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close up of shredded vegan mozzarella
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4.84 from 49 votes

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 Time10 mins
Chilling time2 hrs
Total Time2 hrs 10 mins
Course: Appetizer, Side Dish
Cuisine: American
Servings: 8 servings
Calories: 126kcal
Author: Nora Taylor

Ingredients

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