Vegan Mozzarella Recipe
If you’re looking for an easy vegan mozzarella cheese recipe, you’re in the right place! This plant-based mozzarella is just incredible!
People who transition to a plant-based diet are often faced with a dilemma. The reasons for going vegan are usually not related to the enjoyment of animal products. People adapt a plant-based lifestyle because of their health, their concern about animal wellfare, and the environmental implications of the omnivore diet.
But that doesn’t mean we stop craving familiar flavors, like a grilled cheese sandwich or a Caprese salad. And while store-bought vegan cheese is quite expensive, people often find the idea of making their own plant-based cheese alternative intimidating. Who said that homemade vegan cheese has to be a challenge to make? This vegan mozzarella cheese recipe is simple and accessible!
Why You’ll Love This Recipe
- For once, it’s a vegan cheese that doesn’t involve cashews!
- This vegan mozzarella cheese mainly contains affordable and accessible ingredients.
- You don’t have to be a wizard in the kitchen to make this recipe! It’s beginner-friendly and quick.
- By opting for this vegan mozzarella cheese instead of the store-bought alternative, you’ll save a pretty penny! This recipe makes not one, but two mozzarella balls: instant savings!
- Having a trusted vegan mozzarella recipe is very handy. You can use it for vegan charcuterie boards, salads, and sandwiches!
How to Make This Recipe
Did I mention this vegan mozzarella cheese is really easy to make? First, combine almond milk, olive oil, cornstarch, sea salt, lemon juice, and garlic powder in a saucepot. Place it over medium heat and bring it to a simmer.
As it heats up, make sure you stir or whisk the mixture as it starts to thicken. Then, add coconut yogurt and continue stirring until the mixture has a smooth consistency.
Roll out two sets of plastic wrap on a flat kitchen surface. Split your mixture in two. Wrap the plastic around the mixture to form mozzarella-like balls.
Pour some cold water into a bowl. You can add ice if you like. Place your mozzarella balls (still wrapped) in cold water for about 30 minutes. Then, transfer into the fridge and let it set for at least 4 hours.
The wait will be worth it, I promise. Once it’s set, just slice the indulgent vegan mozzarella cheese and enjoy!
Hack It!
- Although this recipe doesn’t feature cashews, it’s not nut-free. However, you can replace almond milk with soy if needed, as long as it’s unsweetened.
- There are so many great ways to enjoy this vegan mozzarella cheese! Slice it up for a sandwich, make a Caprese salad, or even bake it on pizza!
- If you’re making a cheese board, be sure to add this vegan mozzarella to amaze your guests.
- As well as using olive oil for this recipe, you can use refined coconut oil in its place if needed.
Other Recipes You’ll Love
If you love simple, beginner-friendly recipes like this one, you should get a copy of the PlantYou Cookbook! It has a great collection of WFPB recipes for every occasion. I am a visual learner, so it was very important to me that the book is user-friendly. That’s why each recipe is accompanied by a helpful infographic detailing the ingredients. I truly wish I had a book like this when I became plant-based!
And if you prefer a more dynamic way of cooking, check out the PlantYou Planner! It’s a digital meal planner platform with OVER 600 EASY VEGAN RECIPES. You can drag and drop the recipes into your custom weekly meal plan, or use one of the curated meal plans created by the PlantYou team. Additionally, the planner allows you to toggle the number of servings for each dish. Perfect for a household of any size!
The Recipe: Vegan Mozzarella Cheese
Ingredients
- 1 cup almond milk, unsweetened
- 4 tbsp extra virgin olive oil
- 5 tbsp cornstarch
- ¼ tsp sea salt
- ½ tsp lemon juice
- ½ tsp garlic powder
- 1 cup coconut yogurt, unsweetened
Instructions
- In a saucepan over medium heat, add the almond milk, olive oil, cornstarch, lemon juice, garlic powder, and salt.
- Simmer over low heat, stirring constantly, until the mixture thickens.
- Add the coconut yogurt into the pan and keep stirring until the mixture achieves a smooth texture. Transfer to plastic wrap, and wrap it to form a mozzarella-shaped ball.
- In a bowl of cold water, add the mozzarella balls and allow to cool for a half-hour. Transfer to the fridge to set for four hours, then slice and enjoy immediately.
What can you sub for the yogurt?
Hi Sara,
Unfortunately I don’t think there would be a substitute for yogurt in this recipe. However you could use a variety of vegan yogurts, like cashew or almond, instead of coconut!