Homemade Vegan Mozzarella Cheese

Homemade Vegan Mozzarella is a plant-based alternative to traditional mozzarella. It's quick and easy to make, incredibly tasty, and free of any animal byproducts.

Making it doesn't require any special preparation: simply combine the cornstarch, soy milk, and soy yogurt in a small saucepan, stir, and then add the vegetable cream, lemon juice, salt, and extra virgin olive oil. Let the mixture thicken over the heat for a few moments, then divide it into four 125-gram portions. To give it the characteristic dairy-like shape, we wrapped them tightly in plastic wrap and immersed them in ice water for 30 minutes.

All you have to do is refrigerate them for at least 1.5 hours. Once they've rested, you'll have plant-based mozzarella that's completely similar in appearance and texture to the real thing, sure to win over even the most skeptical omnivores.

Homemade Vegan Mozzarella Variations

If you like, you can add aromatic herbs to the mixture, such as chopped thyme, parsley, and fresh basil, for a more fragrant result, or add a pinch of garlic powder.

Can Homemade Vegan Mozzarella in The Oven?

Yes! To brown vegan mozzarella in the oven, start by preheating your oven to 400–425°F (200–220°C). Slice or tear the mozzarella into pieces and place them on a baking sheet lined with parchment paper. Lightly brush or spray with a little oil to help with browning. Bake for 8–12 minutes, keeping an eye on it so it melts and develops golden spots without burning. For extra crispiness, you can broil for the last 1–2 minutes, but watch carefully—vegan cheese can brown quickly.

What Can I Use Homemade Vegan Mozzarella For?

Just like you would normal mozzarella! It's perfect for a Caprese salad as an appetizer for a lunch with vegan guests, it can also be used to stuff paninis, sandwiches, wraps, or as a topping for homemade pizza.

You can use them to serve mozzarella skewers, or hollow them out and fill them with cherry tomatoes, peppers, and other vegetables. They're also ideal for topping pasta and bruschetta.

Storage Instructions

Vegan mozzarella can be stored in the refrigerator, tightly closed in an airtight container, for 2 days. Before eating, let it rest at room temperature for half an hour. Storing it in water is not recommended.

How to Make Homemade Vegan Mozzarella

Step 1

Step 1

Place the cornstarch in a non-stick saucepan.

Place the cornstarch in a non-stick saucepan.

Step 2

Step 2

Pour the soy milk.

Pour the soy milk.

Step 3

Step 3

Add the soy yogurt and mix well to obtain a smooth and uniform mixture.

Add the soy yogurt and mix well to obtain a smooth and uniform mixture.

Step 4

Step 4

Also add the soy cream.

Also add the soy cream.

Step 5

Step 5

Complete with lemon juice, a pinch of salt and 1 tablespoon of extra virgin olive oil, then mix with a wooden spoon and let the mixture thicken on the heat: it will take 3-4 minutes.

Complete with lemon juice, a pinch of salt and 1 tablespoon of extra virgin olive oil, then mix with a wooden spoon and let the mixture thicken on the heat: it will take 3-4 minutes.

Step 6

Step 6

Let the mixture cool for about 2 minutes.

Let the mixture cool for about 2 minutes.

Step 7

Step 7

Divide it into four 125-gram portions and place each portion in a sheet of plastic wrap, folding it into a bundle and sealing it with a clothespin or string. Place the vegan mozzarella in a bowl filled with ice water for about 30 minutes, then place them in the refrigerator for 1 hour and 30 minutes.

Divide it into four 125-gram portions and place each portion in a sheet of plastic wrap, folding it into a bundle and sealing it with a clothespin or string. Place the vegan mozzarella in a bowl filled with ice water for about 30 minutes, then place them in the refrigerator for 1 hour and 30 minutes.

Step 8

Step 8

Remove the mozzarella from the film, arrange it on a serving dish and enjoy: we accompanied it with tomatoes seasoned with salt, oregano, basil and extra virgin olive oil. Enjoy!

Remove the mozzarella from the film, arrange it on a serving dish and enjoy: we accompanied it with tomatoes seasoned with salt, oregano, basil and extra virgin olive oil. Enjoy!