Unbelievably Realistic Vegan Mozzarella Cheese Recipe (Delish&Easy!)

This recipe is one of 928 tastiest vegan picks. Learn more here.

This is a recipe I discovered just recently, and I cannot wait to share it with you guys, since I feel very committed to my promise in giving you truly unique and amazing recipe ideas. This one certainly is one-of-a-kind, and I have never come across this type of preparation method online (I learned it from a friend, who was taught how to do this at a pricey cooking class).

So, I do feel like I am fulfilling my mission in giving you new ways to impress everyone and get them excited about the vegan lifestyle!

This vegan mozzarella recipe is indeed beyond fantastic, because it conserves in the fridge for a long, long time, and believe me – it takes a lot less effort to prepare than it may look. In other words, don’t get scared away by the cooking preparations!

I use this vegan mozzarella cheese for pizza, salads, sandwiches, cakes, quiche, and so much more!

I would be sooo excited to see your own creations of this recipe, so if you do make it and post it on Instagram, please tag #iinourishgently. You may not know, but everything we do here at I Nourish Gently goes for charity with the only aim to make a real difference for the animals!

And while we are on the topic of vegan mozzarella, also check out these drool-worthy Vegan Mozzarella Sticks and these Mozzarella-Stuffed Quinoa Bites.

Unbelievably Realistic Vegan Mozzarella Cheese Recipe (One-Of-A-Kind!)

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Preparation Instructions

Dissolve the probiotic capsules into 200 ml of water, stir well and set aside.

Wash the soaked cashews, put them into a blender, add 1/2 teaspoons of salt and some of the so-prepared probiotic water (200 ml water + 4 probiotic capsules) until it becomes a creamy mixture. You will probably not need all of the probiotic water, but keep adding some until it becomes a creamy mixture  (if it happens, just drink the rest or use it for another batch).

The end result should be a creamy mixture!!!

Place in a glass container and cover with foil (kitchen), but not too tight. Leave for 8 to 12 hours to ferment at room temperature.

Dissolve the agar agar into 160 ml of water, stirring continuously for 7 minutes on low heat. Then remove from the stove, add the fermented cashews and stir well to obtain a homogeneous mixture.

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(And now comes the most fun part !!!)

Place a lot of ice and water in a large bowl (the water must be ice-cold, otherwise the cheese will not harden).

Use a spoon to scoop from the mixture and drop into the ice water (see images below). Wait for 1-2mins until it hardens completely and falls from the spoon. Keep doing this until you finish the whole mixture.

Preserve in a glass container with salted water for up to a month in the fridge. The balls from the picture are in their third week!

The half-fermented mixture at about 3 hrs:


Fully fermented:

Placing the mixture into ice-cold water:


Unbelievably Realistic Vegan Mozzarella Cheese Recipe (Delish!)

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This recipe is one of 928 tastiest vegan picks. Learn more here.