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Vegan Mozzarella Cheese

Prep Time2 mins
Cook Time8 mins
Chill time2 hrs
Total Time10 mins


  • 1/2 tsp salt
  • 1-2 tsp nutritional yeast
  • 2 tbsp agar agar powder
  • 1/2 tsp tapioca flour
  • 1/2 tsp garlic powder
  • 1 can coconut milk full fat (400ml)
  • 1/2 cup hot water


  • Prepare your container. Grease it with some oil or vegan butter. I used some spray coconut oil. The container I used is a 360ml glass container, and it fills it 3/4 of the way.
  • Put all dry ingredients in a separate bowl and mix. This really helped me to make sure I wasn’t allowing any clumps of agar agar to form.
  • Turn the heat onto medium. Pour the can of coconut milk into a sauce pan. To make sure you get all the coconut milk out, pour the 1/2 cup of warm water into the empty coconut milk can and then pour it into the pan.
  • Add the dry ingredients to the pan and stir with a whisk frequently until it boils.
  • Turn down heat until the cheese sauce is just barely boiling and stir constantly for 6 minutes until it is very smooth.
  • Pour into your prepared container.
    Let it cool with the lid off for about 15 minutes at room temperature, then transfer to the refrigerator for at least 2 hours to firmly set. 
    Once the cheese has cooled completely, cover and store in the fridge in a sealed container for up to a week.