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.
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!!!
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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.
How to make it
- 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.
- To a blender, add all the ingredients except the boiling water.
- 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.
- Pour into the prepared container, right away. Don’t let the mixture sit in the blender for any time at all!
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.
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!
Want more Vegan Cheese recipes?
- EASY Stretchy Vegan Mozzarella
- Vegan Nacho Cheese
- 5 Ingredient Vegan Queso
- Vegan Cream Cheese
- Nut Free Vegan Cheese Sauce
Method adapted from Vegan Blueberry and recipe adapted from my Stretchy Mozzarella.
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!
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
- 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.
- 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.Â
- 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.
- If you don't like nutritional yeast, you can leave it out or sub a mellow white miso paste instead.
- 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.
- 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
Did you make this recipe?Mention @nora_cooks_vegan_ or tag #noracooks!
It looks great! I have a question about substitutions. Can I use macadamia nuts instead of cashews, or white beans instead of silken tofu? Can a neutral-tasting oil be substituted for the refined coconut oil? Sorry–I have problems with cashews soy, and coconut.
Thanks.
Oh! I just found your comment after all! I have been getting a ton of comments around the holidays and I’m trying to keep up but it can take me awhile to get to them (a day or two at most). I haven’t tried using macadamia nuts but I think it might work okay for a different flavor. I can’t speak to white beans as I haven’t tried it. You could leave the oil out or possibly substitute another oil, but the cheese might not be quite as firm, I’m not sure. Hope that helps somewhat!
I’m making this for a homemade vegan detroit style pizza. I see it says to boil the cashews for 5 minutes. So do not soak overnight? If i do soak overnight will it change the consistency?
You can soak them overnight instead if you want, or boil them for 5 minutes. Either works, you are just softening them for blending. Thanks!
Hello
How many grams of tofu should I put in it?
To replace the almonds.
Thanks and sorry “my English”, is the use of the Translator hahaha
113 grams I believe should work. Thanks!
If you just want dairy free, how much gelatin would you use?
Sorry, I’ve never used it so I can’t say.
Came out perfectly on the first try. Thanks so much!
You’re welcome!
I don’t have tapioca. can I substitute corn starch?
With cornstarch, the “cheese” will thicken but it won’t be stretchy like in the photos/video. So I don’t recommend it.
Hi, I was wondering if you’d think psyllium powder could work as a substitute for the kappa carrageenan? Thank you!
I’ve never tried it, so I really have no idea, sorry!
Hi, I made this cheese today and it is much better than store bought I’ve tried. Melted in microwave is amazing but on a pizza it didn’t melt so well. Even with the stove at 450 degrees. However, it shedded very well. I wouldn’t eat it just like that but melted it taste great!  A little salty for me but my son loved it! I followed the recipe carefully with no substitute so I don’t know why it didn’t melt fine.  I am going to try it on pasta. We’ll see if it melts better.  Thank you for this recipe!Â
After Daiya changed their protein source to one of our allergens, I thought we’d never enjoy mozzarella “cheese” again. But this recipe is AMAZING!! I think it tastes even a little like American cheese too, so I can’t wait to do a grilled cheese with it. Melts and browns beautifully on pizza!
Which type of silken tofu did you use? Extra firm, firm, or soft?
Usually firm.
I’m a recent vegan convert and holy smokes did this recipe surprise me! It even impressed my non vegan hubby. It’s so tasty and gooey and I even did the agar version. Thank you!
You’re so welcome!
I made this recipe today. Again, I stress TODAY. In one day! For anyone who hasn’t made another vegan cheese recipe before, that is insane for this high-quality of a cheese. I am absolutely blown away because, looking at the ingredients, I thought it would be incredibly bland but tried it anyways because it seemed fairly quick and easy (it was very quick and easy). I added some white miso paste so that definitely added some flavor but HOLY COW (pun intended). This is a really good low-effort vegan cheese recipe.
There’s so much that you could do with this too–adding your favorite spices, herbs, vegetables, the possibilities are endless! I will be making this again with a couple variations.
That being said, this is for the shredded version of the cheese. My sister and I tried a slice of the solid block and ohhh myyyy–ew. The texture is just not there for me, it’s like rubber. This is eliminated when shredded, though, so still a 5 star recipe in my book. Keep in mind that I did use the agar agar version because I do not have any kappa.
Another thing that I feel may be from using agar agar rather than kappa c. is that the cheese barely melted when I tried it on a piece of bread and threw it in the toaster oven. Not that it didn’t melt at all–it just didn’t meld-melt, you know? Still happy with this recipe, though, because the cheese is not powdery like many store-bought brands and it tastes great cold on salads and things.
This is an incredible recipe and I highly recommend you try it if you haven’t already!
I’m glad you enjoyed it! Thanks for the comment.
Hi!! Is it possible to omit the coconut oil? Or maybe use something like tahini? Thanks 🙂
I tried leaving the oil out and it worked quite well. It just didn’t melt as well for me. 🙂
Question….we love the flavor of this cheese. However it doesn’t melt? What did I do wrong?
I’m not totally sure, did you follow the recipe exactly with no substitutions? And use boiling water? The other trick is that it needs to be heated high enough to melt, so in the oven I’ve found it melts best at 425 degrees or so. And if you put it on something with a lot of other toppings, say a pizza with a ton of toppings, it won’t melt quite as well as if you just put it on something with less toppings. But generally, it melts well for grilled cheese, on top of casseroles, etc. Hope that helps!
We made grilled cheese on a griddle with it and it didn’t melt. I didn’t substitute any ingredients and did use boiling water.  However after about 2 hours in the fridge it was still mushy to the touch and cool. So I put it in a pan and heated it, added another tap of Capps carrageenan and it got nice and smooth. Refrigerated and it set up nice however now it won’t melt.Â
Would adding more coconut oil help it melt a little better?
I haven’t tried it using more coconut oil, but it should melt fine as written. I’ve actually even made it without the oil and it still melted, just not quite as well.
I’m a new vegan and currently searching for good recipes. 🙂 This sounds like a great one! I would like to try agar powder, but I’m wondering, since it doesn’t harden as well, could I freeze for a certain amount of time and then shred when it’s partially frozen? Have you tried that?
I have done this with agar agar cheeses, and it works okay but not nearly as well. It comes out more as mush than shredded cheese. It still tastes great but it is not as shreddable, even when frozen.
SCORE! Made this into vegan mozz sticks tonight and the whole family loved the recipe. (I used a previous reviewer’s adjustments of subbing olive oil for coconut, as I’m not a fan of coconut oil, and adding white miso, with proportionate changes in vinegar). Delicious, melty, and so much better than store-bought!
Question: could this method be adapted to cheddar flavors? I love your vegan cheddar recipe, but the texture and melt-ability of this recipe is hard to beat. Thanks, Nora!
I’m so glad you enjoyed the cheese and as mozzarella sticks! Yes, I have made this as cheddar, I should probably post a recipe for it sometime. ? I would use similar flavors as my cheddar cheese, so perhaps add 1/2 cup nutritional yeast, a little paprika and turmeric. Hope that helps and you enjoy!
Great mozzarella recipe! We used it in pizza pockets. It was delicious! It shredded pretty easily after being refrigerated for two hours and melted super well. I imagine it will shred better after it’s been left in the fridge overnight. We’ll definitely make this again.
So glad to hear that it was good!
Can you use arrowroot powder in place of the tapioca starch?
You probably could, yes. I’m not sure if it will be quite as stretchy.
Made for the vegan sausage pizza. Now making cheese pizza for dinner. Â My husband and I love the texture and taste. Â Shreds and melts very nicely. Thank you Nora for a recipe that is crucial to any pizza lovers world.Â
Wonderful! I’m so glad you enjoyed the cheese and the pizza!
Haven’t tried this yet but I am wondering if it comes out the same with agar. Is it still shreddable and able to be cut?
It will be much softer with agar agar, but it does work quite well. It won’t be quite as easy to shred, but possible, and it can be sliced.
Can you use olive oil instead of coconut oil?
Probably, but it might not be as firm.
I haven’t made it but I am wondering if Xanthan gum is a good substitute instead of agar agar or Kappa Carrageenan
I’m not sure how that would work, but I don’t think so… I really can’t say because I haven’t tested it though.
This is so good. I ordered the Kappa Carrageenan from Amazon to make it and had all the ingredients except the tapioca starch. I ground tapioca pearls down to tapioca starch. My husband said he eats cheese and still thinks this is amazing. He said it gives him hope of having vegan lasagna. Thank you very much.
You’re so welcome!!
Wow! This is amazing! Mine was setting in the Vitamix. I had to move quickly to get it into my mini spring pans. Tasted great….can’t wait to shred it! I love your site…so happy I stumbled on it a month ago. Most of my dinners have been your recipes and I’ve told everyone I know about you. 🙂
Aw thank you so much!! Yes, it will start to set in the blender which is why you have to move quickly! It’s a little stressful for a minute but worth it.
Hi this looks great. I would like to try it with the Agar Agar but you don’t specify whether you use flakes or powder. Judging from the amount I’ll guess flakes?
Powder is what I have used, not flakes.