This stretchy vegan mozzarella is smooth, melty, and surprisingly simple to make. It’s perfect for pizza, toasties, or layering in lasagna—no store-bought blocks needed.
You won’t believe how easy and satisfying it is to make your own stretchy vegan mozzarella. This version uses just a few pantry ingredients (and 1 not-so-pantry-one) and gets its classic gooey, cheesy texture thanks to tapioca starch, kappa carrageenan (we’ll get to that) and cashews. It’s nutty, tangy, and buttery with the perfect stretch for melting over pizza, lasagna, or in my crispy tacos.
What I love most is how fast it comes together—no long soaking, culturing, or setting times. It’s ready in 10 minutes! You can pour it directly over your dish while it’s hot or let it set in the fridge for sliceable cheese. A total game-changer for any dairy-free cook.
Kappa What?
Before you click off this blog post, let me briefly sell you on Kappa Carrageenan. Yes, it’s not available at Coles, you will need to buy it online, but in the long run it’s worth it if you are vegan and love cheese. Vegan cheeses are typically expensive, and although they taste okay, I’ve still yet to find one that I love. Plus, you get to tell everyone that you make your own cheese (Nara Smith who?). And this one actually tastes good! Whenever I buy vegan cheese from the shops my husband won’t eat it. And I can see why. I’ve found that many vegan cheeses end up with a plastic-y mouthfeel, not fun. I really want to try making my own!
What is Kappa Carrageenan?
Kappa carrageenan is a natural gelling agent derived from red seaweed. It’s often used in vegan cheese recipes because it gives a firm, sliceable texture that’s incredibly similar to dairy cheese, especially when melted or chilled. It’s heat-activated, meaning it needs to reach a certain temperature (around 70°C or 158°F) to work properly.
Is it safe?
Yes, kappa carrageenan is considered safe for consumption when used in small amounts, like in homemade cheese. It’s approved by food safety authorities including the FDA and EFSA, and it’s commonly found in commercial plant-based milks, jellies, and processed foods.
🔎 Important to note: There’s sometimes confusion between kappa carrageenan (the food-grade gelling agent) and degraded carrageenan (also known as poligeenan), which is not used in food and has been linked to health concerns in animal studies. The two are very different.
Why use it instead of agar agar powder?
While both are plant-based setting agents, kappa carrageenan gives a much more elastic, dairy-like texture, which makes it perfect for cheeses that you want to melt, slice, or grate. Agar agar, on the other hand, creates a firmer, more brittle gel—think more like firm jelly than melty cheese. If you’re after that stretchy, semi-firm, mozzarella-style finish, kappa carrageenan is your best bet.
Main Ingredients & Why We Use Them
- Cashews – Gives the cheese a rich, creamy base.
- Tapioca starch – The secret to the signature stretchy, gooey texture. This is the ingredient that gives vegan mozzarella its signature stretchy, gooey pull, much like dairy cheese, don’t skip it, there is no substitute. Your cheese will set firm, but won’t stretch or melt well without it.
- Refined coconut oil – Adds richness and helps it firm up when cooled. It firms up when cold, giving the cheese a sliceable, grateable texture. It’s neutral in flavour, unlike virgin coconut oil which can taste and smell coconutty (not ideal for cheese!). I actually couldn’t find refined coconut oil at Coles, but they have it at Chemist Warehouse so no problem!
- Nutritional yeast – Brings that cheesy umami flavour.
- Kappa carrageenan – Helps the cheese set firm when cold.
- Salt – Balances the flavours.
- Garlic powder – Adds subtle savoury depth.
- Boiling water – Activates the carrageenan and blends everything smooth.
Vegan Mozzarella Ingredients
How to Make Vegan Mozzarella
Add all ingredients to a high-speed blender, with the boiling water last. Blend immediately until smooth and creamy—this step is important to keep the heat high enough to activate the setting agent. Quickly pour into a mold or container to set. Chill for about 1 hour until firm. That’s it! You can use it while warm for a melty effect or slice it cold for toasties and sandwiches.
Variations and Substitutes
- Use sunflower seeds instead of cashews for a nut-free version (soak first).
- Add smoked paprika or dried herbs for a flavoured cheese.
- Want more tang? Add a splash of lemon juice or apple cider vinegar.
Equipment
- High-speed blender
- Silicone mold or ramekin (I use a glass tupperwear container)
- Measuring cups & spoons
How to Serve It
Use warm for stretchy cheese pulls—on pizza, pasta bakes, toasties, or over nachos. Cold, it firms up enough to slice, shred, or cube into salads and sandwiches.Serve it on its own.
How to Store It
Store in an airtight container in the fridge for up to 1 week. It can also be frozen and thawed as needed. For best results, reheat gently on the stove or in the oven.
How to Make It
Vegan Mozzarella
Ingredients
- ½ cup cashews softened in boiling water
- ¼ cup tapioca flour
- ¼ cup refined coconut oil melted
- 2 tablespoon nutritional yeast
- 1 ½ tablespoon kappa carrageenan
- 1 ½ teaspoon salt
- ½ teaspoon garlic powder
- 1 ½ cups boiling water
Instructions
- Add everything to your blender, but make sure to pour in the boiling water last—it needs to stay hot so the kappa carrageenan can activate properly. Blend straight away until the mix is silky smooth. Then quickly pour it into your mould of choice—it starts setting fast, so don’t hang about!
- Let it chill uncovered in the fridge for about an hour, or until it firms up completely. To release it, just turn the mould over and give it a few taps on the bottom and sides. Store your cheese in an airtight container in the fridge for up to a week, or freeze it for later.
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