Cashews soaked for exactly 4 hours create the perfect protein structure that mimics dairy mozzarella's stretch without any milk.
Fresh Vegan Mozzarella
Dive into a creamy delight with our homemade vegan mozzarella! This simple recipe combines luscious coconut oil and silky soy milk to create a cheese that’s perfect for topping your favorite dishes or enjoying on its own. With just a few quick steps, you’ll be savoring melty goodness that’s entirely plant-based and utterly irresistible!
Prep
15
min
Cook
10
min
Serves
10
people
Level
beginner
📝 Ingredients
Serves 10🥛Dairy & Eggs(1)
- 1 cup Soy Milk unsweetened, Original (240 ml)
🫙Pantry Staples(2)
- 3 1/2 tbsp Coconut Oil (52.5 ml)
- 1/4 tsp Tapioca Flour (1.25 ml)
🧂Spices & Seasonings(1)
- 1 tsp Fine Sea Salt (5 ml)
📦Other(2)
- 1 tsp Kappa Carrageenan (5 ml)
- 1 tsp Lactic Acid (5 ml)
👨🍳 Instructions
- 1
In a small sauce pan, melt the coconut oil using medium-low heat.
- 2
Once the coconut oil is melted, whisk in the soy milk, tapioca flour, kappa carrageenan, lactic acid, and fine sea salt.
- 3
Continue cooking on medium-low heat for 3-5 minutes, whisking continuously until an emulsion forms.
- 4
Test the mixture by pulling a spoon out; it should have become a soft solid after 20-30 seconds.
- 5
Remove the pan from the heat and pour into a tupperware dish or silicone molds.
- 6
Allow to cool to room temperature before covering and refrigerating.
- 7
Refrigerate for 30-60 minutes until set.
- 8
Use on pizzas, casseroles, or eat cold.
💡 Pro Tips
- ✓Heat soy milk to 140-160°F before adding to melted coconut oil to prevent the mixture from seizing and creating lumps when emulsifying.technique140-160°F
- ✓Whisk kappa carrageenan with dry tapioca flour first before adding liquids, as carrageenan hydrates instantly and forms irreversible clumps in liquid.technique
- ✓Maintain cooking temperature between 160-180°F during the 3-5 minute emulsification phase because carrageenan gel strength peaks at this range and breaks down above 185°F.timing160-180°F, 3-5 minutes
- ✓Use a 0.5-0.8% ratio of kappa carrageenan to total liquid volume for proper gel formation - too little won't set, too much creates rubber texture.ingredient0.5-0.8% ratio
- ✓Cool mixture to exactly room temperature (68-72°F) before refrigerating because rapid temperature changes cause the carrageenan gel to become grainy and lose smoothness.timing68-72°F
Share this recipe
Prep
15
min
Cook
10
min
Serves
10
people
Level
beginner
Share this recipe
Cashews soaked for exactly 4 hours create the perfect protein structure that mimics dairy mozzarella's stretch without any milk.
Fresh Vegan Mozzarella
Dive into a creamy delight with our homemade vegan mozzarella! This simple recipe combines luscious coconut oil and silky soy milk to create a cheese that’s perfect for topping your favorite dishes or enjoying on its own. With just a few quick steps, you’ll be savoring melty goodness that’s entirely plant-based and utterly irresistible!
📝 Ingredients
Serves 10🥛Dairy & Eggs(1)
- 1 cup Soy Milk unsweetened, Original (240 ml)
🫙Pantry Staples(2)
- 3 1/2 tbsp Coconut Oil (52.5 ml)
- 1/4 tsp Tapioca Flour (1.25 ml)
🧂Spices & Seasonings(1)
- 1 tsp Fine Sea Salt (5 ml)
📦Other(2)
- 1 tsp Kappa Carrageenan (5 ml)
- 1 tsp Lactic Acid (5 ml)
👨🍳 Instructions
- 1
In a small sauce pan, melt the coconut oil using medium-low heat.
- 2
Once the coconut oil is melted, whisk in the soy milk, tapioca flour, kappa carrageenan, lactic acid, and fine sea salt.
- 3
Continue cooking on medium-low heat for 3-5 minutes, whisking continuously until an emulsion forms.
- 4
Test the mixture by pulling a spoon out; it should have become a soft solid after 20-30 seconds.
- 5
Remove the pan from the heat and pour into a tupperware dish or silicone molds.
- 6
Allow to cool to room temperature before covering and refrigerating.
- 7
Refrigerate for 30-60 minutes until set.
- 8
Use on pizzas, casseroles, or eat cold.
💡 Pro Tips
- ✓Heat soy milk to 140-160°F before adding to melted coconut oil to prevent the mixture from seizing and creating lumps when emulsifying.technique140-160°F
- ✓Whisk kappa carrageenan with dry tapioca flour first before adding liquids, as carrageenan hydrates instantly and forms irreversible clumps in liquid.technique
- ✓Maintain cooking temperature between 160-180°F during the 3-5 minute emulsification phase because carrageenan gel strength peaks at this range and breaks down above 185°F.timing160-180°F, 3-5 minutes
- ✓Use a 0.5-0.8% ratio of kappa carrageenan to total liquid volume for proper gel formation - too little won't set, too much creates rubber texture.ingredient0.5-0.8% ratio
- ✓Cool mixture to exactly room temperature (68-72°F) before refrigerating because rapid temperature changes cause the carrageenan gel to become grainy and lose smoothness.timing68-72°F