The Stretchy Vegan Mozzarella Cheese of your dreams, made with just 5 ingredients and in 15 minutes! Perfect for grilled cheese, lasagna, pizza and more!
Meet the vegan mozzarella cheese of your dreams! Stretchy, tangy and oh-so-delicious. I love using this mozzarella on pizza and my new favorite place for it is on top of Vegan Lasagna. Oh my goodness, it takes the lasagna to a whole new level of amazing!
This cheese also makes a mouthwatering vegan grilled cheese sandwich, which I love alongside tomato soup. Talk about an easy meal that kids and grown-ups will love!
I’m sure you could use this vegan mozzarella in many more ways that I haven’t even discovered yet. I’m thinking french onion soup, eggplant parmesan, quesadillas, dips… The possibilities are endless.
How do you make Vegan Mozzarella?
It’s very easy. First, you soak your cashews in hot water for 5 minutes (or up to an hour). Drain them, and add to a high powered blender with all the other ingredients. Blend; the mixture will be very watery.
Add to a small saucepan and stir constantly over medium heat. After a few minutes, it will start to get clumpy. Keep stirring. And then all of a sudden it magically turns into smooth, stretchy vegan mozzarella! That’s it, it’s ready to use.
How to brown vegan mozzarella in the oven:
I’ve discovered something new lately about this cheese. It will totally brown and bubble in the oven, like real mozzarella would! Simply spray the cheese with a little oil (I used olive oil spray), and broil for 5-10 minutes in the oven. I spread some cheese on sourdough bread and broiled it, and wow, it was incredible cheesy bread. I think this would work on top of casseroles (like lasagna), pizza and more.
What is tapioca starch and where can I find it?
Tapioca flour is a starch extracted from cassava. Tapioca starch and flour are usually the same thing, but not always.
It’s a white powder and works similarly to cornstarch as a thickener. The difference is it’s the key to making cheeses like this stretchy instead of just thickened. It’s absolutely necessary and perfect for making this vegan mozzarella.
How to use vegan mozzarella:
- Grilled Cheese – Spoon the cheese between two slices of (vegan) buttered bread and grill for a fantastic grilled cheese.
- Pizza – Spoon dollops of cheese on top of pizza crust along with other toppings of choice and cook as you normally would. You can also try to spread it all over the pizza (this works best when the mozzarella is very fresh).
- Lasagna – Spoon the cheese all over the top of the lasagna in the last 20 minutes of baking in the oven. Bake uncovered with the cheese, and broil if desired to brown in spots.
- Anywhere else you’d like! Dip chips into it, make quesadillas, in enchiladas, etc.
Recipe adapted from Minimalist Baker.
EASY Stretchy Vegan Mozzarella Cheese
- 1/2 cup raw cashews, soaked
- 1 1/3 cups water
- 1 tablespoon lemon juice, fresh from about 1/2 lemon
- 1 tablespoon apple cider vinegar
- 1/2 teaspoon salt
- 4 tablespoons tapioca starch
- Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour.
- Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.
- Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon.
- After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens.
- Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using.
- For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese.
- Tapioca starch/flour is essential in this recipe, cornstarch will not create the same "stretchy" quality.
- I've never tried it with another nut, but I suspect raw slivered almonds could work.
- If you want the cheese to brown in the oven (like it looks on the bread in the post above), simply spray with a little oil and broil for 5-10 minutes, watching carefully. This is wonderful for lasagna, pizza, or just atop bread for cheesy bread.
- I have frozen this and while it is still edible, it definitely tastes best fresh. It will keep in the refrigerator for 4-5 days. But again, it will be the most stretchy and easy to work with immediately.
I wonder if you mold it and freeze it and them shred it?
Hi Deborah. I’ve frozen it before and it does work to grate it then, with pretty good results. It is best fresh!
I added garlic and tasted even better. I also don’t eat cashews so I made with sunflower seeds and worked fine. Thanks for the recipe tasted delicious on my pizza.
You are welcome, Olivia. Great to know it tasted great with sunflower seeds! Thanks for your fabulous feedback and review!
I wanted to give this recipe 5 stars, but it did not pass the non-vegan husband test unfortunately. 🙁 I usually know if a vegan recipe is a keeper if he can’t much tell the difference and asks me to make it again.
First, I personally thought the texture was wonderful. It came out smooth and stretchy, just as described. I have an aversion to ACV, so I did not use it and just increased the lemon juice a bit to keep the tang-factor.
I used the cheese on a homemade pizza. I will say, if you want to spread it all over the pizza, you must work quickly and spread as you go. Dolloping and then trying to spread afterward had mixed results.
After baking, the cheese went back to gooey, which makes sense. Personally, I liked it better than other vegan mozzarellas I’ve tried, even that on restaurant pizza. I think my husband’s issue was a teeny bit flavor (because it’s not EXACTLY the same as real mozzarella), but more the consistency of the cheese. He found it to be too gooey, and it slid off his crust multiple times. Real mozzarella cheese kind of congeals as it cools and turns a bit solid. I think he was thrown off by the fact that this cheese stayed kind of gooey the entire time.
I thought it was good. I’m curious to see how it will do on the reheat of the leftovers (which I will be eating even if he won’t!).
Overall, thank you for a great recipe which I enjoyed. At least in this case, though, it did not pass the non-vegan husband test.
I’m glad you enjoyed it, Stephanie! Vegan mozzarella will never be exactly the same as the real thing, so it makes sense how your husband was able to tell the difference. Thanks for sharing your feedback!
This was great on my homemade pizza! I ended up making too much, what other recipes do you recommend I make with the extra before it goes bad?
Perfect for grilled cheese, lasagna, pizza, dips, and more! I’m glad you loved the cheese! Thanks for your wonderful feedback and review!