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! 💕
Erin says
All I can say is “Wow”! Used as a topping on our pizza as well as in a vegan spinach and artichoke dip. Ah-may-zing!
Sam Turnbull says
Yay!!! Thrilled you love it, Erin 🙂
Mary says
OMG. We are not vegan, but we are trying to have a couple of days a week eating vegan meals. I am good with it; my significant other needs some convincing. Trying the Lasagna Soup and made this as a topping...all I can say is wow! The taste is amazing. I can see myself making this as a dip to serve during football games. Thanks for the recipes!
Sam Turnbull says
Wonderful, so happy you loved it, Mary!
Nir says
Hi Thank your for the recipe, how long will it last in the fridge?
Can in be frozzen and than used for toast?
Sam Turnbull says
It will last for 3 - 5 days in the fridge, and yes, it can be frozen 🙂
Sam Turnbull says
Yes, stirring, not whisking is required. The nutritional yeast shouldn't affect the texture. Watch the video to see how it's done.
Melanie says
I thought this was good and has so much potential. I found it a bit powdery tasting (from the tapioca starch). Does anybody know how to avoid that? I followed the recipe exactly.
Also; do you think there’s a possibility of making this a sliceable cheese by setting it with agar (or gelatin, for nonvegans)?
Sam Turnbull says
I have a solid mozzarella recipe here. The powdery taste should get cooked out. Try cooking a little longer next time to see if that helps. Enjoy!
Jessika Fairbarn says
I was wondering this exact thing. I just made it for the first time, put on a pizza and am in love!
Sara says
I'm allergic to garlic, do you think it will taste the same without?
Sam Turnbull says
Not the same, but still good!
Georgiann says
Maybe try adding some miso paste in place of the garlic?
Alexandra Abraham says
I am really, really new to becoming vegetarian/vegan. I haven't fully given up meat yet, but I'm gradually getting there, so please bear with me!
I recently read a report that cashew nuts are not very ethically-sourced. The shells contain a toxic element which blackens and poisons the fingers of the women who pick, shell and sort them. The vast majority of the people who process these cashews are women, and they are massively exploited and grossly underpaid, so because it's difficult to find ethically-sourced cashews in the uk, can I use peanuts or other nuts instead? (Please don't take my comments as any criticism of your recipe ingredients, I'm not trying to send you on a guilt trip here. I'm just telling you the difficulty I have in the UK.)
Lynn says
Alexandra Abraham, a previous commenter said she used hemp hearts and it worked wonderfully! I'm glad to hear that. I buy certified organic cashews and know about the issue you mentioned. It's unfortunate but almost everything we buy will have some kind of dark side. Eventually, I'll probably phase cashews out of my diet. They're expensive! I can't wait to try this tomorrow with hemp hearts! I can buy those domestically, rather than cashews shipped across the world 🙂
Jef says
Do you know how much hemp to substitute for the cashews?
Lynn says
I imagine it would be half a cup of hemp? Since it's half a cup of cashews. I tried it first with cashews and it didn't work. I'll try hemp next! 🙂
Sam Turnbull says
You can sub macadamia nuts or blanched almonds 🙂
Courtney Kohout says
INSANE! I’ve made many vegan “cheeses”, but this is the best! I’m so impressed with the texture and taste... it’s like real cheese! Do you think this could be used for a Mac and cheese dish? Going to try tomorrow!
Sam Turnbull says
Yes it absolutely could! Enjoy 🙂
Andrea Ball says
I made the recipe exactly as written and it was melty, stretchy, gooey, and mozzarella-y, just as advertised. I do, however, have two questions. First of all, how do I stop eating the whole batch myself? And second, what kind of sorcery is this? ♀️
Sam Turnbull says
Bahahaha! Love it!!
Hannah says
I use this to make lasagna and it is the best thing in the world! I make a triple batch for a full sized lasagna. Truly the best thing I make and the most requested thing I make!
Sam Turnbull says
Oh that's so awesome, Hannah!! Thrilled you love it so much!
Carrie says
This is legit! I don’t know who came up with this nut cheese idea in general, but thanks to them, and to you for these amazing recipes! Mine’s in the fridge setting up and will be sliced onto my pizza later! Yum!
Sam Turnbull says
So happy you enjoyed, Carrie! Just a heads up, this cheese will stay in a melty state, even when chilled. So it's not really sliceable. You will be able to dollop it only your pizza tho 🙂
Christine says
I just made this replacing hemp hearts for the cashews and it worked out great! I’ve also tried with raw sunflower seeds which was also very yummy! Thanks for the recipe!
Sam Turnbull says
Wonderful!! Love the alternative options, thanks for sharing Christine 🙂
Jenjen says
Did you soak the hemp hearts at all ?
If so for how long ?
My partner is allergic to all nuts sunflower and pumpkin seeds so I am experimenting using hemp as a substitute . Thank you. Jenjen
christine says
I didn’t soak them first, just substitute the for the same amount of cashews. I replace hemp hearts for cashews in tons of recipes and it works it well!
Amanda says
I’ve made this a few times. It is so easy and amazing each time. So happy to find your cheese recipes. Definitely saves money on Daiya.
Sam Turnbull says
Awesome! Thrilled you love it so much, Amanda 🙂
May says
I put it on a pizza!! It was sooo good!!!
My only suggestion is that in your post, maybe instead of pointing people to Amazon, you could suggest another online retailer such as nuts.com (that's where I got my tapioca starch for this gooey delight), and save us all from Jeff Bezos getting yet more money and power.
Sam Turnbull says
Amazing, so happy you enjoyed, May! Of course, feel free to shop wherever you like. 🙂
Susan says
Amazon also employs many people, my son in law included. He and thousands of others are able to care for their families because of Amazon.
Maureen Cram says
Back in the US where I can get my hands on plenty of tofu so I made omelets (tofu and chickpea flour mainly) for supper last night and then filled them with this recipe and some left over pasta sauce. You can use this for sooooo many dishes. And always make a double batch and freeze half!
Sam Turnbull says
Awesome! So happy you enjoyed 🙂
Joe says
Hello! This was absolutely amazing. I think it's my favorite discovery since switching to a plant based diet. My question is, how would I tweak the recipe if I wanted to make it a little less solid and a little less stringy/stretchy ? I only ask because I used it with pasta and it was a little hard to mix cause of how solid it was. I can't wait to try it as is on pizza though, that's for sure. Thanks,
Joe
Sam Turnbull says
Awesome!! You can always add more water to thin it out to the desired consistency. Hope that helps!
Kayla Denic says
Hi! I'm so excited to make this after seeing all of the positive reviews! How long would you say the cheese can be stored?
Sam Turnbull says
A couple of days in the fridge or longer in the freezer. Keep in mind that the cheese will remain in a gooey state even when chilled so it is best served hot. Enjoy!
Cassandra Bachrodt says
SAM!!! Oh my god!! I just made this and literally had to stop what I was doing to come post this review. I've made several cheese sauces/dips over the years since going vegan and have always been disappointed for one reason or another. Too nutritional yeast-y, too garlicky, too tangy, not gooey enough. I was fully expecting this to be another fail, but holy cannoli this mozzarella recipe is ridiculous in the absolute best possible way. I didn't change a single thing and it is PERFECT. I just texted my husband that I can't believe *I* made this... not to mention in only 15 minutes! It's going on pizza tonight, and I'm already trying to come up with more excuses to make this again asap.
Sam Turnbull says
Haha! Amazing, Cassandra! So incredibly flattered you loved it so much 🙂
Kari says
Amazing! You could probably breaak the internet (in the best possible way) if you teach us how to make/pack this into a portable "string cheese"! 🙂 🙂 🙂
Sam Turnbull says
OOooohh that's tricky but I love that idea!
Michelle says
Is this shreddable after it gets cold?
Sam Turnbull says
Hi Michelle, no it's not, but you can try my recipe for The Best Vegan Mozzarella which is designed to be grateable. 🙂
Soul Sista Shakti says
I just made this (and ate half) and I was VERY pleased. What I was NOT pleased with is seeing you dip a blue corn tortilla chip in this cheezy delight...what's wrong with you girl! I baked some sea salt rosemary crackers beforehand and the whole thing was super delish! Not to mention more filling than I thought, which is a good thing 🙂
Sam Turnbull says
What's wrong with blue corn chips?
Cyndi says
Maybe because corn is GMO? Dunno??? Weird thing to say.
I'm making mine for pizza and spinach artichoke dip.
I’m trying says
I’ve been brewing over your comment for days. Just because you’re a vegan (maybe carnivore) who doesn’t eat GMO foods doesn’t mean that every other vegan or person should. This wonderful lady shared a recipe for you to try or not, or share your unique take on it. You don’t need to push your “holier than thou” attitude on anyone. We will never be enough. Where does it stop? Shame on her for not buying organic, shame on her for shopping at Walmart, shame on her for not riding her bike to the store. Shame on her for not sourcing the products locally.... I am sorry that you are missing out on blue corn GMO chips, or the yellow corn (probably GMO) chips that I tried this dip with. You might be in a better mood if you didn’t try to be perfect all the time.
Vincent M Harry says
I'm not trying to say for or against anything, but sweet potatoes are the world's first known GMO. Just as some vegan food is unhealthy, it's possible some GMO is good.
Toni says
So, I'm guessing you think blue corn chips are dyed or genetically modified or in some way artificial? Actually, do an online search if you like, but blue corn is a very old heritage corn, Native American tribes especially the Hopi and Cherokee have cultivated it from, like, forever. Generally more diverse plants, different colors, shapes and sizes, are often really old types, at times containing actually even more beneficial bioactive chemicals than the standard varieties. Diversity Forever! Good for you for making cool crackers. If short on time blue corn chips work. And if they are organic, they can't legally be a GMO corn crop, so, all bases covered! If that's an issue, which for some of us, it is.
Lindsey says
I have the unfortunate situation of being both lactose intolerant AND I have an issue with cashews. Is there another nut you would suggest to substitute?
Nina says
try almonds
Sam Turnbull says
I would suggest my new recipe for mozzarella which is nut free. 🙂
Mari says
Can I use roasted cashews? I don't have any raw ones on hand
Sam Turnbull says
Hi Mari, roasted cashews are oily and dry, whereas raw ones are tender. The results won't likely be very good with the roasted cashews so I would recommend waiting until you have some raw cashews. Hope that helps!
Colleen says
Try raw sunflower seeds. I sub these for cashews in everything, however I haven’t tried this recipe yet.