Plant-Based Creamy Mozzarella
Prep. Time
1 hour
Cook Time
10 minutes
Servings
20-25 pieces
Difficulty
Challenging
Gluten-Free, Soy-Free
When it comes to dairy-free recipes, choosing the right, high-quality ingredients is essential for achieving the best flavors and textures. The key is to focus on fresh, flavorful plant-based options that can bring out the richness and creaminess we love in traditional dairy. These plant-based Mozzarella balls are a perfect example. With their creamy, smooth texture and mild, delicate flavor, they can be used in a variety of dishes, just like fresh mozzarella. Whether you toss them in a salad, layer them in a sandwich, or bake them into a savory quiche, they bring a delicious, dairy-free alternative that doesn’t compromise on taste. And the best part? They’re so versatile, you can use them in any recipe where you’d normally reach for mozzarella!
Ingredients
For the Cheese
1 cup of cooked raw cashew
1 cup of plant-based milk
1 cup of unsweetened plant-based yogurt
1.5 tsp salt
3 tbsps tapioca flour
3 tbsps agar-agar flakes (if you're using powder, add 1.5 tbsps)
For the Salad
1 pear, peeled and cut into elongated pieces
A handful of cherry tomatoes
2 tbsps pumpkin seeds
1 tbsp sugar
2 tbsps agava
For the Sauce
2 tbsps agava
1 tbsp fresh lemon juice
3 tbsps extra-virgin olive oil
A pinch of salt
Instructions
Making the Cheese
Soak the cashews in boiling water for 20 minutes. Strain the cashews and place in a food processor.
Add the rest of the ingredients except for the agar-agar, and blend until smooth.
In a small pot, combine 1/2 cup of water and the agar-agar and bring it to a boil.
Once it boils, reduce the heat to a simmer and cook for 3-4 minutes until the agar-agar thickens and becomes smooth.
Add the blended ingredients to the pot with the agar-agar and stir well. Let everything cook together for another minute or two before turning off the stove.
Prepare a large bowl of ice water and ice cubes. Scoop small portions of the mixture (about half a tablespoon) and gently drop them into the ice water. Repeat this process for the entire mixture and let it sit in the cold water for about 30 minutes.
Tip: Avoid shaking the bowl or adding more water, as this could cause the cheese to break and make the water cloudy.
Once the cheese has set, it's ready to use!
Making the Salad
Toss together spring mix, cherry tomatoes, and pumpkin seeds.
Add pieces of the Mozzarella on top.
In a skillet, caramelize pear pieces with sugar and agave syrup for 3-4 minutes. Add the caramelized pears to the salad, drizzle with your favorite dressing, and serve!
Notes
Boiling activates the agar-agar, which is crucial for giving the cheese its firm texture and preventing it from crumbling.
This Mozzarella is amazing as a salad topping, for a Caprese salad, for pizzas, for Aranchini or anything you'd like!
The Latest Bite
Wonderful Parsley Salad
I usually buy parsley with the idea that I’ll use “just a little” in a recipe, and then I’m left with a big bunch staring at me from the fridge. This salad is my solution. Instead of letting those greens wilt away, I chop the whole thing and make it the main event. It’s fresh, full of flavor, and takes almost no effort.
The best part is how forgiving it is. Walnuts give it crunch, but almonds or pecans work if that’s what’s in the pantry. Cheese adds creaminess and the dressing is quick to whip together with what we usually have on hand, and it makes the parsley feel less like “just herbs” and more like a real salad.
This isn’t a kid-friendly dish in our house (the parsley is just too “green” for them), but it works great for the adults. I’ll make it at home when dinner needs something light on the side, or pack it into a container when we’re traveling in an RV and want an easy salad to balance out heartier meals. Since it’s dairy-free and plant-based, it holds up well for hours on the road without the stress of refrigeration worries you get with mayo-based dressings.
It’s fast, flexible, and keeps parsley from going to waste—a little grown-up salad that travels well.