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Square photo of some shreddable vegan mozzarella

Shreddable Vegan Mozzarella

  • Author: Iosune
  • Prep: 15 mins
  • Total: 15 mins
  • 8 1x
  • How to
  • Italian
  • Vegan

Servings 8 1x

Scale Tap or hover over number to scale servings

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

Ingredients

  • ½ cup raw and unsalted cashews (75 g)
  • 1 and ½ cups boiling water (360 ml)
  • ¼ cup deodorized or refined coconut oil (60 ml), use this type of coconut oil for no coconut flavor
  • ¼ cup tapioca starch (4 tbsp)
  • 2 tbsp nutritional yeast 
  • 1 and ½ tbsp kappa carrageenan
  • 2 tbsp lemon juice or apple cider vinegar
  • 2 tsp salt
  • ½ tsp garlic powder

Instructions

  1. Soak the cashews in hot water for at least 5 minutes (1 hour ideally) or in water at room temperature overnight.
  2. Have ready a preferably glass container or dish (plastic is also okay) that can hold about 3 cups (720 ml) and set aside. 
  3. 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.
  4. Transfer the mixture very quickly to the glass container or dish, refrigerate and leave it to set for about 1-2 hours.
  5. Once the shreddable vegan mozzarella has set, pop it out of the container or dish and either slice or shred right away.
  6.  It will start to harden super fast, so do not wait.
  7. 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.
  8. 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 Size: 1/8 of the recipe
  • Calories: 149
  • Sugar: 0.3 g
  • Sodium: 585 mg
  • Fat: 11.4 g
  • Saturated Fat: 7.3 g
  • Carbohydrates: 8.3 g
  • Fiber: 1.1 g
  • Protein: 3.1 g