Dairy-Free Buffalo Mozzarella


Today is the launch of another amazing new dairy-free cookbook: DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry by Nicole Axworthy & Lisa Pitman. And to celebrate, they’re sharing this teaser recipe from the book for dairy-free Buffalo Mozzarella.

Dairy-Free Buffalo Mozzarella Recipe - a delicious vegan twist on fresh cheese that is perfect in caprese salad, with pasta or even pizza!

To me, cookbooks like DIY Vegan are just plain fun. Mimicking simple store-bought items is not only easy, but healthier and often tastier! And as you can tell with the dairy-free buffalo mozzarella recipe below, these ladies definitely get creative. Here is a sample smattering of other recipes that you will find within this vibrant full-color cookbook:

  • DIY Vegan: More Than 100 Easy Recipes to Create an Awesome Plant-Based Pantry (Cookbook)Cashew Coffee Creamer
  • Cultured Nut Cheese
  • Frozen Yogurt
  • Toaster Pastries
  • Chocolate Hazelnut Butter
  • Sweet & Sour Dipping Sauce
  • Garlic Cashew Mayonnaise
  • Chai Concentrate
  • Pizza Dough Mixes (gluten-free & spelt)
  • Dill Pickle Popcorn Shaker
  • Homestyle Banana-Walnut Muffin Mix
  • Quick Caramel Sauce
  • Chocolate Pudding Snack Packs
  • Cherry Pie
  • Cinnamon Graham Crackers

To note, for almost every wheat-based recipe in DIY Vegan there seems to be a gluten-free recipe equivalent. Also, it is a mostly soy-free cookbook. And though they use “pantry” in the sub-title, it’s really a divide between recipes for your pantry and complete recipes or basic recipes for your refrigerator.

Special Diet Notes: Dairy-Free Buffalo Mozzarella

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan / plant-based, and vegetarian.

Dairy-Free Buffalo Mozzarella
Prep time
Cook time
Total time
This recipe makes what seemed impossible, undeniably easy. Sure, it takes some time to prepare, but think of it as a B plot: a few minutes of effort here and there in between your life’s A plot adventures (work, sleep, play). When it’s time for the exciting culmination, your mozzarella will be ready to star in a Caprese salad, amid roasted vegetables or thinly sliced atop a classic Neapolitan pizza. (Please note that the prep time does not include soaking, fermenting and chilling)
Serves: Makes 4 balls, about ⅓ cup each
  1. Drain and rinse the soaked cashews.
  2. In a blender, combine the cashews, ½ cup water, and probiotic powder and blend until smooth.
  3. Pour into a glass or ceramic bowl, cover with a clean tea towel, and set aside to ferment for 24 hours.
  4. In a blender, combine the fermented cashew mixture, nutritional yeast, xanthan gum, and salt and blend until smooth and creamy.
  5. In a small saucepan, whisk together the agar and ⅔ cup water. Bring to a boil over medium heat, then reduce the heat to low and simmer, whisking often, for 10 minutes until all the agar has dissolved and the liquid begins to thicken.
  6. In a shallow medium bowl, combine the blended cashew mixture and the agar mixture. Whisk until the agar mixture is completely incorporated.
  7. Transfer the bowl to the refrigerator to chill for 15 minutes.
  8. Divide the cheese into quarters. Put each portion on a square piece of plastic wrap. Pull the corners of the plastic wrap together over the cheese and twist to form the cheese into a tight ball, just like the classic buffalo mozzarella shape.
  9. Return to the refrigerator to chill for an additional hour or two before slicing. Store any leftovers tightly wrapped in plastic wrap in the refrigerator for up to 1 week.
Tip: We suggest using a serrated knife to slice the dairy-free buffalo mozzarella; it makes lovely thin slices withou mashing the beautiful ball.

This recipe for dairy-free buffalo mozzarella is reprinted with permissions from DIY Vegan, St. Martin's Press, 2015.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I used to be able to Buy Buffalo Mozzarella at Trader Joes or Harry and David stores. Its only offered seasonably but this might have to be tried in the meantime!

  2. Production of probiotic powder seems way too elaborate to justify using it. I’m trying to go dairy free for health and eco reasons and just the fact that I would have to buy probiotic powder seems against all i’m trying to do. I guess no mozzarella for me! 🙂

  3. Adding it to my Amazon wish list now! I have been wanting to try to make my own vegan cheese and this looks like a good recipe to start with. I also want to make my own creamer and other non-dairy dairy items.

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