Shreddable Vegan Mozzarella

Enjoy this stretchy shreddable vegan mozzarella with your favorite pasta recipes! It's made with 9 ingredients in just 15 minutes.

Stop missing the real thing with this wonderfully stretchy shreddable vegan mozzarella! So tasty and easily made with only 9 ingredients, you'll be able to enjoy this bomb recipe within just 15 minutes.

The best part is that it actually is shreddable just like real cheese and of course, you can also slice it. I love to serve it over my favorite pasta recipes.

Ingredient notes

• Raw and unsalted cashews: I prefer to use unsalted, raw cashews. If you’re going to use salted cashews, add less salt to the recipe.
• Deodorized or refined coconut oil: it is important that you use this type of coconut oil (not the regular one) so your shreddable vegan mozzarella doesn't taste like coconut.  
• Tapioca starch: I’ve never made this recipe using other starches, so I’m not sure if it’s going to work. If you use another one successfully, please let us know in the comments!
• Nutritional yeast: the flakes give this recipe a cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
• Kappa carrageenan: this is the ingredient that makes the cheese get its solid texture and allows it to melt and then go back to solid. 

How to make shreddable vegan mozzarella

• Soak the cashews in water at room temperature overnight.
• Have ready a preferably glass container or dish that can hold about 3 cups (720 ml) and set aside. 
• Drain the cashews and add them to a powerful blender along with all the remaining ingredients. Blend until smooth.
• Transfer the mixture very quickly to the glass container or dish, refrigerate, and leave it to set for about 1-2 hours.
• Once the shreddable vegan mozzarella has set, pop it out of the container or dish and either slice or shred right away.
•  It will start to harden super fast, so do not wait.
• Use your shreddable vegan mozzarella immediately.

How to store

• Fridge: keep the leftovers in an airtight container or a large ziplock bag in the fridge for up to 1 week.
• Freezer: this dairy-free cheese is easily freezable; to do it, just keep it in the freezer for about 6 months.

Is mozzarella cheese vegan?

No, regular mozzarella cheese is a product that comes from dairy, so it is not vegan, as it contains animal-derived products.

Serving suggestions

Use it in any recipe that calls for real mozzarella, such as vegan pizzas, pasta dishes like vegetable pasta, grilled cheese, house salad, or soups

Looking for more vegan cheese recipes?

• Vegan Mozzarella
• Vegan Cheese
• Cashew Cheese
• Vegan Cream Cheese
• Vegan Parmesan Cheese

Did you make this shreddable vegan mozzarella?

Please leave a comment and rate it below. We’d love to hear from you!

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Shreddable Vegan Mozzarella

Enjoy this stretchy shreddable vegan mozzarella with your favorite pasta recipes! It's made with 9 ingredients in just 15 minutes.

5 from 2 votes

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Course: How to

Cuisine: Italian

Diet: Vegan

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 8

Author: Iosune

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Ingredients 

½x1x2x

US Customary - Metric

• ▢ ½ cup raw and unsalted cashews
• ▢ 1 and ½ cups boiling water
• ▢ ¼ cup deodorized or refined coconut oil, use this type of coconut oil for no coconut flavor
• ▢ ¼ cup tapioca starch
• ▢ 2 tablespoon nutritional yeast
• ▢ 1 and ½ tablespoon kappa carrageenan
• ▢ 2 tablespoon lemon juice or apple cider vinegar
• ▢ 2 teaspoon salt
• ▢ ½ teaspoon garlic powder

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Instructions

• Soak the cashews in hot water for at least 5 minutes (1 hour ideally) or in water at room temperature overnight.
• Have ready a preferably glass container or dish (plastic is also okay) that can hold about 3 cups (720 ml) and set aside. 
• Drain the cashews and add them to a powerful blender along with all the remaining ingredients (boiling water, coconut oil, tapioca starch, nutritional yeast, kappa carrageenan, vinegar, salt, and garlic powder). Blend until smooth.
• Transfer the mixture very quickly to the glass container or dish, refrigerate and leave it to set for about 1-2 hours.
• Once the shreddable vegan mozzarella has set, pop it out of the container or dish and either slice or shred right away.
•  It will start to harden super fast, so do not wait.
• Use your shreddable vegan mozzarella immediately for any recipe that calls for real mozzarella, such as vegan pizzas, pasta dishes like vegetable pasta, grilled cheese sandwich, house salad, or on top of soups.
• Store the leftovers in an airtight container or a large ziplock bag in the refrigerator for up to 1 week or in the freezer for up to 6 months.

Notes

• I prefer to use unsalted, raw cashews. If you’re going to use salted cashews, add less salt to the recipe.
• I’ve never made this recipe using other starches instead of the tapioca starch, so I’m not sure if it’s going to work. If you use another one successfully, please let us know in the comments!
• Nutritional yeast gives this recipe a cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
• Kappa carrageenan is the ingredient that makes the cheese solid and allows it to melt and then go back to solid. 
• Any type of salt is okay.
• Prep time doesn’t include the time you need to soak the cashews or the chilling time.

Nutrition

Serving: 1serving | Calories: 149kcal | Carbohydrates: 8.3g | Protein: 3.1g | Fat: 11.4g | Saturated Fat: 7.3g | Sodium: 585mg | Fiber: 1.1g | Sugar: 0.3g