Vegan Bocconcini (Vegan Mozzarella Balls)
This Vegan Bocconcini recipe is deliciously creamy, has a subtle mozzarella flavor, and is easy to make! Slice these homemade mozzarella balls and serve them in a vegan Caprese salad, or enjoy them on pizza (they melt and brown beautifully), pasta, or with your favorite Italian appetizers.
My Notes:
Servings: depending on how big or small you make them (makes about 12 balls that are 3 tablespoons each)
Ingredients
For the cheese base:
- 1 cup(s) raw cashews (softened if needed, see step 1)
- 1 cup(s) plain plant-based yogurt (such as almond, oat, or soy)
- 1 cup(s) water
- 1/3 cup(s) refined coconut oil melted (optional, see notes)
- 3 tablespoon(s) tapioca starch (also called tapioca flour)
- 1 tablespoon(s) nutritional yeast
- 2 teaspoon(s) kappa carrageenan
- 1/2 teaspoon(s) salt
For the brine:
- 4 cup(s) water
- 2 tablespoon(s) salt
- 1 teaspoon(s) citric acid (optional, see notes)
- ice
Instructions
- Softening the cashews (optional): Softening the cashews helps them blend properly. If you have a high-powered blender, you can skip this step. If not, this step is important to get smooth and creamy cheese. To soften the cashews, add them to a small pot, cover with water, and boil for about 10 minutes until very tender. Drain and rinse well before using.
- Blend the cheese base: In a blender, combine the cashews, plant-based yogurt, water, coconut oil (if using), tapioca starch, nutritional yeast, kappa carrageenan, and salt. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Blend for at least 1 to 2 minutes to ensure a smooth texture with no cashew bits remaining.Tip: If you don’t have a strong blender, pour the blended mixture through a fine mesh strainer before cooking to remove any remaining cashew bits for a smoother cheese texture.
- Prepare the brine: In a medium bowl, combine the water, salt, and citric acid (if using). Stir until the salt is dissolved. Add a handful or two of ice and set aside.
- Cook the cheese: Pour the cheese mixture into a medium saucepan over medium-high heat. Use a spatula to continuously stir and scrape the sides of the pot while cooking. The mixture will go from a smooth cream, to forming lumps, to thickening and getting stretchy like melted cheese. Once it reaches the stretchy stage, continue cooking and stirring for another 1 - 2 minutes to ensure the starches are fully cooked. This process takes about 5 minutes on my stove but may take longer on yours. If you begin to see browning at any point, reduce the heat and keep stirring to prevent browning and burning.
- Shape the cheese balls: Once the cheese mixture is cooked, use an ice cream scoop, cookie scoop, or spoon and spritz it with a bit of spray oil. You can make the balls as big or as small as you like. Scoop some of the hot cheese mixture and release it directly into the icy brine. Repeat until all the cheese mixture is used.
- Set the cheese balls: Allow the cheese balls to cool and set in the brine for at least 15 minutes. You will know the bocconcini is ready when the balls are cold, firm, and bouncy. Enjoy right away or transfer the cheese balls and brine to a sealable jar and store them in the fridge for later. The bocconcini will continue to get a bit more tangy as it sits in the brine. They will keep in the fridge for up to a week. If you want to store them longer, you can freeze them for up to three months. To thaw, transfer them to the fridge and let them defrost slowly.
- Serve the bocconcini: Serve the bocconcini sliced in a vegan Caprese salad, melted on pizza, stirred into pasta, or enjoyed on a charcuterie board. It melts beautifully, making it a versatile addition to many dishes. Enjoy your homemade vegan bocconcini!
Notes
Coconut oil: Make sure you use refined coconut oil, which is odorless and tasteless, so that your cheese doesn't have a coconut taste. Adding coconut oil makes the cheese have a slightly creamier mouthfeel. For an oil-free version, simply omit the coconut oil; the recipe will still work perfectly. I do not recommend substituting the coconut oil with another type of oil, so if you cannot consume coconut, simply omit the oil. You can find this in the health food aisle or online.
Citric Acid: Adding citric acid to the brine will give it a tangy taste. If you have some on hand, I definitely recommend using it. However, if you don't, the salty brine without citric acid will still work great. You can order citric acid online.
Kappa Carrageenan: Kappa carrageenan is a natural carbohydrate extracted from red seaweed, used for its gelling, thickening, and stabilizing properties. It's considered safe by the FDA and EFSA when used in food products. In this vegan bocconcini recipe, it helps the cheese firm up and become sliceable. It works wonderfully to make the cheese firm and also melty when heated. You can order it online.
Using Agar as a Substitute for Kappa Carrageenan: I prefer using kappa carrageenan as it is much easier to work with and yields better results. However, if you prefer using agar agar, here are the modifications you will need to make:
When blending the cheese base, omit the kappa carrageenan and reduce the water from 1 cup to ½ cup. In a medium pot, mix another ½ cup water with 1 tablespoon agar powder. Bring to a boil over medium heat, whisking continuously until the mixture thickens and forms a thin gel, about 1-2 minutes at a full boil. Pour in the cheese base and continually stir while it cooks. Continue the recipe as written.
Nutrition
Serving: 1 bocconcini ball (recipe makes 12) | Calories: 133kcal | Carbohydrates: 7g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1268mg | Potassium: 84mg | Fiber: 1g | Sugar: 2g | Vitamin C: 3mg | Calcium: 33mg | Iron: 1mg
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