Vegan Mozzarella cheese – Easy and melty

Vegan mozzarella cheese recipe that doesn't require nutritional yeast. This vegan mozzarella is dairy-free and gluten-free! Easy to make, wonderfully melty and stretchy, lovely on toasts, pizza or in pasta.
vegan mozzarella cheese 2

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Helloeveryone!
This is one of the recipes I’ve been way over excited to share for so long. Who does’t like the melty heaven on a pizza? Yes, vegan mozzarella cheese!

This vegan mozzarella cheese is of course dairy-free, egg-free and gluten-free! Whole lot healthier than conventional mozzarella cheese made with dairy while it’s still melty and stretchy. Your welcome!

Are you giving up on the fun Friday movie night with friends because you are vegan and can’t share a pizza? Say no more! Now you can make your own vegan mozzarella cheese to top on any pizza you like and impress your friends with it!

Mozzarella cheese and me

I used to LOVE mozzarella cheese before becoming vegan.
Mozzarella cheese is just lovely and melty on pizzas, it’ almost like your pizza is not a pizza without it!

I used to love adding mozzarella in my tomato souse for pasta to make it extra creamy. They are also lovely with olives over a nice glass of wine etc..

So by hearing all these you can imagine how much mozzarella was in my life!
I have to say that it is not as difficult to live without cheese as you might think, but I think it is nice to have cheese alternatives in your kitchen to broaden the range of vegan dishes you make everyday.

What is the ingredients for this vegan mozzarella cheese recipe?

I love making different types of vegan cheese with different ingredients, and for this particular mozzarella recipe, I used something called “mochi” as the main ingredient to make that melty and stretchy cheese-like texture.

This vegan mozzarella recipe also calls for cashew and coconut oil as the fat, which give that rich and melty texture to the cheese on top of mochi.

What is mochi?

Some of you might not be familiar with mochi, let me explain what it is for you!

Mochi is a traditional Japanese rice cake made from extra sticky rice. Yes, we have sticky rice and EXTRA sticky rice in Japan. This particular rice is used to especially make mochi, which is usually eaten sweet.

The texture is sticky, as you can imagine and it kind of melts like cheese when baked in the oven. This nature of mochi makes the best vegan mozzarella cheese that melts and stretches!

Mochi might be difficult to find depending on the country you live in. Try your local asian supermarket or you can always order from here from your home!

vegan mozzarella cheese 1

How to store this vegan mozzarella cheese

Once you make this vegan mozzarella cheese, you can keep in the fridge for 2-3 days in an airtight container.

My favourite way to store is making them into ice cubes! This way you can keep them in the freezer for longer shelf live, and also it’s easier to take out the amount you need from the fridge.

To store it as ice cubes, let the vegan mozzarella cheese cool down to room temperature then pour it into ice cube tray, just like making ice cubes with water. Let cool completely before putting it into the freezer. Once it’s frozen take the frozen  vegan mozzarella cheese out of the ice cube tray and transfer into an airtight container to store in the freezer.

To use, take desired amount out of the freeze and defrost at room temperature or heat in a sauce pan over low heat, or microwave until soft.

You will LOVE this vegan mozzarella cheese because if you:

– are a cheese lover
– love pizza with mozzarella cheese on
– are vegan
– are not vegan
– are gluten-free
– have dairy intolerance

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Vegan Mozzarella cheese – Easy and melty

What you need:

Tools:

  • Ice cube tray

How to:

  1. Put the mochi in a sauce pan and pour water enough to just cover the top of them.
  2. Cook on the medium heat and turn it down to the low heat when it’s boiled. Cook further until mochi is super soft about 5-10 mins.
  3. Once the mochi is very soft, stir it until the mochi and water blend nicely.
  4. Add the remaining ingredients into the mochi mixture and stir until the consistency is nice melty like mozzarella cheese. If it’s too dry add 1-2 table spoon of water.
  5. Let the vegan mozzarella cheese mixture cool down to room temperature the pour into an ice cube tray. Place in the freezer until frozen.
  6. Once it’s frozen, take them out of the ice cube tray and place in an airtight container. Keep in the freezer.
  7. Heat up desired amount in a sauce pan or microwave whenever you get the melty mozzarella cravings! Enjoy.

Did you make this recipe? Wonderful!
Let me know on instagram and tag #thechestnutbakery in your post,
I’d love to see your creation.Leave a comment too if you like this recipe.
Thanks for your support my friends!

Useful cooking tool for this recipe

Ice cube tray

Ice cube tray comes in very handy when storing this vegan mozzarella cheese!

You can pour the vegan mozzarella cheese into your ice cube tray, just like the one in the picture and freeze for whenever you are using them later.

Flexible ones like this is super easy to take them out!

print this recipe below!

Homemade vegan mozzarella cheese

Easy homemade vegan cheese made in one pot.
Cook Time20 mins
Freezing time2 hrs
Total Time2 hrs 20 mins
Keyword: vegan cheese

Equipment

  • Ice cube tray

Ingredients

  • 5 blocks Mochi (Sticky rice cake)
  • 1 cup Cashew butter
  • 1/2 cup Coconut oil
  • Juice of half a lemon
  • Water to boil mochi
  • Pinch of salt
  • 2 tsp Nutritional east or turmeric (optional)

Instructions

  • Put the mochi in a sauce pan and pour water enough to just cover the top of them.
  • Cook on the high heat and when boiled turn it lower to medium and cook until they are very soft.
  • Once the mochi is very soft, stir it until the mochi and water blend completely.
  • Add the remaining ingredients into the mochi mixture and stir until the consistency is similar to mozzarella.If it’s too dry add more water.
  • Pour the mixture into an ice cube tray and when cooled down put it in the freezer.
  • Once it’s frozen take them out just like ice cubes and place in a ziplock bag.
  • Heat up desired amount in a sauce pan or microwave when you want to use them in cooking. Enjoy!
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Leave a comment below in this post too if you like this recipe.
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