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.
The sky is the limit here folks! This incredibly addictive vegan mozzarella is perfect for pizza, grilled cheese and even POUTINE!
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.
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
Equipment
Ingredients
- 1/2 cup raw cashews or blanched almonds*
- 1/4 cup tapioca starch
- 2 tablespoons nutritional yeast
- 3/4 teaspoon sea salt
- 1 tablespoon white vinegar
- 1 cup water
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.
looks great! Question though, can this gob of ‘cheese’ be grated to use in a variety of recipes?
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. 🙂
Do you have to use nuts? Can you use white bean as to make it low fat?
Hi Stella, I haven’t tried with white beans, but I believe it would work. Let me know if you try it that way. 🙂
I’ve made this 3 times now. Absolutely love it!
Thanks for sharing Susan. 🙂
Hi Rosa!
Have you made mini mozzarella balls from this recipe? I’d like to make this for a caprese salad…
Hi Nidhi, yes I have actually made caprese salad with this recipe before. Just make as directed and refrigerate in a container to let it harden. Then you can use a melon baller to scoop balls of mozzarella. Enjoy!
Rosa, this cheese recipe worked GREAT for pizza! Good flavor, and AMAZING CHEESY GOOINESS! I almost fell of the dairy wagon and ordered a pizza, but this recipe saved me.
I plan to use it for french onion soup next.
I avoid dairy because of a health condition, but I LOVE cheese!
Thank you for this amazing recipe.
I’m thrilled to hear that Carolyn! You’re very welcome. Thanks so much for taking the time to leave a review. 🙂
can you use a good processor?
Also have you tried to freeze then grate the cheese?
Can’t wait to try the recipe
Hi Carolyn, a good processor should work, but I’d soak the cashews first to soften them.
I haven’t tried grating this one, but it does freeze well, so if you give that a try, I’d love to hear back from you.
Enjoy!
Such an easy and delicious vegan mozzarella! Highly highly recommend!
Thanks so much for the review Laura!
Looks great. Is there a sub for the nuts? We are but free. We can do peanut (it’s a legume) but no tree nuts.
Usually sunflower seeds, pumpkin, or hemp is our sub.
I haven’t tried these without the nuts, but I think sunflower or pumpkin seeds would work better than peanuts for flavouring. Please report back if you try one of these options, enjoy!
What is the serving size used for the nutritional information ?
Hi Jill, it’s one quarter of the recipe. Hope you enjoy.
First time ever trying to make vegan cheese, and this came out great! Used it to make poutine and will be trying what’s leftover on some pizza! Bonus point: It was very satisfying to watch it go from liquid to a sticky cheese!
Thanks so much for the review Emma! I completely agree, it’s super satisfying to watch. 🙂
Works a treat!
Wonderful to hear, thank you.
Can you use a different type of starch for this recipe?
Hi Joanne, tapioca starch or tapioca flour is a must for this recipe in order to get the right texture and make the cheese stretchy. Hope you give it a try!
Would subbing the tapioca starch for corn starch work the same?
Hi Alonna, no corn starch won’t work. Tapioca starch is the magic ingredient here to get your cheese nice and stretchy.