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Vegan Mozzarella Cheese for Pizza and Melting

If you're looking for the best vegan cheese for pizza, casseroles, lasagna, and more, this vegan mozzarella recipe has you covered! It's so easy to make and has the melty, creamy, rich, and cheesy mouthfeel and flavor you want! Plus, it's made without soy or gluten and can also be free from cashews, oil, and coconut! The recipe includes TWO versions: The originally published recipe is thicker and great for dishes like quesadillas. The new version is inspired by Miyoko's new liquid vegan pizza mozzarella (though not AS liquid as hers). It's perfect for pizza! It's the one pictured at the top of the page and here in the recipe.Yield: makes approx. 1 ⅓ cups, or enough for two 12-inch pizzas.

Prep Time
10 mins
Cook Time
10 mins
Total Time
15 mins
Servings: 5 servings
Calories: 68 kcal
Cuisine: American

Ingredients

Thicker version (great for quesadillas, stuffed crust, and grilled cheese):
  • 1 cup water
  • ⅓ cup raw cashews or raw sunflower seeds; see Note 1
  • 2 tablespoons tapioca starch
  • 1 tablespoon nutritional yeast
  • 1 ½ tablespoons fresh lemon juice
  • 1 ½ tablespoons refined coconut oil, optional See Note 2. Adds richness but can be omitted.
  • 2 teaspoons agar agar powder, optional See Note 3.
  • ¾ teaspoon fine sea salt
  • ¼ teaspoon garlic powder
New version (thinner consistency; perfect for pouring on top of pizza and casseroles):
  • 1 cup water
  • ⅓ cup raw cashews or raw sunflower seeds; see Note 1
  • 1 ½ tablespoons olive oil, optional can be omitted for oil-free diets
  • 1 tablespoon tapioca starch
  • 1 small clove garlic, peeled
  • 1 teaspoon rice vinegar
  • 1 teaspoon white vinegar
  • 1 teaspoon chickpea miso or white miso
  • ¾ teaspoon fine sea salt
  • ⅛ teaspoon Organic Sugar
  • ½ to 1 teaspoon fresh lemon juice, optional

Instructions

    Cup of Yum
  1. For the thicker version, combine all ingredients except tapioca and agar, if using, in a high speed blender and blend until completely smooth. Taste and adjust salt and acid as desired. Now add the tapioca and agar, if using, and blend again.For the new pourable vegan mozzarella, combine all ingredients except tapioca and lemon in a high speed blender and blend until completely smooth. Taste and decide whether you want to add the lemon juice. You can also wait and add the lemon directly to the pot in the next step. Add the tapioca and blend again.
  2. Pour the mixture into a small saucepan over medium heat. The mixture cooks quickly so don't walk away! Whisking frequently, bring to a low simmer. When the mixture is getting hot, continue whisking and reduce heat to low. Cook for about 3 minutes or until thickened (see photos above for reference). The thicker mozzarella will be gloopy and stretchy. The thinner version should look more like a bechamel sauce.
  3. Vegan mozzarella can be used immediately on pizza or in other dishes. Or if preparing the agar version for stuffed crust pizza, transfer the cheese to ramekins or a small bowl, and refrigerate until firmer and cool enough to handle.

Notes

  • Note 1: if not using a high-speed blender, soak the cashews overnight, or quick-soak them in hot water for about an hour. Then drain well. If using sunflower seeds, a quick-soak in hot water should be enough to help with blending.
  • Note 2: refined coconut oil is also sometimes referred to as "deodorized" because it does not smell or taste like coconut. Don't use virgin coconut oil for this recipe.
  • Note 3: if using agar flakes (instead of powder) use 2 tablespoons. Agar is useful for recipes like stuffed crust pizza because it helps the cheese set, making it easier to handle, but otherwise it's not needed.
  • if using agar flakes (instead of powder) use 2 tablespoons. Agar is useful for recipes like stuffed crust pizza because it helps the cheese set, making it easier to handle, but otherwise it's not needed.
  • Storage: keep leftover vegan cheese in the refrigerator for up to 5 days, or freeze for up to 1 month.

Nutrition Information

Calories 68kcal (3%) Carbohydrates 7g (2%) Protein 2g (4%) Fat 4g (6%) Cholesterol 0mg (0%) Sodium 350mg (15%) Fiber 1g (4%)

Nutrition Facts

Serving: 5servings

Amount Per Serving

Calories 68

% Daily Value*

Calories 68kcal 3%
Carbohydrates 7g 2%
Protein 2g 4%
Fat 4g 6%
Cholesterol 0mg 0%
Sodium 350mg 15%
Fiber 1g 4%

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