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. Rich, savory, and so easy to make, it's 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.
What's in This Vegan Mozzarella
- Raw cashews
- Soy milk
- Tapioca flour
- Garlic powder
- Onion powder
- White pepper
- Lemon juice
- Salt
How to Prepare
This recipe makes about four servings and takes less than 30 minutes of touch time to prepare.
1. Soak the Cashews
To start, soak the cashews in water overnight, if possible. This softens them, making them easier to blend into a creamy texture. If you’re short on time, a quick soak in hot water for about 30 minutes works, too. Or gently boil for 3 to 5 minutes.
2. Blend the Ingredients
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.
3. Heat and Whisk
Pour the blended mixture into a medium-sized saucepan. Place the saucepan over medium heat and start whisking. This is where the magic happens. As the sauce heats up, the tapioca flour will start to thicken the sauce, giving it that classic cheesy, gooey texture.
Continue to stir or whisk for about 5 to 7 minutes. You’ll notice the sauce gradually thickening and becoming more cohesive. Switch to a spoon if it's too thick for the whisk. Be sure to keep stirring to avoid lumps and ensure an even texture.
4. Adjust and Serve
Once the sauce has reached your desired thickness, give it a taste. You might want to adjust the seasoning a bit—perhaps a pinch more salt or a splash more lemon juice, depending on your preference.
Add dollops of this cheese to your vegan pizza or lasagna. Store any leftovers in an airtight container in the fridge for up to a week. Simply reheat, add a splash of soy milk, and stir again to bring it back to its creamy consistency.
SAVE THIS RECIPE!
We'll email this post to you, so you can come back to it later!
We'll also send you other yummy recipes. No worries! You can unsubscribe at any time. 💙
Why You'll Love This Vegan Mozzarella
This vegan mozzarella cheese sauce is a game-changer for those who miss the creamy comfort of traditional cheese sauces but prefer or need to avoid dairy. The cashews provide a rich, creamy base, while the tapioca flour ensures a gooey, stretchy texture that mimics melted cheese. Plus, it’s free from artificial ingredients and packed with flavor.
Enjoy the creamy, cheesy goodness of this vegan mozzarella cheese sauce, knowing it’s both delicious and plant-based. Whether you’re a committed vegan, doing the Daniel Fast, or just looking to reduce dairy intake, this sauce is sure to satisfy your cheesy cravings. Happy cooking!
Feel free to share your creations and any tweaks you make to this recipe in the comments section of this recipe. We love hearing how you put your own spin on our favorite dishes!
Vegan Mozzarella Cheese
Ingredients
- ½ cup raw cashews soaked
- 1 cup plain unsweetened soymilk
- 1 Tablespoon tapioca flour
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon white pepper
- 2 teaspoons lemon juice
Instructions
Soak the Cashews
- To start, soak the cashews in water overnight, if possible. This softens them, making them easier to blend into a creamy texture. If you’re short on time, a quick soak in hot water for about 30 minutes works, too. Or gently boil for 3 to 5 minutes.
Blend the Ingredients
- 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.
Heat and Whisk/Stir
- Pour the blended mixture into a medium-sized saucepan. Place the saucepan over medium heat and start whisking. This is where the magic happens. As the sauce heats up, the tapioca flour will start to thicken the sauce, giving it that classic cheesey gooey texture.
- Continue to stir for about 5 to 7 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.
Adjust and Serve
- Once the sauce has reached your desired thickness, give it a taste. You might want to adjust the seasoning a bit—perhaps a pinch more salt or a splash more lemon juice, depending on your preference.
- Add dollops of this cheese to your vegan pizza or lasagna. Store any leftovers in an airtight container in the fridge for up to a week. Simply reheat, add a splash of soy milk, and stir again to bring it back to its creamy consistency.
Notes
EQUIPMENT / SUPPLIES
- Measuring cup
- Measuring spoons
- Blender
- Small pot
- Whisk and cooking spoon
Gigi & Sersie
Had this on a veggie pizza and it was surprisingly tasty.