Vegan mozzarella cheese is a creamy, stretchy, and savory dairy-free alternative that's cashew-based, oil-free, soy-free, and contains no tofu. This delicious plant-based recipe melts beautifully, making it perfect for chickpea flour pizza, pasta bake, sandwiches, and more!
If you love good and inexpensive homemade vegan cheese, don't miss my non-dairy burrata, vegan cheese sauce, and vegan cheddar recipes.
This vegan mozzarella cheese is everything you want in a dairy-free cheese-gooey, melty, tangy, and irresistibly tasty. The cashew-based recipe creates a creamy, stretchy texture perfect for drizzling over a hot pizza or layering into a comforting spaghetti bake.
Plus, it's quick and easy to make in just 15 minutes, using simple, plant-based ingredients-completely lactose-free and free from unnecessary additives.
I love experimenting with homemade cheese recipes like my Nooch cheese sauce, homemade ricotta, dairy-free parmesan, or plant-based cream cheese because nothing beats the flavor and freshness of making it yourself.
If you love comforting, cheesy dishes, don't miss my non-dairy mac and cheese for a rich and creamy plant-based meal.
My favorite ways to enjoy it are with my egg-free savory muffins, crispy seed crackers, or baked polenta fries for a satisfying snack or meal. Trust me-once you try this, you won't want to go back to store-bought!
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Ingredients
- Raw cashews: You should use raw, unsalted cashews. These are the base for our creamy, dairy-free cheese.
- Nutritional yeast: This adds a cheesy, savory flavor.
- Tapioca flour (tapioca starch): This is what makes our mozzarella stretchy and melty.
- Lemon juice: A touch of acidity for that tangy cheese flavor.
- Apple cider vinegar: Another source of tang, balancing the richness.
- Garlic and onion powder: These add extra savory depth if you like.
- Salt: Essential for enhancing all the flavors.
- Water: Helps blend everything into a smooth, creamy texture.
As always, you can find the full recipe with a list of ingredients with measurements in a printable recipe card at the end of this post.
How To Make Vegan Mozzarella Cheese
Blend: Soak cashews in hot water for 5 minutes, then drain. Add them to a high-speed blender with nutritional yeast, tapioca flour, lemon juice, vinegar, garlic powder, onion powder, salt, and water. Blend until completely smooth and creamy. The mixture will be very watery at this stage.
Cook: the mixture into a small saucepan and cook over medium-low heat, stirring constantly with a wooden spoon. It will first become clumpy, then gradually thicken and turn stretchy. Keep stirring for about 8-9 minutes until you achieve a gooey, melty consistency. Do not leave it unattended-continuous stirring is key!
Use immediately or store: Enjoy it right away on pizza, grilled sandwiches, or lasagna for the best texture. If storing, transfer it to a covered container and refrigerate. It will thicken further as it cools, so it's best used fresh.
Storage
Store the vegan mozzarella cheese in an airtight container in the fridge for up to 5 days. It will thicken as it cools, so you may need to stir or reheat it slightly before using.
Equipment
- High-speed blender or food processor
- Small saucepan
- Wooden spoon
Variations
- Smoky mozzarella: Add ½ teaspoon of smoked paprika for a subtle smoky flavor, perfect for grilled sandwiches or pasta bakes.
- Herbed mozzarella: Stir in ½ teaspoon of dried oregano, basil, or Italian seasoning in the mixture for extra flavor.
- Spicy mozzarella: Mix in a pinch of red pepper flakes or a dash of hot sauce for a spicy kick.
- Nut-free version: Swap cashews for sunflower seeds or blanched almonds, but note that the texture may vary slightly.
Marinela's Tips
- Blend until smooth. Make sure the cashews are fully blended to avoid a grainy texture. A high-speed blender works best for a creamy consistency.
- Do not substitute tapioca flour, as it's the key ingredient that gives the mozzarella its gooey, stretchy texture.
- The mixture thickens quickly, so keep stirring constantly to prevent lumps and ensure a smooth, melty cheese.
- If your blender isn't very powerful, soak the cashews for at least 1 hour (or even overnight) to soften them completely. You'll also need to blend the mixture for a longer time to get a smooth, creamy consistency.
- This mozzarella melts best when fresh, especially for baking or grilling. Brush it with a little oil to help it brown nicely.
Frequently Asked Questions (FAQ's)
The key to avoiding lumps is to keep stirring the mozzarella constantly as it cooks over medium-low heat. This allows the tapioca starch to thicken evenly and create that smooth, stretchy texture.
Yes, but the cheesy flavor will be milder. If you skip it, try adding a pinch of miso paste for extra umami.
This vegan mozzarella uses raw cashews for creaminess, tapioca starch for stretch, and nutritional yeast for cheesy flavor. Lemon juice and vinegar add tang, while water and seasonings complete the simple, plant-based recipe.
Serving Suggestions
- Cold vegan pasta salad
- Homemade unleavened bread
- Green salad with arugula and spinach
- Vegan potato latkes
- Green spaghetti
- Savory quinoa cakes
- No egg omelette
- Spaghetti in grape tomato sauce
Recipe adapted from Minimalist Baker.
📖 Recipe
Vegan Mozzarella Cheese For Pizza
Equipment
- 1 high speed blender or food processor
- 1 Small saucepan
- 1 Wooden spoon
Ingredients
- 1 cup raw cashews soaked in hot water for 5-10 minutes, drained
- 4 tablespoons tapioca flour (tapioca starch)
- 4 tablespoons nutritional yeast flakes
- 1 tablespoon apple cider vinegar
- 1 tablespoon lemon juice freshly squeezed
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 1 teaspoon salt
- 1 + ½ cup cold water
Instructions
- Soak cashews in hot water for 5 minutes, then drain. Blend with the remaining ingredients until smooth.1 cup raw cashews, 4 tablespoons tapioca flour, 4 tablespoons nutritional yeast flakes, 1 tablespoon apple cider vinegar, 1 tablespoon lemon juice, ½ teaspoon onion powder, ½ teaspoon garlic powder, 1 teaspoon salt, 1 + ½ cup cold water
- Transfer to a saucepan and cook over medium-low heat, stirring constantly. It will turn clumpy, then thicken into a stretchy, gooey texture after about 8-9 minutes.
- Enjoy immediately on pizza, sandwiches, or lasagna. For storage, refrigerate in a covered container.
Notes
- Store in an airtight container in the fridge for up to 5 days. It will thicken, so stir or reheat slightly before using.
- Blend well to avoid a grainy texture-use a high-speed blender for the creamiest result.
- Don't swap tapioca flour, as it makes the cheese gooey and stretchy.
- Stir constantly while cooking to prevent lumps and get a smooth, melty texture.
- If your blender isn't very powerful, soak cashews for at least 1 hour (or overnight) and blend longer.
- For baking or grilling, use fresh mozzarella and brush with a little oil for better browning.
Nutrition
If you try this plant-based mozzarella, let me know! Leave a comment, rate it, and don't forget to tag a photo @go_eatgreen on Instagram.
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