This super easy AIP Mozzarella Cheese recipe can be made in advance for your AIP Pizza or charcuterie board. It stretches, melts and has a very mild flavor just like the dairy version. This recipe is Paleo and AIP compliant.
Are any cheeses dairy free?
Not without being made a plant (nut cheese, etc.). If you go to the cheese section, I’ve found quite a few nut cheeses available which is great if you can tolerate nuts and the other ingredients. However, there are no AIP ‘cheese’ available in your store. I have my AIP Nacho Cheese and now this AIP Mozzarella Cheese.
How to make dairy free cheese
1. Add about 1 tablespoon of olive oil to a resealable container then set aside.
2. Add 1/4 teaspoon salt, 1 tablespoon olive oil, coconut milk, nutritional yeast, apple cider vinegar and tapioca starch to a small saucepan. Stir to combine.
3. Then stir over low heat for about 3-5 minutes or until the liquid starts to thicken. 4 minutes is the sweet spot for me. The liquid should have thickened, stays together and is stretchy.
4. Next add the gelatin and whisk until totally combined.
5. Pour the mozzarella cheese into the container with the olive oil. Pour the remaining tablespoon of olive oil on top. Let set and chill in the refrigerator for at least 3-4 hours.
Tips for making the best AIP Mozzarella Cheese
- Once the cheese has firmed up in the fridge, then you’ll be able to slice it.
- If you are using it on pizza, make sure to cut thinly.
- I used a round bottomed glass pan to emulate a ball of mozzarella cheese.
- This cheese does not shred. I’ve tried it but it’s just not firm enough to grate. Think of this as a fresh mozzarella. It’s much easier to tear or carefully cut.
- The oil added to the dish and drizzled over the top, keeps the ‘cheese’ from drying out.
If you like this AIP recipe, then you’ll love these AIP diet breakfast recipes.
- AIP Blueberry Muffins
- AIP Coconut Milk Matcha Latte
- Iced Strawberry Matcha Latte
- Plantain Waffles
- Fruit Filled King Cake (Paleo, AIP)
- AIP Breakfast Sausage
- Lavender Milk Tea
Love seeing my delicious recipes? You can also FOLLOW ME on FACEBOOK, INSTAGRAM and PINTEREST to see more delicious food and what I’m up to.
AIP Mozzarella Cheese
Equipment
- small saucepan
- whisk
Ingredients
- 1/4 teaspoon Salt
- 3 tablespoons Extra Virgin Olive Oil divided
- 3/4 cup Coconut Milk
- 1 teaspoon Nutritional Yeast
- 1 teaspoon Apple Cider Vinegar
- 1/4 cup Tapioca Starch plus 1 tablespoon
- 1/2 tablespoon Gelatin
Instructions
- Add about 1 tablespoon of olive oil to a resealable container then set aside.
- Add 1/4 teaspoon salt, 1 tablespoon olive oil, coconut milk, nutritional yeast, apple cider vinegar and tapioca starch to a small saucepan. Stir to combine.
- Then stir over low heat for about 3-5 minutes or until the liquid starts to thicken. 4 minutes is the sweet spot for me. The liquid should have thickened, stays together and is stretchy.
- Next add the gelatin and whisk until totally combined.
- Pour the mozzarella cheese into the container with the olive oil. Pour the remaining tablespoon of olive oil on top. Let set and chill in the refrigerator for at least 3-4 hours.
Notes
- Once the cheese has firmed up in the fridge, then you’ll be able to slice it.
- If you are using it on pizza, make sure to cut thinly. You can find my AIP Pizza Crust here.
- I used a round bottomed glass pan to emulate a ball of mozzarella cheese.
- This cheese does not shred. I’ve tried it but it’s just not firm enough to grate. Think of this as a fresh mozzarella. It’s much easier to tear or carefully cut.
- The oil added to the dish and drizzled over the top, keeps the ‘cheese’ from drying out.
Helpful Info for All Recipes
- I always use extra virgin olive oil in all of my recipes unless stated otherwise.
- I always use Himalayan sea salt or Celtic sea salt, unless otherwise noted.
- The majority of my recipes are strict AIP or include notations for reintroductions. However while I make every effort to label non-AIP ingredients and recipes sometimes they slip past me. If you have questions, please ask in advance.
Did you make this recipe? I love hearing your thoughts on my recipes so please rate and comment below.
Will yeast extract work instead of nutritional yeast?
I've never worked with yeast extract. Not sure if that would be a suitable substitute.
How much cheese does this make? And can you taste the coconut? I'm going to try it, but I need 1/2 cup for a recipe and was wondering if I should double this.
It makes about 1 cup of cheese. No need to double the recipe.
This is the only AIP "cheese" I have made that I like. It's perfect on flatbread with some pesto.
Oh! That sounds delicious. Thanks for sharing.
Pro tip: freeze mozzarella to make it firm enough to grate.
Looking forward to trying this recipe!
Hmm. I wonder if you could freeze this cheese... I've never tried it before.
This was very easy and texture turned out perfectly. I really dislike the taste of nutritional yeast. Would this still work without it or with half the amount?
You can reduce the amount or leave it out entirely. It's up to you. I personally like the cheesey flavor of the yeast but it won't alter the texture as all. Enjoy!
Hello:) wow! This is exciting. I would love to try this. Is it possible to make this without coconut milk. I am allergic to coconut. Thank you:)
You could try it with tigernut milk but it's not ideal nor have I tested it. Tigernut milk doesn't have as much fat as coconut milk so I'm. not sure how that would effect the taste and texture. If you try it, let me know!
Whoooooa, what a brilliant way to make dairy-free fresh mozzarella! Mind blown.
Yes! I'm glad you like it.
Hi Beth, Will this work without nutritional yeast? I’m new to the AIP and new to nutritional yeast which I loved until I read that the process of making this yeast also produces MSG. So I won’t be using it anymore. https://traditionalcookingschool.com/health-and-nutrition/healthy-living-health-and-nutrition/why-nutritional-yeast-is-not-vegan-health-food
Yes, this would work without nutritional yeast. It only gives a mild cheesy flavor. It may just taste a little more like coconut.
I'm not aware that all nutritional yeast contains MSG. But it does occur naturally in some foods like parmesan cheese and tomatoes.
The AIP diet according to The Paleo Mom, allows for non-fortified nutritional yeast. It's not meant to be a staple in your diet but used as a seasoning. Additionally, if your body doesn't tolerate it, then by all means remove it from your diet. I'm comfortable following the science and The Paleo Mom's AIP guidelines. That being said, it's best that you make informed decisions about your own health with input from your doctor.
Hi - Does this cheese freeze well? Thank you!
I'm not sure. I've never tried ti but I can't imagine that it would. I think the texture would probably changed after it was frozen.
I haven’t made it yet, my question is should I use full fat coconut milk or light? The kind in the can or the box? Just wondering which is best. Thank you So much!
Use full fat. Always! I recommend Aroy d coconut milk (it does come in a can or box but not from the refrigerated section). Enjoy!
Can you use Avocado Oil instead of Olive Oil?
You can but olive oil is traditional. And it does give some flavor.
Is there supposed to be any oil cooked into the cheese? If so, how much? The directions say 1 T. for the container and more to drizzle on top, but it also says to add oil with the coconut milk.
Yes. The first step in the instructions says to add 1 tablespoon. The remaining oil is used in the container to keep it from drying out.
Actually, it's first written to put 1T in a resealable container and set aside, and then later in the recipe it says to put 1T in the container, pour in the cheese, and put 1T on top. And it mentions olive oil in the cheese with no measurement. That first step should probably be removed then since the one in the bottom of the container is already accounted for at the end, and the 1T added to the ingredients IN the cheese. I was confused by this and was hoping it was clarified in the discussion here - glad it was!
I just realized my error. There's supposed to be 1 tablespoon in the bottom of the container, 1 tablespoon in the cheese and one tablespoon on top. So sorry for the confusion. I hope the recipe turned out ok.
Hi - can the apple cider vinegar be substituted?
Yes, it's just to add a bit of acidity to contrast with the fat. I'd try lemon juice.
Can you use arrowroot starch instead if Tapioca?
Unfortunately, no. Tapioca helps make it stretchy like real mozzarella. Arrowroot doesn't have the same effect.
Do you think the gelatin is resquired? Thanks.
It's not absolutely required but it does add a little bit of stretch to it. It makes it just a little more like the real deal.
How long does it stay in the fridge
I've left it in the fridge for about 5 days without issue. But always look for signs of food spoilage before eating.
This is great. Very easy and quick to make. Just make sure to watch it on the stove. Tastes like a mild fresh mozzarella and has similar texture.
I'm so glad it worked for you and that you enjoyed the flavor. Thanks so much for leaving your review.
I made this in preparation for making the AIP Pizza and OMG...it's so good! It's firm, tasty and quick. I can't wait to use it for all kinds of things. Another genius concoction.
YES!!! I can't wait to hear how the pizza turns out for you. And I never tire of my recipes being called genius! I love it.