Homemade Vegan Mozzarella Cheese: Melts, Sliced, Shredded, Stretchy!

Vegan Mozzarella which melts, shreds, and stretches like the real Mozzarella. Perfect as snack, for pizza, salad, and many more!

This homemade vegan mozzarella is made with 100% plant-based ingredients. The recipe comes with few ingredients and is quick and easy to prepare. This delicious cheese with cashews is super healthy! This vegan recipe is in addition still without milk, without eggs, without butter and Co! Therefore: Pure vegetable and super delicious!


Some vegans find it difficult to give up cheese at first. I felt the same way. However, there are numerous recipes for plant-based alternatives. From the refrigerated counter in the supermarket or even better simply from your own production. This simple basic recipe for vegan mozzarella is regularly on my cooking menu. 

The recipe makes do with few ingredients. The basic ingredient for the vegan mozzarella are cashews.

The vegan mozzarella tastes great cut into small pieces in a salad or in slices as a bread topping. It even melts on pizza .. This is why this recipe is a must try!


Homemade Vegan Mozzarella: Super stretchy!

5 from 1 vote
Recipe by spoonswithlove Course: Snack, Lunch, Breakfast, DinnerCuisine: Italian, InternationalDifficulty: Medium


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Resting Time



Vegan Mozzarella which melts, shreds, and stretches like the real Mozzarella. Perfect as snack, for pizza, salad, and many more!


  • 100 g cashews

  • 180 g soy yogurt

  • 80 g water

  • 8 g agar agar

  • 1TL salt

  • 3EL starch (e.g. corn starch)


  • Soak cashews overnight
  • Rinse the cashews with water and drain them
  • Add soy yogurt, water and salt to cashews and blend
  • Cover and allow to ripen in a bowl for 24 hours (a little air should get to the soy-cashew mixture, so a plate placed over the bowl works well)
  • Then add the starch to the soy-cashew mixture and mix with a whisk
  • Put the agar-agar in a saucepan and pour 120 ml of water over it, cover and bring to the boil over low heat and continue to simmer for 3-4 minutes
  • Add soy-cashew mixture to the pot and simmer for 10min, stirring constantly
  • Provide cold water (add ice cubes if available) in a large bowl
  • Using two tablespoons or an ice cream scoop, form balls of the soy-cashew mixture and place in the ice water
  • Cool the vegan mozzarella balls in the ice water and pour off the water.
  • Fill a large fresh food container with water and mix with 3-4 tsp of salt
  • Put the mozzarella balls in the fresh keeping tin and store in the refrigerator
  • The vegan mozzarella will stay fresh in the fridge for about a week.


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