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.
- 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!
I haven’t bought vegan mozzarella since coming across this recipe it’s so dang good!!!! I usually use half the amount of coconut oil and it turns out fantastic! I tried it without the coconut oil and it was good but you could tell it was missing a little something. Thank you for this amazing recipe!
I’m so glad you are loving the cheese recipe, Sarah! Thank you for sharing your great review!
I put it on a pizza and it didn’t melt 🙁 I followed the directions and didn’t sub anything. Any ideas?
I just made this and used it on our pizza two nights ago. I have found it helps to put the cheese on right after the sauce and before any other toppings and cook the pizza at high heat of course, 425-450 degrees F. It always melts really well for me this way, and my whole family said it’s better than any store bought cheese. Hope that helps!
I think this would also work with Cashewbutter insteas of cashews or?
When adding Cashewbutter (single ingredient – fine ground) this would be the same to me and a chanc for ppl not having a high powered blender using the nut version – or am I wrong?
It probably would work yes, but I haven’t tried it myself.
I made this today and WOW! It comes together fast and was ready to shred in less than 2 hours for me. It has a great texture and flavor! I cannot wait to try it on pizza. Mozzarella sticks would also be awesome I think. I’m excited it’s freezeable so I can save some for my Mom & sister to try. Thank you for such an easy & yummy recipe, as always!
Thank you, Amy, for sharing your comments! I’m glad the cheese came together well for you! Enjoy!
Dear Nora, do you think I can use xanthan gum instead of kappa or agar? I can’t find karagenan in my country unless it’s for use in cosmetics. Or do you think I can use the substance for food as well? Do you know if there are different qualities of karagenan depending if it’s used in dermatology or food?
I haven’t tested it but I don’t think it will work, it would be an experiment for sure! I honestly don’t know if there is a different, but I know kappa carrageenan is in a lot of our food here. Sorry I can’t be of more help!
This didn’t come out well for me. I did the tofu version, as I don’t have a high-powered blender (how “high-powered” do you consider “high-powered” 1200 watts?) I used raw apple cider vinegar, which I think was the problem — it just came out way too vinegary-tasting and -smelling. Pretty unpleasant. Also used the agar, and it was a bit slick and jello-y. I think I will try it again, though, with the cashews somehow and just lemon juice, and maybe the kappa carageenan.
By high powered I mean a Vitamix or Blend Tec blender, I’m not quite sure about the wattage. If using agar agar, it won’t be the same texture wise at all. It works, but it won’t look like the pictures. Perhaps leave out the vinegar if yours is too strong. I like it best with cashews personally. Hope it turns out better the next time!
Nora, this cheese is incredible! I have tried MANY store bought vegan cheeses and they do not even compare. This is the best tasting one I have tried and will be my go to from now on!
Hi Heather! I’m glad you love the cheese and that it will be your go to! Thank you for sharing your review!
I’ve been curious to try this for a while and finally got around to it – wow. I wish I hadn’t waited. Super easy and tastes great! My first try was perfect. Thank you!
I’m thrilled to hear it was a great success for you, Debbie! Thank you for sharing your review!
This vegan mozzarella is amazing! I made quite few changes and it still turned out perfectly. I used tofu, agar agar and added two tablespoons of miso plus a tablespoon of nutritional yeast. I have a dairy allergy and his is probably the closest thing to mozzarella I’ve ever eaten! Thank you!
I’m glad you like the cheese, Carolyn! Thank you for taking your time to share!
Do you think I could use butter as a substitute for coconut oil? Since it melts when heated and is solid at room temp?
It might work, but I haven’t tested it, sorry!
Hey Nora, my fiancé and I are a huge fan of your recipes! I just made this cheese last night and even by the next morning it hadn’t firmed up enough for me to remove it from the container in one solid piece. I used tofu in place of the cashews since my store was out and I melted the oil prior to blending (didn’t know I was supposed to leave it solid). Would either of these things have caused this?
Hi there, I’m so glad you have been enjoying my recipes, thank you! About the cheese, I wonder if you used kappa carrageenan or agar agar? I ask because agar agar makes for a softer cheese. Did you use boiling hot water, blend quickly then pour immediately into containers? A chemical process occurs when the hot water blends with the kappa and other ingredients, and you have to move rather quickly. Hope that helps!
Your vegan mozzarella looks amazing but I don’t have a high powered blender and I do not want to use tofu. I can buy a new blender – are there any other ones that cost considerably less than a Vitamix or Blendtec? A Ninja possibly?
I’ve never used a ninja, but some people say it works well for cashew based sauces, etc. Though I also have heard it doesn’t work that well, too. A vitamix or blendtec is going to be your very best option, they do an amazing job of turning nuts into creamy, cheesy things that just can’t be rivaled! I know it’s a costly purchase though. I had my first Vitamix for 10 years, and even then it hadn’t broken I just got a new one and gave the old one away. Hope that helps!
Unfortunately I found this very off-putting. I think it might have been because I didn’t have refined coconut oil so there was a bit of a coconut taste.
It definitely also lacked the melty-ness and stringy-ness that I hoped for, probably because I used agar agar.
I’ll be sticking to my other, non-shreddable go to recipe.
Hey Kristy, yes if you used unrefined coconut oil the taste would be very different. I know I’m not a fan of coconut tasting cheese, lol. And using agar agar is fine, but it will not look like the picture, nor will it shred. The texture is softer and not as melty. If you try again, try using kappa carrageenan if you can and refined coconut oil, it tastes amazing that way.
This looks like a great recipe, I’m very excited to try it! My blender can’t handle boiling hot liquids, but I’d still like to try the kappa carrageenan option – would it be doable to combine the ingredients in a food processor instead of a blender?
Thanks Isabella! I’m really not sure how that would work, maybe, but the cashews won’t get smooth enough in a food processor, so you might end up with a grainy cheese. I haven’t tried it any other way, so it’s hard for me to say. Sorry!
Hi, I am wanting to try out this recipe, as I am experimenting with vegan cheeses. This one looks like the best I’ve seen so far! I’m wanting to use tofu, no oil and possibly agar agar, as I’m having trouble finding carrageenan. My only problem is that I can’t blend hot liquids in my blender. Is there any kind of thickener that doesn’t require heat that you can recommend, or any other suggestions? Thanks in advance.
You could try the agar agar option, you can cook that on the stove, blend the rest of the ingredients in a blender, then pour into the pot with the thickened agar agar. However, it’s going to be quite different from the original using carrageenan and oil. It will be more mushy and less hard, and possible not easily shredded. The oil also helps the cheese melt, so yours may not melt well.
We don’t have any coconut oil, would another type work?
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!
Nora, a quick chemistry question for you: if I use less water can I get a firmer cheese in the end? Logic says yes lol but I know kappa (& vegan cheesemaking in general!) defies logic sometimes. Thanks for your input :O)
You know, I’m not totally sure, but it might be a little firmer if you use less water. Though mine is usually very firm as written. 🙂
Hey, can I make this but use seasonings from your cheddar cheese to make it a grateable block?
You probably could, but I haven’t tried it yet. Sounds good!
Fantastic!
My two boys have an intolerance to dairy protein. Which has made it really difficult for me to make them good pizza!
I am a native New Yorker, and so I obviously consider myself an expert on pizza quality.. ahem. So I was highly skeptical when I tried this. But this recipe amazes me. I just made two pizzas with it and I think I might have been fooled by if it weren’t for the fact that I was paying close attention. It melts and browns like the real thing. (and the boys devoured both pies)
Thank you for sharing this! You have opened our world to fake cheese, in a good way!
One tip: make sure you pour the cheese into the mold or container very quickly. It starts to harden in the blender if you leave it too long, and the cheese ends up being crumbly… and can’t be sliced or shredded.
Hi Bill. I’m glad you love the cheese, and that you’ve found a cheese that your boys can devour! Enjoy all your future pizzas together! Thank you for sharing!
This recipe is fantastic and I was so impressed with its taste/texture/how it worked on a pizza. It wasn’t as firm as I thought it would be so I put it in the freezer for a couple of hours before I grated it. If I post a photo on social media, how should I credit you?
I’m so glad you enjoyed it! You are welcome to share and link to my account if you want, but you don’t have to. 🙂 Thanks so much!
I noticed there are lumps of agar in the cheese? I added the agar to cold water, whisked it and then boiled the mixtures until it was gel-like however there are lumps of agar in the cheese I wonder if you have any tips to avoid this??
I wonder if you didn’t blend the agar agar mixture with the other ingredients? That would probably leave some lumps. If you blend it well, it should be fine.
PS: (said nicely) Please put this info in the recipe so people don’t need to dig thru the comments and do google research for the answer! The quantity you give is for agar powder; if using flakes, the amount needs to be trippled. (I haven’t tried it yet to see if 9 T of flakes work.) Thanks!
I used agar agar powder. Thanks for your comment, I did need to clarify that! I have updated the post to include this information. Thanks!
Agar agar flakes or powder? There’s a 3x different ratio depending on which you use!
I just made this tonight in preparation for New Year’s eve mozzarella sticks and WOW. The last mozzarella recipe I used has NOTHING on this for just how close to real mozza consistency this came out. This isn’t just a creamy/ stretchy cashew cheese, it holds the shape and has that “rubbery” feeling that real cheese has. I used agar agar powder and the recipe doesn’t lie. That stuff gels up QUICK and needs to be blended and poured asap (only slightly stressful haha). I think in future I may add additional seasoning like garlic powder or miso paste as it is a very mild mozzarella, but I’ll definitely use this recipe in the future! Looking forward to making the sticks tomorrow, and seeing how the leftover shreds! Thanks Nora 🙂
Hi Shannon! I’m so happy to hear you love this cheese, thank you so much for your wonderful comment! It is slightly stressful, but once you’ve done it a few times it gets easier. ? You could definitely jazz it up with miso or anything else you like in the future. Thank you so much, enjoy the mozzarella sticks!
What happened to my comment?
I don’t see a comment from you, even in my spam folder. Perhaps it didn’t make it through. Can I help you with something?