This easy vegan mozzarella is perfect to use in plenty of recipes. It is simple, delicious, and flavorful, and it requires 7 ingredients and 15 minutes.
Cheese is one of the most difficult things to give up when you go vegan… I really know the struggle! However, this vegan mozzarella made it all easier for me, and I don’t miss the original version anymore.
It is super flavorful and delicious, and it is actually super easy to make. Besides, it is healthier than the store-bought ones and you can use it in plenty of different recipes! I love how it goes with vegan pizza, but you can use it in all your favorite dishes.
How to make vegan mozzarella
- Soak the cashews in hot water for at least 5 minutes.
- Drain the cashews and add them to a blender along with all the remaining ingredients.
- Blend until smooth and pour the mixture into a saucepan.
- Cook over medium-high heat for about 5 minutes, stirring constantly until it thickens.
- Use immediately.
Vegan mozzarella ingredients and tips
- Raw cashews: I prefer to use unsalted, raw cashews. If you’re going to use salted cashews, add less salt to the recipe.
- Water.
- Apple cider vinegar: you could also use white vinegar or lemon juice instead.
- Salt: I used iodized salt, but any salt will do.
- Tapioca starch: I’ve never made this recipe using other starches, so I’m not sure if it’s going to work. If you use another one successfully, please let us know in the comments!
- Nutritional yeast: it gives this recipe a cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
- Garlic powder: you could also use fresh garlic, and sautée it with a little bit of extra virgin olive oil. However, I find garlic powder to be more convenient. Onion powder will also work.
- Use it to make a vegan pizza, vegan lasagna, or any recipe that calls for mozzarella cheese.
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Vegan Mozzarella
-
Prep:
10 mins -
Cook:
5 mins -
Total:
15 mins -
8 1x -
How to, Appetizer -
Italian -
Vegan
Servings 8 1x
Scale
Tap or hover over number to scale servings
This easy vegan mozzarella is perfect to use in plenty of recipes. It is simple, delicious, and flavorful, and it requires 7 ingredients and 15 minutes.
Ingredients
- ½ cup raw cashews (75 g), unsalted
- 1 cup water (240 ml)
- 1 tsp apple cider vinegar or lemon juice
- ½ tsp salt
- 4 tbsp tapioca starch
- 2 tbsp nutritional yeast
- ¼ tsp garlic powder
Instructions
- Soak the cashews in hot water for at least 5 minutes (1 hour ideally), or in water at room temperature overnight.
- Drain the cashews and add them to a blender along with all the remaining ingredients (water, vinegar or lemon juice, salt, tapioca starch, nutritional yeast, and garlic powder).
- Blend until smooth and pour the mixture into a saucepan.
- Cook over medium-high heat for about 5 minutes, stirring constantly until it thickens. It’ll become a thicker melty cheese sauce.
- Use immediately to make a vegan pizza, vegan lasagna, or any recipe that calls for mozzarella cheese.
- Keep the leftovers in an airtight container in the fridge for 3-5 days. The cheese will get thicker and less stretchy as it cools, so use it immediately if possible.
Notes
- I use this recipe to make mozzarella for 2 vegan pizzas.
- Nutritional yeast gives this recipe a cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
- I’ve only made this recipe using cashews and tapioca starch, so I don’t know if other nuts or flours will work. If you try it successfully, please let us know in the comments!
Nutrition
- Serving Size: 1/8 of the recipe
- Calories: 69
- Sugar: 0.7 g
- Sodium: 150 mg
- Fat: 3.4 g
- Saturated Fat: 0.5 g
- Carbohydrates: 7.7 g
- Fiber: 0.9 g
- Protein: 2.4 g
