The BEST Vegan Homemade Mozzarella Questa ricetta è disponibile anche in italiano
Introducing – hands down – the BEST homemade vegan mozzarella you can possibly make!
It really tastes like the real deal, just try it and let me know!
I know, I know: there are already hundreds of blogs and millions of recipes out there that claim to have the BEST plant based mozzarella recipe E V E R.
I myself tried a bunch of those when I first turned vegan, and although a few are actually solid recipes, I wasn’t really satisfied in both on the feeling in the mouth and – most importantly – the melt factor.
It all tasted sort of plastic-y to me, and none really had that “dairy” aftertaste that I was craving after and missing the most.
I’ve been using this version successfully in my dishes for the last couple of years, since I discovered the (secret) ingredient that actually delivers that taste I was missing so bad, and I’ll be honest with you, I also thought for a long time to keep this recipe secret and make some sort of profit out of it.
But soon I started thinking that that was going against both my vision and the main aim for my blog, that ultimately is to showcase how being on a plant based diet doesn’t really mean having to give up on taste and food experiences , and – hopefully – open a new world to the most skeptical ones or those that have been advised to embrace a meat and dairy free lifestyle.
This is why I decided to publish this recipe on here for free.
I’m really happy to share it with you and I look forward to any comments on the outcome.
The ONLY thing I ask in return is to share it on social medias quoting and linking to this blog and if you make your own version using the same “key” ingredients to mention me and this blog to your own blog or social network pages.
‘Cause it took me many tries ‘n’ tests to nail the perfect ingredient balance and also because, you know, it’s just polite to do.
I also would indeed appreciate your interaction with this post and on social medias for any suggestions, questions or just a thanks.
That is ultimately what means the most to me.
This homemade version:
– is easy & quick to make
– melts like the real stuff
– can be grated or shredded
– is creamy and gooey when melted
– holds its shape
– only calls for 9 ingredients
– is suitable for freezing
– tastes like real, dairy mozzarella
You can use this in any dish you like: pizzas, lasagnas, pasta bakes, calzoni, cheese toasts, grilled cheese, fillings or wherever your creativity and the craving for a melted vegan goodness takes you.
Here’s a few recipes on this blog where it will work perfectly:
– Vegan Zucchini Parmigiana
– Vegan Ratatouille Pizza Bites
– Easy Tofu Parmesan
– Stuffed Eggplant Parmesan
– Gluten Free Artichoke Parmigiana
– Cheesy Oozing Vegan Meatloaf
– Super Easy Green Bean Pasta Bake
– Butternut Squash, Brussels Sprout and Cranberry Lasagna
– Vegan Eggplant Parmigiana
It can also be sampled “raw” in cold dishes like pasta salads, caprese and panini, although I would prefer to use it in dishes where we can appreciate the most its meltiness, and I invite you to stay tuned on the blog as I will soon post the recipe of the version I use in cold dishes and salads.
I already have it and I have been using it successfully over the last couple of years, I just need to photograph it to be featured on this website.
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What makes this vegan mozzarella the best
To nail this fantastic product you have to stick to only 9 but ESSENTIAL ingredients:
Plant milk: Soy and Oat work best. I had good result with Almond milk too.
It is the base of this recipe. The plant milk of your choice must be unsweetened and unflavoured.
Coconut Oil: The best oil to give the perfect amount of melty fat. Coconut oil must be deodorized (or refined, if you like) to avoid a coconut-ty aftertaste.
Every dairy milk or product has a percentage of fat, from full fat to skimmed, so adding a bit of coconut oil will help replicate the exact texture of the dairy version. This can be substitute totally or partly (suggested) with rapeseed oil. Using rapeseed oil will, however, make the cheese yellow, so keep that in mind.
Tapioca Flour (or starch): Essential for the stretch factor. It cannot be substitute for the same outcome. You can purchase tapioca mainly in Asian shops or online (I’ll leave the link here for you).
The secret ingredient: Fermented Tofu. Not so secret anymore, this is absolutely THE main ingredient that delivers the dairy cheese feel. Should you not omit or substitute it, otherwise you can say farewell to the authentic cheesy taste.
I’m well aware that this is not a good news for those that are avoiding soy products. I’ll tell you I had pretty satisfying result using white miso paste too, but that’s not so helpful as miso paste contains fermented soy beans too.
If you do not add this ingredient you’ll end up with a great product still, only without the authentic mozzarella taste that was THE deal breaker for me.
You can find Fermented Tofu in large Asian supermarkets or stores, or buy it online here. When purchasing it make sure for it to be plain, and not enriched with chilies, garlic or other spices. The plain one has in the ingredients just tofu (bean curd), water, salt and sesame oil.
The second essential ingredient: Carrageenan Powder. An additive, natural ingredient that comes from red seaweed used to thicken, emulsify, and preserve foods and drinks.
For years it has been debated on its benefits especially on whether it is safe or not for human consumption. Nowadays there aren’t still enough proof to make it fall amongst the “bad guys“, and as I always say to my clients everything is good in moderation. So as long as you do not use a certain product daily or too often and you only consume it sparingly as a treat, you’re good to go.
Back to carrageenean, it is essential to achieve a solid, firm texture once cold, and it allows the vegan mozzarella to be easily shred or grated to be used as we please.
When purchasing this ingredient make sure to look for Kappa Carrageenean. You can buy it online here, and it will last months or even years.
Nutritional Yeast: it plays its two cents part in delivering the cheese flavour.
Friendly known as nooch, it really doesn’t need any introduction. If you’re new to the vegan world you can find this ingredients largely to any health shop or a big chain supermarket, or buy it online here.
Another not-so-secret ingredient is Celery Salt. Trust me using it or leaving it out makes the difference. If you don’t find it in the spice section of your supermarket you can buy it here and use it to enrich any dishes of your choice, from stews to roasts.
Garlic Powder. A pinch is all we need to take our batch of vegan mozzarella to the next level.
Sea Salt. Last but not least some sea salt to nail the perfect level of sapidity.
How to make the Best Vegan Mozzarella at Home
I made a video to show you how easy and simple is to make this recipe at home:
We can sum up the entire process into 3+1 easy steps:
Blend & Cook
First thing is to add all the ingredients to a food processor bowl and blend everything until smooth. I used my loyal Ninja Mega Kitchen System (BL770) if you’re interested, but of course any other blender or food processor will do the job.
Second up is to gently heat the mixture into a pan until it starts to thicken and become stretchy and lovely (this step will require from 3 to 5 minutes on a medium heat flame or stove setting). This will activate the carrageenean powder, important to set and solidify the mozzarella.
Now we have to QUICKLY pour the thickened mixture to a desired mold and chill for at least a couple of hours before use. You can see yourself how quickly it will start setting in the video I made for this recipe, which I attached at the beginning of this section.
I use this handy 6 semi spheres silicon mold, which I perfectly fill up with the amount of 1 batch of this recipe and I find really easy to portion, store and freeze.
Last and main thing is to slice or shred this vegan mozzarella and enjoy!
You deserve it, savour every single bite of it.
The BEST Vegan Homemade Mozzarella Recipe
2 Cups Soy Milk (450 g)
3 tbsp Tapioca (30 g)
1/4 cup Fermented Tofu (50 g)
4 tbsp Coconut Oil (55 g)
1/2 tbsp Nutritional Yeast (4 g)
1/2 tbsp Sea Salt (8 g)
2 tsp Kappa Carrageenen (10 g)
1 pinch Celery Salt (0.5 g)
1 pinch Garlic Powder (0.5 g)
1. Add all the ingredients to a food processor bowl and blend everything until smooth.
2. Gently heat the mixture into a pan until it starts to thicken and become stretchy and lovely (this step will require from 3 to 5 minutes on a medium heat flame or stove setting).
3. QUICKLY pour the thickened mixture to a desired mold or air tight container.
4. Chill for at least a couple of hours before use.
5. Use it sliced or shredded on your favourite dishes.
Did you like this recipe? Let me know with a comment in the section below
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with love, Adriana.
The BEST Homemade Vegan Mozzarella
- 2 Cups Soy Milk 450 g
- 3 tbsp Tapioca 30 g
- 1-2 tbsp Fermented Tofu *up to 1/4 cup, depending on how strong your fermented tofu is
- 4 tbsp Coconut Oil 55 g
- 1/2 tbsp Nutritional Yeast 4 g
- 1/2 tbsp Sea Salt 8 g
- 2 tsp Kappa Carrageenen 10 g
- 1 pinch Celery Salt 0.5 g
- 1 pinch Garlic Powder 0.5 g
- Add all the ingredients to a food processor bowl and blend everything until smooth.
- Gently heat the mixture into a pan until it starts to thicken and become stretchy and lovely (this step will require from 3 to 5 minutes on a medium heat flame or stove setting).
- QUICKLY pour the thickened mixture to a desired mold or air tight container.
- Chill for at least a couple of hours before use.
- Use it sliced or shredded on your favourite dishes.
Hi! Thank you so much for this wonderful recipe! The only thing I changed was I used homemade plain soy yogurt instead of the fermented tofu and it was so delicious!
I’m so happy you liked this recipe, I’m very proud of it and I make it very often myself.
Love the twist with the yogurt!
I made this yesterday and did not have fermented tofu. I did add lactic acid. Not sure I whipped it enough during the cook. It’s a super soft ball that formed nicely in the mold. Although when I pick it up, it just mushes in hand. I wonder if I can add miso in place of the fermented tofu next time.
Hi Wendy! You can indeed use miso in place of fermented bean curd, it’s actually suggested in the recipe!
From your description it did seem like you didn’t cook the mixture enough. Did you use kappa carrageenan?
I would like to know if this cheese is suitable for freezing please.
Hi Moya, it is indeed!
In fact, I always make big batches of it and store in the freezer. It stays perfect for months!
Hope you’ll enjoy it!
Hello! I’ve bought all the ingredients to make this for my first time. I am a bit confused about how much of the fermented tofu to use as the recipe is the main text has different measurements to at the bottom. 1-2tbsp/1/4 cup. I know this is probably a “to taste” thing but what would you recommend for a first try? I’ve never tried fermented tofu before so unsure what is “strong” or not! Thanks for any help, excited to give it a go!
Hi Holly and thanks for reaching out. I’d start with 1.5 tbsp and see what you think. It can be quite savoury and strong, depending on the brand. For years I used the same brand and I used to put 1/4 cup in each batch, but then the shop I was buying it from changed brand and the one I could buy was waaay stronger than the previous. So it’s more like according to its strength than the taste, hence why you should try with less at first. Hope that helps and hope you’ll enjoy the recipe!
This actually melts and tastes divine!
Best vegan mozzarella I’ve tried, highly recommended!
Thank you Heather, glad you like it 🙂
Just tried this & it’s cooling in the fridge now! One question, I tasted it warm & the flavor was mostly just the fermented tofu (no complaints, I love that flavor) will that lessen with chilling or over time? Thank you!
I actually changed the brand of the usual fermented tofu that I buy and last time I made this recipe the flavour of the tofu was more intense. I already had in mind to edit the notes with this info.
I think it depends on the batches and the actual percentage of sesame oil of each jar and how long the tofu is fermented for.
If you’re not fond of the flavour maybe next time put it less.
It should be mostly subtle, not too overpowering.
I will indeed lower the amount myself with this tofu I have now.
Hope you will enjoy it, and many thanks for stopping by 🙂
I can confirm this was great. Came here to make it for the third time and though it deserved a review.
OMG Best vegan cheese ever!
I’m so happy to hear that 🙂
I would like to make this recipe but I’m a bit unsure what fermented tofu is. Should I use tempeh? Or can I use firm tofu and add miso paste to it?
I honestly never thought about using tempeh instead (hence never used it myself).
I think it can actually develop another interesting flavour profile, although not the same as fermented tofu I would assume.
Fermented tofu is simply tofu that have been fermented in liquid made of mainly water, rice wine and oil (typically sesame).
If you happen to try with tempeh please let me know how it turns out, you made me very curious now!
Take care 🙂
I made it and loved it. I’m wondering though if this can be made oil free?
I know it’s a long shot, but I’m really trying to reduce oil intake x
I wish my dear!
Unfortunately I’d say it’s essential for the mouthfeel and the melty effect.
Trust me, I don’t like to load recipes with fats either, unless it’s needed.
You can try lower it a bit, but I personally won’t recommend to remove it completely.
Hope that helps Aurorah, and thanks a lot for your comment 🙂
I made this to go on pizza and it is simply too good!
I’m very impressed and definitely be making again 🙂
Thank you for this stunning recipe!
Thank you Rachel for you kind comment.
I’m chuffed you liked it 🙂
I am so curios to try this mozzarella vegetal
I really hope you do Badi 🙂
Fabulous stuff can’t get enough of it your a genius!
Aww, thanks! I’m glad 🙂
Just wanted to say that I’ve just finished making the 3rd batch of this.
Me and my family love it beyond words, even my kids (currently veggie) that find hard giving up regular cheese.
I can feel the moment for their final conversion is around the corner 😀
Thank you so much for the recipe Adriana great great one!
Oh wow, that’s amazing!
This really means a lot to me, I have no words to describe how happy this makes me <3 <3 <3
Glad I could help and thanks for the support Rosalie 🙂
Have a lovely day.
This is the best vegan mozzarella I have tried. I just added a bit more salt on mine as it was not enough for my liking, but my wife found it perfect the way it is.
Great recipe, highly recommended
Thank you so much for stopping by Darren.
I’m so pleased you both like it this much. Take care 🙂 🙂 🙂
I just wanted to say THANK YOU for this recipe ADRIANA.
It is PHENOMENAL!
Like you say I tried many recipes online and NONE is as good and authentic like this!
This should be the FIRST recipe that pops up in Google.
I also wanted to rate it 5 starts and attach my photo but it is not possible?
Anyway I’m already making a second batch.
I’m so pleased you liked this recipe Nancy.
You have no idea how much your kind words mean to me.
Hope you’ll also enjoy future recipes with this mozzarella 🙂
Take care my dear!
Really interesting looking recipe. You have clearly spent a lot of time and effort in perfecting this. I am tempted to buy some of the more obscure ingredients to try it out!
Thank you Rachel <3 !
I would 100% suggest you to give it a try.
It can look a bit expensive at first but it's a good investment that will allow you to make lots of beautiful things with.
Also, considering how much is store bought cheese, it's actually a bargain in the long run! I literally stopped buying vegan mozzarella myself.
Please let me know what you think if you actually make it. I'd love to hear your feedback.
Have a lovely Sunday.