AIP Mozzarella Cheese (Dairy Free)
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This AIP Mozzarella Cheese is an easy alternative to cheese! It’s made with coconut milk, tapioca starch, and other real food ingredients.
AIP Mozzarella Cheese
Can you really have cheese after you give up dairy? Yes! Most dairy-free cheeses are nut-based, like cashew or almond cheese, but you can actually make cheese without any nuts or dairy! Sure, it’s not actual cheese, but when you’re not able to eat the real thing, alternatives are always welcome.
This cheese is made entirely with AIP ingredients and can be used just like you’d use any mozzarella cheese. It melts, it’s easy to slice, and it has a creamy and cheesy texture.
The Ingredients for AIP Mozzarella Cheese
- Coconut milk. This is the main ingredient in the cheese as the dairy substitute.
- Coconut cream. The coconut cream helps to make the cheese creamier. You can use coconut cream that hardens on the top of a can of coconut milk when set in the fridge overnight, or this.
- Nutritional yeast. Nutritional yeast gives this cheese an actual cheesy flavor.
- Apple cider vinegar. This helps give the cheese a bit of a tang!
- Tapioca starch. This helps set the cheese and make it stretchier.
- Gelatin. This also helps to set the cheese. Collagen won’t work in this recipe.
How to make AIP Mozzarella Cheese
- Combine the ingredients and heat: Using a medium saucepan, combine all of the ingredients (reserving the gelatin) and whisk well. Set the saucepan on the stove over medium-low heat and whisk for 2-3 minutes until the mixture is thick. Remove from the heat and sprinkle in gelatin.
- Set the cheese: Prepare a small round container (a small glass bowl or Tupperware works perfectly) and grease well with olive oil. Pour the cheese mixture into the bowl and cover. Transfer to the fridge and allow to harden overnight.
- Use as desired!
Can you make this recipe without coconut?
Coconut is the main ingredient in the cheese, and I haven’t found an alternative that would keep it AIP.
Can you make this recipe with arrowroot starch instead?
Though I haven’t tried, it’s a swap that may possibly work!
Can you make this cheese without nutritional yeast?
You can, though it won’t have the cheesy flavor that nutritional yeast provides.
How can you use this cheese?
You can eat it by itself, or add it to recipes that call for mozzarella cheese like pizza, etc!
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PrintAIP Mozzarella Cheese (Dairy Free)
- Total Time: 10 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
This AIP Mozzarella Cheese is an easy alternative to cheese! It’s made with coconut milk, tapioca starch, and other real food ingredients.
Ingredients
- 1 1/4 cup coconut milk
- 1/3 cup coconut cream
- 1–2 tbsp nutritional yeast (adjust to taste)
- 2 tsp olive oil (plus extra for greasing the container)
- 1 1/2 tsp apple cider vinegar
- 1/4 cup tapioca starch
- 1/2 tsp salt
- 2 1/2 tbsp gelatin
Instructions
- Using a medium saucepan, combine all of the ingredients (reserving the gelatin) and whisk well.
- Set the saucepan on the stove over medium-low heat and whisk for 2-3 minutes until the mixture is thick.
- Remove from the heat and sprinkle in the gelatin. Whisk well.
- Prepare a small round container (a small glass bowl or Tupperware works perfectly) and grease very well with olive oil. Pour the cheese mixture into the bowl and cover. Transfer to the fridge and allow to harden for 3-4 hours or overnight.
- Remove from the fridge and carefully remove the cheese from the container. Slice or shred with a cheese grater before using as you would traditional mozzarella.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
- Cook Time: 10
Nutrition
- Serving Size: 1 serving
- Calories: 138
- Fat: 11.6g
- Carbohydrates: 1.7g
- Fiber: 0.3g
- Protein: 1.8g
AIP
Low Carb
Paleo
Whole30
Hello,
Are the 2 teaspoons of olive oil in the recipe ingredients list for the AIP Mozzarella Cheese for oiling the glass dish the cheese mixture is poured into, or does it go into the cheese mixture along with the other list ingredients that are heated up?
Thanks,
Barbara
The 2 tsp of olive oil goes into the cheese, and then you’ll use extra for greasing the container 🙂
This looks yummy! Curious does this cheese alternative “melt”?!
It does!!
Hi , for the 1 1/4 coconut milk do you mix the contents in the can since the liquid separates or just use the thick part? Or can you use regular coconut milk in the carton or is that too runny?
Hi! The recipe calls for 2.5 tbs of gelatin but the written directions above call for 3? I’d like to try this but want to be sure Im using the correct amount of gelatin. Thanks!
second question – is the amount of olive oil listed to be included IN the mixture or is it to grease the container as directed?
That’s a typo! Sorry! 2.5 🙂
How long is this safe stored in the fridge and can it be frozen?
3-4 days in the fridge! Haven’t tried freezing it, but let me know if you do!!
How long will this last in the refrigerator?
About 3-4 days 🙂
I was so excited to see this, and I had to make it right away! Mine was more yellow (perhaps from the 2 tablespoons of nutritional yeast?), not as smooth and not easy to grate. Any idea where I went wrong? Nevertheless, I’m totally making it again! TIA!
Would love to try this, but is there a plant based substitute for the gelatin that can be used?
Oh my goodness!! Anyone who misses cheese this has the taste and texture of mozzarella. So good.
Thank you so much, Faith!!
What is store brought brand you recommend for mozzarella cheese?
If you can eat dairy, buffalo mozzarella is great!
The only ingredient that I cannot get my hands on readily is coconut cream. Is there anything that I can use in its place?
You can use coconut cream that hardens on the top of a can of coconut milk when set in the fridge overnight!
Can you use a different vinegar in place of apple cider vinegar?
I wouldn’t recommend subbing any other kind of vinegar!
I made this. It turned out great!!! Does it freeze well? Whole or grated?
Thank you so much, Ellen! I would freeze it whole (or chopped in half/quarters), but let me know if you try it grated 🙂
Thank you so much for this recipe! I don’t mind the flavor and it is nice to have some “cheese”. When I melt it, however, it just turns into a puddle of liquid. I don’t mind it too much, but is that normal or do you have any suggestions on how to make it melt more like regular cheese?
★★★★
Sorry about that! I would just use a lot less cook time if that’s happening. You can also try to just add to something when it’s hot out of the oven for that heat to melt it rather than direct heat.
Fabulous recipe! used it it on my coconut flour pizza and it was incredible. Thanks so much!!
★★★★★
thank you!!
Love this recipe!! Has anyone tried freezing it yet?
I would freeze it whole (or chopped in half/quarters)!
I have an intolerance/allergy to yeast. Is there a substitute for the nutritional yeast or can it be left out?
You can leave it out, though it won’t have the cheesy flavor that nutritional yeast provides.