I love making granola. It is easy to make, tastes so much better than store-bought, and it smells amazing while baking. Homemade granola allows for greater quality, customization, and satisfaction compared to many store-bought options. Plus, you can ch…
I love making granola. It is easy to make, tastes so much better than store-bought, and it smells amazing while baking. Homemade granola allows for greater quality, customization, and satisfaction compared to many store-bought options. Plus, you can choose high-quality, wholesome ingredients and avoid additives, preservatives, or excess sugars found in many commercial granolas. This…
Welcome back, friends! We’ve returned to the magical land of chocolate + peanut butter (one of our favorite places). This timeless combo has won the day YET again, this time in the form of creamy, decadent, salty-sweet vegan ice cream bars!
They’…
Welcome back, friends! We’ve returned to the magical land of chocolate + peanut butter (one of our favorite places). This timeless combo has won the day YET again, this time in the form of creamy, decadent, salty-sweet vegan ice cream bars!
They’re truly better than we ever could’ve imagined, and they just might replace your favorite store-bought bars. Just 7 pantry staple ingredients required.
Take pizza night to the next level with this perfect, easy vegan mozzarella cheese recipe. This dairy-free alternative to traditional mozzarella is as authentic as it gets! It slices, melts, stretches, and has the best creamy texture, no one will miss the real thing.
Take pizza night to the next level with this perfect, easy vegan mozzarella cheese recipe. This dairy-free alternative to traditional mozzarella is as authentic as it gets! It slices, melts, stretches, and has the best creamy texture; no one will miss the real thing.
When it comes to homemade vegan cheeses, we have high standards. While we haven’t eaten dairy cheese in over a decade (read our journey to veganism!), we grew up eating it daily. For me, specifically, mozzarella cheese was a staple in our Italian home.
This vegan cheese recipe hits every mark I’m looking for in an authentic-style vegan mozzarella cheese. It has the perfect texture, natural stretchiness, classic firmness, and tangy flavor and is made with easy ingredients. Most importantly, it slices AND melts. Once you take the first bite, you’ll forget all about regular mozzarella!
You’ll Need 8 Simple Ingredients
Cashews: The main ingredient that creates a creamy, neutral tasting base and rich texture that is very similar to dairy cheese. For the best color and flavor, make sure to use raw, unsalted cashews. Roasted cashews or salted cashews will yield a very different-tasting cheese!
Coconut oil: Adds richness and helps the cheese solidify. We recommend using refined coconut oil as it is odorless and tasteless, but if you don’t mind a faint coconut flavor, unrefined coconut oil is fine!
Non-dairy milk: Acts as a liquid base and contributes to the creamy consistency. Plain almond milk, soy milk, cashew milk, or oat milk are good options – make sure the milk is completely neutral in taste and contains no added sugar.
Tapioca starch: Also known as tapioca flour, this ingredient gives the cheese its stretchy texture, an essential in achieving that authentic mozzarella texture.
Nutritional yeast: Adds a cheesy, umami flavor without any dairy. Be sure to use nutritional yeast, not active yeast or brewer’s yeast. It is usually stocked in grocery stores near the spices.
Lemon juice or apple cider vinegar: Provides acidity and a tangy flavor that balances the richness of the cheese and mimics the tanginess of real mozzarella.
Garlic powder: Adds a subtle hint of garlic without overpowering the overall flavor profile.
Agar agar: This plant-based gelling agent is essential to making this cheese firm up and hold it’s shape. Without agar agar powder, this vegan mozzarella cheese recipe will not harden into a sliceable consistency. Look for it in the baking aisle, near the gelatin, pectin, or other similar gelling agents. Alternatively, buy it on Amazon!
For full measurements, scroll down to the recipe card at the bottom of this post.
Soak cashews. Place the cashews in a medium-sized bowl and cover with boiling water. Set aside to soak for at least 30 minutes or overnight.
Blend the cheese ingredients (except the agar agar). Drain the soaked cashews and add to a high-speed blender along with the coconut oil, non-dairy milk, tapioca starch, nutritional yeast, lemon juice or apple cider vinegar, sea salt, and garlic powder. Blend until very smooth with no grittiness.
Activate the agar agar. Add the water and agar agar to a small saucepan and whisk well—make sure there are no lumps. Heat over medium heat and whisk until the mixture thickens into a gel-like consistency, about 3 minutes.
Combine the blended mixture with agar agar. Add the blended cashew mixture to a small pot or saucepan. Stir and cook until the mixture thickens slightly and becomes elastic, about 3-4 minutes.
Pour the mixture into a mold. Remove from the heat. Pour the mixture into the container of your choice. We recommend something round, like a glass or cup. This will be the shape the mozzarella sets into.
Chill to set. Cover and place in the fridge for at least 3 hours to harden.
Serve. Once the mozzarella cheese has hardened sufficiently, enjoy as desired!
How to Use Vegan Mozzarella
This homemade cheese is as versatile as it gets. Swap out store-bought mozzarella cheese for this homemade version in any and all of your favorite recipes.
Last but not least, you can’t go wrong with a Grilled Cheese Sandwiches for dunking in Tomato Soup or smearing on a piece of toast topped with fresh basil. The stretchy consistency and sliceable consistency makes the uses endless.
Recipe FAQs
I am allergic to cashews. Can I use a different nut?
We have personally only tested this homemade cheese recipe using raw cashews. However, based on our experience in recipe testing, raw sunflower seeds or blanched almonds with the skin removed may yield a similar creamy texture. If you choose to experiment and experience good results, share your experience with other readers by leaving us a comment down below.
Is tapioca starch necessary?
Yes, tapioca starch is a unique ingredient necessary for making a stretchy vegan mozzarella cheese. Leaving out this ingredient or replacing it with an alternative flour will not yield the same result.
What can I add to make this cheese a smoked mozzarella?
If you love the smoky flavor of smoked mozzarella, add a 1/2 teaspoon of liquid smoke before forming the mozzarella balls.
Storage Instructions
This cashew mozzarella is best stored in water in an airtight container in the refrigerator. It doesn’t usually last long around our house, but will keep for up to 5 days.
Quick Tips
Make sure to soak the cashews (even if you have a high-speed blender!). It’s true that high-speed blenders can blend raw cashews completely smooth without any soaking, but soaking the cashews does more than soften them. It also helps to mute their natural sweetness and enhance their creaminess, making them as neutral tasting as possible!
Measure the agar agar carefully. Using too much agar agar can result in a cheese that’s too firm and rubbery/grainy in texture. For the best smooth, velvety cheese, measure with care!
Chill overnight, when possible. In recipe testing, we found the cheese to be ready after about 3 hours of refrigeration, but additional time helped to set the cheese even further. If you are planning to slice this mozzarella, chilling overnight is best.
Make sure you tag us on Instagram @sweetsimplevegan and @consciouschris and hashtag #sweetsimplevegan if you make this recipe. We love to see your photos!
Take pizza night to the next level with this perfect, easy vegan mozzarella cheese recipe. This dairy-free alternative to traditional mozzarella is as authentic as it gets! It slices, melts, stretches, and has the best creamy texture, no one will miss the real thing.
Ingredients
⅓ cup cashews
½ cup refined coconut oil, melted
½ cup non-dairy milk
3 tablespoons tapioca starch (also known as tapioca flour)
2 teaspoons nutritional yeast
2 tablespoons lemon juice or apple cider vinegar
1 teaspoon salt
¼ teaspoon garlic powder
½ cup water
2 teaspoons agar agar
Instructions
Soak cashews. Place the cashews in a medium-sized bowl and cover with boiling water. Set aside to soak for at least 30 minutes or overnight.
Blend the cheese ingredients (except the agar agar). Drain the soaked cashews and add to a high-speed blender along with the coconut oil, non-dairy milk, tapioca starch, nutritional yeast, lemon juice or apple cider vinegar, sea salt, and garlic powder. Blend until very smooth with no grittiness.
Activate the agar agar. Add the water and agar agar to a small saucepan and whisk well—make sure there are no lumps. Heat over medium heat and whisk until the mixture thickens into a gel-like consistency, about 3 minutes.
Combine the blended mixture with agar agar. Add the blended cashew mixture to a small pot or saucepan. Stir together and cook until the mixture thickens slightly and becomes elastic, about 3-4 minutes.
Pour the mixture into a mold. Remove from the heat. Pour the mixture into the container of your choice. We recommend something round, like a glass or cup. This will be the shape the mozzarella sets into.
Chill to set. Cover and place in the fridge for at least 3 hours to harden.
Serve. Once the mozzarella cheese has hardened sufficiently, enjoy as desired!
Notes
Tapioca starch/flour is key in this recipe. Other flours and starches will not yield the same result.
You can freeze the cheese into a block and then shred it with a cheese grater onto dishes that you will bake or heat (pizza, lasagna, pasta bake, etc.). We suggest you do it while it is completely frozen, or else it will be sticky and hard to grate.
You can adjust or change the seasonings as desired, have fun with it!
If you’re looking for a family-friendly, easy vegan chocolate chip cookie recipe, you’ve come to the right place. These vegan chocolate chip cookies are chewy in the center with crispy edges and a total hit with kids and adults alike. I think if you closed yours eyes, you’d never guess they were vegan! Why I…
If you’re looking for a family-friendly, easy vegan chocolate chip cookie recipe, you’ve come to the right place. These vegan chocolate chip cookies are chewy in the center with crispy edges and a total hit with kids and adults alike. I think if you closed yours eyes, you’d never guess they were vegan!
Vegan and Allergy-Friendly: This cookie recipe has no eggs and no dairy, making it a great choice for people following a vegan diet or those with certain food allergies.
Easy to Make: With only a few steps and easy-to-find ingredients, this is a perfect recipe for busy parents looking for a quick and delicious vegan treat.
Kid-Friendly: I love getting my kids involved in the kitchen as much as possible. They love helping me mix the ingredients and portion out the cookie dough, making this a fun family activity.
So Delicious: Just because these cookies are vegan doesn’t mean they aren’t super tasty. I strive to make all of my vegan treats taste like the “real thing”. Whether it’s these cookies, Vegan Pumpkin Pancakes or simple Vegan Almond Cookies, I promise you’ll enjoy every bite!
The Ingredients
Coconut oil: Instead of butter, we use coconut oil in this recipe to keep the cookies moist and delicious.
Brown sugar: Adds sweetness and a hint of caramel flavor.
Plant-based milk: Any plant-based milk will work perfectly for these chocolate chip cookies. Almond milk, oat milk, soy milk or even rice milk are great choices.
Vanilla extract: Adding a touch of vanilla deepens the flavor of the cookies.
All-purpose flour: The base of your cookie dough.
Baking powder and baking soda: These ingredients aid in the rising process and help with texture.
Kosher salt: Adding a touch of salt balances out the sweetness.
Vegan chocolate morsels: The star of the show! You can use any chocolate chips you prefer, semi sweet or dark chocolate. Just make sure they’re vegan.
*For a full list of ingredients and instructions, see the recipe card below*
How to Make Easy Vegan Chocolate Chip Cookies
Step 1: Preheat oven to 350° F. In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
Step 2: In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Step 3: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Fold in the chopped vegan chocolate chips.
Step 4: Using a mini cookie scoop or one tablespoon measure, scoop out dough onto a Silpat or parchment paper lined baking sheet and gently press down to flatten a bit. For larger cookies, use a 1/4 cup measure to scoop out the dough.
Step 5: Bake for 12 minutes or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool. For larger cookies, bake for 14 minutes.
Tips and Tricks
Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher cookies.
Substitute the Flour: Feel free to use a cup-for-cup gluten-free flour in place of the all purpose flour to make these cookies gluten-free. Or take it up a notch and make my Gluten Free Vegan Miso Chocolate Chip Cookies!
Chill the dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
Experiment with add-ins: Feel free to add nuts, dried fruit, or even a sprinkle of flaky sea salt on top of the cookies before baking for an extra touch of flavor.
Add to School Lunch: These vegan cookies are a wholesome treat to add to a kid’s school lunch!
FAQs
Can I make vegan chocolate chip cookie dough ahead of time?
Absolutely! You can make the dough and refrigerate it for up to 48 hours before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
How do I store vegan chocolate chip cookies?
Store these cookies in an airtight container at room temperature for up to a week. For longer storage, place them in labeled freezer bags and freeze for up to 3 months. You can also freeze the dough in balls before baking and then bake from frozen. Just add 2 minutes to the baking time.
What coconut oil is best for vegan cookies?
Both refined and unrefined coconut oil will work for this vegan cookie recipe. If you don’t want a coconut flavor, opt for refined coconut oil. For a hint of coconut, use unrefined.
This is the best vegan chocolate chip cookies recipe you’ll ever make! They’re dairy-free, egg free and totally delicious! You’ll be making batch after batch in no time. If you love these cookies, leave a rating and comment below! Happy baking!
This is the best vegan chocolate chip cookies recipe you'll ever make! They're dairy-free, egg free and totally delicious! You'll be making batch after batch in no time.
In a bowl, whisk together the coconut oil, brown sugar, almond milk, and vanilla.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Stir the dry ingredients into the wet ingredients and mix in the vegan chocolate morsels.
Using a mini ice cream scooper or one tablespoon measure, scoop out dough onto a Silpat or parchment-lined baking sheet and gently press down to flatten a bit. For larger cookies, use a 1/4 cup measure to scoop out the dough.
Bake for 12 minutes or until the edges are golden. The centers may look slightly underdone, but they will firm up as they cool. For larger cookies, bake for 14 minutes.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Video
Notes
Storage/Freezing: Store these cookies in an airtight container at room temperature for up to a week. For longer storage, place them in labeled freezer bags and freeze for up to 3 months. You can also freeze the dough in balls before baking and then bake from frozen. Just add 2 minutes to the baking time.
Cookie Bites: You can also scoop 1 tablespoon of the cookie dough into mini muffin tins to make cookie bites. Cooking time and temperature remain the same.
Don’t overmix: When combining the wet and dry ingredients, mix until just combined. Overmixing can result in tougher cookies.
Substitute the Flour: Feel free to use a cup-for-cup gluten-free flour in place of the all purpose flour to make these cookies gluten-free.
Chill the dough: If you have time, chill the dough for 30 minutes before baking. This helps prevent the cookies from spreading too much.
Experiment with add-ins: Feel free to add nuts, dried fruit, or even a sprinkle of flaky sea salt on top of the cookies before baking for an extra touch of flavor.
When your friend tells you she had a life-changing Florentine cookie in Amsterdam, you’re basically obligated to recreate it. And it’s a good thing, too, because the results are undeniably delicious — caramelly, crispy, salty-sweet perfection!
Bonus? T…
When your friend tells you she had a life-changing Florentine cookie in Amsterdam, you’re basically obligated to recreate it. And it’s a good thing, too, because the results are undeniably delicious — caramelly, crispy, salty-sweet perfection!
Bonus? These Florentines are vegan, gluten-free, naturally sweetened, AND require just 8 ingredients, including nutrient-packed whole grains and seeds! What are you waiting for!?
The goal: portable, delicious, and a bit nutritious! And so banana buckwheat muffins were born! These nutty, wholesome muffins are vegan, gluten-free, naturally sweetened, and easy to make with just 1 bowl and 10 ingredients required.
They’re gre…
The goal: portable, delicious, and a bit nutritious! And so banana buckwheat muffins were born! These nutty, wholesome muffins are vegan, gluten-free, naturally sweetened, and easy to make with just 1 bowl and 10 ingredients required.
They’re great for after-school snacks, on-the-go breakfasts, and more! Grab your mixing bowl, let’s make muffins!
These 1-bowl buckwheat muffins begin with the wet ingredients: a flax egg, mashed banana, coconut sugar, a little oil, and vanilla.
An EASY vegan version of vindaloo has evaded us for a while. Recreating the rich, spicy, warming flavors of this Indian curry while staying true to our commitment to simplicity is a challenge. The quest continues, but through our trials and tribulation…
An EASY vegan version of vindaloo has evaded us for a while. Recreating the rich, spicy, warming flavors of this Indian curry while staying true to our commitment to simplicity is a challenge. The quest continues, but through our trials and tribulations, we landed on a super comforting, warming chickpea curry that was too good not to share!
Made in 1 pot with easy-to-find ingredients, this curry is fuss-free and SO flavorful.
If (like us) you’re a fan of Indian cuisine and find yourself ordering it regularly, then you’ve probably enjoyed jeera rice: the perfectly spiced rice that sometimes accompanies your curry.
While developing a new recipe (coming soon!), we were cravin…
If (like us) you’re a fan of Indian cuisine and find yourself ordering it regularly, then you’ve probably enjoyed jeera rice: the perfectly spiced rice that sometimes accompanies your curry.
While developing a new recipe (coming soon!), we were craving that fluffy, restaurant-style rice and got to testing! The result is our EASY, inspired version of jeera rice made with just 4 ingredients. Let us show you how it’s done!
If our creamy vegan carrot soup and Thai-inspired butternut squash soup had a baby, this carrot ginger soup would be her! And she’s got both her parents’ best features. Creamy and luxurious, a little spicy and gingery, and not too complicated. Oh, and …
If our creamy vegan carrot soup and Thai-inspired butternut squash soup had a baby, this carrot ginger soup would be her! And she’s got both her parents’ best features. Creamy and luxurious, a little spicy and gingery, and not too complicated. Oh, and her sweet and spicy seedy topping? Highly recommended!
Just 1 pot and 8 simple ingredients required for this vibrant, warming chilly weather staple. Let us show you how it’s done!
Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce….
Does it get more comforting than plopping on the couch with a bowl of curry and your favorite TV show? Welcome to your plans for tonight. This comforting vegan curry features roasted cauliflower and tofu cooked in a creamy, korma-inspired cashew sauce.
It’s nourishing, flavor-packed, and comes together with simple methods and just 10 ingredients. Don’t be surprised if you lick your bowl clean! Let’s do this!
I love making granola. It is easy to make, tastes so much better than store-bought, and it smells amazing while baking. Homemade granola allows for greater quality, customization, and satisfaction compared to many store-bought options. Plus, you can choose high-quality, wholesome ingredients and avoid additives, preservatives, or excess sugars found in many commercial granolas. This… 
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