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Oil Free Vegan Mozzarella Cheese

4.58 from 19 votes

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Amazing oil free vegan mozzarella cheese that slices, grates, and melts! Perfect for pizza, pasta dishes, sandwiches, quesadillas, and more! The possibilities are endless!

Wheel of vegan cheese with wedge cut out of it, tomatoes, basil, and crackers, background

You guys are going to really love this Vegan Mozzarella Cheese! It’s absolutely amazing!

One of the hardest things for me about going vegan was giving up cheese. I used to put cheese on just about everything!

The vegan cheese products available in the stores are getting better all the time. And I’ve had some delicious ones! Unfortunately, the better options out there are not only expensive, but most of them have quite a bit of added oil.

I’ve been on a mission for quite some time to create a vegan cheese without oil that is firm enough to slice and grate, but still melts.

I was told that you have to use coconut oil for a vegan cheese that has these properties. But I knew there had to be a way to make it without the oil.

And I was right! I finally did it! I’m so excited!

Image of cheese in block form, sliced, and grated, with cracker, tomato, and basil in background

It firms up perfectly! Slices and grates like other cheeses. And it melts! (I have found that while this cheese melts beautifully inside sandwiches and in the microwave, it doesn’t melt quite as well on top of a pizza. This is likely due to the oven temperature.)

Oh, and, most importantly, it tastes great!

Oh, the possibilities!

Ingredients for this vegan mozzarella

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This cheese is made from only 10 ingredients, and one of them is water!

Ingredients for vegan mozzarella
  • Raw cashews – if you don’t have a high speed blender like a Vitamix or Blendtec, you will want to soak these for at least four hours or overnight before making this recipe.
  • Tapioca Starch – this is one of the binding ingredients in the cheese
  • Nutritional Yeast – for a mild cheesy flavor
  • Lemon Juice and Apple Cider Vinegar – for a mild tang
  • Kappa Carrageenan – this is an ingredient derived from a red seaweed, and is used to firm up the cheese. It can be ordered from Modernist Pantry or from Amazon.
  • White Miso, Salt, and Onion Powder – for flavor. The amount of salt can be reduced, if desired.

How to make this vegan cheese

Wheel of vegan cheese with sprig of basil on top, tomatoes, basil, crackers, and cheese grater in background
  1. If you don’t have a high speed blender like a Vitamix or a Blendtec, soak your cashews in boiling water for about an hour before using. Rinse and drain them.
  2. Place all the ingredients in a blender, and blend until completely smooth.
  3. Pour the contents into a medium saucepan, and cook over medium heat, stirring constantly. As the mixture cooks, it will begin to thicken, and some lumps may form. Just keep stirring vigorously and the mixture will all come together.
  4. After the mixture comes to a boil, continue cooking and stirring for about two more minutes.
  5. Pour the mixture into one or two glass bowls, and refrigerate for a few hours until it is set.
  6. The mozzarella is now ready to slice or grate and enjoy!

Can I use agar agar instead of kappa carrageen?

I have read that you can substitute agar agar for the kappa carrageenan. (I have not tested this substitution.) To use agar, you will need to use twice as much as the amount of carrageenan, so that would be 2 tablespoons for this recipe.

The cheese made with agar will not melt as well as the cheese made with kappa carrageenan.

Ways to use vegan mozzarella cheese

There are so many possibilities for this vegan mozzarella cheese!

Grilled cheese sandwich with cut in half with basil sprig in front
  • Slice it up and place it on a cheese board with some seitan (like my Easy Oil Free Vegan Pepperoni), some fresh fruit, and some whole grain crackers and breads.
  • Grate it on to your pizza
  • Place some between a couple slices of my Multigrain Bread and make a delicious melty grilled cheese to go with your soup
  • Use it as a topping for lasagna, stuffed shells, or baked penne
  • Add slices to your sandwiches
  • Add some to your burritos or quesadillas

How to store this vegan cheese

Wrap the cheese in plastic wrap, or place it in an air tight container. It will keep in the refrigerator for about a week.

For longer storage, you can freeze this cheese. (Although, mine has never lasted long enough to freeze!) The cheese will likely be a bit softer after freezing and thawing.

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Here are more recipes with vegan cheese:

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Wheel of vegan cheese with sprig of basil on top, tomatoes, basil, crackers, and cheese grater in background

Oil Free Vegan Mozzarella That Melts

Teresa Sklenicka
Vegan mozzarella that slices, grates, and melts! Use it on your pizza, pasta dishes, sandwiches, and more!
4.58 from 19 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 20 mins
Course Appetizer, Condiment
Cuisine American
Servings 20
Calories 34.6 kcal

Ingredients
  

Instructions
 

  • Place all of the ingredients in a high speed blender and blend until smooth. If you don’t have a high speed blender, soak the cashews in boiling water for at least an hour. Drain the cashews and proceed with the recipe.
  • Pour the contents of the blender into a small saucepan and cook over medium heat, stirring constantly. As the mixture cooks, it will thicken and become somewhat stretchy. When the mixture comes to a boil, turn down the heat to medium low and continue cooking and stirring for about two more minutes.
  • Pour the mixture into a bowl or container and refrigerate for at least three hours to allow it to fully set.

Notes

While this cheese melts beautifully inside a grilled sandwich or in the microwave, it doesn’t melt quite as well on top of a pizza or casserole. This is likely due to the oven temperature, and the dryness in the oven.
Nutrition calculations are approximate.

Nutrition

Serving: 1ozCalories: 34.6kcalCarbohydrates: 3.1gProtein: 1.3gFat: 2.1gSodium: 124.5mgFiber: 0.4gSugar: 0.3gVitamin A: 0.47IUVitamin C: 0.15mgCalcium: 3.56mgIron: 0.37mg
Keyword Cheese, Oil Free
Tried this recipe?Let us know how it was!
By on June 14th, 2020

About Teresa Sklenicka

I love creating tasty, oil-free, vegan recipes that everyone will love (even non-vegans)! Here you'll find vegan versions of your favorite comfort foods, as well as some new tastes! Join me on a path to improving your health, helping the planet, and saving animals.

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33 thoughts on “Oil Free Vegan Mozzarella Cheese”

    • You’re welcome! No, I don’t think guar gum would work in this recipe. Guar gum is a thickiner, but does not have the same gelling properties. As I discussed in the post, agar can be substituted.

      Reply
  1. Will white beans work in place of nuts or seeds to save cost? I’ve used the white beans to make the cheese sauce and it works fine.

    Reply
    • I have not tried this, but I’ve seen this working in other recipes. If you try it, be sure to report back.

      Reply
  2. 5 stars
    Put this on a tofu omelette with spinach and shiitake mushrooms and it was delicious! Can’t wait to try it as grilled cheese. Do you think it would be possible to make Mac n cheese with it?

    Reply
  3. 5 stars
    My husband and I love this cheese and use it mainly for grilled cheese sandwiches. We’ve made it about 3 times with success every time. I make the cheese, & he cooks the sandwiches. Although the cheese will get really melty, it doesn’t melt as quickly as we were used to with dairy-based cheese. We’ve developed an unusual technique: after initially cooking the sandwich on the griddle like with a normal grilled cheese sandwich, we nuke it briefly in the microwave to get the center of the cheese melted, and then, finish on the griddle to make sure the bread is crisp. I know this technique sounds odd, but the resulting sandwich is the bomb: the perfect mix of crisp bread with melty goodness.

    I’d love a vegan, no-oil cheddar cheese recipe!

    Reply
    • I love this in grilled cheese, too! Have you tried my pepperoni pizza panini? I love your tip for the meltiest grilled cheese. I’ll have to try that. I’ll have to work on a cheddar recipe.

      Reply
  4. 5 stars
    I am from Wisconsin so I completely understand the cheese thing.
    Thank you for this recipe, I look forward to making it in the near future!

    Reply
    • As mentioned in the post, I believe you can substitute agar agar for the kappa carrageenan, although I have not tested it with this recipe. I do have two sources of kappa carrageenan linked in the post – Amazon and Modernist Pantry. I hope you enjoy the recipe!

      Reply
  5. Hi there, have you ever made this is the form of balls of buffalo mozz dropped in cold water? Wondering how that might work :O)

    Reply
    • I haven’t tried this recipe with a substitute for the cashews, but you could try slivered almonds (if you’re not sensitive to those) or sunflower seeds. If you try it, please let me know how it goes.

      Reply
    • 5 stars
      I just saw this question & wanted to share that I’ve recently been trying out almond flour in place of the soaked cashews (just so I’d have options) and it works beautifully! I use double the cups of almond flour for what’s called for in cashews in a recipe (3/4 c. cashews = 1 1/2 c. blanched almond flour). :O)

      Reply
    • 5 stars
      I replaced cashews with sunflower seeds and it was fine just a bit less creamier than cashews but it was a great replacement

      Reply
  6. What if I didn’t cook it long enough? Can I put it back in a pan after a couple of days being in the fridge and try to cook it again to set it. When I grate it now it looks like spaghetti brain! If that makes sense! ????

    Reply
    • I haven’t tried recooking it. I don’t think that would work. This cheese is a bit softer than regular mozzarella. It’s easiest to grate when it is cold. If it’s still too soft for you, try freezing it before grating.

      Reply

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