Homemade Vegan Fresh Mozzarella Guide

Howdy y’all! It’s about time we brought some southern charm to the vegan kitchen. I’m fixin’ to share a mouthwatering treat with you folks today – my very own, tried and tested vegan fresh mozzarella recipe. Now hear me out, even the most dedicated cheese lovers in town will fall head over heels for this Homemade Vegan Fresh Mozzarella Guide. Trust me on this one, it’ll get your taste buds dancin’! So pull up a chair, grab your apron and let’s get our hands dirty whipping up some delightful homemade vegan cheese.

vegan fresh mozzarella recipe Recipe

Homemade Vegan Fresh Mozzarella Guide


  1. 1 cup raw cashews
  2. 2 cups cold water
  3. 1/4 cup + 2 tablespoons tapioca starch
  4. 1/4 cup nutritional yeast
  5. Juice of one lemon (about 3 tablespoons)
  6. 1 tablespoon apple cider vinegar
  7. 1 teaspoon sea salt
  8. 2 teaspoons agar-agar powder


  1. Step One: Begin by soaking the cashews in hot water for about an hour.
  2. Step Two: After soaking, drain the cashews and add them to a blender or food processor together with two cups of cold water, nutritional yeast, lemon juice, apple cider vinegar, and sea salt.
  3. Step Three: Blend the ingredients until smooth.
  4. Step Four: Pour the mixture into a saucepan and add in the tapioca starch and agar-agar powder while stirring continuously to avoid lump formation.
  5. Step Five: Place your saucepan on medium heat and continue stirring until it starts to thicken up significantly and becomes stretchy. This could take between 10 to 15 minutes.
  6. Step Six: Once thickened, remove from heat and start to shape your cheese balls using a spoon or ice cream scoop for consistent sizing.
  7. Step Seven: Prepare a bowl with cold water (you can add some ice cubes too), then drop your mozzarella balls into this bowl – this will help them firm up quickly.
  8. Step Eight: Allow these vegan mozzarella balls to sit in this cold water for about half an hour before removing them.
Your homemade vegan fresh mozzarella is ready! You can use it immediately or store in a container filled with a bit of water (to keep it moist) in your fridge for up to one week. This recipe produces dairy-free mozzarella that is perfect for salads, pizzas or simply eaten on its own as a snack! Enjoy!
I’m particularly proud of my other vegan recipes that you can try. If you loved my vegan fresh mozzarella recipe, then you are sure to enjoy my cashew cream cheese with chives. It’s rich in texture and flavour, and pairs wonderfully with a warm baguette or crackers. Then there’s the sweet potato mac n’ cheese, a hearty and comforting dish that will make you forget it’s completely plant-based! Another favourite is the baked rhubarb cheesecake, which ticks all the boxes for being nut-free and high in protein too. And let’s not forget about desserts, my spiced carrot cake is gluten-free, moist and incredibly delicious – the perfect way to end a meal or enjoy with a cup of tea. From your breakfast to your dinner, I’ve got recipes that will inspire you to enjoy vegan cooking at its finest.

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