The Best Vegan Mozzarella

Vegans are always on the quest for the best dairy-free cheese substitute. I took it one step farther and decided to start crafting my own. This is the most melty mozzarella I’ve ever made, but it’s so much more. It’s creamy, salty, tangy, and super versatile. Check out this amped up caprese salad.


I’ve used this on pizza, a cheese board, tacos, in grilled cheese, in panuchos.



You’ll need to prepare a salt water bath to keep your little mozz balls in. This can also just be placed in a mold after cooking if you want a block of cheese. Each ingredient is very important, as is each step. If you leave anything out, your cheese will be very different so make substitutions at your own risk! You can, however, omit the miso paste if you don’t have it, but be sure to add more salt. Cheese is supposed to be salty! Tapioca and potato starch can be found at your local Asian store.


3/4 c plant milk (I’ve only used soy, almond, and cashew)

1/2 c aquafaba

2 T tapioca starch

2 T potato starch

1 t salt

1 T kappa carrageenan

2 t white miso paste

2 T refined coconut oil (not virgin)

1 t lactic acid or 1.5 T lemon juice

3 c cold water

1 c ice

1 T salt


Mix the water with 1 T salt until dissolved. Add the ice and store in the fridge.

Combine all of your other ingredients except for the coconut oil and lactic acid in a blender. Process until smooth.

Add blender contents and coconut oil to a sauce pan. Using a flexible spatula, continuously stir over medium heat, scraping the sides and bottom of pan to prevent burning. After a few minutes, your mixture will start to thicken and clump up. Refer to the picture above.

At this point, turn off the heat, add the lactic acid, and stir really well to combine.

Move quickly otherwise your cheese will set in the pan!

Grab your ice water bath and a metal tablespoon. Scoop one tablespoon of the cheese mixture, lower the spoon into the water, submerge for 2 seconds, then turn the spoon over to release the cheese. Repeat until all the cheese mixture is formed into balls.

Refrigerate for at least 6 hours to allow the cheese to set properly.

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