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Vegan Mozzarella Cheese


  • 1 cup plain, unsweetened nondairy yogurt
  • ½ cup water
  • 1/3 cup canola oil
  • 2 teaspoons salt
  • 6 tablespoons tapioca flour
  • 1 tablespoon carrageenan powder
  • ½ teaspoon xanthan gum, optional
  • 8 cups ice water


Process the ingredients.

  • Put the yogurt, water, oil, and 1 teaspoon of the salt in a blender. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.

Culture the cheese.

  • Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, until mildly sharp in flavor.

Thicken the cheese.

  • Transfer to a heavy medium saucepan and whisk in the tapioca flour and carrageenan. For a stretchier consistency, whisk in the optional xanthan gum. Cook over medium heat, stirring almost constantly with the whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes.

Form the cheese.

  • To make a brine, put the ice water and remaining teaspoon of salt in a large bowl and stir until the salt dissolves. Form the cheese into balls using a small ice-cream scoop, dropping them into the brine as you go. They will harden almost instantly. Cover and refrigerate, keeping the cheese stored in the brine.