After four years of perfecting his recipe - Umami Plant-Based shows us how to make the best dairy-free mozzarella

This plant-based mozzarella has the stringy texture of cheese and features sunflower seeds to give it a creamy flavor. 

Next Level Vegan Mozzarella 

Next Level Vegan Mozzarella 

  • Duration
  • Cook Time
  • Prep Time
  • 1 Block Of MozzarellaServings


    • 50g sunflower seeds (rinsed and then soaked in warm water for 2 hours)
    • 300ml water
    • 4 tbsp (10g) nutritional yeast
    • 1 tsp psyllium husk (mixed with 1tbsp water)
    • 2 tbsp (20g) cornstarch
    • 2 tsp pink Himalayan salt
    • 1 tbsp white vinegar
    • 40g coconut oil (deodorized, to avoid coconut taste)
    • 1 tbsp agar agar (optional)
    • *the agar agar will give the cheese a more firm texture when it cools down, so it can be good to allow you to cut the cheese for sandwiches, toasties etc. 


  1. Blend all the ingredients in a high-speed blender until nice and smooth.
  2. Pour the mix into a pan or a pot and cook on medium heat, whisking continuously to keep the texture smooth and to prevent the bottom of the pan from burning.
  3. At one point (within about 3-4 minutes) the cheese will begin to thicken. When it becomes nice and stringy you know it's ready. 

This recipe was republished with permission from Umami Plant-Based. Find the original recipe here

Nutrition Information

  • Serving Size: 1 Block Of Mozzarella

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