When you're craving the gooey, stretchy satisfaction of mozzarella but want to keep it plant-based, these vegan mozzarella balls made with cashew and coconut cream are exactly what you need. Creamy, tangy, and melt-in-your-mouth delicious, they’re the perfect substitute for traditional cheese in a wide range of mozzarella recipes. Whether you're building the ultimate vegan caprese salad, topping your homemade pizza, or looking for a showstopping appetizer for your next dinner party, these vegan mozzarella balls are a dreamy addition to your culinary lineup.
Creamy Vegan Mozzarella Balls with Cashew and Coconut Cream
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Appetizer, Side Dish, Snack
Cuisine Italian
Servings 10 mozzarella balls
High-speed blender or food processor To get that ultra-smooth texture. A standard blender may work, but make sure your cashews are softened well.
saucepan For cooking the mixture until stretchy.
Silicone spatula Helps stir without sticking.
Medium bowl of ice water To shape and set the cheese balls.
Scoop or tablespoon For portioning the cheese mixture into balls.
Jar with lid (for marinating) If you're making marinated mozzarella cheese.
For the Cheese Balls
- 1 cup raw cashews soaked for 4–6 hours or boiled for 15 minutes
- 1/2 cup full-fat coconut cream scoop from the top of a chilled can
- 1/2 cup water
- 2 tablespoons tapioca starch essential for that stretchy cheese texture
- 1 tablespoon nutritional yeast for umami and a cheesy flavor
- 1 tablespoon lemon juice adds acidity and balance
- 1 teaspoon apple cider vinegar
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
Optional for Marinating
- 1/2 cup olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes
- 2 garlic cloves smashed
- Fresh basil or rosemary sprigs
Soften the Cashews
If you haven’t pre-soaked your cashews overnight, boil them in water for about 15 minutes until tender. Drain and rinse before using.
Blend Everything Together
Add the soaked cashews, coconut cream, water, tapioca starch, nutritional yeast, lemon juice, vinegar, salt, garlic powder, and onion powder into your blender. Blend on high until completely smooth and creamy. You want the mixture to be lump-free and silky.
Cook the Mixture
Transfer the blended mixture to a saucepan over medium heat. Stir continuously with a silicone spatula. After a few minutes, the mixture will thicken and begin to stretch—this is the magic of tapioca starch in action. Keep stirring until the whole batch pulls away from the sides and becomes a thick, gooey mass.
Shape the Cheese Balls
Prepare a bowl of ice water. Once the mixture is cool enough to handle but still pliable, use a scoop or tablespoon to portion it and roll into balls. Drop each one into the ice water to help them firm up and keep their shape. Let them sit for about 10–15 minutes.
Marinate (Optional but Amazing)
For extra flavor, transfer the chilled balls into a jar or container and cover with olive oil, smashed garlic, herbs, and chili flakes. Let them marinate in the fridge for at least 4 hours—or overnight for best results.
Pairings
These vegan mozzarella balls are incredibly versatile and pair well with all kinds of dishes. Here are some delicious ways to enjoy them:
- Vegan Caprese Salad – Slice cherry tomatoes, fresh basil, and drizzle with balsamic glaze.
- Pizza – Use these as a melty topping on your favorite crust alongside tomato sauce and roasted veggies for a delicious vegan pizza cheese experience.
- Pasta Bake – Top off a baked ziti with these cheese balls for gooey goodness.
- Stuffed Veggies – Use them as a filling in baked mushrooms or bell peppers.
- Antipasto Platter – Serve marinated balls with olives, sun-dried tomatoes, and crusty bread.
- Breakfast Wrap – Tuck into a wrap with roasted veggies for a high protein breakfast idea.
If you’re planning a themed gathering, like a St Patrick’s Day potluck, serve these cheese balls as part of green-themed dishes or alongside other festive St Patrick's day desserts and appetizers for contrast.
Frequently Asked Questions
1. Can I use tofu instead of cashews?
Yes! Silken tofu works surprisingly well and can be used to create a tofu cheese alternative. It won’t be as rich, but it’s still creamy and protein-packed. This makes it a great option for those looking for high protein breakfast components or nut-free substitutes.
2. How long do these vegan mozzarella balls last in the fridge?
Stored in a sealed container in the fridge, they last up to 5 days. If marinated in oil, they can keep for about 7–10 days. Always use clean utensils to extend shelf life.
3. Can I freeze them?
Technically yes, but texture may change slightly after thawing. For best results, freeze them un-marinated and reheat slowly in a sauce or oven dish.
4. Do they melt like real mozzarella?
They do! Thanks to the tapioca starch, they achieve a stretchy, gooey consistency when heated. Perfect for recipes using mozzarella cheese, especially melts, bakes, or as homemade pizza toppings.
5. What’s the difference between vegan ricotta cheese and this mozzarella?
Vegan ricotta cheese is softer, more crumbly, and not stretchy. It's better for lasagna and dips. This vegan mozzarella cheese is firmer, can be shaped into balls, and stretches when heated—ideal for recipes with mozzarella cheese needs like pizza or grilled sandwiches.
