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    Home » Recipes » Miscellaneous

    Vegan Mozzarella Cheese

    Published: Aug 17, 2016 · Modified: Mar 7, 2021 by annabanana · This post may contain affiliate links · This blog generates income via ads · 40 Comments

    Jump to Recipe Print Recipe

    Guys, one word. Cheese. OK, perhaps two words, Vegan Cheese. This Holy Grail of vegan world is finally in my fridge and I feel like I won a lottery ticket! And trust me, you will also feel like a million bucks after trying this recipe! 

     

    Vegan mozzarella cheese! Delicious, non- dairy alternative for all the cheese lovers. Super yummy and easy to follow recipe! | http://annabanana.co/

    So to all of you out there, who tried to replace cheese in your diet, you know well, how hard it is. I've tried many times, and failed even more. But this one...ohhh sweet friends! This one is a game changer. Cheese on toast? No problem! Pizza with cheesy topping? Easy! Mozzarella sticks?!?!?!?!? YES, PLEASE!

    Vegan mozzarella cheese! Delicious, non- dairy alternative for all the cheese lovers. Super yummy and easy to follow recipe! | http://annabanana.co/

    Vegan mozzarella cheese! Delicious, non- dairy alternative for all the cheese lovers. Super yummy and easy to follow recipe! | http://annabanana.co/

    I took few pictures and videos of me making it and I published it on my Instagram stories (this new, annoying and time consuming thing that we all love!)  @anna_banana_co, and jeeeeezzzz!!! I seriously do not remember being bombarded with this many messages in my life, ever! Sadly, they were all about cheese, not me 😉 So evidently, we all love cheese!!! The fact that it's vegan is just a massive bonus! So if you are trying to eliminate dairy or perhaps trying to go vegan, but cheese is your soft spot, then you just won the jackpot! Triple 'WHOOP!'

    Vegan mozzarella cheese! Delicious, non- dairy alternative for all the cheese lovers. Super yummy and easy to follow recipe! | http://annabanana.co/

    As mentioned in my previous post here, I have tried the recipe from Avocados and Ales, and you can find the original one here. I tried it and I loved it. However, due to not having few specific ingredients and being slightly more than enthusiastic with my spices, I have made few swaps and the results were awesome!

    Personally I prefer to use cashew milk instead of aquafaba because the taste is just milder and smoother. It also helps to keep the colour of the cheese to stay lighter. However, you can even swap nut milk for water, and it will also taste great.

    This vegan mozzarella cheese will taste great grilled on toast or as a pizza topping as it melts just like an ordinary cheese (OK, maybe not just like cheese, but almost exactly same). I was really surprised how easy it was to make. Apart from one ingredient which is kappa carrageenan, the rest should be in your kitchen already, but luckily living in the golden age of internet means that if you do not have something today, there is always Amazon and scary courier driver that will deliver it to you tomorrow.

    Vegan mozzarella cheese! Delicious, non- dairy alternative for all the cheese lovers. Super yummy and easy to follow recipe! | http://annabanana.co/

    Three...two...one...say 'CHEESEEEEE'!!!

    Vegan mozzarella cheese! Delicious, non- dairy alternative for all the cheese lovers. Super yummy and easy to follow recipe! | via @annabanana.co
    Print Recipe Pin Recipe
    4 from 9 votes

    Vegan Mozzarella Cheese

    Super tasty and easy vegan mozzarella cheese. Delicious as a pizza topping or grilled, easy to follow recipe!
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: Snack
    Cuisine: Vegan
    Servings: 4 people
    Calories: 131kcal
    Author: Anna

    Ingredients

    • ½ cup raw cashews (soaked overnight or boiled for 15 minutes)
    • 2 tablespoon arrowroot powder
    • 1 cup cashew milk (or water)
    • 2 teaspoon kappa carrageenan (or substitute for 2 tablespoon agar powder, check the notes below)
    • 1 tablespoon lemon juice
    • 1 ½ tablespoon nutritional yeast
    • 3 tablespoon refined coconut oil (melted and cooled)
    • ½ teaspoon salt
    • ¼ teaspoon garlic powder
    • ½ teaspoon onion powder
    • ⅛ teaspoon turmeric
    Prevent your screen from going dark

    Instructions

    • Blend cashews and milk (or water) in a high speed blender until as smooth as possible.
    • Strain through fine sieve and return back to blender, adding the rest of the ingredients.
    • Blend again until smooth and transfer to a medium saucepan.
    • Place on a medium heat and keep stirring often.
    • When mixture becomes quite thick and bubbly around the edges, take off the heat and transfer into mold and place in the fridge for 3-4 hours, allowing it to firm.
    • Enjoy!

    Please note that all my recipes are developed and tested in metric grams. I recommend that you use digital scales for a more accurate results. I have provided a conversion to US customary in the recipe but please note that I haven’t tested using this method.

    Notes

    *When using agar powder instead of carrageenan, make sure to combine the agar with water in a small pot first, then bring to boil. Keep stirring constantly, to prevent sticking, then lower the heat to minimum and stir for 2 minutes. It will turn into a thick paste, then remove from the heat. Add the agar paste into a blender and blend with the rest of the ingredients until well incorporated. Pour the cheese mixture into prepared cheese mold and refrigerate for at least 3 hours.
    Texture may be slightly softer when using agar.
    Cooking time does not include chilling. 
    Calories are an estimate per one serving.

    Nutrition

    Calories: 131kcal
    Did you make this?Tell me how you like it? Leave a comment or take a picture and tag @anna_wierzbinska on Instagram. I love seeing your take on my recipes!
    Vegan-Mozzarella-Cheese-Pinterest-Image

     

    More Miscellaneous recipes

    • Vegan Chocolate Pudding
    • Corn on the cob with chilli butter
    • Peppermint Creams
    • Cashew Cream Cheese with Herbs

    Reader Interactions

    Comments

    1. Carley

      April 26, 2021 at 7:16 pm

      I'm new to the dairy-free world. I just found out that I am allergic to dairy. I've been looking for cheese recipes because dairy-free cheese in the store is so crazy-expensive it's just not possible. This recipe seems to be the easiest I've seen. But I'm wondering if there's something that most people would have in their kitchen as substitutes for kappa carrageenan or agar agar (some recipes I've seen call for lactic acid)... all of these items I had never heard of before, and I've been looking. They seem to be really hard to find, and when I did find them they were super-expensive. I've read that cornstarch or Xanthan gum (not as hard to find) is a substitute for agar agar or kappa carrageenan . I've read that yogurt starter can be a substitute for lactic acid. Also, I'm wondering what is the purpose of the cashews since cashew milk is also being added? Cashews are also expensive. Finally, does it matter how much water to boil/soak the cashews in? Am I to strain the water off before mixing it with the cashew milk, or do I add the water as well? Sorry for all the questions. I'm very new to this. Do you have any suggestions or advice to offer? It would be much appreciated

      Reply
      • Anna

        April 28, 2021 at 3:02 pm

        Hi Carley, thanks so much for stopping by! Sorry to hear you are having trouble getting some of the ingredients, but I'm pretty sure both, kappa carrageenan and agar are widely available online. As for the substitute, I can't really say what else would work, as I have not tested the recipe with anything else (like lactic acid, or yogurt starter). Purpose of the cashews is to create a thicker, creamy and stable texture, so you will need them as well as cashew milk. Buying nuts in bulk is a good option, as it always works out much cheaper. You only need enough water to cover the cashews with, and you will strain the water before adding the cashews to the rest of the ingredients. Hope this helps.

        Reply
    2. Beatriz Herrmann

      August 01, 2019 at 3:33 pm

      I want o make this cheese so bad!! I need to know if I can use Vegan lactic acid instead of Lemon and how much

      Reply
      • annabanana

        August 07, 2019 at 5:13 pm

        Hi there, I'm not sure as I have never used vegan lactic acid, but quick Google search suggested the following: 'If you have lactic acid, you can use that in replacement of the lemon juice. It adds a similar tangy flavor that cultured cheese has.For every tsp of lemon juice use half the amount of lactic acid. You may need to add a few teaspoons of water or non-dairy milk to make up the liquid portion of the lemon juice'. Hope this helps!

        Reply
    3. Novastar

      July 10, 2019 at 3:33 am

      I havr sunflower seeds and would love to try this version. Can i ask who much to use please ?

      Reply
      • annabanana

        July 12, 2019 at 4:58 pm

        Hi there, I would suggest to use minimum of 1 1/2 cups of sunflower seeds (soaked overnight or at least 5-6 hours). The colour and the texture of cheese may be different to the one you see here. Hope this helps!

        Reply
    4. Kate

      July 13, 2018 at 5:38 pm

      Hi Anna- have you ever tried freezing this cheese before? Thanks!

      Reply
      • annabanana

        July 22, 2018 at 5:29 pm

        Hi Kate,
        Thanks for stopping by, and sorry for the late response! To answer your question- no, never tried freezing it, but would love to know the results if you ever try!

        Reply
    5. Susan Ottwell

      March 04, 2018 at 6:50 pm

      5 stars
      I've adapted this to local supply availability. It works very well with sunflower seeds, extra-virgin olive oil, and tapioca flour. I did order the kappa carrageenan online. Cashews are just too expensive, as is coconut oil. For about $1 I can buy enough sunflower seeds for two cheeses. My favorite so far is an eggplant and tomato bake with plenty of fresh herbs and lots of "cheese" slices in between the eggplant and tomato slices. It's pretty good melted over mashed potatoes and spinach, too. If I add minced herbs and hot peppers after cooking, it's great sliced thin on spicy seeded crackers. I've passed on the recipe to a friend whose son is lactose-intolerant and sorely misses pizza and lasagna. My friend swears that they can't tell the difference except for the lack of stomach aches.

      Reply
      • annabanana

        March 05, 2018 at 11:43 am

        Susan! That comment made my day! I'm over the moon to hear you have tried, adapted and enjoyed this recipe! What a great shout to make it with sunflower seeds! Thanks so much for your kind words and for stopping by!

        Reply
      • Donna

        June 02, 2019 at 5:16 pm

        Thanks so much for the tip on the sunflower seeds. I have them and will try them out!

        Reply
        • annabanana

          June 04, 2019 at 2:14 pm

          You're welcome Donna, pleasure all mine! I hope you will enjoy the recipe!

          Reply
    6. Shanell

      October 27, 2017 at 12:01 am

      4 stars
      I just finished making this and it's now in the fridge. I like a bit more funk in my cheese, so I added a tsp of white miso. I tasted it before I put it in the fridge and this is by far the best homemade cheese I've made to date. I also added a bit of EVOO and Italian seasonings to the mold so that the cheese will look extra pretty when I pop it out. I agree that 4 tbs of agar is too much. I used about half that amount and the consitstency is spot on. Anyway, thank you so much for an amazing cheese recipe that's super easy and tastes great!

      Reply
    7. Max

      August 25, 2017 at 3:57 am

      Hi I want to substitute the kappa with agar but 4 tbsp seems like a lot! How much water do you use to dissolve it? From what read, the ratio is 1 tsp of agar for 100ml of water. That would make 1.2L of water and that would not make sense 🙂

      Reply
    8. Sadie Lewman

      August 24, 2017 at 5:53 pm

      This cheese looks great! I can't wait to try it since dairy cravings are the thing that keeps me up at night every time I try to switch to a fully vegan diet. Would you happen to have a source for the mold that you used to make that cute little round? Thanks!

      Reply
      • annabanana

        August 26, 2017 at 8:18 pm

        Thanks so much Sadie! That is great to hear and I really hope you are going to like it! As for the mold, I've used just small plastic container, it wasn't a special mold or anything like it. You can even use a small bowl or a ramekin dish. Hope you will get to enjoy it!

        Reply
    9. Kathy

      August 12, 2017 at 9:51 pm

      5 stars
      Made this cheese yesterday and it's almost gone today. It is by far the best vegan cheese I've ever tasted. I don't know if I would call it mozzarella though with the seasonings added. All I know is I love it!

      Reply
      • annabanana

        August 12, 2017 at 10:55 pm

        Kathy! That just made my day! So happy that you've enjoyed it! ????

        Reply
    10. MJones

      August 05, 2017 at 8:31 pm

      4 stars
      Hello, I'm curious about this recipe--I have xanthan gum and am wondering if this would be a good substitute for agar powder? Thank you!

      Reply
      • annabanana

        August 09, 2017 at 7:38 am

        Hello there! I have not personally tried using xanthan gum, so I really wouldn't be able to tell you if it's going to work or no. But I will be very interested to see the results if you give it a go! ????

        Reply
    11. Jess

      July 22, 2017 at 7:01 pm

      5 stars
      My husband is lactose intolerant and we have tried this recipe, and he really enjoyed it! perhaps it is not like a real cheese in flavor (for my taste), but we really enjoyed it!

      Reply
      • annabanana

        July 23, 2017 at 3:56 pm

        Thanks Jess!
        That is a great news! (not that he is lactose intolerant, but the fact he enjoyed it!) 😉
        Obviously cheese is cheese, and no substitute will ever taste exactly same, but I'm really glad to hear that he liked it!

        Reply
    12. H

      June 11, 2017 at 8:08 pm

      2 stars
      I found the texture and flavor to be nothing like mozzarella cheese. There are vegan cheese recipes that don't use expensive thickeners that work well on pizzas, however, I was looking for a solid cheese that could be delicious enough to eat plain. This was not one of them.

      Reply
      • annabanana

        June 12, 2017 at 10:35 am

        Oh snap! I'm sorry to hear the recipe didn't turn out the way you expected!
        It can be hard to find a dairy- free cheese alternative that tastes exact like a real deal, but I hope you will find the one that suits your needs!

        Reply
    13. Mitchell Leckner

      April 01, 2017 at 7:43 am

      Hi Anna,
      I am already quasi vegan and eat almost no cheese or dairy, but my vegetarian kids do. I just watched this video and I am inspired to find an alternative to their dairy cheese. It is horrifying.
      https://www.youtube.com/watch?v=UcN7SGGoCNI

      I was wondering, can I subsitute olive oil for coconut oil?
      What about the cashews? Can I use almonds or other nuts?

      Thanks!

      Reply
      • annabanana

        April 02, 2017 at 8:03 pm

        Hi Mitchell!
        Thanks for stopping by! And firstly well done to you and your family for doing so well! You can substitute for coconut oil, but I've not tested the recipe with any other nuts than cashews 🙂 Let me know if you try it and good luck! Hugs!

        Reply
    14. Meralee

      February 26, 2017 at 9:30 pm

      Hi there,
      I want to try this, but I'm wondering if I could use cornstarch instead of arrowroot powder! Thanks 🙂

      Reply
      • annabanana

        February 27, 2017 at 7:53 am

        Hey Meralee!
        Absolutely yes! You can substitute for cornstarch with no problems. They both work well as thickening agents, so shouldn't be an issue. Let me know how did it go & all the best!

        Reply
    15. Lynn

      October 09, 2016 at 8:23 pm

      Oh thank you, can't wait to try this!!

      Reply
      • annabanana

        October 11, 2016 at 9:22 am

        Hey Lynn! You're more than welcome my friend, let me know how did it came out! And really hope you will like it! 🙂

        Reply
    16. Jenny Rai

      August 22, 2016 at 1:48 pm

      Hi sweetheart,
      Love this cheese.Love the pic. Just love your website. I don't have the kappa thing. Is there a substitute. Thanks
      Love Jenny xx

      Reply
      • annabanana

        August 23, 2016 at 8:53 pm

        Awww Jenny!!! Thank you so much for stopping by and for your sweet comment! Made my day 🙂 You may be able to get it online, if not, have a look at Avocados and Ales blog, and refer to the comments, lots of peeps have been swapping tips for replacements of carrageenan there, some mention agar powder, but I've not tried yet anything else other than kappa carrageenan. I really hope you will get a chance to make it as I know you will love it! XXXX

        Reply
    17. Matt

      August 18, 2016 at 4:00 pm

      I had to take a second glance, as I first thought this was a cake! This looks so cool, and fairly straightforward process. I've never made vegan cheese (or vegan anything on purpose), it looks great!

      Reply
      • annabanana

        August 19, 2016 at 8:05 pm

        Hahha! Hey Matt! I can see why it would get confused for a cake 🙂 There is an equal need for both in life, cake and cheese! And before trying this recipe, I never made vegan cheese before either, but very quickly I have developed new addiction...;) Thanks for kind words!

        Reply
    18. cakespy

      August 18, 2016 at 1:10 pm

      Fascinating!!!!! I can't wait to try this.

      Reply
      • annabanana

        August 19, 2016 at 6:47 am

        Gaawww! Thanks Cakespy! 🙂 comments like yours make my day!!! Let me know how did you get on! X

        Reply
    19. Vivian

      August 18, 2016 at 3:05 am

      Hi,
      This vegan cheese looks really yummy!
      Please what's kappa carrageenan, can it be sub?

      Reply
      • annabanana

        August 19, 2016 at 6:46 am

        Hey Vivian!!! Thank you kindly! Kappa carrageenan is a bonding and thickening ingredient, it's in a form of a white powder. I have only tried making this cheese with carrageenan and have not substituted for anything else, although I've been reading that agar could also be used instead, however I can't guarantee the results. You can find lots of tips and advice on any substitutes on Avocados and Ales original post (just click the link in my post). Hope you will get to make it friend! X

        Reply
    20. The Vegan 8

      August 17, 2016 at 8:26 pm

      Making homemade vegan cheese is one of my favorite things! I've seen that recipe by Avocado and Ales many times and I like your change to use almond milk, I bet that makes it extra creamy! I want this right know! I've just finished off my Mexican cheese sauce, so it's time for more cheese! Looks amazing Anna!

      Reply
      • annabanana

        August 17, 2016 at 8:58 pm

        Gaaaawwww! Thanks so much Brandi!!! I'm totally in love with ALL of Lacey's recipes and can't wait to try more! And yes, almond milk in my opinion makes it just a bit more mellow 🙂 can't wait to check out this Mexican cheese sauce of yours!!! :*

        Reply

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