Author: This is my love language. 💛 Ooey, gooey, stretchy, melty, where have you been all my life- vegan mozzarella. I'm pretty sure I just made all my vegan dreams come true. I made this recipe four times this week, FOUR. That's how amazing this is. Just dip some tortilla chips in this bad boy and welcome to heaven.
You can also use this anywhere you would like a melty mozzarella experience, which is, um, everywhere! Let's see... pizza, lasagna, grilled cheese, dips, the possibilities of deliciousness are endless.
I haven't even gotten to some of the best news yet. This takes only 7 ingredients, one of them being water. It takes only 15 minutes to make, AND it doesn't even have any oils or "bad stuff". Can you tell I'm excited? I'm SO excited.
So what makes it stretchy and gooey. Tapioca! Who knew right? It's the main ingredient in Daiya, a well-known brand of vegan cheese, and I found that Somer McCowan from the blog Vedged Out also used tapioca starch in her Fresh Moxarella Cheese. She is one smart cookie, er.. well some smart cheese, because she knew what was up. I adapted her original recipe to make a mozzarella that suited my own taste buds but be sure to try her original recipe and check out her blog. So many delicious vegan recipes to be had!
Back to tapioca. Tapioca provides this amazing stretchy, melty quality that any good vegan cheese deserves. It is an absolute must for this recipe. Any other starch will make a thick sauce, but only tapioca will give it that stretch. If you can't find it in stores you can pick it up on Amazon here.
This recipe will stay in a melty stretchy state, even when cold, but if you are looking for a grate-able cheese, try my recipe for The Best Vegan Mozzarella.
To make melty stretchy gooey vegan mozzarella:
To make Melty Stretchy Gooey Vegan Mozzarella: Boil the cashews for 10 minutes until softened. Then toss into the blender with the remaining ingredients, and blend until completely smooth. It will be very watery, don't worry, it will get cheesy!
Pour it in a small sauce pan, and heat over medium-high heat. Stir to keep anything from burning. You will start to see clumps forming.
Then all of a sudden, magic! Everything comes together and makes this cheesy, melty, deliciousness. Keep stirring and cooking for another minute or two, to make sure it's finished firming up. It should take about 5 minutes to cook total. That's it! Done. So easy.
If you want to save it for later, store in an air tight container in the fridge. It won't firm up like a hard cheese, it will stay pretty soft, but let's get real, who needs hard mozzarella anyways?
Serve as a dip, spread onto some toast, dollop onto pizza, do whatever your creative cooking spirit tells you. Don't worry if you eat it all in one sitting (cause I would never do that), you can always make more.
Bon appetegan!
Sam.
(click stars to vote)
Melty Stretchy Gooey Vegan Mozzarella
Servings: (makes about 1 cup)
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Ingredients
- ½ cup raw cashews,, softened (see step 1)
- 1 cup water
- 3 tablespoons + 2 teaspoons tapioca starch, (also called tapioca flour)
- 1 tablespoon nutritional yeast
- 1 teaspoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon garlic powder
Instructions
Softening the cashews:
- Softening the cashews first helps them blend. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan mozzarella:
- Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
- Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stirring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes. Serve hot or allow to cool and store in an air-tight container in the fridge for 2 - 3 days. The cheese will get thicker as it cools but will stay in a melty state.
Notes
- Tapioca starch is essential for this recipe. It's what gives the cheese it’s gooey and stretchy texture. Any other starch or flour will not get the same result.
- If you want to return the cold mozzarella back to dipping consistency, reheat over medium heat while stirring constantly so it doesn't burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a splash of water at a time, stirring it in until desired consistency is reached.
- To ensure a smooth cheese, you may also want to pour the liquid through a fine mesh strainer or cheesecloth before cooking to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕
Mylène says
Hi, I've been wanting to experiment with tapioca starch for a while now. My favorite vegan cheese has it as its main ingredient (dayia - it melts and stretches). I tried your recipe for and put it on a pizza. The stretchiness was nice but I didn't get the 'oily' texture I like when the cheese actually melts. The cheese I am trying to imitate has water, tapioca starch and coconut oil as the 3 main ingredients. If I wanted to try and add oil (and reduce the amount of cashews) to this recipe, at which step would you suggest I do? I'm afraid if I put it in the blender, the tapioca will start to cook/thicken because melted coconut oil is hot. But then if I add id in the pan I don't know if it will mix properly. Also worried about the taste (I dont want my cheese to actually taste like coconut). Thanks!
Sam Turnbull says
Hi Mylène, you can try adapting the recipe as you like, but as I haven't tested your version before I am not really sure what the results would be. Sorry I can't be more helpful.
shan says
Congrats on the cookbook. Hope there will be more to follow.
Love this recipe so much! Noticed that you've used sauerkraut/olive brine in your cookbook. Is there a big taste difference?
Sam Turnbull says
Thanks so much! It just has a little more flavour punch 🙂
Destiny says
Wow! If you haven't already read the hundreds of other comments this is AMAZING! and Im a new vegan, past cheese fanatic so you have to believe that my mind was blown when I tried this recipe. Not only while eating it was i in amazement but it is stretchy, gooey and melts like real cheese I couldn't stop thinking of the endless possibilities.. It arguably tastes BETTER than cheese! CHEAPER than a ball of mozeralla! and SO EASY! Thank you so much Sam! I can't wait to fool my friends and family with a lasagna.
Sam Turnbull says
Hahaha! You're most welcome, Destiny! So very happy you enjoyed it so much. Pretty cool right!? 😀
Audrey says
Hi, how did your lasagne turn out. I would like to make one and freeze it. What do you think.
Ali says
Hey there! My flatmate is a vegan and I'd like to be able to cook more food she can eat. We don't have a blender that could make anything near smooth enough for this though. Do you think we could get away with thinning some cashew butter down with a bit of water?
Sam Turnbull says
I haven't tried it myself, but it might work. If possible, I would recommend picking up a cheap blender. It will make cooking much easier, and you can make all sorts of things like smoothies, soups, and sauces 🙂
Jessica Kelsey says
Just fyi, I know high end blenders also have a high end price, but I was able to fund the jamba juice quiet blender on Amazon for between 65 and 98 dollars and it works so well I don't even have to soak the cashews for any of the recipes I use. I know country of delivery may change cost/availability but I hope it helps!
STACEY says
This was AMAZING! How long will it keep in the fridge?
Sam Turnbull says
Yay! So happy you enjoyed it. I would say about 3-4 days in the fridge, a month in the freezer.
Nyeva says
Yay! This was my first time making vegan cheese and not only was it quick and easy but it was delicious! I put dollops of it on some pizza I made. And then had 4 pieces haha. Thank you for the recipe!
Sam Turnbull says
That's wonderful! SO happy you loved your first vegan cheese experiment, Nyeva!
Angela says
I love the way you present this recipe. It's so much fun. I have made so many dishes with this cheese and it's perfect every time. It's become my most shared recipe. Thank you so much for sharing.
Sam Turnbull says
Yay! Thank you! So happy you love it so much 😀
Nicole says
I just made this and I plan to use it to make loaded baked mac and cheese for dinner! I'm so excited!
My plan is onions, peppers, broccoli, macaroni missed with your cheese topped with bread crumbs and baked! Does anyone have suggestions if I should cook the veggies before or put them on raw and let them cook while it bakes.
Thanks! 🙂
Sam Turnbull says
I would cook the veggies and boil the pasta ahead of time, then mix it all together with the cheese and bake. 🙂
Mary A Burkhalter says
Made a double recipe last night and used it to make lasagna. OH, MY ... it was fantastic. (Needless to say it also makes fabulous grilled cheese sandwiches, etc., but it made the lasagna.)
Sam Turnbull says
Yay! Thrilled you love it, Mary 🙂
corie says
if i prep this ahead of time, can i just blend it and leave the heating until later? really excited to try it!
Sam Turnbull says
That should work fine, you might just want to give it a quick blend again before cooking in case stuff settles to the bottom. Enjoy!
Kim says
I put it in a pitcher or bottle with a screw lid, and give a ooh shake before I cook it. It's so great to have it always ready, and I can pour out as much or as little as I need.
Erica Vermette says
This works great for pizza! After some experimentation, I've found what works best for me is to pour it on the pizza right after blending so the final cooking step happens in the oven. Thanks for this!!
Sam Turnbull says
Oh that's cool, never tried that! So happy you like it, Erica!
Maile says
I will have to try that! I was so excited to use it for pizza, but struggled with spreading it. I found that if I spread it out to desired thickness on a piece of foil (or, lately I just cut open my flatzza package and use it as a "template" for size ), stick it in the freezer for 10-15 minutes- it peels right off and can be payed on top of sauce before baking.
Nicole says
Can I use coconut flour instead of any starch?
Sam Turnbull says
Only tapioca starch will give it the melty stretchy gooey texture.
Stacey E. says
I'm curious why all vegan cheese recipes end up being so garlicy? Is it because the "cheese" would have almost no taste at all, otherwise? I know it's possible for vegan cheese to not taste like garlic, because I finally found a package of "Follow Your Heart" gouda cheese, and it wasn't garlicy at all. I've never had packaged fake cheese before, and decided to try it because it happened to be there. But that carrot potato mix everyone posts tastes strongly of garlic, and this one does, too. I am currently baking a pizza with this on it, so maybe the garlic taste won't matter. I did like the texture, though. Was surprised how rapidly it started to solidify once it got going. Just removed it from the oven, and the cheese puffed up a whole bunch. I had it cooking on the top shelf, so that may have been what caused that. Anyway, I wonder if it would work without adding garlic, or would it be too bland? Either all vegans are into garlic, or else that's the only taste that comes through with these recipes. I'd really rather not spend $5 or more for fake cheese, but none of the recipes I'm trying are working. That potato carrot thing is really awful. At least so far, this stuff is a little like cheese. Don't know how it tastes in a recipe yet.
Sam Turnbull says
Hi Stacey, you can add (or not add) garlic powder to taste. If you find it bland you can add other spices. Enjoy!
Sarah Brown says
Hey Stacey! I'm allergic to garlic and onion so I take it out of every recipe ever. I sometimes add in some paprika or liquid smoke but usually I don't notice the absence.
I hope that's in some way helpful 🙂 x
Eve says
What sorcery is this?!
I don't know where to start lol. My son has kinda severe CMPA, so I tried another recipe previously and we both almost died of the yuckiness because the nutritional yeast was TOO much. I was VERY VEERRYY skeptical about this cheese, braced myself for disappointment BUT!!!! I loved it! My mom likes it which means it's BOMB and she didn't even know it wasn't cheese! The best part is my DS loves it. He ate it with a spoon out of the pot. He is an extremely (not even close to his level) picky eater. I am so happy for this recipe. I put it on a pizza and that was a winner. Saved the recipe. I managed to hide some lol! That will be his cheese sandwich tomorrow. I am excited he can eat this because he had been begging did cheese since he could talk.
Thank you soooo much.
Sam Turnbull says
Haha! So very happy it was such a surprise hit for you, Eve 😀
Amberma53@gmail.com says
HEllo there! I am excited to try this recipe this weekend for pizza! Just a few questions...Do I have to let it cool down before putting it on my pizza and will baking it for a long time (45min) over cook it? Thanks in advance!
Sam Turnbull says
Hi Amber, you do not have to let it cool down, and can use it right away. I normally bake my pizzas for about 20 - 25 minutes, and the cheese gets lightly golden on top, so I would think 45 minutes would be too long depending on the temperature. Hope that helps!
Lindsey says
OH MY GOODNESS!!!! This stuff is so delicious. I made it with almonds. I purchased raw almonds so I had to blanch them. It was very easy. After that I cooked them for about 25 minutes. Once I put it in the pan and started cooking it took no time at all and the cheeze was ready. Even my 18 year old omni son said "Wow". Thank you for an awesome recipe!!!
Sam Turnbull says
You're most welcome, Lindsey! So very happy you and your son enjoyed it so much 😀
Emily B. says
Love this recipe! The first time I made it I used raw cashews according to the directions. The 2nd time, I used 1/4 cup of pre-made cashew butter and had great results!
I saw a couple people asking about it this so I thought I'd share my experience. My blender isn't the greatest, bless its heart, so it's hard to get the cashews blended enough. The cashew butter made it super smooth. I did add a bit more vinegar and a touch of yellow mustard to compensate for my cashew butter being slightly sweetened. I didn't find the resulting cheese to be any oilier than when I used raw cashews. Hope this helps someone!
Sam Turnbull says
So happy to hear that cashew butter worked for you, Emily! I must try it myself 🙂
Hadar says
Wow!! Amazing!!
(And im not a vegan)
Just yumyyyy
Sam Turnbull says
Woohoo! So happy you enjoyed it, Hadar 🙂
lovethescents says
Very late comment considering the initiall posting date, but we recently just made this and were floored. We had never tried stretchy vegan mozz so didn't know what to expect. This is absolutely delicious! Our 6 year old and 9 year old were eating it with a spoon and wanting more. Although cashews are expensive, we compared the cost of making this vs buying dairy cheese (we are only on about an 95% vegan diet so far), and it is cheaper too. Thank you for helping us get one step closer to eating plant based foods only.
Sam Turnbull says
Woohoo! Love that you and your kids enjoyed it so much!! Yes, raw cashews are expensive, but if you can find places to buy them in bulk such as online, or in bulk food stores, you can save money for sure. Thrilled you enjoyed it so much 🙂
lovethescents says
I avoid buying anything from those bins in the bulk food stores due to pantry moths. It took us nearly a year to get rid of those little pests. Overall, the cashews we found at Costco, which happily did not come from China, are still cheaper than dairy options, not to mention that they are wonderfully cruelty-free.
What we are looking for are nut-free possibilities for the children to take to school for snacks. This is always a challenge.....
Thank you so much for your quick reply....
Heat says
Hi there. I have a child with severe peanut & treenut allergies, so I know this struggle very well. For other recipes which call for cashews, I sub white kidney beans or sunflower seeds.
Haley says
This was so good! It is my first time ever making vegan cheese, and I was a bit intimidated by it, but it was so easy and deliciously melty. I am wondering whether there's a way to it up to slice it for caprese salad (tomato, basil, mozzarella slices with balsamic vinegar)? Would I need an entirely different recipe, or is there a way I could modify this one to make it more solid?
Thanks again!
Sam Turnbull says
So happy you enjoyed it, Haley! You could try adding agar powder to the recipe, but I'm not sure of the amounts, and it would make the cheese less melty and gooey. EnjoY!