📌 A revolutionary recipe that delivers on taste and texture – no cashews, no hassle, just perfection!
How many times have you wished for real vegan mozzarella? One that shreds beautifully, melts perfectly in the oven, and even lets you roll it into mozzarella balls for Panzanella salad? 🥗✨
Well, this is it – a simple, quick, and foolproof recipe that gives you everything you’ve been looking for! 💡
🔍 Why Is This Mozzarella a Game-Changer?
✔️ No cashews! – No need for the usual nut-based cheese (great for those with allergies, too!).
✔️ Shreds & firms up beautifully – You won’t believe how close it is to the real thing!
✔️ Melts & stretches like a ballerina – Just like traditional mozzarella.
✔️ Uses easy-to-find ingredients – Carrageenan and xanthan gum replace complicated, hard-to-source binders.
✔️ Ready in just a few minutes!
🍽️ How to Make It?
🌀 Blend – Process all ingredients (except the coconut oil) in a blender.
🔥 Cook briefly – Transfer to a non-stick pan, gradually add the coconut oil while stirring.
💫 Watch the magic happen! – In just moments, the mozzarella firms up and stretches.
❄️ Chill – Let it set in the fridge for 2 hours, and it’s ready to use!
🏆 How to Enjoy It?
🥖 Perfect for toasties, sandwiches & breads.
🍕 Melts beautifully on pizza, lasagna & baked dishes.
🥗 Shape into mozzarella balls for fresh salads!
🌱 Bottom line? A vegan mozzarella that’s WOW – with the perfect mild flavor and authentic texture!
Enjoy every bite! 😋❣
RECIPE
Quick & Easy Vegan Mozzarella 🧀✨EQUIPMENT
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 teaspoon nutritional yeast flakes
- ½ teaspoon sugar
- ½ teaspoon salt
- ¼ teaspoon Xanthan Gum
- ⅛ teaspoon garlic powder
- ⅛ teaspoon onion powder
- 3 Tablespoon refined coconut oil
- 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!!
Olen Soifer says
You're on the right track, but you need to do some research about combining gums for synergistic action...that is, the formation of melt-stretchy gels...such as xanthan ad guar gums, locust bean and konac etc. You don't need the tapioca starch...since starch and milk makes pudding NOT cheese. And, with the quantities of prduct you are making, you are using way too much gum. 1% total is a lot.
Sara Dagan says
Thank you for the comment
Sounds interesting and worth trying
Ilene Ungerleider says
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.
Sara Dagan says
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
Paula Maria Rini says
What can I use in place of the kappa carrageenan
Sara Dagan says
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