Vegan Mozzarella

Homemade Cultured Vegan Mozzarella

Try your hand at some cultured mozzarella — your taste buds will thank you!


  • 235g (8.2 oz) vegan coconut yoghurt
  • 150g (5.2 oz) raw cashews
  • 240ml (8 fl oz) water
  • 1½ tsp salt
  • 3 tbsp tapioca starch
  • 1 tbsp agar powder


  • Rosemary, garlic, peppercorns


  1. Soak the cashews overnight.
  2. Strain the soaked cashews and blitz them with the yoghurt, half the water and salt until completely smooth, then leave to culture for about 24 hours at room temperature.
  3. After that time, pour the mix into a saucepan with the remaining ingredients and stir constantly for at least 10 minutes until the mix is super thick, stretchy and a bit glossy.
  4. Prepare an ice bath in a large bowl.
  5. Use an ice cream scoop to drop balls of the mix into the ice bath where they will take shape.
  6. Leave to cool for half an hour, then transfer to a jar.
  7. Make a brine with 2 tbsp of salt mixed with 120-240ml (4-8 fl oz) of water, depending on the size of your jar, and place the balls in the brine.
  8. Add some rosemary, garlic and peppercorns (optional) and leave in the fridge to use over the next couple of weeks.

Recipe by Katie White,, @olivewoodvegan