Name: Hannah Sunderani's 10-Minute Vegan Mozzarella Cheese
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 can coconut milk (400 ml); ¼ cup almond milk; ⅓ cup nutritional yeast; ½ tsp garlic powder; ½ tsp onion powder; ½ tsp sea salt; 3 tbsp arrowroot powder

When I tell people that I’m vegan, the most common response I hear back is: “I just couldn’t give up cheese.” I love watching their faces when I tell them that – actually – they don’t have to. There are countless vegan cheese alternatives available today at most grocery stores (or you can make your own at home!) that are just as delicious as the real deal. Taste and texture have vastly improved over the years, and these “cheeses” are much less waxy, with more wholesome flavour, meaning it’s harder to tell which is vegan and which is dairy.

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2 most important ingredients for making delicious vegan cheese

1. Nutritional yeast

Nutritional yeast is the secret ingredient that vegans use to achieve cheesiness and savoury taste without the actual cheese. I like to call it “nature’s Cheetos dust.” The nutritional yeast flakes can be used by sprinkling on top of anything and everything, from popcorn to avocado toast. The bold umami flavour of nutritional yeast is irresistible.

2. Cashews

Don’t underestimate the cashew nut – soaked cashews can recreate the creamy flavour and smooth texture of a cheese sauce. Soak cashews in water for an hour before blending them into cheesy sauces, like alfredos and béchamels. Cashews can also be used to make solid cheeses comparable in flavour to bries, blue cheeses or sharp cheddars.

How to make vegan cheese at home

Hannah Sunderani's 10-Minute Vegan Mozzarella Cheese

Hannah Sunderani

This very easy recipe for the best Vegan Mozzarella Cheese can be made under 10 minutes. Use in cheesy dishes like pizza, lasagna, grilled cheese sandwiches, and more.

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Ingredients

1 can coconut milk 400 ml
¼ cup almond milk
⅓ cup nutritional yeast
½ tsp garlic powder
½ tsp onion powder
½ tsp sea salt
3 tbsp arrowroot powder

Instructions

In a blender add coconut milk, almond milk, nutritional yeast, garlic powder, onion powder, sea salt and arrowroot powder. Blend until smooth consistency.
Transfer to saucepan and bring to medium-high heat. Warm mozzarella, stirring often, until thick and stringy in consistency (5-10 minutes).

Notes

Vegan Mozzarella can be made in advance, reheat in saucepan when ready to use. It will keep in fridge for up to 5 days.

No time to make your own? Here are some of Sunderani’s favourite vegan cheeses

When buying plant-based cheeses, I like options that are creamy, cashew-based and feature various herbs and spices to create different taste profiles. Here are three from my favourite brands.