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    Home » Recipes » How To

    How to Make Vegan Mozzarella Cheese

    Published: Mar 20, 2021 · Modified: Mar 20, 2021 by Rosa · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases, meaning if you click through and make a purchase, I may earn a small commission, at no extra cost to you.

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    vegan mozzarella cheese PIN with text overlay.
    vegan mozzarella cheese PIN with text overlay.
    vegan mozzarella cheese PIN with text overlay.
    vegan mozzarella cheese PIN with text overlay.
    vegan mozzarella cheese PIN with text overlay.

    A vegan mozzarella cheese that stretches and melts!! No dairy, just delicious stretchy goodness that is perfect for dunking, or topping on everything!

    Cracker being dipped into bowl of cheese dip with veggies scattered around it.

    This recipe was originally published in August 2019. It has been updated for content and photos.

    The sky is the limit here folks! This incredibly addictive vegan mozzarella is perfect for pizza, grilled cheese and even POUTINE!

    hand lifting slice of pizza

    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!

    Cracker dipped in cheese dip being lifted from bowl.

    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.

    Ingredients to make vegan mozzarella cheese on marble counter.

    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)

    Blender with water, cashews and seasoning being pureed.

    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)

    Pan with white liquid cooking and becoming a thick vegan cheese.

    How to use it

    So many glorious options!

    Use it on a platter of veggies, crackers and chips and dunk away!

    Bowl of cheese dip with chips, crackers and veggies scattered around it.

    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!!)

    Fries, cheese and gravy in serving dish

    Commonly Asked Questions

    How long does it keep?

    Keep your vegan mozzarella cheese refrigerated in a sealed container for up to 5 days.

    Can I freeze it?

    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.

    What if I want a thinner dip consistency?

    Just reduce the tapioca starch to 3 tablespoons + 1 teaspoon, instead.

    Expert Tips

    • 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

    If you tried this recipe, please let me know about it in the comments below. I always love hearing from you! Don’t forget to Subscribe to This Healthy Kitchen to be among the first to get my new recipes! You can also FOLLOW ME on Facebook, Instagram, Pinterest and Twitter to see more delicious food and get all the latest updates.

    Buon appetito,
    Rosa

    Cracker being dipped into bowl of cheese dip with veggies scattered around it.

    How to Make Vegan Mozzarella Cheese

    A vegan mozzarella cheese that stretches and melts!! No dairy, just delicious stretchy goodness that is perfect for dunking, or topping on everything!
    5 from 14 votes
    Print Recipe Pin Recipe Rate Recipe Add to Collection Go to Collections
    Prep Time: 5 minutes
    Cook Time: 5 minutes
    Total Time: 10 minutes
    Course: Dip, How To
    Cuisine: American, Canadian, Italian
    Servings: 6 Servings
    Calories: 86kcal
    Author: Rosa

    Equipment

    • Blender

    Ingredients

    • ½ cup raw cashews or blanched almonds*
    • ¼ cup tapioca starch
    • 2 tablespoons nutritional yeast
    • ¾ teaspoon sea salt
    • 1 tablespoon white vinegar
    • 1 cup water
    Prevent your screen from going dark

    Instructions

    • 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.

    Notes

    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 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.
    Store leftovers in an air tight container in the fridge for up to 5 days, and reheat to return to dipping consistency. Or use the cheese cold and slice or scoop onto desired dishes.
    You may also 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.
    Recipe adapted from It Doesn’t Taste Like Chicken

    Nutrition

    Calories: 86kcal | Carbohydrates: 9g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 294mg | Potassium: 121mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg
    DID YOU TRY THIS RECIPE?Mention @this.healthy.kitchen on IG and tag #thishealthykitchen!
    *Nutritional information is an estimate, calculated using online tools and does not include optional ingredients unless otherwise indicated.
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    1. James

      December 07, 2021 at 2:44 pm

      Can this be used for mac and cheese?

      Reply
      • Rosa

        December 08, 2021 at 8:16 am

        It’s a bit thick for mac and cheese, so you’d likely need to add more water. Or check out this mac and cheese sauce instead.

        Reply
    2. Howard LeCover

      March 24, 2021 at 11:47 am

      looks great! Question though, can this gob of ‘cheese’ be grated to use in a variety of recipes?

      Reply
      • Rosa

        March 24, 2021 at 12:11 pm

        Thanks Howard. Since it’s pretty sticky, it’s tough to grate, unless you freeze it first. It’s easier to slice to add to different recipes. Hope you enjoy. 🙂

        Reply
    3. Stella

      March 24, 2021 at 10:12 am

      Do you have to use nuts? Can you use white bean as to make it low fat?

      Reply
      • Rosa

        March 24, 2021 at 12:03 pm

        Hi Stella, I haven’t tried with white beans, but I believe it would work. Let me know if you try it that way. 🙂

        Reply
    4. Susan

      March 22, 2021 at 4:54 pm

      5 stars
      I’ve made this 3 times now. Absolutely love it!

      Reply
      • Rosa

        March 23, 2021 at 7:55 am

        Thanks for sharing Susan. 🙂

        Reply
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