If you're a fan of creamy, gooey cheese sauces but are avoiding dairy and oil, then this Vegan Mozzarella Cheese is your new best friend. For more cheesy goodness, check out our Vegan Cheese Sauce.
Rich, savory, and so easy to make, this vegan mozzarella cheese is perfect for topping a veggie pizza or adding it to our vegan lasagna with tofu ricotta. This recipe is gluten-free and easy to make.
Why You'll Love This Recipe
- It actually melts and stretches. No more sad shreds that refuse to behave.
- Oil-free and whole foods–based, so you know exactly what’s going in.
- Quick to prepare (think under 30 minutes) and highly adaptable.
- Convenient for keeping on hand: refrigerates well and revives easily.
- Perfect for plant-based, gluten-free, or dairy-free diets without compromising flavor.
What's in This Vegan Mozzarella Cheese
- Raw cashews: Creamy base with mild, nutty flavor and body.
- Tapioca flour: Key to stretchiness and gooey “melt” behavior.
- Soy milk: Liquid medium to thin the blend, helps with melting.
A full list of ingredients with exact amounts can be found in the recipe card below.
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How to Make This Vegan Mozzarella Cheese
Step 1
Soak cashews overnight or quickly boil for 3 to 5 minutes to soften them.
Step 2
Add all ingredients to a high-speed blender. Blend on high until the mixture is completely smooth. The goal is a silky, lump-free texture.
Step 3
Pour the blended mixture into a medium-sized saucepan.
Step 4
Place the saucepan over medium-low heat and start whisking. As the sauce heats up, the tapioca flour will start to thicken the sauce, giving it a classic, cheesy, and gooey texture. Switch to a spoon if the mixture is too thick for the whisk.
Step 5
Continue stirring or whisking for about 3 to 5 minutes. You’ll notice the sauce becoming more cohesive. Be sure to keep stirring to avoid lumps and ensure an even texture. Turn off the heat and enjoy!
Add dollops of this vegan mozzarella cheese to our Vegan Pizza, Veggie Lasagna, or Tempeh Reuben Sandwich.
Recipe FAQs
Yes, if it's made with a starch like tapioca flour and a creamy base like cashews, it can melt and stretch similarly to dairy mozzarella.
No, I don't recommend corn starch. Only tapioca starch (flour) will give you the cheese texture. Corn starch or arrowroot won't work.
Store any leftovers in an airtight container in the fridge for up to a week. To reheat, add a splash of soy milk and stir again to bring it back to its creamy consistency.
Say goodbye to sad, flavorless vegan “cheese” and hello to Vegan Mozzarella Cheese that actually behaves like the real thing. With just a few whole-food ingredients and minimal effort, you get creamy melt, stretchy pull, and satisfying flavor. All plant-based! Use it boldly on pizzas, lasagnas, or any cheesy craving and enjoy the delicious liberation from dairy.
More Recipes to Check Out
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Vegan Mozzarella Cheese
Ingredients
- ½ cup raw cashews, soaked or quick boiled to soften
- 1 cup soymilk, plain and unsweetened
- 1 Tablespoon tapioca flour (or tapioca starch)
- ½ teaspoon sea salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 2 teaspoons lemon juice
Instructions
- Soak cashews overnight or quickly boil for 3 to 5 minutes to soften them.
- Add all ingredients to a high-speed blender. Blend on high until the mixture is completely smooth. The goal is a silky, lump-free texture.
- Pour the blended mixture into a medium-sized saucepan.
- Place the saucepan over medium heat and start whisking. As the sauce heats up, the tapioca flour will start to thicken the sauce, giving it a classic, cheesy, and gooey texture. Switch to a spoon if it's too thick for the whisk.
- Continue stirring or whisking for about 3 to 5 minutes. You’ll notice the sauce gradually thickening and becoming more cohesive. Be sure to keep stirring to avoid lumps and ensure an even texture. Turn off the heat and enjoy!
Notes
- Be sure to stir continuously as the sauce heats.
- When it's done, add dollops of this vegan mozzarella cheese to our Vegan Pizza, Veggie Lasagna, or Tempeh Reuben Sandwich.
- Store any leftovers in an airtight container in the fridge for up to a week. To reheat, add a splash of soy milk and stir again to bring it back to its creamy consistency.
Gigi & Sersie says
Had this on a veggie pizza and it was surprisingly tasty.