Vegan Mozzarella Recipe
Vegan Mozzarella Recipe
Stretchy, melty, and 100% dairy-free goodness!
If you’ve ever missed the gooey, melty magic of mozzarella — this one’s for you.
This homemade vegan mozzarella is creamy, rich, and stretches beautifully — just like the classic cheese — but made entirely from plants. Perfect for pizzas, grilled cheese, pasta bakes, or simply sliced with fresh tomatoes and basil. 🍅🌿
💚 Why You’ll Love This Recipe
- Melts, stretches, and browns just like dairy mozzarella
- Made from simple, natural ingredients
- Gluten-free, soy-free, and completely vegan
- Ready in under 15 minutes
🧄 Ingredients
- 1 cup raw cashews, soaked for at least 2 hours
- 1 ¼ cups water
- 2 tbsp tapioca starch (for stretchiness)
- 2 tbsp nutritional yeast
- 1 tbsp apple cider vinegar
- 1 tsp salt
- 1 clove garlic (optional, for flavor)
- 1 tbsp coconut oil or olive oil (for creaminess)
👩🍳 Instructions
- Blend everything:
Add soaked cashews, water, tapioca starch, nutritional yeast, vinegar, salt, garlic, and oil to a blender.
Blend until completely smooth and creamy. - Cook until stretchy:
Pour the mixture into a saucepan over medium heat. Stir continuously as it thickens — it will go from liquid to gooey and stretchy within 5–7 minutes. - Shape or store:
- For soft, spreadable mozzarella: use immediately while warm.
- For firm mozzarella: pour into a container, smooth the top, and refrigerate for 2–3 hours.
- Enjoy:
Slice, shred, or melt it onto pizza, pasta, or vegan grilled cheese!
🌿 Tips & Variations
- Nut-free version: Use sunflower seeds or silken tofu instead of cashews.
- Extra flavor: Add a pinch of onion powder or smoked paprika.
- Storage: Keeps up to 5 days in the fridge or 1 month in the freezer.
🍕 Perfect For:
- Vegan pizza nights
- Melty lasagna layers
- Caprese salads
- Dipping with garlic bread
Creamy, dreamy, and totally cruelty-free.
This vegan mozzarella proves that dairy-free doesn’t mean missing out on comfort food bliss! 💫
