Easy Vegan Bocconcini (Mini “Mozzarella” Balls)

I am very excited to share this recipe for vegan bocconcini! if you know anything about me you know I am italian and I grew up eating these. while there are many amazing vegan cheeses out there, the vegan mozzarella has been the hardest to replicate. this recipe is easy and it cured my vegan bocconcini craving.

Before we get into this recipe I want you know a few things: 1. vegan cheese doesn’t need to be hard to make 2. keep an open mind 3. tofu is essentially soy bean cheese. Okay, now that we’ve got that out of the way it is time for me to admit to you that these vegan bocconcini are made from tofu. I know, I know but just give them a chance. All you need to do is scoop little balls of tofu, brine them, and then you can add some other seasonings or marinate them if you like. They are salty, soft, and oddly enough cheese-like.

What Are Bocconcini?

Bocconcini is just the Italian word for little mozzarella balls. Quite literally translated it means small mouthful. The bocconcini is made in the same fashion as a larger ball of mozzarella. In Italy, it was traditional to use buffalo milk but now cows milk is used as well. Now, you may be wondering why all of this is important to know on a vegan blog… I want you to know as the reader that I am fully aware that tofu is not traditional mozzarella cheese. However, we can use tofu to create a similar experience in which we get a small mouthful of something creamy, salty, and delicious.

Why Tofu?

A few weeks ago I shared a recipe for a vegan feta using tofu and it is delicious. People have tried it and really loved it. The process for making tofu is actually basically the same as the process for making cheese, which is very interesting in my opinion. Tofu is essentially just soybean cheese. Therefore, it does lend itself rather well to be used as a cheese substitute. It is also inexpensive, easily accessible, and high in protein. The process of brining the tofu really allows it to absorb the liquid and saltiness which adds in flavor and changes the texture.

My Failed Attempts

Now, I want you to know something I did try very hard to make a vegan mozzarella ball. I had 7 trial recipes before I kind of just told myself let’s make vegan bocconcini instead and use tofu. I tried making it with cashews, potatoes, curdling vegan milk and using agar powder, using vinegar or lemon juice, I tried a bunch of things but at the end of the day nothing was giving me the result I had been hoping to achieve. I also do like to keep my recipes easier for you when I can. So, that is what led us to here! Using tofu to make mozzarella, and it is awesome.

What You Need

You only need a few simple ingredients and a melon baller!

• Firm Tofu: the texture of this tofu is best as it is softer but also will be able to be scooped into little balls.
• Non-Dairy Milk: mozzarella is typically stored either in oil, brine, or sometimes whey. The non-dairy milk will help give the tofu a bit more of a creamy, softer, milky texture.
• Olive Oil: this helps to add in just a bit of fat to the dish. If you want to leave it out you can.
• Salt: to make it salty of course.
• Melon Baller: will help to scoop the little tofu balls out. You can easily find these in food stores or online.
• Optional ingredients: after you’ve done the first initial brine you can then add some red pepper flakes, lemon juice, chopped basil, and more oil if you like to add some extra flavor. You can also fully marinate these further in olive oil and spices if you like.

How Can I Use Vegan Bocconcini?

There are so many fun ways to use this recipe! You can enjoy them in a Caprese. You can add them to salads or pasta salad. Keep them prepped for the week and throw them in your lunch box. You can also use them on a cheese board, snack board, they are great for pairing with Marcona almonds or olives! Unfortunately, as this is made of tofu it won’t melt so don’t use this on a pizza. If you want a melty vegan mozzarella recipe, check this one out.

More Cheesy Recipes

Vegan Bocconcini FAQ

• Is this recipe soy free? No, this does use tofu and while there are alternative tofus out there like chickpea or fava bean I don’t suggest using them for this recipe.
• Is this recipe nut free? Yes.
• Is this recipe gluten free? Yes.
• How long will this recipe last in the fridge? Up to 5 days.
• How do I store the vegan bocconcini? Just keep it stored in the brine in the fridge in a container. If you want to keep it stored in a oil based marinade you can do that as well.
• Can I freeze this recipe? No.
• What to do with leftover tofu? Just place it in a container in water in the fridge. Use it for scrambles, sauces, soups, dressings, stir fries anywhere you like!

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Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.

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