photo of stretchy vegan mozzarella cheese on a chip
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EASY Stretchy Vegan Mozzarella Cheese

The Vegan Mozzarella Cheese of your dreams, made with just 5 ingredients and in 15 minutes! SO stretchy, gooey and delicious. Perfect on top of lasagna, pizza or anywhere else you want to use it!
Course Side Dish
Cuisine American, Italian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 servings
Calories 57kcal
Author Nora Taylor

Ingredients

Instructions

  • 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 high powered blender along with all the other ingredients. 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 wooden spoon or whisk.
  • 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 on lasagna or pizza, or store in a bowl with a lid for later. For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top.

Notes

  1. Tapioca starch/flour is essential in this recipe, cornstarch will not work.

Nutrition

Calories: 57kcal