Vegan Mozzarella – plant-based cheese – authentic and melts

Vegan mozzarella! Perfect for mozzarella caprese, i.e. tomato mozzarella with basil and a little crema de balsamico. Just like the original in taste and consistency. Stored authentically in brine. And my vegan mozzarella will last for several weeks in the fridge.

My vegan mozzarella is 100% authentic

It melts when heated and is ideal for fresh summer salads. Bella Italia, purely plant-based! My particularly delicious recipe for vegan mozzarella tastes like the original and is also difficult to distinguish in terms of consistency.

With what can you eat mozzarella?

My homemade, vegan mozzarella is a treat on bread, it is ideal for salads, in warm dishes and for baking.

You can even freeze it slightly and then simply grate it. It melts when baked and is therefore ideal as a vegan grated cheese on pizza, lasagne or casseroles.
Or you can make it really cheesy and fry it into breaded mozzarella sticks.

Make your own mozzarella

My vegan mozzarella cheese is a taste sensation! And not only is it much, much cheaper than vegan cheese bought in the supermarket, it is also almost indistinguishable from the original mozzarella.

Vegan cheese alternatives from the supermarket are made in mass production and for maximum profits. And they usually consist of ingredients that are not very nutritious. The product quality and the high-quality taste and authentic consistency suffer due to cheap mass production.

So I can only recommend: if you want the vegan cheese to be incredibly good, make it yourself!

How do I make vegan mozzarella myself?

To make vegan mozzarella, you first need a very good recipe. With this recipe, you can make the best and most authentic mozzarella. The most important thing is taste and consistency. For this, I make a mixture based on cashews. These are ideal in terms of their properties and fat content, and after processing, they have no taste of their own that could affect the cheese result.
The raw cheese mixture is heated, which binds it and develops a real mozzarella consistency when it cools. To do this, I put the hot, liquid cheese mixture into round silicone molds to create mozzarella balls. I then place these in brine, like mozzarella made from animal milk. This refines the aroma and consistency even further and the mozzarella can be kept for a long time in the brine.

The advantages of making vegan mozzarella yourself

• It is much, much cheaper than store-bought vegan mozzarella alternatives
• Homemade cheese has higher nutritional values, the best quality and you know all the ingredients
• You can use organic ingredients
• You will find that despite the often low investment of time and ingredients, you have produced a high-quality and tasty cheese product.
• You will be celebrated by your friends as a talented cheese producer when you serve your vegan mozzarella.

Are you looking for more vegan cheese recipes?

Why don’t you browse through my ‘Cheese’ category, right here on Daily Vegan. There you will find many delicious vegan cheese recipes. All purely plant-based.

Or try these vegan cheese recipes right away:

• Potato cheese – vegan cheese without nuts – can be grated
• Veta – homemade vegan feta
• Moxshire Cheese – tangy vegan cheese – it’s firm and it melts
• Ricotta – my vegan 5 minute recipe
• Vegan salmon spinach roll with cream cheese

My vegan mozzarella on video

Here in the video you can see how delicious and authentic my vegan mozzarella is. Follow my YouTube channel for recipe videos, tips from the kitchen, short food videos and videos about mushrooms and wild herbs.
(The video is in German, but you get the picture.)

Show me your vegan mozzarella

Feel free to follow me on Instagram or Facebook. And I’ll be delighted if you make my mozzarella and post a photo of it. It’s best if you tag my account in it too. Because I always find it really great and exciting to see how my recipes are prepared in other kitchens!

Vegan mozzarella – the preparation in pictures

Here I show you step by step in photos how I prepare the vegan mozzarella. Then we’ll go straight on to the recipe.

Ingredients for 4 round, vegan mozzarella:

160 g cashews, soaked in water overnight or for at least 4 hours
120 ml aquafaba (the boiling water from jars or cans of chickpeas)
2 heaped tablespoons tapioca starch
120 ml soy milk
2 heaped teaspoons kappa carrageenan
1/2 teaspoon lactic acid (vegan, e.g. from mushrooms. Can be bought in the pharmacy)
2 teaspoons nutritional yeast flakes
3/4 teaspoon salt
5 tablespoons coconut oil, as neutral in taste as possible, warmed up and liquid

Preparation:

1. Mix the soaked cashews with the aquafaba and soy milk in a tall container with a hand blender or a food processor. Until there are no cashew crumbs left. The higher the wattage of your hand blender, the finer the result will be. If your blender is weak, you will have to mix for significantly longer. If your blender is unable to remove all the lumps from the mixture, you will need to pass the vegan, raw cheese mixture through a fine-mesh sieve. Scrape through the sieve with a spoon and press as much of the mixture through the sieve as possible.
2. Add the tapioca starch, carrageenan, lactic acid, yeast flakes and salt and puree again.
3. Then mix in the coconut oil.
4. Heat the raw mozzarella mixture in a pan, but do not bring to the boil. The temperature should always be just before this and the mixture should only bubble slightly. Stir continuously. First the mixture will be a little lumpy, then evenly liquid again. When stirring you will notice how well the vegan cheese pulls strings.
5. Now put the hot vegan mozzarella into silicone molds with hemispheres. This will give you round cashew mozzarellas that look real. Alternatively, you can fill it into one or more small, lightly oiled plastic containers.
6. Then put the mozzarella into the fridge for 4-5 hours.

For those who are lazy or in a hurry:

1. If you want, you can turn the cheese out of the mold now.
2. The vegan mozzarella is ready to eat.

This is how vegan mozzarella becomes like the original:

1. If you want it to be completely authentic, put the mozzarella half-spheres in screw-top jars filled with brine. I always use a teaspoon of salt to half a liter of water.
2. The vegan mozzarella will last for several weeks in the brine. After 1-2 days, the plant-based mozzarella tastes even more authentic than if you eat it straight away.

Enjoy your meal!