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How to Make Vegan Mozzarella Cheese

cutting board with celery, carrots, crackers and vegan cheese dip

Guys, I am SO excited to share this with you. Like super, duper excited. I made a stretchy vegan mozzarella cheese that melts!! I am so impressed with its texture that I made it twice more IMMEDIATELY after just to make sure I wasn’t hallucinating! This stretchy, melty, gooey, cheesy mozzarella can be used for SO many things! From pizza, to grilled cheese, to POUTINE! Can this get any better? YES it can! This mozzarella is oil free and gluten free too! AND, it only needs six simple ingredients, and about 10 minutes (plus soaking) of your time.

hand holding celery with vegan mozzarella inside

How do you make vegan mozzarella cheese that actually melts?

The key ingredient here is the tapioca starch (also known as tapioca flour), so whatever you do, do not replace or sub this ingredient. It is essential to get your mozzarella stretchy.

First thing to do is boil some water and soak your raw cashews for about 30 minutes. Longer is fine too if you’re preparing ahead. The water will get the cashews to expand and soften, making them easier to blend into a smooth consistency. Then add all your ingredients, but only half of the water called for in this recipe, to a high speed blender. Process the mixture until smooth and creamy, which should take around a minute or so. Let the blender run a little extra to ensure there are no loose bits before adding the remaining water. By processing the mixture with only half the water, you’ll get a smoother mixture, with less space for loose cashew bits to float around.

mozzarella cheese in small pot cooking

Pour your liquid into a small sauce pot and heat over medium heat, stirring constantly so it doesn’t burn. Your mixture will go from liquid, to small clumps, and eventually turn into a big blob of gooey mozzarella. šŸ™‚ If you don’t have a high speed blender and are still finding some small cashew pieces in your mixture, strain the liquid into your pot using a fine strainer or nut milk bag. Serve hot with all your favourite dippers.

cracker stretching mozzarella cheese dip

How to use this vegan mozzarella cheese?

You can use this vegan cheese recipe in almost any recipe calling for mozzarella cheese. Don’t limit yourself to a dip.

If using for pizza, it’s easier to let the cheese cool down slightly and cut or scoop blobs of delicious gooeyness over your crust. This cheese recipe will not grate well since it’s quite sticky, so just scoop or slice it onto pizza or into lasagna, or any other recipe that could use some of this mouthwatering “cheese”.

cracker dipping into cheese dip

If you enjoy this stretchy vegan mozzarella recipe, you might also want to try my vegan parmesan cheese for a cheese you can sprinkle on just about anything. šŸ™‚

vegan mozzarella cheese pin

cutting board with celery, carrots, crackers and vegan cheese dip

How to Make Vegan Mozzarella Cheese

Course: Dip, How To
Cuisine: American, Canadian, Italian
Keyword: gluten free, oil free, sugar free, vegan
Prep Time: 5 minutes
Cook Time: 5 minutes
Soaking Time: 30 minutes
Total Time: 10 minutes
Servings: 4 Servings
This easy guide will take you from 6 ingredients, to delicious, stretchy, vegan mozzarella cheese. Use as a dip, in a grilled cheese, or on pizza.
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  • 1/2 cup raw cashews soaked in boiling water for 30 minutes, and then drained.
  • 1/4 cup tapioca starch
  • 2 tbsp nutritional yeast
  • 1/2 tsp salt
  • 1 tsp white vinegar
  • 1 cup water half at a time


  • Add your drained cashews, tapioca starch, nutritional yeast, salt, vinegar, and half a cup of the water to your blender. Blend on high speed until smooth and creamy, this should take about 1 minute. Then add remaining water and blend to incorporate.
  • Pour the liquid into a small sauce pot and cook over medium heat, stirring constantly for approx 5 minutes. You will see your mixture go from liquid, to lumpy, to eventually a big ball of stretchy cheese. Make sure to keep stirring so it doesn't burn. Serve hot with chips, veggies or crackers.


Add half the water to blend at first to help ensure a smoother cheese with no loose cashew bits later. Alternatively, if you do not have a high speed blender, you may also drain your liquid into your pot through a fine strainer or nut milk bag. (I like the bigger better nut bag that I use to make my homemade cashew milk.)
Store leftovers in an air tight container in the fridge, and reheat to return to dipping consistency. You may also use the cheese cold and slice or scoop onto desired dishes.
Calories: 128kcal | Carbohydrates: 13g | Protein: 5g | Fat: 7g | Saturated Fat: 1g | Sodium: 296mg | Potassium: 181mg | Fiber: 1g | Sugar: 1g | Calcium: 6mg | Iron: 1mg
DID YOU TRY THIS RECIPE?Mention on IG and tag #thishealthykitchen!
*Nutritional information is an estimate, calculated using online tools.

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  1. Pingback: BBQ Jackfruit Pizza [Vegan] - This Healthy Kitchen

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