• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
Food and Story
  • All Recipes
    • Mains
    • Soups
  • Gluten Free
  • About
  • Contact
    • Facebook
    • Instagram
    • Pinterest
    • עבריתעברית

Vegan Mozzarella

2023-06-21

Jump To Recipe Print Recipe

This mozzarella is very similar to the original in taste and texture! It’s grateable, and melts. You can also form balls from it to make Panzanella salad! (recipe coming soon)

I spent a lot of time looking for a recipe for vegan mozzarella similar to the original.

Unfortunately, most recipes – were based on cashews, which, to be honest, I am a bit tired of adding to recipes as a default.

Until I finally came across a recipe published as a Google Docs document, unfortunately without a name and other details to give proper credit:

The document’s owner shared that a combination of carrageenan and locust bean powder – will create a stretchy texture.

Important note: people with sensitive intestines are advised not to use carrageenan!

Carrageenan lasts in the pantry forever and will be enough for many recipes. It solidifies faster and stronger than agar agar powder. I discovered that it is possible to replace the locust bean powder, which is not easy to get, with xanthan gum (available in any health food store and online)

Important note: people with sensitive intestines are advised not to use carrageenan!

Where to get Carrageenan Kappa – See a note below the recipe.

The good news is that there is no need for cashew – on the contrary, plant-based milk such as soy or almond, refined coconut oil – and natural flavoring yield a perfect mozzarella!

The preparation takes a few minutes:
Process all the ingredients except coconut oil in a blender.
Transfer to a large non-stick pan.
Heat on medium heat.
Add coconut oil gradually, stirring constantly, until combined and thickens.

Transfer to a container, cool to room temperature, cover, and chill in the refrigerator for two hours to allow the mozzarella to solidify.

Enjoy, and let me know how it turned out 😋🙏

מתכון מהיר למוצרלה טבעונית ללא קשיו
Vegan Mozzarella: Grateable, Melts, And Stretches!
It's incredible how similar this vegan mozzarella is to the original: it doesn't contain cashews, it's grateable, melts, and stretches! You can create balls for Panzanella Salad; it melts and stretches like a ballerina and is easy to make! Perfect for toasts, pizza, lasagna, and so much more.
5 from 1 vote
PRINT REVIEW Pinterest
Servings 1
EQUIPMENT
Cookie and Ice Cream Scoop Set
Prevent your screen from going dark
Ingredients
  
Makes about one cup
  • ¾ cup unsweetened almond milk or soy milk
  • 2 Tablespoon tapioca starch
  • ½ Tablespoon white miso
  • ½ Tablespoon kappa carrageenan** see a note
  • ½ tsp nutritional yeast flakes
  • ½ tsp sugar
  • ½ tsp salt
  • ¼ tsp Xanthan Gum
  • ⅛ tsp garlic powder
  • ⅛ tsp onion powder
  • 3 Tablespoon refined coconut oil
Instructions
 
  • Put all the ingredients except coconut oil in a blender: milk, miso, carrageenan kappa, tapioca starch, xanthan gum, nutritional yeast flakes, sugar, salt, garlic powder, and onion powder; Process for about half a minute until combined.
  • Transfer the batter to a large non-stick pan or non-stick wok and heat on medium heat; Add coconut oil while stirring, spoon by spoon, until combined, and the mixture bubbles and thickens (see picture)
  • Transfer to a container (the mixture stretches and begins to firm immediately). Cool to room temperature for about half an hour, cover, and put in the fridge for an hour or two until fully solidified.
  • This mozzarella is excellent for grating. You can form balls for Panzanella salad. It is perfect for toast, pizza, lasagna, and Qhiches!
  • To make Mozzarella balls: When the mozzarella is firm – after about 1-2 hours in the fridge, you can easily make mozzarella balls by using a small ice cream / cookie scoop
  • Based on a recipe I discovered on Google Docs – thank you so much for this breakthrough!!
Notes
*** For those with a sensitive gut, it is recommended to avoid kappa carrageenan.
 
Where to purchase Kappa Carrageenan:
USA: The Modernist Pantry
UK: Special Ingredients
 
Click here to add your own private notes.
?Did you try this recipeMention @VGFoodStory or tag #vgfoodstory

Filed Under: All Recipes, Basic, Italian Tagged With: dairy free, lactose free, non dairy, vegan cheese

Previous Post: « Vegan Pizza Bianca
Next Post: Panzanella Salad »

Reader Interactions

Comments

  1. Paula Maria Rini

    2023-06-22 at 23:34

    What can I use in place of the kappa carrageenan

    Reply
    • Sara Dagan

      2023-06-23 at 7:47

      well, Paula,
      You can replace with with a triple amount (about 3 tablespoons) of agar agar powder; Unfortuntely it will not give you the same result – it will be softer and less ellastic

      Reply
  2. Ilene Ungerleider

    2023-06-23 at 14:41

    5 stars
    At what point can it be made into balls? I would like small vegan mozzarella that I can put into oil with herbs. Thanks for posting.

    Reply
    • Sara Dagan

      2023-06-23 at 14:48

      Thanks for the review and five stars 🙏❣
      When the Mozzarella is firm – after about two hours in the fridge – you can easily scope balls with a small ice cream spoon (the one that is also suitable for cookies – I will post a link as an example

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Welcome :)

Hi, my name is Sara Dagan, a cook, and an avid storyteller. I enjoy making vegan cheeses such as Camembert and blue cheese for private consumption.

What you will find in the blog:

Plant based recipes, generally healthy and always delicious, which have been tried and improved to the perfect result. I will share with you a variety of tips, hacks and recommendations along with thoughts, insights and stories .. Read More

Seasonal

vegan honey cake recipe

Vegan Honey Cake

easy recipe vegan fig tart in seasoned pastry cream

Vegan Fig Tart In Seasoned Pastry Cream

recipe vegan chocolate layer cake with chestnut cream and salted caramel glazing

Vegan Chocolate Cake And Chestnut Cream

vegan apple sponge cake recipe with no added sugar

Vegan Apple Sponge Cake With No Processed Sugar

Stir Fry Glazed Tofu With Veggies And Rice

Stir Fry Glazed Tofu With Veggies And Rice

Seared Tofu In Red Wine Recipe

Seared Tofu In Red Wine

Recipe for Green Salad Raspberry and Almond ricotta

Green Salad Raspberry And Almond Ricotta

Chestnut Pumpkin With Vegan Minced Meat and Dried Fruit Sauce

Chestnut Pumpkin With Vegan Minced Meat and Dried Fruit Sauce

More Seasonal Recipes

Most Popular

chestnut cream soup with vegan creme fraiche and bacon

Chestnut Cream Soup

vegan blueberry muffins with blueberry jam

Vegan Double Blueberry Muffins

Easy Crispy Air Fryer Home Fries Chips

Easy Crispy Air Fryer Home Fries

Vegan White Chocolate Recipe

Vegan White Chocolate

super creamy vegan vanilla ice cream recipe

Vegan Vanilla Ice Cream Super Creamy

easy recipe restaurant Hummus

Easy Restaurant Hummus

Vegan Meat Patties In Red Wine and Thyme

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

microwave eggplant salad recipe

Microwave Baba Ganoush

Vegan mango sponge cake easy recipe

Vegan Mango Sponge Cake

Eye for an Eye – Vegan Fried Egg

Vegan Mayo recipe

Chickpea Water mayo, Vegan

More Popular

Basic

vegan Nutella recipe

Vegan Nutella

Vegan Mozzarella Melts Grates, Stretches - Easy Recipe

Vegan Mozzarella

Vegan Fish Sauce Recipe

Vegan Fish Sauce

Vegan Butter

Vegan Almond and Tofu Sour Cream Recipe

Vegan Almond And Tofu Sour Cream

Skinny Pasta Bacon

shawarma seasoning blend recipe

Shawarma Seasoning Blend

Rosemary Salt Recipe

Rosemary Salt

Ras El Hanout Seasoning Blend Recipe

Ras El Hanout Seasoning Blend

How to make pumpkin pie spice at home - quick and easy

Pumpkin Pie Spice

how to make powdered sugar with vanilla

Powdered Sugar With Vanilla Beans

Potato salad recipe with mayo dressing

Potato Salad

More Basic Recipes;

PayPal Donation

Food & Story Plant Based Recipes
Your Email Address:

Appetizers

vegan tofu bacon recipe

Vegan Tofu Bacon

vegan shrimps made of skinny past konjac recipe

Vegan Skinny Pasta Shrimps

puff pastry snails with poppy seeds and parmesan, and with pizza

Vegan Savory Puff Pastry Snails

Recipe Vegan Band and Cheddar Potato Skins

Vegan Potato Skins

Vegan Meat Moroccan Cigars Gluten Free recipe

Vegan Meat Moroccan Cigars Gluten-Free

Vegan Meat Empanadas with Roquette Chimichurri recipe

Vegan Meat Empanadas With Roquette Chimichurri

Potato Croquettes Baked and Gluten-Free recipe

vegan baked croquettes gluten-free

Tofu Cream Bell Pepper Quiche With Potato Rosti Crust recipe

Tofu Cream Bell Pepper Quiche With Potato Rosti Crust GF

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

Sweet Potato and Amaranth Patties, Baked, Vegan and GF

savory waffle gluten-free vegan recipe

Savory Waffle, Gluten-Free, Vegan

Root Vegetable Patties Recipe

Root Veggies Patties Air Fryer

Kraut Strudel in Plas Dough recipe

Kraut Strudel

More Appetizers

Spreads & Sauces

vegan Nutella recipe

Vegan Nutella

Vegan Butter

Vegan Almond and Tofu Sour Cream Recipe

Vegan Almond And Tofu Sour Cream

microwave eggplant salad recipe

Microwave Baba Ganoush

homemade hummus recipe

Hummus With a “Secret”

homemade fresh pesto recipe

Homemade Fresh Basil Pesto

easy recipe restaurant Hummus

Easy Restaurant Hummus

dried cherry tomatoes recipe

Dried Cherry Tomatoes

Vegan Mayo recipe

Chickpea Water mayo, Vegan

Cherry Tomato Jam With No Processed Sugar

Basic Vegan Yolk Sauce

Almond Butter recipe

Almond Butter

More Spreads & Sauces

Footer

  • Facebook
  • Instagram
  • Pinterest
  • All Recipes
    • Mains
    • Soups
  • Gluten Free
  • About
  • Contact

.Copyright © Food & Story 2023