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! 💕
Natalia says
I have an intolerance to cashews. Do you think sunflower seeds or pumpkin seeds would work. if so, what quantity of either seed?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Natalia, yes raw sunflower seeds would work as a 1:1 swap in this recipe. I recommend boiling them for at least 15 minutes first, or letting them soak overnight to ensure they get super soft. Sunflower seeds can have a slight bitterness so you may need to add a touch of sweetness such as agave, maple syurup, or suguar to help balance the flavors. Make sure to blend really well, straining if needed to ensure it is silky smooth. Your cheese may have a slight green tinge to it but it will still taste great. Enjoy!
Natalia says
Great! I already soak all my nuts and seeds and then dehydrate them. I have a fresh batch that needs soaking and dehydrating so I'll give it a go. I might do a combo of the two seeds. I usually make a chickpea flour feta or chickpea flour cheddar cheese so this will be a fun twist and i0 like the idea that I can melt it on a GF pizza crust.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Ok great! When soaking/boiling sunflower seeds (or other nuts) be sure to use them right after soaking/boiling. Do not dehydrate them or they will note blend as smoothly. Enjoy!
Emily says
This is one of the best vegan mozzarella cheese recipes ever! (the other amazing one is Sam's modified recipe of this one in her cookbook "Fuss-Free Vegan" called "Life-Changing Mozzarella" that is amazing as well!) My husband and I love it, and use it all the time especially for pizzas. We love how delicious it is, as well as how close the texture comes to real mozzarella. It is just a simple, straight-forward, and tasty recipe. Thank you for sharing this brilliance with us, Sam! 🙂
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I am so thrilled you enjoy it so much!! Thank you so much for your glowing review Emily 🙂
Nathalie says
This is perfection!!!!!!! I made it for your lasagna soup recipe, and it is fabulous!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay!! So happy you loved it Nathalie! 🙂
Astrid says
What can I say. It's definitely the best strechy gooey mozzarella. Tastes so much better than I can remember mozzarella.
Thank you so much for sharing.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! I love that!! Thanks so much for your review Astird!! 🙂
marianne says
I made this once and was so happy with it. worked nicely in a grilled cheese and for pasta. curious, would using alt milk instead of water make it even better??
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi marianne, so happy you enjoyed it! Yes you could absolutely sub plant-based milk for the water. Since the cheese is very mild in flavor, the end result will taste quite a bit like the plant-based milk you use so just ensure that is a flavor you like. I hope that helps!
Kath says
I have a question, is it possible to use cashew butter instead of raw cashews? Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Kath, cashew butter is made by blending cashews until their oils release. It could work in a pinch, but my guess is that it would be too oily and also have a strong cashew taste, so it might not be the best option for this recipe. I hope that helps!
N. S. says
This tasted surprisingly like cheese! I will definitely be making this again!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yay! So happy you loved it! 💛
leslie says
Delicious and easy.
Thank you.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it Leslie!!
Elle Livre says
Great recipe! I'm working my way through 3 of Sam's cookbooks. I don't have a high-powered blender and I noticed one of the tips in Fuss-Free Vegan was to use cashew flour instead of the raw cashews soaked and blended to make Nacho Nacho Popcorn Seasoning. Would cashew flour work in this mozzarella recipe, or in the fabulous Baked Panko Mac and Cheese recipe from Craving Vegan? Thanks for all your great recipes Sam!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Elle! So happy you are enjoying my books! Yes, cashew flour is just ground cashews, so if you have that on hand, that should work a little better in a regular blender to make a smooth cheese. I hope that helps! 🙂
Sonya says
I've made this several times and was delicious but was thinking to make again but add a small amount of mellow white miso paste and a pinch if lactic acid. I make shreddable mozzarella and really like the taste but for a stretchy gooey cheese I want the same taste. might give it a shot love your recipes and thank you for sharing. off to make your gooey mozzarella my taste buds await.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes you can definitely add those in for an even more cheesy taste! Enjoy!
Barb Cohen says
SO yummy! Many thanks!
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it!
C Perry says
This turned out fantastic. I under cooked slightly, based on another person's comment, and added to a Calzone. I also tried with yellow tortilla chips. Enjoyed both ways. Definitely want to try as a grilled cheese sandwich. It was slightly tangy from the apple cider vinegar, but overall the ingredients are well balanced.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you loved it Perry!! 🙂
Julie says
Can potato starch be used instead of tapioca starch?
Sam Turnbull @ It Doesn't Taste Like Chicken says
Hi Julie, only tapioca starch will give the cheese that cheesy stretchy texture. Potato starch would make a thickened sauce texture, but it won't have the stretchiness. So I recommend sticking to tapioca if possible 🙂
Mia says
So amazing!!! I added 1/4 teaspoon of white pepper for more kick and loved it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Wonderful! So happy you enjoyed it Mia!
Tamar says
Gonna give this a try with cornstarch as that's all we have at the moment; it's Christmas Eve and my dad totally spaced on my vegan cheese (we make pizza every year for Christmas) and all the stores are already closed!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh no! I hope the cornstarch worked well for you and you got to enjoy your Christmas vegan pizza!
Dava says
What was your experience with the cornstarch? x
Nik says
Second pic looks like there's a fly being cooked, bottom left. Oh well each to their own lol.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Haha! I does look like that! That is actually just the the blade of the blender jar poking out, but now I can't unsee it!
Lauren says
I thought the same thing...oops poor fly. LOL
Jules says
I make this all the time and use it in many different ways. I pour it over pizza and enchiladas without cooking first and bake (the cheese sets up great this way); I cook it down sort of loose for grilled cheese and quesadillas (easy to spread and thickens as they cook), and I use it as sauce for mac and cheese (I cook it to full thickness but then thin it back out with milk; probably unnecessary, but mac and cheese sauce needs milk in my mind lol).
It's a huge hit, and I've saved a ton of money not buying vegan cheeses, plus the ingredients list is great.
I make double or triple batches. My kids adore it, and I love how easy and versatile it is. I'm a notorious recipe modifier, and I do this one exactly to the recipe every time. The taste is just perfect as it is.
I can't say it tastes exactly like dairy mozzarella, at least not the really real stuff. That cheese relies heavily on the dairy proteins for its structure, and we haven't identified a plant analog just yet. But it does taste very similar to the shredded kind, only much better in my opinion.
Diane says
That is a terrific tip that you can pour it over pizzas uncooked and let it set up in the oven! I just tried this tonight and it worked like a charm - pizza was in the oven on bottom rack for about 9 minutes at 475 C and the mozzarella bubbled and even browned in spots. This is a huge time saver, thank you so much Jules! And thank you Sam for your fantastic recipe. This one is another winner! 🙂
Diane says
(Sorry, that should say 475 F)
Sam Turnbull @ It Doesn't Taste Like Chicken says
What a great tip! I will try this for sure 🙂
Nikki says
I love this recipe and have used it many times over the years.
Curious if it freezes well? I have never tried and don’t want to risk ruining it!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Yes! It freezes wonderfully! So happy you love it 🙂
A says
Amazing!
Kay says
This worked out wonderfully for pizza night and some leftover for a layered dip.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Amazing! So happy you enjoyed it Kay!
Reva Fish7321 says
Can I use a food processor, instead of a blender?
Sam Turnbull @ It Doesn't Taste Like Chicken says
I don't think that would make it smooth enough, it would likely still be quite grainy. A blender is the way to go!
Emma says
This is my absolute go-to for a quick, easy and DELICIOUS cheesy fix. It doesn't last long!