Name: Stretchy Vegan Cashew Mozzarella
Prep time: 5 min
Cook time: 5 min
Total time: 10 min
Ingredients: 1 cup water; ⅓ cup raw cashews (or sunflower seeds for nut-free); 2 tablespoons olive oil; 1 tablespoon tapioca starch; 1 small clove garlic (peeled); 2 teaspoons lemon juice (fresh or bottled); 1 teaspoon rice vinegar; ¾ teaspoon salt; ¼ teaspoon sugar

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This Stretchy Vegan Cashew Mozzarella is the perfect pourable cheese to make pizza. It melts and bubbles like a classic mozzarella and has the perfect tang.

Stretchy vegan cashew mozzarella cheese being stretched from a bowl by a spoon.

Cashew mozzarella cheese is easy to make in just 10 minutes!

This pourable cheese is perfect for a vegan gluten-free pizza, pita pizza, or quinoa pizza.

You can also just dip some crusty French bread into it or use it to make a mozzarella grilled cheese.

However you use it, you will love how smooth, stretchy, and creamy this mozzarella is!

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Ingredients
How to Make Stretchy Vegan Cashew Mozzarella
How to Use Cashew Mozzarella
Storage
More Vegan Cheese Recipes
📖 Recipe
💬 Comments

Ingredients

You will need these simple ingredients to make stretchy vegan mozzarella cheese:

Cashews are the base for the mozzarella. You can also use sunflower seeds for a nut-free option.
Tapioca starch helps to thicken the cheese sauce and keeps it stretchy but pourable.
Fresh garlic, lemon juice, and rice vinegar give a tangy flavor to the cheese.
Sugar helps the cheese to bubble and brown like a traditional cheese would on a pizza.
Olive oil
Salt

Please refer to the recipe card below for the full list of ingredients and detailed instructions.

How to Make Stretchy Vegan Cashew Mozzarella

Add ingredients to a blender.

Blend until completely smooth.

Add to a saucepan heated to medium heat.

Stirring the thickened cheese in the saucepan.

Stir constantly until the cheese thickens.

Vegan mozzarella on a spatula, thickened.

The cheese will be stretchy but pourable and can be used immediately.

How to Use Cashew Mozzarella

This pourable mozzarella recipe is perfect for pizzas, spreading onto bread to make vegan grilled cheese or vegan quesadillas.

This melty cheese gets bubbly and is perfect to top off a baked vegan mac and cheese or lasagna.

You can also add it to a cheese board as a dip for crostini or crackers.

Storage

Store any leftover vegan cashew mozzarella in an airtight container in the refrigerator for about 5 days.

The cheese will congeal a bit more once it is chilled but is still pourable; just make sure to stir it to make it smooth for pouring or spreading.

Bubbly vegan mozzarella on a pizza with brown spots from baking it in the oven.

More Vegan Cheese Recipes

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📖 Recipe

Stretchy Vegan Cashew Mozzarella

This Stretchy Vegan Cashew Mozzarella is the perfect pourable cheese to make pizza. It melts and bubbles like a classic mozzarella and has the perfect tang.

5 from 20 votes

Print Pin Rate

Prep Time: 5

Cook Time: 5

Total Time: 10

Servings:

Author: Sarah Pilley

Equipment

Blender or Food Processor

Ingredients

1 cup water
⅓ cup raw cashews or sunflower seeds for nut-free
2 tablespoons olive oil
1 tablespoon tapioca starch
1 small clove garlic peeled
2 teaspoons lemon juice fresh or bottled
1 teaspoon rice vinegar
¾ teaspoon salt
¼ teaspoon sugar

Instructions

Place all ingredients except tapioca starch in a blender and blend until completely smooth.
Add the tapioca and blend again.
Pour the mixture into a small saucepan over medium heat.
Stir the mixture constantly until it thickens, about 5 to 7 minutes. The cheese will be stretchy but pourable.
Use immediately or refrigerate and save to use later.

Notes

See more expert tips, pictures, and variations above for making the best stretchy vegan mozzarella cheese!

Yield: about 1 ⅓ cup

Serving Size: about ⅓ cup

Storage: Store any leftover vegan cashew mozzarella in an airtight container in the refrigerator for about 5 days. The cheese will congeal a bit more once it is chilled but is still pourable; just make sure to stir it to make it smooth for pouring or spreading.

Thicker Variation: To make a thicker version, use half the amount of the water in this recipe. You can chill the cheese to slice it.

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