Vegan Mozzarella that can be shredded or sliced! It melts and stretches beautifully just like the real thing and only takes minutes to make! Nut free option.

a cutting board with shredded mozzarella cheese and a blue towel

I have probably tested this vegan mozzarella 10-15 times in the last couple of months, trying to get it just right for you! I decided to keep the flavor very similar to my EASY Stretchy Mozzarella since it’s so well loved.

The difference with this recipe is that the mozzarella is SHREDDABLE and SLICEABLE. Total game changer!

Why this cheese is amazing

  • You can make it in a matter of minutes, and it’s ready to eat in an hour or two.
  • It shreds perfectly for pizza or quesadillas, and melts super well!
  • It can be sliced for sandwiches, used either cold or for grilled cheese.
  • You can make mozzarella sticks! (recipe is coming soon)
  • It only requires 9 ingredients.
  • It’s gluten free, dairy free (of course) and there is a nut free option that works so well!
  • Plus it will satisfy your cheesy cravings with it’s deliciousness!!!

sliced vegan mozzarella cheese with blue towel on a cutting board

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Ingredients for Shreddable Vegan Cheese

  • Raw cashews OR silken tofu – This is the base of your cheese. I prefer to use cashews for a slightly richer cheese, but silken tofu actually works well! If you have a nut allergy, or you don’t have a high powered blender, use the tofu version.
  • Tapioca starch – Also known as tapioca flour, this provides a wonderful stretchy texture.
  • Kappa Carrageenan – This is the magical ingredient that makes the cheese solid, and allows it to melt, and then go back to solid. I ordered mine from Amazon. *There is some controversy around carrageenan, but I feel totally safe using it after doing a lot of research. Do what you feel is right, I do include an option for using agar agar instead.
  • Nutritional yeast – For that cheesy flavor, however if you don’t care for it you can leave it out or use white mellow miso paste instead. It makes the cheese wonderfully flavored!
  • Salt
  • Refined coconut oil – Refined is the key word here! Don’t use unrefined or your cheese will taste like coconut. Oil free? You can leave it out, the cheese just won’t be quite as rich or melty.
  • Lemon juice
  • Apple cider vinegar, or just more lemon juice
  • Boiling hot water – This is what activates the kappa carrageenan.

pizza with sauce and shredded cheese on it, not cooked

How to make it

  1. Soak the cashews, unless you are using tofu. Also get out a clean container to hold the cheese. I used a glass container that holds 3 cups.
  2. To a blender, add all the ingredients except the boiling water.
  3. Carefully add the boiling hot water to the blender and then IMMEDIATELY put on the lid and blend. Use a towel for extra protection. You need to move quickly because the cheese will start to set almost right away.
  4. Pour into the prepared container, right away. Don’t let the mixture sit in the blender for any time at all!

collage of how to make vegan mozzarella

Place the container, uncovered, in the refrigerator for 1-2 hours until set and solid throughout.

Then it’s ready to slice or shred!

If you aren’t going to eat it right away, pop it out of the container, wrap in paper towels and place in a large ziplock bag or container. This will make it drier, which I think makes it better.

close up of shredded vegan mozzarella

How long will it keep?

It will stay fresh in the refrigerator for about 1 week. It can also be frozen.

I made some simple pizzas on tortillas and OH MY GOODNESS they were amazing! This cheese melts better than any brand of vegan cheese I have bought at the store, and it tastes better, too.

I hope you love it as much as we do!

showing a whole pizza with cheese

Want more Vegan Cheese recipes?

pizza, sliced, cut and close up with cheese and parsley

Method adapted from Vegan Blueberry and recipe adapted from my Stretchy Mozzarella.

close up of shredded vegan mozzarella
4.85 stars (59 ratings)

Shreddable Vegan Mozzarella

Vegan Mozzarella that can be shredded or sliced! It melts and stretches beautifully just like the real thing and only takes minutes to make!
Prep: 10 mins
Chilling time: 2 hrs
Total: 2 hrs 10 mins
Servings: 8 servings

Ingredients 
 

  • 1/2 cup raw cashews OR 1/2 cup silken tofu
  • 4 tablespoons tapioca starch (also called tapioca flour)
  • 1 1/2 tablespoons kappa carrageenan*
  • 2 tablespoons nutritional yeast
  • 1 1/2 teaspoons salt
  • 4 tablespoons refined coconut oil (make sure it's refined for no coconut flavor!)
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar, or more lemon juice
  • 1 1/2 cups boiling hot water

Instructions 

  • Bring 2 cups of water to a boil (I use my electric kettle.) Pour the hot water over the cashews and let soak for 5 minutes, then drain the cashews and discard the soaking water. Set aside.
  • Get out a clean container that can hold about 3 cups. I prefer glass, but plastic will work. Have it ready before you start because you will need to move quickly once the cheese is blended.
  • Heat up the 1 1/2 cups of water. It will need to be boiling when you add it to the blender. Again, I heat up water in my tea kettle, then measure 1 1/2 cups when I'm ready. You can also simply get it boiling in a small pan on the stovetop.
  • To a high powered blender (if you use tofu instead you can use a regular blender), add the soaked and drained cashews, tapioca starch, kappa carrageenan, nutritional yeast, salt, coconut oil, lemon juice and apple cider vinegar.
  • CAREFULLY pour in the boiling hot water, and immediately put the lid on and blend. Use a towel for extra protection so the hot water does not burn you! Blend until smooth, stopping to scrape down once if needed. It will only take a minute or so, and the mixture will start to harden fast so you need to work quickly.
  • Immediately pour the cheese into your prepared container. It will start to harden super fast, so do not wait.
  • Move the container to the refrigerator, uncovered and let chill for 1-2 hours, until solid throughout and cooled.
  • After a few hours, pop it out of the container, and either slice/shred right away or wrap in paper towels, then place in a large ziplock bag or container. This will help it be drier, which I think makes it better.
  • Use anywhere you would real mozzarella, such as on pizza, grilled cheese, cold sandwiches, pasta dishes, Mexican dishes, on top of soups or just for snacking.

Notes

  1. I have tested this with both cashews and tofu and I can hardly tell the difference! If you have a nut allergy, or you don't have a high powered blender, use the tofu. I still prefer the cashews for a slightly richer cheese, but the tofu version is really good too.
  2. Kappa Carrageenan is a natural substance from red seaweed that helps thicken/gels. I feel completely safe using it, but if you have concerns you can use agar agar powder instead or simply stick to my Easy Stretchy Mozzarella
  3. To use agar agar instead: Place all the ingredients except for the agar agar and water to the blender and set aside. In a small pot, stir together 3 tablespoons (instead of 1 1/2) agar agar and 1 1/2 cups water. Bring to a boil, whisking constantly until it firms up and gels. Add this to the blender, blend, then transfer to the container and refrigerate. To use agar agar flakes, increase the amount to 9 tablespoons.
  4. If you don't like nutritional yeast, you can leave it out or sub a mellow white miso paste instead.
  5. Oil Free: You can leave out the coconut oil if needed. It won't be quite as melty or rich but it does work quite well.
  6. Storing: The cheese will stay fresh in the refrigerator for about 1 week. If you can't eat it all in that time, you can freeze it.

Nutrition

Serving: 1serving | Calories: 126kcal | Carbohydrates: 7g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Sodium: 437mg | Potassium: 91mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg
Course: Appetizer, Side Dish
Cuisine: American
Author: Nora Taylor
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!

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Comments

  1. I make this recipe all the time. I also use it as a base for Pepper Jack cheese. For that, I add a 4oz can of green chiles (with the liquid) and blend it with everything else. After blending, I quickly stir in 2 tablespoons of chopped jalapeno, 2 tablespoons of chopped red bell pepper, and 1 tablespoon of dried crushed red pepper. Love using it in your Skillet Enchiladas recipe. As always, thank you for your great recipes!

  2. I made this to use on pizza. What a great find. I’ve tried so many vegan pizzas that were horrible, I decided to make my own. It was easy to make, shreddable and melted enough. I had to use crisco as I had no refined coconut oil. Love your recipes!!!!

    1. Thanks for your wonderful feedback, Barb! I’m so glad you loved the mozzarella on your pizza! I appreciate you using my recipes!

  3. OMG!! Made this for pizza. It was so easy and so delicious. I’ve tried different recipes but this was the best. Shredded easily, melted well, flavorful. I don’t expect real mozzarella, but this is a great alternate!!!

    1. Hi Barb! I’m thrilled that you loved the mozzarella! I really appreciate you sharing your great feedback and review!

  4. I used crisco vegetable shortening instead of refined coconut fat and the texture was just like a soft mozzarella. Thanks, Nora!

    1. You are welcome! I’m glad the mozzarella turned out wonderful for you! Thank you for sharing your fantastic feedback!

  5. Hi Nora

    Thank you for All of your recipes. I have made this several times and it does shred beautifullu but does not melt as shown in your photos. I’m wondering at what temp you’re getting this to melt.

    1. Hi Susan. The oven does need to be 425-450 degrees. I also find it doesn’t melt as well when there is a lot of other stuff, veggies, etc. on pizza. If you add a bunch of toppings, do sauce, then cheese, then the toppings. It melts better like that. Hope that helps!

  6. I cannot use boiling water in my Vitamix. Is it OK to mix kappa or agar in the boiling water and then let it cool to the recommended 170 degrees before adding to the mixture in the Vitamix?

    1. If you can’t use boiling water to activate the kappa, then I’d suggest using agar agar instead. Follow the directions in the Notes section above. This method does require the agar and water to be boiled together but it shouldn’t be as hot as boiling water. I hope this helps!

      1. Thanks for the quick reply. I saw that you use a Vitamx. Does it have a non-plastic container? Mine is plastic and has a heat limit of 170. Can I dissolve the kappa in a smaller amount of boiling water outside of the container then add it and remaining water to the Vitamix? If I do the Agar on the stove, can I let it cool prior to adding it? I am obviously new to this! I love your site and it’s fun to know you are from this area!

        1. I do use a Vitamix and it has a plastic container. I think it technically does have a heat limit of 170, though it hasn’t done anything bad to my container and it’s been several years now. I haven’t tried dissolving it in a smaller amount, then blending, I’m not sure it will work as well but maybe. There are instructions for using agar agar in the Notes section. Definitely do what you feel comfortable! Hope that helps!

    1. Hi Abbey. The coconut oil helps the cheese to become firm, but I think another oil could likely work. I haven’t tested it to know for sure though, sorry!

  7. How many ounces of cheese does this make? Im trying to plan if I have enough for two 12 inch pizzas AND some of your breadsticks 🙂

    1. Sorry I haven’t weighed it, but one batch is enough to cover probably one 12 inch pizza generously, two if you like a lighter cheese layer. I’d double it to be safe!

  8. Hi unfortunately it did not thicken like you have described it. I made the original recipe. My consistency is rather jelly like – firm but not in a way that o could cut or shred the cheese. 
    ?
    Any piece of advice? I followed the measurement of your recipe and made 3 portions. 

    1. Sorry to hear it didn’t quite work out, Shaina! It sounds like maybe your water wasn’t hot enough to activate the kappa carrageenan or you need to try a different brand of kappa carrageenan. The chemical reaction can only occur when the water is boiling and the kappa is working properly.

  9. This is amazing! 1,5 teaspoons of salt was a bit much for my taste but it will still work great on pizza.
    I blended everything with lukewarm water and melted coconut oil then poured it in a saucepan to eat up since my Blender doesn’t have détachable blades and clean up sounded like a pain. It still worked great. Thank you Nora for this great recipe!

    1. You are who welcome! I’m glad you found the cheese amazing! Thank you for sharing your ideas and great feedback!

  10. Wow! You answered ALL my questions in your notes. Thank you for the thorough description and recipe and notes! Going to make this today ❤️

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