Vegan Mozzarella Cheese


This recipe is pretty easy and comes together really quickly. This soft mozzarella is perfect for a caprese salad or for topping a pizza! 


  • 1 cup cashews soaked over night or microwaved for 3 minutes in 1 and 1/2 cups water, then drained.
  • 1/2 cup sauerkraut, without the juice
  • 1/4 cup plant based milk
  • 1 teaspoon minced garlic
  • 3 tablespoons tapioca starch
  • 2 tablespoons triple filtered coconut oil
  • 2 teaspoons nutritional yeast
  • 1 teaspoon of salt
  • 1/2 cup water
  • 2 teaspoons agar powder


  1. Add drained cashews, and all other ingredients EXCEPT the water and agar to a high speed blender or food processor. 
  2. Blend on high until the mixture is completely smooth. You may need to scrape the sides down a few times to make sure all of the cashew bits get processed.
  3. Fill a large bowl halfway with water and a cup of ice. Stir in a few teaspoons of salt and place next to your stove top.
  4. In a medium sized pot, bring water and agar powder to a boil.
  5. Once it is boiling reduce heat to med/low
  6. Mix the cashew mixture with the water and agar, stirring continuously unit it becomes thick and stretchy. This will take just a couple of minutes, it comes together quickly. Just keep stirring and scraping the cheese from the sides of the pot. It will resemble a stretchy dough/ batter and scoop easily once it is ready.
  7. With medium size cookie scoop (or you can use a large spoon or ice cream scoop) scoop out balls of mozzarella and drop them into the bowl of ice water. 
  8. Once all of the mozzarella balls are formed and in the water, place the bowl in the fridge for about an hour, or until the mozzarella has firmed up a bit. 
  9. Once firm, remove mozzarella and place in zip lock bags or a shallow storage container adding just a little of the liquid brine for storage. You don’t need to fully cover them. Just add a little of the liquid so they do not dry out. 

Store in fridge for up to 5 days