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Oil-Free Vegan Mozzarella–Melts, Grates & Slices

Easy oil-free vegan mozzarella–melts, grates & slices! Made with 5 ingredients (plus water), it is made without nutritional yeast and no carrageenan.

grey marble cutting board with cashew mozzarella cheese on top

Benefits of Oil-Free Vegan Mozzarella that Melts, Grates & Slices

  • Vegan (no eggs, no dairy)
  • Grain-free
  • Gluten-free
  • Oil-free
  • Soy-free
  • No nutritional yeast
  • No carrageenan
  • No miso
  • Easy to make
  • Made with 5 ingredients

Ingredients

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

overhead shot of glass bowls filled with the ingredients to make easy slice or grate mozzarella cheese

The list of ingredients for this versatile cheese is brief:

  1. Raw cashews (see my tip for less expensive cashews)
  2. Agar agar powder
  3. Tapioca flour (it can also be labeled tapioca starch)
  4. Light-colored vinegar (or green olive brine, or lemon juice)
  5. Salt (this can be adjusted according to your dietary needs and/or preferences)

You will also need regular water (I use filtered tap water).

My favorite acidic add-in for this cheese is brine from a jar of green olives. It adds a perfect, subtle cheese-y tang to the cheese. But I get it, not everyone keeps jars of green olives on hand (always!) the way I do ????). So use any light colored vinegar (e.g., apple cider vinegar), or lemon juice instead.

What is Agar Agar?

Agar agar (sometimes called agar, singular) is a vegetarian alternative to gelatin. It is derived from red algae (a form of seaweed) and has been used in a wide range of dishes in Asia, both for thickening and gelling, for centuries. If you have not used it before now, it is a remarkable ingredient.

Agar agar is available in powder or flake form and is used in much the same way as gelatin: dissolve/hydrate in water, heat to thicken, and then set until firm.

I prefer to use powdered agar agar. I find that it dissolves more easily and is more reliable. If you use agar agar flakes, you will need to use an equivalent weight, not volume.

Tip: Use Raw Cashew Pieces to Save Money

a glass bowl filled with raw cashew pieces

To save money on cashews, for this or any recipe that calls for raw cashews, I always opt for raw cashew pieces (as opposed to whole cashews). These are broken and irregular cashews that are not pretty enough for packages of whole cashews.

Cashew pieces cost a lot less than whole cashews, especially when purchased in bulk. It is an easy way to save!

Step by Step Instructions

Note that the complete directions are also in the recipe card below.

Step One: Quick-Soak the Cashews

Place the cashews in a medium bowl. Add enough boiling water to cover the cashews by 1 inch (2.5 cm). Soak for 20 minutes.

  • If you prefer, you can soak the cashews overnight: Use cold or room temperature water. Let soak for a minimum of 6 hours or up to 24 hours.

After soaking, drain the cashews through a colander or mesh strainer. Discard the soaking water.

two photo collage showing raw cashews getting soaked, then drained

Step Two: Select a Dish for Setting the Cheese

While the cashews soak, choose a dish for setting your cheese. Once you get started making the cheese, the process moves quickly (the agar agar will begin to set almost immediately after cooking). You will need to work relatively quickly to pour it into the dish and smooth it out.

Choose a shallow dish made out of glass or ceramic. I use a 5×5-inch (12.5×12.5 cm) glass storage container. Your choice of dish can be almost any shape, so use what you have (e.g., a pie pan, small loaf pan, etc.).

Step Three: Combine Tapioca Flour with Some Water

In a measuring cup or a small bowl, combine the tapioca flour and 1/3 cup (75 mL) water (not hot water) until blended and smooth. Set aside.

tapioca starch, blended with water, in a glass measuring cup.

Step Four: Blend the Cheese Ingredients

Place the drained cashews in a blender. Add 1 cup water, the agar agar powder, vinegar and salt. Cover and blend until completely smooth, stopping once or twice to scrape down the sides of the container.

two photo collage showing the blending of ingredients for oil-free shred and slice vegan mozzarella.

Step Five: Bring the Cashew Mixture to a Low Boil

Pour the cashew mixture into a medium saucepan.

Turn on the heat to medium. Cook and stir over medium heat until the mixture comes to a low boil. Continue to stir for about 2 to 3 minutes longer. The mixture will begin to thicken, so keep stirring (a silicone spatula is the best tool for the job).

Note that the cashew mixture needs to come to a low boil in order to activate the agar agar. The cheese will not set firm if the mixture is not brought to a low boil.

three photo collage showing the thickening of cooked oil-free slice and grate vegan mozzarella

Step Six: Add the Tapioca Mixture

Stir the tapioca mixture into the cashew mixture in the saucepan until completely blended.

tapioca slurry getting added to oil-free vegan mozzarella mixture in a saucepan

Cook and stir over medium heat for one minute longer until even thicker. It should hold together when you lift a blob of it onto the end of the spatula.

closeup of oil-free slice and grate vegan mozzarella cheese in a saucepan

Step Six: Spread Mozzarella Mixture into Prepared Pan

Scrape and spread the vegan cashew mozzarella mixture into the prepared pan or dish, smoothing the top.

Place a piece of plastic wrap or parchment paper directly on the surface of the cheese to prevent it from drying out.

two photo collage of vegan cashew mozzarella in a glass dish

Step Seven: Chill the Mozzarella

Refrigerate the mozzarella for at least 4 hours, or until very firm to the touch. Agar agar sets much more quickly than traditional gelatin.

Step Eight: Unmold and Cut the Mozzarella

Run a dull knife around the edges of the dish. Invert the set cheese onto a cutting board. You made cheese!

molded Oil-Free Vegan Mozzarella that Melts, Grates & Slices on a grey marble cutting board

Slice the Cheese

Slice the cheese and enjoy solo, as part of a cheese platter, in or on sandwiches, or perhaps as part of a caprese salad.

sliced Oil-Free Vegan Mozzarella that Melts, Grates & Slices on a cutting board

Grate the Cheese

Yes, you can grate the cheese! It works best to grate it using the large holes of a grater. Use the grated vegan mozzarella as you would for any grated mozzarella cheese (e.g., on pizza, in quesadillas, or on pasta or casseroles).

grated Oil-Free Vegan Mozzarella that Melts, Grates & Slices, grated on white parchment paper

Melt the Easy Oil-Free Vegan Mozzarella

You will love the melt-y, stretchy texture of the cheese in all of your favorite dishes! I never grow tired of this snack: a quesadilla made from one of my 2-ingredient coconut flour tortillas, filled with this cheese.

coconut flour tortilla used to make a vegan quesadilla filled with Oil-Free Vegan Mozzarella that Melts, Grates & Slices

FAQ & Tips

What is the Taste & Texture this Cheese?

This cheese has a firm, smooth consistency that looks and tastes like dairy mozzarella!

Cashews have a mild umami flavor (a good match for making mild mozzarella). The small amount of acid (vinegar, brine or lemon juice) adds the slightest cheese-y tang. I have left out strong flavorings, such as nutritional yeast and miso. I find they are too strong for a mild, mozzarella-style cheese.

overhead of a tray of cashews, sliced vegan mozzarella, & grated mozzarella

What Can I Use in Place of Agar Agar?

For this particular recipe, agar agar cannot be substituted for any other ingredient. It is what makes the cheese solid so that it can be sliced and grated.

If you want to use the cheese as a mozzarella dip, or solely for melting purposes, you can leave out the agar agar. The cheese will be soft-set and can be spooned on top of pizzas, casseroles, or into tortillas for quesadillas. It will still be melt-y and stretchy when heated.

How Should I Store the Oil-free Vegan Mozzarella?

Store the cheese in an airtight container, in the refrigerator, for up to 5 days.

Can I Freeze the Vegan Mozzarella?

Yes. Cut the mozzarella into slices (or grate it, or cut into smaller blocks) and place in an airtight container in the freezer. Defrost the cheese in the refrigerator. Gently blot the cheese with paper towels, if needed, once defrosted.

Can I Add Flavorings Directly to the Vegan Mozzarella?

Yes! Consider adding small amounts of chopped fresh, or dried, herbs to the blended cashew mixture.

Can I Use Agar Agar Flakes in Place of Agar Agar Powder?

I do not recommend it (I have had inconsistent results with agar flakes, including gel blobs). For optimum results, use agar agar powder, which dissolves almost instantly (flakes take several minutes to dissolve). Agar agar powder can be found in health food stores or ordered online from any number of online vendors.

If you (nevertheless) want to try this recipe with flakes, use 1 tablespoon flakes for every 1 teaspoon of powder.

What Can I Use in Place of Tapioca Flour?

Tapioca flour is what gives the mozzarella its stretchy melty texture when heated. Other starches–such as cornstarch, potato starch or arrowroot–will not create this texture. Hence I recommend sticking with tapioca flour.

Can I Use Cassava Flour in Place of Tapioca Flour?

No. Both are products from the yucca plant, but they work differently in recipes.

Happy mozzarella-making!

Related Recipes

grey marble cutting board with cashew mozzarella cheese on top

Oil-Free Vegan Mozzarella--Melts, Grates, Slices

Yield: 12 ounces
Prep Time: 5 minutes
Cook Time: 6 minutes
Additional Time: 4 hours
Total Time: 4 hours 11 minutes

Ingredients

  • 1 cup (140 g) raw cashews or cashew pieces
  • boiling water to cover
  • 7 teaspoons (17.5 g) tapioca flour
  • 1 and 1/3 cups water, divided use
  • 4 teaspoons (8 g) agar agar powder
  • 1 and 1/2 teaspoons light colored vinegar (see notes for options)
  • 1 teaspoon salt (asset as needed/esired)

Instructions

    1. Place the cashews in a medium bowl. Add enough boiling water to cover the cashews by 1 inch (2.5 cm). Let soak for 20 minutes. Drain the cashews in a colander or mesh sieve. Discard soaking water.
    2. Set aside a small, shallow dish made out of glass or ceramic (I used a 5x5-inch (12.5x12.5 cm) glass container). Optional: Lightly spray the dish with nonstick cooking spray.
    3. In a small bowl or measuring cup, combine 1/3 cup water with the tapioca flour until smooth, Set aside.
    4. Place the drained cashews in a blender.Add the remaining 1 cup water, agar agar powder, vinegar and salt. Cover and blend until completely smooth, stopping once or twice to scrape down sides of container.
    5. Pour the cashew mixture into a medium saucepan. Turn the heat under the saucepan to medium. Cook and stir over until the mixture comes to a low boil Continue to stir for about 2 to 3 minutes longer until thickened. (This step is critical to activate the agar and make the mozzarella set firm).
    6. Stir the tapioca-water mixture into the cashew mixture until blended. Cook and stir for 1 minute longer until the cashew mixture is even thicker.
    7. Spread the cashew mixture into at the prepared pan, smoothing the top. Press a piece of plastic wrap or parchment paper onto the surface f the cheese.
    8. Refrigerate the mozzarella for at least 4 hours, or until very firm to the touch.
    9. Run a dull knife around the edge of the dish and invert the set mozzarella onto a cutting board.
    10. Slice or grate the cheese as desired. It is melty and stretch-y when heated. It can also be eaten plain (no cooking).

Notes

Storage: Store the cheese in an airtight container, in the refrigerator, for up to 5 days.

Freezing the Cheese: Cut the cheese into slices (or grate it, or cut into smaller blocks) and place in an airtight container in the freezer. Defrost the cheese in the refrigerator. Gently blot the cheese with paper towels, if needed.

Vinegar Options: My favorite option is the liquid brine from a jar of green olives. You can also use lemon juice (preferably freshly squeezed).

Tapioca Flour or Tapioca Starch: These two ingredients are one in the same. Differnt manufacturers use starch or flour. Note that cassva flour (also from the yucca plant) will not work as a substitute for tapioca.

Nutrition Information
Yield 12 Serving Size 1 ounce
Amount Per Serving Calories 65Total Fat 5gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 178mgCarbohydrates 5gFiber 0gSugar 1gProtein 2g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although powerhungry.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

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Wendy

Sunday 23rd of July 2023

Thank you so much for this recipe! I made your 2-Ingredient Flax Sandwich Bread recipe for the crust of my pizza and the cheese was so delicious. My first pizza in almost a year!

Camilla

Thursday 17th of August 2023

That is fantastic, Wendy!!! So glad you liked the cheese :)

Faith

Monday 15th of May 2023

We are a vegan, gluten-free household. We live in Wisconsin and I have always loved cheese - even before going vegan, ten years ago. When I saw your recipe, I immediately made this - the recipe is spot on! My husband and I both love it - your cheese tastes exactly like mozzarella. (I added a bit of miso to the recipe before blending, but otherwise followed exactly.) We have a homemade pizza in the oven right now, topped with this cheese. It will be a staple, for sure! Thank you so much for sharing this delicious recipe!

Camilla

Wednesday 17th of May 2023

Faith!!! Yippee, wahoo, it is extra high praise to get a positive vegan cheese review from a bonafide Wisconsin cheesehead :) I am so pleased that you like the recipe (and that you have already made it your own with the miso tweak--brava). Thank YOU!

Dee

Saturday 13th of May 2023

Hi Camilla! Another winner recipe, can't wait to try it. What can I use instead of agar agar? Thank you!

Camilla

Sunday 14th of May 2023

Hi Dee! Yay, glad you like the sound of this one. It is really tasty and versatile.

As for the agar agar: there isn't a substitute for it. Sorry! It is what makes the cheese firm (so you can slice and grate it). BUT... you can still make the cheese without it (I have a note about this in the FAQ section :)). The cheese will be soft-set if you make it without agar agar, but you can dollop it on top of pizza or casseroles, or spread a layer into sandwiches or quesadillas. It will still be stretch-y and melt-y because of the tapioca flour! Hooray!

C Gibb

Saturday 13th of May 2023

Hello Camilla, Love your site! Will any other nut work in place of cashews? Cheryl

C Gibb

Monday 15th of May 2023

@Camilla, OMgosh, no apologies necessary— You’re already a terrific resource! I may give it a go to experiment myself, after next shopping trip.. I’ll let you know how it turns out :)

Camilla

Saturday 13th of May 2023

Hi there, C Gibb! I have had success subbing macadamia nuts and Brazil nuts for cashews in other vegan cheese recipes (not my own recipe(s)). I apologize, but I have not tested this particular recipe with other nuts (yet!). I am going to test this with raw sunflower seeds, too. I've made my cashew Boursin cheese recipe with sunflower seeds and it was delicious, so they should work here. The only down side is the sunflower seeds make the cheese slightly gray (I am fine with it, but my husband and son were terrified ????). I am on a vegan cheese kick, so I will update and add more recipes in the very near future.

Amy

Friday 12th of May 2023

The cashew mozzarella recipe lists vinegar, lemon or olive jar brine as a required ingredient but the instructions never say how or when to include it. Could you please explain? Thanks!

Camilla

Friday 12th of May 2023

Apologies, Amy, I somehow deleted it. It is added back!

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