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.
4.81 stars (68 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 minutes mins
Chilling time: 2 hours hrs
Total: 2 hours hrs 10 minutes mins
Servings: 8 servings
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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.
See AlsoVegan stuffed pepper soupCAREFULLY 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
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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Posted In: Appetizers, Gluten Free, Meal Type, Special Dietary Needs, Vegan Cheese, Vegan Ingredients
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