Fresh Mozzarella’s Gone Plant-Based
It is true, fresh mozzarella’s gone plant-based. Mozzarella is a staple in countless Italian dishes, from classic Caprese salads to bubbling hot pizzas. But what if you could enjoy the creamy, melty goodness of fresh mozzarella—without the
Post Date: March 19, 2025
Posted by: Donna SpencerThis post may contain affiliate links. Read my full disclosure here.
dairy or oil? Thanks to some plant-based ingenuity, you can! This dairy-free mozzarella achieves a smooth texture. It uses a combination of agar, potato starch, cashews, and plant-based yogurt. (I love using the Culina brand). For a bit of stretch, you can optionally add tapioca starch. However, be mindful that its distinct flavor may come through. This depends on your palate. While it’s not an exact replica of traditional mozzarella, it comes impressively close. This makes it a game-changer for anyone embracing a plant-based lifestyle. Best of all, this homemade version delivers the flavor and function of classic mozzarella—without compromise.
Ingredients and Preparation
Agar powder, derived from seaweed, acts as a setting agent, while potato starch contributes to the cheese’s smooth consistency. These ingredients are combined with water, simmered until thickened, and then molded into mozzarella-style balls or logs. To achieve an irresistible golden crust, use a quick turn under the broiler. This method adds a rich depth of flavor to every bite.
Versatility
Plant-based fresh mozzarella is incredibly versatile. It melts beautifully on pizza but also in lasagna and stuff shells. It adds creaminess to a Caprese salad. It elevates sandwiches or paninis. Imagine pulling apart a gooey slice of pizza loaded with your own homemade, dairy-free mozzarella. Pair it with ripe tomatoes and fresh basil for a refreshing summer salad. Its meltability and mild, creamy flavor make it a must-try in any plant-based kitchen.
Health Benefits and Sustainability
Beyond its delicious taste, plant-based mozzarella offers notable health benefits. It’s free from saturated fats and cholesterol, making it a heart-healthier alternative to dairy cheese. Additionally, choosing plant-based ingredients significantly reduces environmental impact, requiring fewer resources to produce. By making the switch, you’re not only nourishing your body but also supporting a more sustainable food system.
Last Thoughts
Plant-based fresh mozzarella is a triumph of creativity. Its flavor proves that you don’t need dairy to enjoy the cheesy goodness you love. With its creamy texture, rich taste, and versatility, this alternative fits seamlessly into both classic and modern recipes. Whether you’re fully plant-based or simply curious about dairy-free options, this homemade mozzarella is worth a try. Enjoy all the indulgence—without the baggage that comes with traditional cheese!
Grocery List
Produce
–
Pantry
cashews
unsweetened plant-based thick yogurt
water
potato starch
tapioca starch
agar powder
Misc
salt
Add-Ins and Substitutions
You can replace the cashews with macadamia nuts or almonds. However, these alternatives have not been tested in this recipe yet.
Storing
Keep it in an airtight container in the refrigerator for up 5 days in the refrigerator. They cannot be frozen.
Nutrition 411
Cashews are low in sugar and rich in fiber, heart-healthy fats, and plant protein. They are also a good source of copper, magnesium, and manganese which are important for energy production, brain health, immunity, and bone health. They are rich in carotenoids and polyphenols, two categories of antioxidants that may help reduce inflammation and offer protection from disease. Cashews appear to provide fewer calories than once thought and their rich fiber and protein content can help reduce hunger and increase feeling full. Nut-rich diets are consistently shown to be beneficial to heart health. Cashews appear to offer some benefits to lower blood pressure, triglycerides, and cholesterol. However, more studies are needed before strong conclusions can be made. More cashew-specific research is needed and one should always consult with medical professionals for guidance specific to your needs. (Trusted source.)
Plant-based yogurt are much more available today. ALWAYS READ THE LABELS. Some are using nuts which can make them higher in calories. Some add lots of sugar and salt. Some even use plant-based oils. I love the Culina brand as its ingredients are organic coconut, agar, and probiotic cultures. That’s it! And while it is coconut-based, it doesn’t taste it. Here is the label from their site for the plain-based flavor used in this recipe. (NOTE: I am not an affiliate of the Culina products. This opinion is my own after having purchased, tasted, and thrown out so very many other brands.)
Fresh Mozzarella Gone Plant-Based
Equipment
- High speed Blender
- Sauce Pan
- Bowl of Ice Water
Ingredients
- 1 cup raw cashews 140g
- 1 cup unsweetened plant-based thick yogurt 245g
- ¼ cup water 59mL
- 3 tablespoons potato starch
- 1 tablespoon tapioca starch optional
- 1 teaspoon salt or salt substitute 119mL
- ½ cup water
- 1 tablespoon agar powder
Instructions
- Soak the cashews. Soak the cashews for 2 hours, or, for a faster soak, pour boiling water over them, cover, and soak them for 20 minutes. Then drain them.
- Make the cashew mixture. Combine the following ingredients in a small blender and blend until smooth. The tapioca starch is optional and the only way to get any sort of stretchy cheese. It will have a slight tapioca starch flavor so use at your own desire. Set mixture aside until the agar is ready.
- Make the agar liquid. Whisk together the agar powder and water in a medium saucepan. Bring to a boil over medium low heat, then turn it down and simmer for 3-4 minutes, stirring frequently, until the mixture is smooth.
- Separately, prepare a large bowl of ice water.
- Combine and create balls. Once the agar liquid is ready, immediately pour the cashew-yogurt mixture into the agar mixture and combine well with a whisk. (It may be lumpy at first.) Continue cooking over medium heat, 3–5 minutes, stirring constantly with a wooden spoon or whisk, until the mixture is smooth and stretchy.
- Now scoop balls of the cheese with a cookie scoop or measuring tablespoon, dropping them into the ice bath. For best results, immerse the scoop in the ice water each time before scooping.
- To create the most common shape, use a large cookie scoop (3 tablespoons). This size is called fior de latte.
- To create ovolini, use a smaller cookie scoop (2 tablespoons). I prefer using a 1 metal measuring 1 teaspoon size for creating cherry sized shapes.
- To create bite-sized balls of 1-inch diameter, use a ½- or 1-tablespoon measure to create a size somewhere between the golf ball-size known as bocconcini and cherry-size pearls known as ciliegine.
- Let the balls sit in the ice water for 20–30 minutes until firm. Then drain the water and use the balls or store them in an airtight plastic or glass container.
- They will last about 5 days in the refrigerator. They cannot be frozen.
AFFILIATE DISCLOSURE
I occasionally include affiliate links. I do not recommend products, services, or books I have never used or purchased myself. As an Amazon Associate, I earn from qualifying purchases.
