharing this recipe!!

thank you for your absolutely delicious recipe!! this is the best vegan cheese i ever made it tastes just like real cheese i couldnt believe it! i omitted the coconut oil because i wanted to cook this right away and i‘ve only got native coconut oil at home. after i blended everything the cheese was already pretty thick, most likely because i left out the oil. do you know if i could replace the oil with margarine?
thanks a lot for sharing this recipe!!

This recipe is great.

This recipe is great.

How much is 35grams of cashews to tablespoons or cups? Thank you!

Your recipes are wonderful; I have a question, though: is there any way we can get the metric measurements?
Thanks in advance, keep up the great work!

Absolutely love this. You’re a genius. Means Dad can have his beloved cheese on toast again 😂😂😂😘😘😘

Absolutely love this. You’re a genius. Means Dad can have his beloved cheese on toast again 😂😂😂😘😘😘

Hi ! Wondering if the oil must be melted before adding? I tried this recipe it but it was kind of separating from the rest of the ingredients in the blender. Otherwise still amazing flavour but it didn’t really melt in the pot because it was so separated.

I just made this recipe and loved it! I didn't have agave so I used maple syrup (I was making the smoked gouda version so I think the liquid smoke masked the maple flavour) I also didn't have agar powder but used guar gum and it turned out great still! My favourite way to consume was to put this on top of bread and then toast in the oven on broil, it really does brown nicely!

This is AMAZING. I am transitioning to veganism, and honestly cheese is one of the harder things for me to let go. But this is by far the BEST "fake cheese" I have ever had. It tastes like real cheese to me, acts the same, and melts so nicely. I am so so happy I found this recipe because now I feel like I can confidently still have my favorite "cheese" dishes without feeling like I'm sacrificing flavor.

This is AMAZING. I am transitioning to veganism, and honestly cheese is one of the harder things for me to let go. But this is by far the BEST "fake cheese" I have ever had. It tastes like real cheese to me, acts the same, and melts so nicely. I am so so happy I found this recipe because now I feel like I can confidently still have my favorite "cheese" dishes without feeling like I'm sacrificing flavor.

I hope I didnt mess this up, can you make it but not use it immediately? It really isn't setting up, can it be grated ? It isn't white psyllium powder was brown is that why the color.

Good point!!

If you are allergic to cashews, is there something you’d recommend to substitute?

Hi, I'm looking forward to trying this recipe. One thing I'm not sure of, though, in the instructions you say to measure the psyllium husks before grinding them but the psyllium husk product you linked to on Amazon is already ground. So is it better to purchase the unground or ground psyllium husks and if I do buy it already ground is the measurement a little different? Thank you in advance!

WOW!!!!!!!!!!!!! You are absolutely incredible. This recipe is mind blowing. Hands down best vegan cheese I have ever had. I have tried a few other of your recipes and I just cannot believe how incredible they are. Absolutely no reason we need to use animal products when we can have our food taste better than the real deal...and for many other reasons beyond flavor!! You will be my go to for recipes from now on..please keep making magic!

WOW!!!!!!!!!!!!! You are absolutely incredible. This recipe is mind blowing. Hands down best vegan cheese I have ever had. I have tried a few other of your recipes and I just cannot believe how incredible they are. Absolutely no reason we need to use animal products when we can have our food taste better than the real deal...and for many other reasons beyond flavor!! You will be my go to for recipes from now on..please keep making magic!

I love this recipe, I make it all the time for pizza night. This is great stuff, I highly recommend it! The salt, cheesiness, consistency it’s all perfect. It’s surprised my vegetarian mom with how close it is to dairy mozz. Thank you!

I'm finally getting around to thanking you for this recipe. It was very easy to make and truly delicious. My husband thought it was great too. So thank you kindly for your culinary creativity.

Hi, this recipe looks really good! I was wondering if the Agar can be substituted for Carrageenan. Thank you in advance and I cannot wait to try it!

The most incredible Mozzarella ever! A million times better than actual Mozzarella. Thanks for an amazing recipe.

The most incredible Mozzarella ever! A million times better than actual Mozzarella. Thanks for an amazing recipe.

Do you boil the cashews for the whole hour, or boil water and then turn it off?

I have psyllium POWDER already. Any idea how much I’d use for this recipe?

Hi there! I LOVE this recipe - definitely the best tasting mozzarella I've made. I'm now tinkering with the texture so that it firms up better by subbing carrageenan for agar. In terms of its stretching ability, I'm wondering, are both the psyllium and the tapioca in the recipe to serve that purpose? Have you experimented with using more psyllium and no tapioca? Thanks again!

Hi there! I LOVE this recipe - definitely the best tasting mozzarella I've made. I'm now tinkering with the texture so that it firms up better by subbing carrageenan for agar. In terms of its stretching ability, I'm wondering, are both the psyllium and the tapioca in the recipe to serve that purpose? Have you experimented with using more psyllium and no tapioca? Thanks again!

This is amazing. Tastes better than the real thing! I found that adding a teaspoon of tumeric gives it a slighly yellower colour without adversely affecting the flavour.

i have pre-ground psyllium husks - how much should I use since your recipe notes to measure then grind. Thanks!

Is 375ml water equals to 375g water?

this is so so so delicious. I split the batter in half and made both the original and the smoked gouda version but wow I wish I made the whole thing smoked cuz the flavour profile is CRAZYYY goooouda. thanks for blessing my tastebuds with this recipe!! will definitely make it again

this is so so so delicious. I split the batter in half and made both the original and the smoked gouda version but wow I wish I made the whole thing smoked cuz the flavour profile is CRAZYYY goooouda. thanks for blessing my tastebuds with this recipe!! will definitely make it again

Hi - ANY sub for psyllium? I have all the other ingredients.

Hey Richard. I’m currently in Australia and badly craving your mozzarella as lock-down comfort food. However, I’m having the hardest time finding (affordable) agar agar - 20$ for one small package!!! Is there anything I could try to substitute it with? Best regards. Stay safe and healthy and keep doing the most amazing job when it comes to creating yummy vegan dishes! xx Laura

Hi, I made this recipe and thought it tasted great. I put small chunks of it on my tofu scramble. It is Yummy. Is there a way to make it saucier. I’d like to pour it on instead. Thanks.

Hi, I made this recipe and thought it tasted great. I put small chunks of it on my tofu scramble. It is Yummy. Is there a way to make it saucier. I’d like to pour it on instead. Thanks.

You wrote: "Transfer to a small saucepan and place over a medium low heat, whisking constantly. The liquid will start to thicken quite quickly." Obviously "quite quickly" is relative, as is "medium low" heat. I started at heat 6 (of 9) but nothing happened. I then slowly increased the heat to 8 (of 9) and then it became slowly thicker. As it took so long, I then stopped when the liquid had become thick like in a fondue but still wasn't very stringy, because I was scared that I would overcook it. Is this possible, or can I safely heat it until it's really thick? (With the only risk being that it sticks and burns to the bottom.) Then, when I tried it on toast in the grill, it bubbled and turned brown, but the consistency was more like a thick Béchamel sauce with a browned skin on it, no stringy at all.

You wrote: "Transfer to a small saucepan and place over a medium low heat, whisking constantly. The liquid will start to thicken quite quickly." Obviously "quite quickly" is relative, as is "medium low" heat. I started at heat 6 (of 9) but nothing happened. I then slowly increased the heat to 8 (of 9) and then it became slowly thicker. As it took so long, I then stopped when the liquid had become thick like in a fondue but still wasn't very stringy, because I was scared that I would overcook it. Is this possible, or can I safely heat it until it's really thick? (With the only risk being that it sticks and burns to the bottom.) Then, when I tried it on toast in the grill, it bubbled and turned brown, but the consistency was more like a thick Béchamel sauce with a browned skin on it, no stringy at all.

Friken awesome

Friken awesome

Have you ever played around with konjac? Wonder if that would help any....

I’m excited to try this recipe! Based on some comments, I’m wondering, is this more like a mozzarella spread, rather than something I’d slice or shred? Thanks!

Hiya,
This recipe looks great and I really wanna try, I'm just having a hard time getting hold of tapioca starch at the minute, do you think cornstarch would work? Thank you 🙂

I did already make this and it was delicious but I wondered if the psyllium measurement would be different if I only have psyllium husk power since the recipe says to measure psyllium husk before grinding it up. Thank you!

I did already make this and it was delicious but I wondered if the psyllium measurement would be different if I only have psyllium husk power since the recipe says to measure psyllium husk before grinding it up. Thank you!

The cheese was amazing! Except.... when I cut into it the next day it was still way to soft! I was home for hard gradeable and sliceable cheese. I followed the recipe to the T! Where did I go wrong???

Hi Richard, this looks like a wonderful recipe and the comments seem to confirm. I just ordered some kappa carageenan as I don't like the texture of agar agar. Any idea how much I should use instead?? Would really appreciate your input. Hope you're doing well!
Thanks,
Emily

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Fantastic invention! I’ve played around with a few ingredients here and there (and will continue to do so!) I add some garlic, reduce the nooch, and also use coconut vinegar instead. I’ve also added smoky p, just a tad bit not too much that it becomes a Smokey cheese, I feel like it helps balance tanginess(if adding more vinegar Or mustard)

I was wondering if you had nutritional information about this cheese? I’ve been making this almost daily 😍

Fantastic invention! I’ve played around with a few ingredients here and there (and will continue to do so!) I add some garlic, reduce the nooch, and also use coconut vinegar instead. I’ve also added smoky p, just a tad bit not too much that it becomes a Smokey cheese, I feel like it helps balance tanginess(if adding more vinegar Or mustard)

I was wondering if you had nutritional information about this cheese? I’ve been making this almost daily 😍

I love the taste of this cheese! But it doesn’t melt and become stretchy for me. It is more like a spreadable paste. Could it be because I’m using the psyllium husk powder? I will try to cut it in half and see what happens.

Super good! I've been subbing a little soy sauce for salt to add some more depth of flavor. Looking forward to mixing in things like roasted peppers for some variety.

Hello, I’m just about to make this and realized I have psyllium husk powder already. How many tsp of powder should I use? I’m hoping I get a reply asap haha I’m so excited everything is all prepped

Best vegan mozzarella recipe ever. This is my go to. I always have some frozen and ready to go. I tell everyone about it. Honestly life changing, no exaggeration. I put this on a pizza one time for a dinner party and after eating it my friend asked me when I started eating cheese again. She thought this was real cheese...

Best vegan mozzarella recipe ever. This is my go to. I always have some frozen and ready to go. I tell everyone about it. Honestly life changing, no exaggeration. I put this on a pizza one time for a dinner party and after eating it my friend asked me when I started eating cheese again. She thought this was real cheese ha!

Best vegan mozzarella recipe ever. This is my go to. I always have some frozen and ready to go. I tell everyone about it. Honestly life changing, no exaggeration. I put this on a pizza one time for a dinner party and after eating it my friend asked me when I started eating cheese again. She thought this was real cheese ha!

Oh my goodness! I just made this for the first time and used sunflower seeds (cashew allergy) and out of the pot, it’s delicious!!! I didn’t have high hopes after making another vegan mozz from one of my other favorite bloggers earlier in the week and it was sooooo gross - this couldn’t be more different!! I added the Gouda seasoning and wow! It’s cooling on the counter now and will be going on pizza tonight! I was on the edge of going back to real cheese for pizzas because nothing was even close to good- now I have hope!! Thank you!!!!!

Hi! Wondering if this gets hard and would work for something like a caprese salad? Thanks!

I didn’t have a way to measure grams or milliliters, so I used 1/4 c. cashews, 1/3 c. oil, and 1 1/2 c. water. I might try using only 1 1/4 c. water next time, but it did firm up pretty well in the fridge after making it. I also added some garlic and onion powder. The flavor is delicious, and I scooped spoonfuls out to bake on pizza, and it worked great. It got some nice brown spots on top under the broiler and looked beautiful too.

I didn’t have a way to measure grams or milliliters, so I used 1/4 c. cashews, 1/3 c. oil, and 1 1/2 c. water. I might try using only 1 1/4 c. water next time, but it did firm up pretty well in the fridge after making it. I also added some garlic and onion powder. The flavor is delicious, and I scooped spoonfuls out to bake on pizza, and it worked great. It got some nice brown spots on top under the broiler and looked beautiful too.

Omw thank you so much for this awesome recipe! My son is allergic to dairy, soya, eggs and gluten so this recipe was perfect. Annnnd he loves the pizza i made with this amazing cheese. Every other cheese I had bought didnt melt. It said it was melt meltable but it just didn't. Will def try out your other recipes!

The mouthfeel of this cheese is mindblowing, I'm never even trying anything else!! Yesterday, being desperately hungry, I put everything in the blender and from there poured it straight on a pizza. It came out perfect, a thin, bubbly, melted cheese layer. Thank you for this recipe.

Hi Arianna!
This recipe uses refined coconut oil so there shouldn't be any coconut taste.

How did you make pepper jack? That's one of my favorites!

This is an amazing recipe, thank you so much!! The only change I made was to sub some of the nooch & salt for miso, and it was absolutly fabulous. I'm definitely going to be experimenting with it for all sorts of cheesy applications!

The only word I have to say for this cheese: Perfection!

The only word I have to say for this cheese: Perfection!

Oil is a highly processed, calorie-rich food which is extremely easy to overeat because it has no fiber or other food components to fill you up when eating it.
Fat, however is essential for the health of your body and brain. Please educate yourself on this topic!

Hi, love this recipe so much !!!!! Thanks a million.
Would this work with almonds at all ? My friend is allergic to both cashew & macademia so I am wondering if you have tried with almonds?

Hi, love this recipe so much !!!!! Thanks a million.
Would this work with almonds at all ? My friend is allergic to both cashew & macademia so I am wondering if you have tried with almonds?

I made the smoked version, and had psyllium powder versus the husks. It came out more tan than a mozzarella white, BUT I DONT CARE CAUSE ITS THE BEST TASTING CHEESE!!! I made homemade pizza tonight with it, it melted and bubbles like a dream. I didn't find it had a "slimy" texture like most all other commercial brands we've tried had. It also doesn't have a too sweet taste like daiya . Its just exactly right and what I've been searching for since ewe became vegan😀 thank you thank you thank you for this. By the way, this is the second I of your recips I've tried using psyllium, and you made me a convert.

I made the smoked version, and had psyllium powder versus the husks. It came out more tan than a mozzarella white, BUT I DONT CARE CAUSE ITS THE BEST TASTING CHEESE!!! I made homemade pizza tonight with it, it melted and bubbles like a dream. I didn't find it had a "slimy" texture like most all other commercial brands we've tried had. It also doesn't have a too sweet taste like daiya . Its just exactly right and what I've been searching for since ewe became vegan😀 thank you thank you thank you for this. By the way, this is the second I of your recips I've tried using psyllium, and you made me a convert.

Ok, this recipe is the most magical thing ever. Thank you for sharing your secrets, our household thanks you. Once I didn't have nutritional yeast so I replaced it with some store bought vegan parmesan and it worked. It makes the best vegan pizzas.

Ok, this recipe is the most magical thing ever. Thank you for sharing your secrets, our household thanks you. Once I didn't have nutritional yeast so I replaced it with some store bought vegan parmesan and it worked. It makes the best vegan pizzas.

Hi! Is there a difference in how much powder to use vs husks? I only have powder.

??? You say psyllium husks in recipe however the picture to purchase is powder.
I’m confused.
Wanting to place an order for items from Amazon but confused
Thank you

We love this recipe so much!! Everytime we make some when we have friends or family visiting, it's a major hit. It makes the BEST grilled cheese, garlic bread, onion soup and wonderful in quesadillas. Today, we made cheese fondue with this recipe as a base (minus pysilluum husk and agar + 125 ml of wine and 250 ml of water instead of 375 ml of water). It was the BEST vegan cheese fondue we had in the 4.5 years we have been vegan and we tried many recipes. Thanks for sharing this out of this world recipe.

I used avocado oil instead of coconut oil since I don't have any refined coconut oil on hand and it still thickened just fine in case any people are curious about substituting coconut oil.

This recipe is amazing! It’s easy and my quasi-vegan husband loves it as much as I..total win!

This recipe is amazing! It’s easy and my quasi-vegan husband loves it as much as I..total win!

This recipe is now my go-to for pizza! If I'm really lazy I'll order pizza without cheese for delivery and then broil this on top. Yum! I use silicone molds to make "balls" of this and then use as I need. I can't stand all the grocery store vegan cheeses so this has seriously been life changing. Thank you so much!!!

I made this yesterday for pizza but looks nothing like the picture. The cheese is yellow (?) and not stretchy enough. The taste didn’t come out right. Will try cutting psyllium amount in half since mine is powdered but no idea how to work on the color and taste.

I absolutely loved this cheese! It tuned out perfectly 😍 I have made and brought many vegan cheese but none of them compare to this texture wise, meltable wise and taste wise. I put it on pizza and made pasta bake and both were heavenly 🤤 this is going to be my new go to cheese recipe! Thanks for share! 🤩

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Hi - I made this cheese and the taste is great but I definitely did something wrong or I’m wondering if a US product I purchased was slightly different than intended. Mine came out very beige and not as stringy when cooked - Any ideas where I may have gone wrong? Thank you!!

If at all possible, would you provide sources other than Amazon. There are lots of people (and many in the vegan community) who do not and will not use Amazon. Lots of reasons, but I know you don't want your wonderful site to be political. Suffice it to say that it's a very strong position and we will forego something, or pay a little more if we have to. Thanks for your great food work. You are making the world bette!

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I'm kinda paranoid about losing everything I've worked hard on. Any tips?

I find the recipe is even better if you mix the cashews with half of the water, a tablespoon of vegan yogurt and let it culture for 48 hours (covered with towel, in room temperature), then just continue with the recipe, adding remaining half of the water and apple cider vinegar to taste!

I find the recipe is even better if you mix the cashews with half of the water, a tablespoon of vegan yogurt and let it culture for 48 hours (covered with towel, in room temperature), then just continue with the recipe, adding remaining half of the water and apple cider vinegar to taste!

This looks delicious and easy to make. BUT I’m allergic to coconut! 😣 Can I substitute regular oil or vegan butter?

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Thank you Richard for this brilliant recipe! I love love love it - perfect texture and taste! I use it for my pizza, casseroles, lasagna, in fact anything that can be baked over. This vegan mozzarella is so quick and easy to make, you really can't go wrong. When I once ran out of coconut oil, I used canola oil instead which also came out quite ok.

Thank you Richard for this brilliant recipe! I love love love it - perfect texture and taste! I use it for my pizza, casseroles, lasagna, in fact anything that can be baked over. This vegan mozzarella is so quick and easy to make, you really can't go wrong. When I once ran out of coconut oil, I used canola oil instead which also came out quite ok.

Spot on with this write-up, I actually think this amazing site needs far more attention. I'll probably be returning to see more, thanks for the
advice!

Totally can hun. I used olive oil and neutral tasting oil like vegetable/conola oil. Just add it lil by lil so it doesn't "take over" the texture flavour wise. I dissolved "dry steak rub" look for it it costs about $2 and it rocks !! I used McCormick brand smokey taste it tastes amazing! U do not need much and store it in an air tight container in the fridge 🙂 BE CAREFUL SOME CONTAIN MILK but there's alot of range. Have a fantastic day!!

Totally can hun. I used olive oil and neutral tasting oil like vegetable/conola oil. Just add it lil by lil so it doesn't "take over" flavour wise. I dissolved "dry steak rub" look for it it costs about $2 and it rocks for!! I used McCormick brand smokey taste it tastes amazing! U do not need much and store it in an air tight container in the fridge 🙂 BE CAREFUL SOME CONTAIN MILK but there's alot of range. Have a fantastic day!!

Totally can hun. I used olive oil and neutral tasting oil like vegetable/conola oil. Just add it lil by lil so it doesn't "take over" the texture flavour wise. I dissolved "dry steak rub" look for it it costs about $2 and it rocks !! I used McCormick brand smokey taste it tastes amazing! U do not need much and store it in an air tight container in the fridge 🙂 BE CAREFUL SOME CONTAIN MILK but there's alot of range. Have a fantastic day!!

I just made this as a test for my pizza foodtruck. I've been on the hunt for a good vegan cheese supplement for a while and I think this is the closest I've come so far. The taste is quite good, very salty and just sour enough to feel like mozzarella cheese - I left the sirup out though. The texture is a little too soft for my liking, but this might be due to converting US to metric measurements. I'll try baking it in my wood fired oven tomorrow and might adjust the recipe afterwards to make it a little firmer.
If anyone is interested in metric measurements, let me know 😉

I just made this as a test for my pizza foodtruck. I've been on the hunt for a good vegan cheese supplement for a while and I think this is the closest I've come so far. The taste is quite good, very salty and just sour enough to feel like mozzarella cheese - I left the sirup out though. The texture is a little too soft for my liking, but this might be due to converting US to metric measurements. I'll try baking it in my wood fired oven tomorrow and might adjust the recipe afterwards to make it a little firmer.
If anyone is interested in metric measurements, let me know 😉

Thank you for this... Mine has this gritty sandy bite to it 🙁 Any idea where I went wrong? Must be to do with the psylium husks- thanks again!

Hi I tried this at the weekend and was impressed. However as I heated it the colour went grey. Do you know what I might have done wrong?

Hi I tried this at the weekend and was impressed. However as I heated it the colour went grey. Do you know what I might have done wrong?

My first batch did this. I just blended for a full minute which feels like forever the second time and it worked great

This is amazingly good! Just had to cut down on the salt some more.

This is amazingly good! Just had to cut down on the salt some more.

Hi, I tried making this https://schoolnightvegan.com/home/grateable-vegan-cheese/ and it's really tasty! The only problem is that when heat it up in the pan, all the oil separates out. Anyone else had this issue?
Thanks for the recipe!

Hi, I tried making this https://schoolnightvegan.com/home/grateable-vegan-cheese/ and it's really tasty! The only problem is that when heat it up in the pan, all the oil separates out. Anyone else had this issue?
Thanks for the recipe!

This is by far the best vegan cheese recipe I’ve tried. I make it with kappa carrageenan in place of the agar and add 1 T liquid smoke and it’s delicious! It’s just barely firm enough to shred if your hands aren’t too warm and it’s been refrigerated overnight uncovered and flipped over to dry out a bit. I’ve also poured it thinly into a pan and let sit uncovered and then flipped over a few hours later in the refrigerator and cut into slices for sandwiches.

This is by far the best vegan cheese recipe I’ve tried. I make it with kappa carrageenan in place of the agar and add 1 T liquid smoke and it’s delicious! It’s just barely firm enough to shred if your hands aren’t too warm and it’s been refrigerated overnight uncovered and flipped over to dry out a bit. I’ve also poured it thinly into a pan and let sit uncovered and then flipped over a few hours later in the refrigerator and cut into slices for sandwiches.

2individual

Umm, oils are rich in healthy fats. I wouldn't call oil highly processed if you're getting it from the appropriate sources. Oil is just pressed olives or whatever other ingredient you're using. If you overeat anything it's unhealthy. The fats from oil actually are filling. I would definitely say adding an extra 8 pumps of oil on my popcorn at the theatre makes me feel fuller faster. At least I cannot eat as much popcorn with 4 times oil than the regular. I've overeaten plenty of fibrous foods.

finally took the plunge and made this! I've had the ingredients for over a month (miraculously found them all locally!)
effing delicious and gooey! can't wait to try it a bunch if different ways!!

finally took the plunge and made this! I've had the ingredients for over a month (miraculously found them all locally!)
effing delicious and gooey! can't wait to try it a bunch if different ways!!

Does the agar need to be heated separately before being added to the blender to set? For other vegan cheese recipes using agar powder, i've had to heat it with water to get it thick and stretchy before adding it to the recipe. My understanding is without this step, it won't function as it's meant to. Thanks!

Does the agar need to be heated separately before being added to the blender to set? For other vegan cheese recipes using agar powder, i've had to heat it with water to get it thick and stretchy before adding it to the recipe. My understanding is without this step, it won't function as it's meant to. Thanks!

I put this on my pizza and it tasted very good. My parents said vad gott

It's close, very close to stringiness I wanted. But dear God. It's salty as the ocean.

The best vegan mozzarella ever!

So good! We made this and put it on a homemade pizza. What a game changer! Thanks to the commenter above for the idea of ordering pizza with no cheese and then adding this at home. Perfect lazy dinner night without the disappointment! Thank you so much for all of your recipes. They've never failed me yet!

Are there any other nuts you can recommend? I am highly allergic to cashews, hazelnuts, and pistachios.
Thanks,
Julie

Can I omit Agar if using the cheese immediately on a pizza?

Cant wait to try this. Can we use MCT oil instead? I'm having trouble finding neutral flavour Coconut oil. How about just Olive Oil?

I did another simplification: mixed all ingredients with an immersion blender in a Pyrex jar, then microwaved in 1 minute intervals (whisk in each interval until ready), worked well!

I made the revised version of this recipe and am having trouble with the texture. I whisked on the stovetop until thick (I can't say that it was ever stretchy). I did not use immediately and refrigerated it overnight. When I went to use it the next day, it was so gelatinous and sticky that I didn't have much luck applying it to pizza. Is this the correct texture when cold? Any tips on returning it to a liquid state after refrigerating?

Made this mozzarella the other night for pizza night and I am so impressed! I'm not a huge fan of store bought vegan cheese so wanted to give this a try after seeing it on instagram and I'm so glad I did! My husband and toddler loved it too. I ended up using the remaining cheese for a pasta bake and it was also delicious. Thank you for creating this and sharing with all of us. I also love that this is an affordable recipe with readily available ingredients! (I already had everything on hand in my pantry, just needed to get silken tofu) Going to try the smoked Gouda variation next time!

I think the calories are off. That amount of oil is 720cal, 1/4 would be 180cal just from oil, so it can’t be 72cal for 4 servings of the whole recipe. Also noticed it says 72cal for 1g which again can’t be a serving. Would love to see updated nutrition!

It has a good flavor, and the browning effect looks nice, but it's still like eating slime. Sticks to the back of your teeth. I can't shake the phlegmy texture. Really wondering if there is a way to make it more solid.

I tried making this and although it did taste kind of good it wasn't really anything like pictured. Instead of it being a sauce it turned into this weird globby chewy stuff, and didn't melt or brown. Not sure what happened and would love to try it again if you have some tips 🙂

How long does it keep in the fridge ? And can you freeze it ?

Can I put on the pizza with the other ingredients and bake it? Or should I put it on when pizza is almost done?

This did not taste like mozzarella and had the consistency of phlegm.

Flavor is good but man, the texture is so bad it’s hard to describe without sounding juvenile. Really, really off putting to the point where I threw the batch away. I don’t blame the author: getting the texture of real mozzarella seems to be impossible. But this one really made me pause and wonder if I could swallow it.

Yeah, this is the real deal! And so easy to make. Taste and texture are so spot on that we had non-vegan friends in disbelief. Worked such a treat on our margarita pizza. Thank you so much for sharing.

I dont k ow what everybody is on, but I made this and it is just gross. Basically unedible slime. Please stop overhyping bad recipies and wasting peoples time.

Is 3 tsp of liquid smoke the right amount? In other cheese recipes they use ~ 1/2 tsp, at most. I feel like 1 tbsp of liquid smoke would be too much, right?

Finally! The perfect melty vegan cheese and believe me I've tried lots. Maybe the psyllium husk is what makes it? Made it for pizza one night, froze what was left then grated half and sliced the other half. Amazing on burgers too. I subbed in 1 tbsp lemon juice for 1 tbsp water to add a bit of tang.

Great recipe thanks! I didn't add agar agar didn't have any, but it came out just as good...stretchy. It has a really satisfying pizza cheese flavor.

By definition, your old version is a savory cashew pudding, not cheese...which, by definition, is coagulated milk (vegan or animal) protein and is low carb. Try replacing the tapioca starch with Iota Carrageenan (which forms a stretchy gel, whereas Kappa C forms a jello-like gel like the agar). But, it has at least 4-5 times the gelling strength as agar...about 1 tsp is enough for this recipe. Just be sure the mixture is heated to at least 180 degrees or it will not dissolv. It sets when the misture cools to about 150 degrees. (Virtually all online recipes have carrageenan added to a mixture, to which boiling water is added. But, it never gets hot enough to dissolve the carrageenan, so much too much must be added.) Replace 2/3 of the nutr. yeast with white miso or sauerkraut juice, as true aged cheese flavor is mostly from bacterial curing & only partly from yeast. The vinegar for "tang" is better than the lemon juice in some recipes, but vegan source lactic acid would be better yet. What is missing in every "vegan cheese" recipe online is the butter flavor of butterfat in "real cheese". A half tsp of vegan butter flavoring would make a world of difference. I hope these tips are useful.

Thank you so much for this recipe! I was looking to substitue Mozzarella but cashews are rather expensive and in middle europe they don't get that good oecological foodprint so I was reluctant to switch for it. Obvious no cow was treated bad for them, but I don't think they are a good alternative and who knows if there are not humans suffering growing them for us. If I go vegan I think I go all the way, not just switch out animal products, but become halal in the indonesian way, which means even in production harm is forbidden. I like that very much and think it should be adopted by all muslims, as the definition of halal differs a lot by region.

I am so impressed with this master of genius recipe. It really gave us all the “cheesy” feels when eating. Even my non vegan son said it was pretty amazing. Thank you so much Richard for inventing these clever and so tasty recipes. I will be making this over and over again.

This is perfect for French onion soup! I've been looking for something that will work for it that is actually at least somewhat nutritious. Thanks for the recipe, I'll make it soon 🙂

Do you mean 500 grams of soft tofu?

Honestly a great recipe for vegan mozzarella. I loved cheese before going vegan, and I think I have tried all of the recipes for vegan mozza available so I can tell you honestly this is the only one who didn't disappoint.
It's not exactly like mozzarella (like, blindfold on, you can tell) but it does taste like cheese (more precisely, like a mix between bechamel and cheese) and it browns, bubbles and strings like cheese which is a game changer ! It tastes good, the texture is honestly exactly like cheese, and it definitely satisfies a cheese craving. I really recommend it.

I made the older version of the cheese. I used Psyllium husk that was already ground. My result was a very unappetizing gray green color. Definitely did not look like your pictures!

This is the best pizza cheese recipe I've found! I mix and match the old and new versions by adding 20g cashews to plant milk, and find vegan butter/marge gives more cheesy taste than a neutral oil. A spoon of dijon mustard and a drop of truffle oil also add a bit more interest. Behaves beautifully on melty recipes 😀