• Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Olives for Dinner

Vegan Recipes for Those Who Love to Cook and Eat

  • Recipes
  • Work with Us
  • About
  • Subscribe
  • Contact
Home » Condiments and More » Vegan Mozzarella Cubes

July 7, 2012

Vegan Mozzarella Cubes

Jump to Recipe
Vegan Mozzarella, Cherry Tomato and Basil Skewers

Although I’ve made melty vegan mozzarella cheese before with success, getting the texture just right for a solid mozzarella cheese has been a bit of a challenge. You need the right ratios of agar for firmness, xantham gum for binding, tapioca flour for stretchiness and potato starch or arrowroot for bulk to get that firm-yet-springy texture of real mozzarella cheese. This version hits the mark not only in texture, but also in taste, and looks lovely skewered caprese-style with some fresh basil and tomato, and finished with a few drops of fresh balsamic vinegar.

Vegan Mozzarella, Cherry Tomato and Basil Skewers
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Vegan Mozzarella, Cherry Tomato and Basil Skewers

VEGAN MOZZARELLA, CHERRY TOMATO AND BASIL SKEWERS


★★★★★

5 from 1 reviews

  • Author: olivesfordinner.com
  • Yield: 10-14 cubes, depending on the size of tray used
Print Recipe
Pin Recipe

Ingredients

for the mozzarella

  • 1 TB potato starch powder or arrowroot powder
  • 1/2 TB tapioca flour or starch
  • 5 TB water
  • 1 can good quality, full-fat coconut milk (403 mL)
  • 3 tsp agar powder
  • 1 1/2 tsp coconut vinegar
  • 1 tsp salt
  • 1 TB coconut oil
  • 1 tsp xantham gum

to serve

  • cherry tomatoes
  • fresh basil leaves
  • balsamic vinegar

Instructions

  1. Combine the potato starch and tapioca flour or starch with the water in a small bowl and stir until fully dissolved. Set aside.
  2. Heat the coconut milk in a small saucepan over medium heat until it comes to a low boil.
  3. While you are waiting for the coconut milk to boil, place the coconut oil and xantham gum in a Kitchen Aid mixer on its highest setting and blend for a few seconds.
  4. Once the coconut milk has achieved a low boil, add in the agar powder and whisk briskly until dissolved, then add in the vinegar and salt.
  5. Reduce the stovetop heat to its lowest setting, then add in the flour mixture and the xantham gum/oil mixture, whisking very quickly to combine, then transfer to a small-cubed silicone ice cube tray before it gets too thick to pour. Speed with this step is very important. Then place into the refrigerator to fully set for a few hours.
  6. When ready to serve, assemble the mozzarella cubes with the tomatoes and basil leaves on skewers or a toothpick. Spoon or pipe some fresh balsamic vinegar over the top and serve immediately.

Did You Make This Recipe?

Tag @olivesfordinner on Instagram ... we'd love to see it!

Filed Under: Condiments and More, Vegan Cheese Tagged With: coconut milk

We hope you enjoy this content!

We'd love for you to leave a comment below. For recipes, we would also love it if you gave it a rating. Thanks so much!

Reader Interactions

Comments

  1. Dione says

    August 16, 2019 at 3:09 am

    Hi, I would really love to try this recipe.
    I am used to using weights instead of tbs or tsp to have a more precise measurement.
    Do you have any idea what the weights are? Because I have no idea how big a tbs or tsp is…
    Thanks al lot!

    Reply
    • erinwyso says

      August 16, 2019 at 4:36 am

      Hi Dione, I agree, weights sound so much more precise instead of tsp, etc. I unfortunately don’t measure that way, but there are tons of converters out there that would give you equivalents. If you can find a good one, I hope you can get good results and enjoy the recipe!

      Reply
  2. Markus says

    June 20, 2019 at 10:28 am

    I liked the texture, and the look, but mine tasted a bit to much coconut.
    Maybe I’ll try halv Coconut & half almond/soy milk next try!
    I used white wine vinegar instead if CV

    Great blog!

    Reply
« Older Comments

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

Follow Me!

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest

As Seen On

Popular Recipes

Pasta, artistically draped around a fork on a table.

Pasta with White Wine Sauce

Two hands holding a glass mason jar of coffee sugar scrub.

Homemade Coffee Sugar Scrub

Two hands framing a plate of curry on a dark background.

Cauliflower and Mushroom Curry

A whole head of firecracker cauliflower, basted with sauce in a cast iron pan against a dark background.

Firecracker Cauliflower

A top-down shot of sweet potato tempura and avocado vegan sushi rolls with pickled ginger against a dark background.

Sweet Potato Tempura and Avocado Rolls

A top down shot of breaded vegan shrimp with sauce.

Vegan Shrimp

Two hands holding a bowl of bang bang cauliflow

Vegan Bang Bang Cauliflower

A bagel loaded with carrot lox, red onion, capers and vegan cream cheese on a wooden board.

Carrot Lox

Footer

About

Olives for Dinner is a vegan food blog for those who love to cook and eat. You'll find fresh, creative and delicious recipes here, all made with plants!

Search for recipes

VIEW ALL RECIPES

Interviews

Lan Pham Wilson of the morestomach blog
Sandra Vungi
Chef Alexander Gershberg, author of the Plantbased cookbook.

Sign up to get new recipes via email.

  • Bloglovin
  • Email
  • Instagram
  • LinkedIn
  • Pinterest
HOME ∙ ABOUT ∙ CONTACT ∙ PRIVACY

Copyright© 2023 · Brunch Pro Theme by Shay Bocks