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5.0 from 48 votes

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!

Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
Servings: 6 Servings
Calories: 86 kcal
Course: Condiments , Others
Cuisine: Italian , American , Canadian

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

Instructions

    Cup of Yum
  1. Add everything to your blender and process, starting on low speed and increasing to high speed until smooth.
  2. 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.
  3. 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
  • Recipe adapted from It Doesn't Taste Like Chicken

Nutrition Information

Calories 86cal (4%) Carbohydrates 9g (3%) Protein 3g (6%) Fat 5g (8%) Saturated Fat 1g (5%) Sodium 294mg (12%) Potassium 121mg (3%) Fiber 1g (4%) Sugar 1g (2%) Calcium 4mg (0%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 86

% Daily Value*

Calories 86cal 4%
Carbohydrates 9g 3%
Protein 3g 6%
Fat 5g 8%
Saturated Fat 1g 5%
Sodium 294mg 12%
Potassium 121mg 3%
Fiber 1g 4%
Sugar 1g 2%
Calcium 4mg 0%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.