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! 💕
Lito says
How many time does it last? Should I keep it in the fridge?
Sam says
Hi Lito,
It lasts about a week in the fridge stored in an air tight container. It will become firmer, but will still be gooey. To reheat and soften it, follow the directions under the "Notes" section. Enjoy!!
Taylor says
WOW! This looks amazing!! I need to make this to put on my tempeh reuben sandwiches! This would also be great in a grilled cheese.
Sam says
Thank you Taylor!
OMG Vegan ruben sandwiches!!! Yes please.
This absolutely makes a great grilled cheese, I made one here. 😀
Alicja says
Hi Sam! This recipe sounds great, I will definately be trying it tomorrow!
Unfortunately I dont have tapioca starch,I do however have potato starch and corn starch. I would try both versions by myself, but i only have a handful of cashews left... So its gonna have to be one of those options this time. Do you happen to know which one of those would work better? And should i substitute an equal amount?
Sam says
Hi Alicja,
Unfortunately, neither potato or corn starch will work well. They would result in a thick sauce like consistency, but you really need the magical properties of tapioca to get the stretchy cheese quality. If you can't find tapioca starch in your store, you can order it online here. Hope that helps!
Alicja says
Oh that's a pity! I guess I'll be ordering it in that case. Thanks for the reply 😉
Sam says
No problem! If your grocery store sells whole tapioca, you can buy that and grind it in a blender or coffee grinder into a fine powder, it's the same thing!
Youcef says
Hi Sam!
This looks great!
Have you or anyone tried with the whole cassava root (that tapioca is extracted from)?
I want to try but before I'd go to great lengths to get cassava, thought I'd ask you to clarify first.
Thanks.
Sam Turnbull says
I have not heard of anyone trying that no. I have heard people grinding up tapioca pearls and that working when they couldn't find the pre-ground starch. Sorry I can't help more!
Tracey says
This was delicious and easy. I'm going to try pizza with it tonight and I envision a spinach artichoke dip in my future. The possibilities are endless.
Sam says
So happy you loved it Tracey! It's so true, the possibilities are endless!!!! Try my Spinach and Artichoke Dip which uses this recipe as a base. So yummy!
Lauren says
Hi! just wanted to say i tried this yesterday finally and it was awesome!!! i was wondering though if i could maybe try it with actually cashew milk instead of the actually cashews, and how much would i use.
Thanks!
Lauren says
silk carton cashew milk to be specific, or even maybe a soy milk?
Sam says
Hi Lauren,
I know some people have tried this with coconut cream or cashew cream. A light cashew or soy milk might be ok, but I think there would be a risk in loosing the richness and creaminess. I would try 1/4 cup cashew cream and add and additional pinch more tapioca starch. If you give it a whirl, let us know how it turns out.
Enjoy!
Sam
Andrew says
Hi Sam, I was wondering what I could use in place of cashews, my daughter is allergic to all nuts, and how much I would use? Also, can I use gelatin in place of agar as she doesn't like it, and how much?
Sam says
Hi Andrew,
I tried the recipe with coconut cream and it works alright. The texture and look is slightly different but it still tastes yummy. Use 1/4 cup coconut cream, if you are using a can of coconut milk, do not shake the can, and scrape the cream from the top of the can, leaving the water. Increase the tapioca starch by another teaspoon.
I don't use agar in this recipe, so you don't need gelatin or anything like that.
Alternatively you could try using macadamia nuts instead of cashews. I haven't tried them myself, but they have a similar texture and creaminess that might work. Let us know what you try!
Enjoy!
Renee says
Do you think it would still be good without the garlic powder? My vegan uncle can't eat anything onion related!
Sam says
Hi Renee, yes I think it would be just fine. Garlic powder adds a bit of flavour so if you taste it and find it a little bland, you could add any other spice you like to kick it up a notch.
Aude says
OMG This «cheese» dip is freakin' amazing!!! I am even lazier... I bought natural cashew milk at my grocery store. The flavour is awesome and I WILL be making more 😀
Sam says
Haha Hi Aude. I love your laziness!! What a great idea. So happy you loved the recipe so much 🙂
rosiepaige says
How was it with the cashew milk? My blender does more of a chashew purée and the texture comes out a bit fritters than I'd like.
rosiepaige says
*grittier not fritters - yay autocorrect
Sam says
I was gonna say... cashew fritters sound awesome!!! Haha.
I haven't tried cashew milk yet, but if you soak your cashews for a long time, or boil them for extra long, until they are almost soft enough to squish between your fingers, then they should work. As a back up, you can use a fine strainer or cheesecloth to strain out any remaining grit, and then it should work fine. Let us know how it goes!
rosiepaige says
I tried the soaking plus boiling method and did nearly 8 minutes in the blender; it made for a smoother texture. My husband and son agreed it was better with less grit. Then I made more mozzarella dip again for some non-vegan friends and they demolished it. All things said, it is a winner. Thanks! Now, you may be onto something with the cashew fritter idea...
Sam says
Yeah you definitely want a totally smooth texture. My Blentec blender does wonders, but if you still find grit when blending your cashews, you can just use a fine mesh strainer to strain it out. So happy you and your non-vegan friends love it so much!! 😀
Anna says
But 2 teaspoon = 1 tablespoon or does it not? 😛
Because then I would add 3 tablespoon tapioca.
Sam says
Haha, nope! There are three teaspoons in a tablespoon. 🙂
Rameesha says
Hey ! Isn't there only 2 tsp in a tbsp ?
Sam says
Nope, there's 3 teaspoons in a tablespoon 🙂
Melissa Lujan says
Holy crap, this looks and sounds amazing. I need to try this.
Sam says
Hahaha! Yes you do Melissa!!
greensgunsnrock says
OH. MY. GOD. I need this now, not in 4+ hours!!!!!!!!!!!!! :O
Sam says
Haha! You can do it! Boil the cashews and it will only take 15 minutes.
greensgunsnrock says
:O!!! I think we're gonna get along just fine haha
Sam says
I think we are 🙂
Krista says
I am new to the vegan lifestyle, and so far have been super disappointed in all store bought and homemade "cheeses"...but this one is definitely going in my recipe book!! Thanks for a great recipe!!
Sam says
You're very welcome Krista! I'm so glad you love the recipe 🙂
rhonda elko says
I have made a couple of your recipes and they are awesome! I have been looking for some simple oil free, processed sugar free recipes and most of the ones you posted fit the bill or can be easily modified! Keep up the great work.
Peace and love,
Rhonda
Sam says
Thank you so much Rhonda! It makes my day that you love my recipes so much 🙂
Anonymous says
Hi Sam, just curious if you had tried this cheese on pizza yet and how it set. I'm trying to find a good cheese for pizza that my husband might enjoy.
Sam says
This works great on pizza! I find it's best if you use a lightly oil spoon and drop little dollops all over the pizza, as it is difficult to spread in a thin layer. Enjoy!
Alixe says
Hi Sam,
I found your recipe this morning and pinned it, even though it called for nutritional yeast. I have been experimenting with a plant based diet for the past couple of years and have tried and tried to like nutritional yeast, but just have not been able to develop a taste for it. Your recipe looked so amazing though, that I broke down and bought some on my way home from work this afternoon (as well as some tapioca flour). I must say, I was really happy with the results! I have not been too happy with the vegan cheese options out there, but this one is a game changer for me. Thank you! I did add a bit of cayenne, which I thought added a nice little kick. I will definitely be making this again! Should I be ashamed to admit that I ate the whole batch in one sitting? Do you think it would still work if I leave out the nutritional yeast? Can't wait to check out more of your recipes!
Sam says
Hi Alixe,
Yay!!! I am so glad you loved the recipe so much 🙂 I LOVE that you ate the whole batch! Haha. If you don't like nutritional yeast, you can just skip it, it's just for flavour. Nutritional adds a sort of cheesy, umami flavour to foods but can generally be omitted if you aren't a fan. If you still want a little flavour boost, you could use a small pinch of vegetable bouillon powder, or a teaspoon of white miso paste, or whatever spices you like.
I know when I first tried nutritional yeast I thought it was gross, but I have grown to absolutely adore it. I hope you enjoy more of my recipes too. If they have nutritional yeast, unless it is in a really large quantity, you are safe to omit it. If you are unsure just drop me a comment 🙂
Cheers,
Sam
Alixe says
Thanks! That's very helpful! There are a ton of rec
Sam says
No problem Alixe!
Somer McCowan says
Hey Sam, I wanted to thank you for our conversation outside of this post. I appreciate you adding another line to your post giving my recipe proper accreditation. I'm glad we worked this out. All the best to you. Take care!
Sam says
Thank you for the chat as well, and I'm glad we worked it out too!
Best,
Sam
snewfav says
Summer McCowen, I'm sorry hun but you sound like a spoiled brat. Sam has every right to change an existing recipe and post it. Grow up honey, this isn't grade school. Sam love the recipe and yes, adding the added tapioca and vinegar made a huge difference! Love it. I also love your mature responses to adolescent adults. Classy!
Sam says
Thank you snewfav! I very much appreciate the support.
harsh says
does this actually taste good? how close is it to dairy mozzarella? im all about the taste 😀
if it doesnt taste like mozzarella, then what does it taste like? i know its all subjective but i like to get an idea.
Sam says
I think this tastes pretty close to dairy mozzarella. Mind you I haven't eaten the dairy version in over two years. Anyone else who's made this recipe want to chime in?
harsh says
im making it right now, i have a very good memory of mozzarella cheese, will let you know the results.
Sam says
Oh yes, please do!
harsh says
Alright after finally been done making this cheese. this tastes nothing like dairy mozzarella. nutritional yeast does not taste like cheese and it overpowers everything.
2/5 stars for me. texture is alright but flavor is bad. well off the miyoko recipe to try out the buffalo mozzarella.
thanks for the effort. one day there will be great vegan cheese, but alas today is not that day.
although i found this one company that has legitimate tasting cheese slices called "chao cheese" by field roast. its vegan and comes in 3 different flavors.
Sam says
Oh bummer. Too bad you didn't enjoy it so much. I love it!
Laima says
Hi Sam,
Do you think this recipe would work with other starch like arrowroot instead of tapioca?
Cheers,
Laima
Sam says
Hi Laima,
No unfortunately. Other starches such as arrowroot would make a thicker sauce like texture, but it's tapioca that has the magic stretch factor. If you are having trouble finding tapioca starch, you can either order it online: http://amzn.to/1vdr9lH or buy tapioca pearls and grind yourself in a coffee grinder or high speed blender. Hope that helps!
Laima says
Thanks! I'll be off to the asian food store. Denmark seems to have zero interest in tapioca 😀
Sam says
Haha, aww bummer. I know you can order it online in some places, such as Amazon. I am not sure if the Amazon for Denmark has it though. Once you get a bag it should last you a while. Best of luck finding tapioca Laima!
Adrianne says
You may be able to try potato starch for a firm, maybe even shreddable product which melts on reheating for pizza. I think the stretch from the tapioca is from overcooking the starch (like when you overmash potatoes and they turn to glue). Amioca starch becomes cohesive like this and may be an alternative, but I'm not sure if this is sold in retail. I haven't tried any of these out but they are my guesses.
Sam says
Hmmm never tried potato starch before, will have to see what that does!
Stephanie says
Hi!
Thanks for this amazing recipe, I will definitely try it! However, before doing so, I was wondering if this faux-cheese could be used cold, in a tomato/mozzarella/balsamic vinegar kind of salad?
Thank you!
Samantha Turnbull says
You're welcome Stephanie! This wouldn't really be the right recipe to serve as a cold cheese. When it's cold it is still pretty soft and melty. It might be a better texture for caprese salad if you use a little less water... I'm not really sure though as I haven't tried it. I will have to figure out a recipe for that too! 🙂
Stephanie says
I could try that! Thank you! ☺
Samantha Turnbull says
Yes you could! You're welcome Stephanie. 🙂
Christine says
I just tried this recipe and I believe I may have misread it. It was not clear if you add the water into the blender along with cashews and other ingredients. It was not watery at all so I added water to it.
It did form cheesy like but I think I don't like the apple cider taste. Will try again with lemon.
Thanks for the recipe
Samantha Turnbull says
Hi Christine,
Yep, you add all the ingredients to the blender including the hot water. If you don't like the taste of apple cider vinegar, go for the lemon, or you can always just skip it. It should be a very mild taste and just adds a slight tang to the cheese. I hope it works out better for you next time 🙂
klothklicker says
Thank you so much, I am so excited to find a diy cheese substitute! 🙂
Samantha Turnbull says
You're welcome klothklicker! Enjoy!