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Homemade vegan cheese that melts and is EXTRA stretchy—could this really be?!
Get ready to have your mind blown! You’re going to feel like a vegan top chef at home with this simple vegan mozzarella cheese recipe. It’s definitely one that is dressed to impress.
The best part is that this cheese is SO EASY to make. The longest part of the recipe is the soaking of the cashews. After that, you just have to blend everything together, heat it on a stove and wait until it gets nice and stretchy, in about 5 minutes!
Tapioca starch (or flour) is the key ingredient to this recipe. Other flours and starches will not yield the same result and it should not be left out or substituted as it is the ingredient that allows for the cheese to become nice and stretchy!
We love serving this cheese as a dip, in grilled cheese, quesadillas, pizzas, wraps…the list just goes on and on. All you have to do is make sure you serve it warm as that will yield the best stretchy results!
Chris and I put together TWO brand new vegan cheese recipes this week as a part of our monthly challenge series on our YouTube— make sure you head over to his post and check out his Easy Herbed Cashew Cheese Spread!
Just look at that STRETTTCHHHH!!! Hubbba hubbbbba.
If you make this recipe, let us know what you think in the comments below! + If you post any photos on Instagram, make sure you tag us @sweetsimplevegan and @consciouschris so that we don’t miss it, we love seeing your photos!
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Stretchy Vegan Mozzarella Cheese {oil-free}
- Total Time: 40 minutes
- Yield: 8 servings
Description
Learn how to made melty and stretchy vegan mozzarella cheese at home—yes, you read that right. Get ready to have your mind blown! You’re going to feel like a vegan top chef at home with this vegan cheese recipe.
Ingredients
- ½ cup raw cashews, soaked overnight
- 1 cup unsweetened almond milk
- 3 1/2 tablespoons tapioca starch (also known as tapioca flour)
- 2 tablespoons nutritional yeast
- 1 teaspoon lemon juice or apple cider vinegar
- ½ teaspoon salt
- 1/2 teaspoon garlic powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon liquid smoke (optional)
Instructions
- Bring a large pot of water to a boil. Once boiling remove from heat and add the cashews. Allow the cashews to soak in the hot water for 30 minutes to soften then drain.*
- Add the cashews plus the remaining ingredients to a blender and blend until smooth.
- Pour into a medium pan over medium-high heat and continually stir for about 5 minutes until gooey. Cook and stir for another minute to make sure it’s at the right consistency.
- Serve immediately inside a quesadilla, sandwich, lasagna, your choice!
Notes
- Tapioca starch/flour is key in this recipe. Other flours and starches will not yield the same result.
- If you have the time to, you can also soak your cashews overnight in room temperature or cold water.
- You can freeze the cheese into a block and then shred it with a cheese grater onto dishes that you will bake or heat (pizza, lasagna, pasta bake, etc.). We just suggest you do it while it is completely frozen or else it will be sticky and hard to grate.
- You can adjust or change the seasonings as desired, have fun with it!
- Adapted from It Doesn’t Taste Like Chicken.
- Prep Time: 35 minutes
- Cook Time: 5 minutes
Nutrition facts label provided by Nutri Fox.
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Easy, great. Thanks!
★★★★★
So delicious!! As is your baked ziti that I made it for. Thank you!
★★★★★
This was delicious! I didn’t have tapioca so I used arrowroot powder instead, and it worked great!
Mmmmm. I didn’t have tapioca starch so I used cornstarch and it’s fantastic, just not as stretchy. I bet it could be spread out thin and cut into slices for easy grilled cheeses!
★★★★★
Hi, Jaiden! We’re so glad to hear you liked the recipe and that it worked out! 🙂
YES to the stretch! Mozzarella cheese used to be my other favorite cheese aside from Brie and cream cheese. I definitely haven’t found a SUPERB cheese substitute yet, aside from Kite Hill’s original almond milk cream cheese, but I would love to try making my own! This Mozzarella recipe looks so perfect for anything, but who knew that you could put Mozzarella in quesadillas? Sounds like a great combination to me!
I hope that you can try this recipe out Cassie! 🙂
Oh my god, looks so delicious!
Thanks, Mary!
Can you use wheat gluten or something else instead of the tapioca flour?
Tapioca starch/flour is a key ingredient in this recipe, other flours and starches will not yield the same result.
Could this be cooled then either shredded or grated for pizza, lasagna, nachos, etc?
Hi Cori! You can freeze the cheese into a block and then shred it with a cheese grater onto dishes that you will bake or heat! We just suggest you do it while it is completely frozen or else it will be sticky and hard to grate.