Go Back
grated vegan mozzarella cheese on a plate
Print Recipe

Vegan Mozzarella Block Cheese

Amazing vegan mozzarella block cheese can be grated, sliced, and melted. Made of economical, allergy-friendly, and healthy cultured oat milk.
Prep Time15 minutes
Cook Time5 minutes
Resting time (to culture the oat milk)12 hours
Course: Appetizer, Side Dish, Snack
Cuisine: Italian, Vegan
Keyword: cheese, cultured, easy, healthy, oat milk, vegan cheese, vegan mozzarella
Servings: 14
Calories: 57kcal

Equipment

  • High Speed Blender

Ingredients

Cultured Oat Milk

  • 1/2 cup rolled oats
  • 2 cups water
  • 2 capsules probiotic powder About 1/2 tsp. Remove the capsules and just use the powder.
  • 1/2 tbsp soy lecithin granules

Vegan Mozzarella Cheese

  • cultured oat milk from above recipe
  • 1/4 cup canola oil
  • 2 tbsp tapioca flour
  • 1.5 tbsp kappa carrageenan
  • 2 tsp salt
  • 1/2 tsp lactic acid

Instructions

Cultured oat milk

  • Add oats, water, soy lecithin, and probiotic powder to the jar of a high-speed blender. Mix at high speed for 40 seconds or until completely smooth. Optional: blend for another minute or two until the mixture is warm. 
  • Pour the oat milk into a jar, cover the top with a towel, and set aside in a warm place. Do not put a lid on the jar. Allow the oat milk to culture by sitting for 8-12 hours.

Vegan mozzarella cheese

  • The oat milk will now be quite thick. Add the cultured oat milk, canola oil, tapioca flour, kappa carrageenan, salt, and lactic acid to the jar of a high speed blender. 
  • Blend for about 20 seconds on high speed until fully mixed together. The mixture will be thick.
  • Get a container ready for the finished cheese and set it aside. Pour the mixture into a pot and heat on medium heat, stirring constantly. Start with a whisk, and when the cheese becomes too thick to continue whisking, use a spatula to keep stirring. Heat for about 5 - 7 minutes until the cheese is very thick and shiny.
  • Quickly pour the cheese into the container. Shake remove any air bubbles and quickly smooth the top with the spatula.
  • Allow the cheese to cool for 10 minutes and then cover with a lid and refrigerate for at least an hour to fully solidify. The mozzarella is then ready to serve.