Best Vegan Mozzarella Recipe for Creamy, Dairy-Free Cheese

Craving that melty, stretchy mozzarella cheese without any dairy? You’re in for a treat!

This best vegan mozzarella recipe is not only simple to make but also captures the creamy, gooey texture that mozzarella lovers adore. Whether you’re topping a homemade pizza, layering it in a sandwich, or enjoying it fresh in a salad, this plant-based cheese will satisfy your cravings with every bite.

Made from wholesome ingredients like cashews and tapioca starch, it’s free from preservatives and artificial additives, making it a healthier and kinder alternative. Plus, it comes together quickly, so you can indulge in your favorite cheesy dishes without the wait or the dairy.

Perfect for vegans, lactose-intolerant folks, or anyone looking to reduce dairy intake, this mozzarella is versatile, delicious, and delightfully satisfying. Ready to learn the secrets to that perfect stretch and melt?

Let’s dive into the recipe that’s destined to become your new kitchen staple.

Why You’ll Love This Recipe

This vegan mozzarella recipe is a game changer for several reasons. First, it uses simple, natural ingredients that you can find at any grocery store or health food market.

There’s no need for complicated vegan cheeses that require fermentation or specialty supplies.

Second, it melts and stretches just like traditional mozzarella, which is rare for plant-based cheeses. This means it’s perfect for pizzas, lasagnas, and grilled sandwiches.

The creamy texture mimics dairy cheese so closely that even non-vegans will be impressed!

Lastly, it’s customizable. You can tweak the flavor by adding herbs, nutritional yeast, or smoked paprika, making it perfect for a variety of dishes.

It’s a must-try for anyone wanting to explore vegan cooking with a delicious, approachable recipe.

Ingredients

• 1 cup raw cashews (soaked for at least 4 hours or overnight)
• 3/4 cup water
• 2 tablespoons tapioca starch (also called tapioca flour)
• 2 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• 1 teaspoon salt
• 1/2 teaspoon garlic powder (optional)
• 1/4 teaspoon onion powder (optional)

Equipment

• High-speed blender or food processor
• Medium saucepan
• Whisk or silicone spatula
• Measuring cups and spoons
• Bowl for soaking cashews

Instructions

1. Soak the cashews: Place the raw cashews in a bowl and cover with water. Soak for at least 4 hours or overnight to soften. Drain and rinse before using.
2. Blend the ingredients: In a high-speed blender, combine soaked cashews, water, nutritional yeast, lemon juice, apple cider vinegar, salt, garlic powder, and onion powder. Blend on high until completely smooth and creamy, about 1-2 minutes.
3. Prepare the starch mixture: In a medium saucepan, whisk together the tapioca starch with a few tablespoons of water until fully dissolved. Add the cashew mixture from the blender and stir well to combine.
4. Cook the cheese base: Place the saucepan over medium heat. Stir constantly with a whisk or spatula to prevent lumps. After 3-5 minutes, the mixture will start to thicken and become stretchy and gooey.
5. Test consistency: When the mozzarella pulls away from the sides of the pan and stretches like melted cheese, it’s ready. Remove from heat immediately to prevent overcooking.
6. Set and cool: Transfer the hot cheese into a lightly oiled bowl or mold. Allow it to cool at room temperature for 10-15 minutes, then refrigerate for at least 1 hour to firm up before slicing or shredding.
7. Enjoy: Use your vegan mozzarella as desired—on pizzas, in sandwiches, or fresh in salads. It melts beautifully and offers that classic mozzarella texture.

Tips & Variations

“For a smokier flavor, add 1/2 teaspoon smoked paprika to the blender. If you want a more herby cheese, try adding 1 tablespoon fresh chopped basil or oregano.”

Make sure to whisk the cheese constantly while cooking to prevent it from sticking or forming lumps. If the mixture becomes too thick, add a splash of water to loosen it.

You can also substitute cashews with macadamia nuts or blanched almonds, but the texture might vary slightly. For a nut-free version, try soaked peeled sunflower seeds instead, though this recipe is best with cashews for creaminess.

Store your vegan mozzarella in an airtight container in the fridge for up to 5 days. It can also be frozen for up to 2 months, but the texture may change slightly upon thawing.

Nutrition Facts

Serving Suggestions

This vegan mozzarella is incredibly versatile! Here are some delicious ways to enjoy it:

• Pizza topping: Add slices or shreds on your homemade or store-bought pizza before baking for that perfect melt.
• Caprese salad: Use fresh slices with ripe tomatoes, basil, and a drizzle of balsamic glaze.
• Grilled sandwiches: Melt it in paninis or grilled cheese sandwiches with your favorite veggies.
• Baked pasta: Layer it in lasagna or baked ziti for a creamy, cheesy texture without dairy.
• Dips and spreads: Blend it into a creamy dip with herbs for a party appetizer.

For more tasty vegan recipes, check out our Julie Marie Eats Recipes, or explore creative baking ideas with our Magic Dough Recipe. And if you’re craving something sweet afterward, don’t miss the Marzipan Challah Recipe—a delightful treat!

Conclusion

Making your own vegan mozzarella at home is easier than you might think, and the results are truly satisfying. This recipe combines simple ingredients to create a cheese that’s creamy, stretchy, and full of flavor without any dairy.

It opens up a world of possibilities for those following a plant-based lifestyle or anyone looking to enjoy delicious, wholesome food.

From classic pizza nights to elegant salads, this vegan mozzarella will elevate your dishes effortlessly. Plus, it’s a fun and rewarding kitchen project that will impress family and friends alike.

Give it a try, experiment with flavors, and enjoy the cheesy goodness—without the guilt!

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