Meltable Mozzarella Vegan Cheese Alternative
Prep time
Total time
This recipe is from Artisan Vegan Cheese by Miyoko Schinner. Reprinted with permissions from the publisher, Book Publishing Co.
Serves: 1 pound
Process the ingredients.
  1. Put the yogurt, water, oil, and 1 teaspoon of the salt in a blender.
  2. Process until smooth and creamy, occasionally stopping to scrape down the blender jar and move the mixture toward the blades.
Culture the cheese.
  1. Transfer to a clean glass bowl or container, cover, and let rest at room temperature for 8 to 24 hours, until mildly sharp in flavor.
Thicken the cheese.
  1. Transfer to a heavy medium saucepan and whisk in the tapioca flour and carrageenan. For a stretchier consistency, whisk in the optional xanthan gum.
  2. Cook over medium heat, stirring almost constantly with the whisk, until very smooth, thick, gooey, and glossy, 3 to 5 minutes.
Form the cheese.
  1. To make a brine, put the ice water and remaining teaspoon of salt in a large bowl and stir until the salt dissolves.
  2. Form the cheese into balls using a small ice-cream scoop, dropping them into the brine as you go. They will harden almost instantly.
  3. Cover and refrigerate, keeping the cheese stored in the brine.
Storage Notes: Covered and stored in the brine, Meltable Mozzarella will keep for about 1 week in the refrigerator.
Recipe by Go Dairy Free at