A vegan mozzarella cheese that stretches and melts!! No dairy, just delicious stretchy goodness that is perfect for dunking, or topping on everything!
This recipe was originally published in August 2019. It has been updated for content and photos.
And unlike dairy cheese, this one is oil free, low in saturated fat, and of course, free from yucky hormones.
My favourite part?
All you’ll need is six ingredients, and about 10 minutes from start to finish. Happy dance!
But I can’t take all the credit for this amazing stretchy cheese. I’ve adapted this recipe from Sam’s delicious mozza over at It Doesn’t Taste Like Chicken.
And look at that streeetch!
How to make it
(This is a summary with step by step photos, full recipe measurements and instructions are in the recipe card below.)
Gather your ingredients. The KEY ingredient here is the tapioca starch (also known as tapioca flour). So do not skip or substitute the tapioca for another ingredient. It’s essential to getting stretchy vegan mozzarella cheese.
Add all the ingredients to a high speed blender. (photo 1)
Process until completely smooth. This may take up to a minute or so, depending on your blender. (photo 2)
Pour the liquid mixture into a small sauce pot or skillet and cook over medium heat, stirring constantly so it doesn’t burn. (photo 3)
Continue cooking until your mixture goes from liquid, to small clumps, and eventually a big blob of gooey mozzarella. This process will take about 3-4 minutes. (photos 4-6)
How to use it
So many glorious options!
Use it on a platter of veggies, crackers and chips and dunk away!
It’s also great in lasagna, eggplant parmesan or top it on a pizza! The mozzarella is easier to handle after it cools slightly, if you’re not using it as a dip.
Once cooled, you can cut it up or scoop delicious blobs of gooeyness over your pizza crust or as cheese curds for a POUTINE!
(Speaking of cheese curds, if you listen carefully when scooping after being refrigerated, you’ll even hear it squeak!!)
Commonly Asked Questions
Keep your vegan mozzarella cheese refrigerated in a sealed container for up to 5 days.
YES! You may freeze the fully cooked cheese in a freezer safe, air tight container. OR, you may freeze the liquid (before cooking) in an ice cube tray for individual portions to heat and use as needed.
Just reduce the tapioca starch to 3 tablespoons + 1 teaspoon, instead.
- If you do not have a powerful blender, presoak your cashews. Soak them either overnight in cool water or for at least 30 minutes in boiling hot water. Soaking will help them soften and expand, making them easier to blend. If you have a Vitamix, NO need to soak first.
- Do NOT substitute the tapioca starch (or tapioca flour) for another ingredient. The tapioca is essential to getting stretchy vegan mozzarella.
- Use a smaller blender if possible, to assist in a smoother consistency. This gives the cashew bits less space to float around in. Or, after blending your ingredients, strain through a nut milk bag for a perfectly smooth cheese. I like the bigger better nut bag that I use to make my homemade cashew milk.
- One last tip, if you don’t have a high speed blender. It helps to add only half of the water to begin blending your ingredients into a paste first. Once blended, add the remaining water and blend to stir it in. This helps prevent loose cashew bits in your cheese.
More vegan cheese recipes
- Vegan Parmesan Cheese
- Vegan Walnut Cheese Sauce
- Spicy Cauliflower Cheese Sauce
- Instant Pot Vegan Mac and Cheese
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- Add everything to your blender and process, starting on low speed and increasing to high speed until smooth.
- Pour the liquid into a small sauce pot or pan and cook over medium heat, stirring constantly. You will see the mixture go from liquid, to lumpy, to eventually a big ball of cheese. This process will take about 3-4 minutes. Make sure to keep stirring so it doesn't burn.
- Serve hot with crackers, chips or veggies for dunking. Or scoop onto pizza, or into a grilled cheese.