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    Home » Diet

    AIP Mozzarella Cheese

    Sep 21, 2020 · 36 Comments

    September 21, 2020 by Beth 36 Comments

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    montage of AIP Mozzarella Cheese pictures

    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.

    Marinated AIP Mozzarella Cheese and Peach and Prosciutto Caprese Salad

    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.

    steps to make AIP Mozzarella Cheese

    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.

    steps to make AIP Mozzarella Cheese

    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

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    sliced ball of AIP Mozzarella Cheese
    Print Recipe
    5 from 5 votes

    AIP Mozzarella Cheese

    This AIP Mozzarella Cheese recipe is perfect for eating alone or on top of your favorite AIP Pizza. It stretches and melts just like the original. It also has the same mild flavor but totally dairy and nut free. This recipe is Paleo and AIP compliant.
    Prep Time5 minutes mins
    Cook Time5 minutes mins
    Chill Time4 hours hrs
    Course: Appetizer, Ingredient, Side Dish
    Cuisine: American, Italian, Italian American
    Servings: 4 people
    Calories: 175kcal
    Author: Beth Chen

    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.

    Nutrition

    Serving: 1serving | Calories: 175kcal | Carbohydrates: 8g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Sodium: 153mg | Potassium: 103mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

    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.

    « AIP Pizza
    AIP Cassava ‘Cheese’ Crackers »

    Reader Interactions

    Comments

    1. Marti says

      October 11, 2022 at 7:38 pm

      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.

      Reply
      • Beth says

        October 21, 2022 at 10:01 pm

        It makes about 1 cup of cheese. No need to double the recipe.

        Reply
    2. Jen says

      January 22, 2022 at 4:29 am

      5 stars
      This is the only AIP "cheese" I have made that I like. It's perfect on flatbread with some pesto.

      Reply
      • Beth says

        January 23, 2022 at 7:08 pm

        Oh! That sounds delicious. Thanks for sharing.

        Reply
    3. Madeline Cowan says

      August 07, 2021 at 12:43 am

      5 stars
      Pro tip: freeze mozzarella to make it firm enough to grate.

      Looking forward to trying this recipe!

      Reply
      • Beth says

        August 09, 2021 at 7:15 pm

        Hmm. I wonder if you could freeze this cheese... I've never tried it before.

        Reply
    4. Erica says

      July 03, 2021 at 10:16 pm

      5 stars
      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?

      Reply
      • Beth says

        July 04, 2021 at 7:53 pm

        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!

        Reply
    5. Shayla Parker says

      May 09, 2021 at 2:39 pm

      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:)

      Reply
      • Beth says

        May 18, 2021 at 5:47 pm

        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!

        Reply
    6. Elizabeth says

      April 17, 2021 at 5:41 pm

      Whoooooa, what a brilliant way to make dairy-free fresh mozzarella! Mind blown.

      Reply
      • Beth says

        April 18, 2021 at 5:34 pm

        Yes! I'm glad you like it.

        Reply
    7. Geri says

      February 11, 2021 at 5:26 am

      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

      Reply
      • Beth says

        February 15, 2021 at 8:39 pm

        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.

        Reply
    8. Jill says

      February 05, 2021 at 9:02 pm

      Hi - Does this cheese freeze well? Thank you!

      Reply
      • Beth says

        February 05, 2021 at 10:50 pm

        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.

        Reply
    9. Noelle says

      January 29, 2021 at 1:51 am

      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!

      Reply
      • Beth says

        January 29, 2021 at 8:14 pm

        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!

        Reply
    10. Mary S. says

      January 26, 2021 at 6:34 pm

      Can you use Avocado Oil instead of Olive Oil?

      Reply
      • Beth says

        January 26, 2021 at 6:42 pm

        You can but olive oil is traditional. And it does give some flavor.

        Reply
    11. Danielle K says

      January 04, 2021 at 7:42 pm

      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.

      Reply
      • Beth says

        January 04, 2021 at 10:28 pm

        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.

        Reply
        • Sue says

          January 30, 2021 at 12:15 am

          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!

          Reply
          • Beth says

            January 30, 2021 at 1:21 am

            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.

            Reply
    12. Sandra says

      December 19, 2020 at 10:06 pm

      Hi - can the apple cider vinegar be substituted?

      Reply
      • Beth says

        December 28, 2020 at 7:21 pm

        Yes, it's just to add a bit of acidity to contrast with the fat. I'd try lemon juice.

        Reply
    13. Joanna says

      October 25, 2020 at 1:16 pm

      Can you use arrowroot starch instead if Tapioca?

      Reply
      • Beth says

        November 03, 2020 at 2:31 am

        Unfortunately, no. Tapioca helps make it stretchy like real mozzarella. Arrowroot doesn't have the same effect.

        Reply
    14. Adrian says

      October 23, 2020 at 6:13 pm

      Do you think the gelatin is resquired? Thanks.

      Reply
      • Beth says

        October 23, 2020 at 6:18 pm

        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.

        Reply
    15. 5ifth may says

      September 30, 2020 at 3:46 pm

      How long does it stay in the fridge

      Reply
      • Beth says

        October 04, 2020 at 5:21 pm

        I've left it in the fridge for about 5 days without issue. But always look for signs of food spoilage before eating.

        Reply
    16. Selq says

      September 28, 2020 at 5:11 am

      5 stars
      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.

      Reply
      • Beth says

        September 28, 2020 at 5:36 pm

        I'm so glad it worked for you and that you enjoyed the flavor. Thanks so much for leaving your review.

        Reply
    17. Tony Briant says

      September 26, 2020 at 4:49 am

      5 stars
      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.

      Reply
      • Beth says

        September 26, 2020 at 8:44 pm

        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.

        Reply

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