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72% would make again

Vegan Mozzarella

Tasty Team


for 8 servings

  • 1 cup raw cashews (130 g)
  • 2 tablespoons non-dairy yogurt starter
  • 2 teaspoons xanthan gum powder
  • 4 cups water (960 mL)
  • 1 tablespoon salt, plus more as needed
  • 1 teaspoon apple cider vinegar
  • 4 tablespoons agar-agar flakes
  • 1 cup tapioca starch (125 g)
  • 1 ½ cups refined coconut oil (300 g)

Nutrition Info

    Calories 369
    Fat 31g
    Carbs 20g
    Fiber 1g
    Sugar 1g
    Protein 2g

Estimated values based on one serving size.


  1. Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
  2. Add the boiled cashews, non-dairy yogurt starter, xanthan gum, and water to a blender. Blend until smooth.
  3. Transfer the “cheese” mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
  4. Return the mixture to the blender. Add the salt, apple cider vinegar, agar agar flakes, tapioca starch, and coconut oil. Blend until smooth.
  5. Fill a large bowl with water and salt generously. Stir to dissolve the salt, then add ice. Set aside.
  6. Transfer the “cheese” mixture to a large saucepan over medium-high heat. Stir constantly until the mixture begins to pull together, 3-5 minutes.
  7. Using an ice cream scoop, scoop golf ball to baseball-size pieces of the mixture into the ice water. Allow the “mozzarella” balls to sit for 30 minutes, until they have firmed up and become stretchy.
  8. Store in salt water in the fridge for up to 1 week.
  9. Enjoy!

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