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    Home » How To

    Stretchy Vegan Cashew Mozzarella

    By Sarah Pilley Updated May 17, 2024 · Published May 17, 2024

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    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

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    Stretchy vegan cashew mozzarella cheese being stretched from a bowl by a spoon; text reads "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.

    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!

    Jump to:
    • 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:

    Ingredients with labels: cashews, garlic, water, tapioca starch, sugar, salt, olive oil, lemon juice, and rice vinegar.
    • 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

    All the ingredients in a blender.
    1. Add ingredients to a blender.
    Liquid cashew mixture blended.
    1. Blend until completely smooth.
    Liquid cashew mixture in a saucepan.
    1. Add to a saucepan heated to medium heat. 
    Stirring the thickened cheese in the saucepan.
    1. Stir constantly until the cheese thickens. 
    Vegan mozzarella on a spatula, thickened.
    1. 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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      Vegan Tofu Ricotta Cheese (Easy Nut-Free Recipe)
    • Vegan nut-free parmesan cheese on a spoon and in a bowl behind it.
      Vegan Parmesan Cheese (Nut Free)

    Did you make this recipe?
    Please leave a rating and tell us how you liked it!

    📖 Recipe

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

    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 minutes minutes
    Cook Time: 5 minutes minutes
    Total Time: 10 minutes minutes
    Servings: 4
    Author: Sarah Pilley
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    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.
    Did you make this recipe? Share your experience! Mention @AlternativeDish on Instagram or Facebook, or drop a comment below—I'd love to hear from you!

    Nutrition

    Serving: 1ounce | Calories: 131kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 441mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg

    This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on February 26, 2019.

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    Comments

      5 from 20 votes (14 ratings without comment)

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      Recipe Rating




    1. Megan Kerry says

      February 26, 2019 at 5:10 pm

      5 stars
      Awesome recipe! I am very familiar with nutritional yeast but I have yet to experiment with tapioca flour!! What a cool ingredient! Does this cheese actually “melt” on pizza as a traditional mozzarella would?? I can’t wait to try this out!

      Reply
    2. Kimbra Wellnitz says

      June 15, 2019 at 1:53 pm

      5 stars
      How can this be so simple and taste so great? Try it, my kids were eating it plain! It does not traditionally melt, but it is rich and has a "cheezy" texture so melting is not necessary. It doesn't disappoint!

      Reply
    3. Therese Sallenbach says

      April 28, 2020 at 12:49 pm

      5 stars
      Hi, this looks great, will try that. One question, how long can mozzarella be stored in the fridge? Is it possible to freeze the cheese?

      Thanks
      Therese

      Reply
      • Maggie says

        April 29, 2020 at 7:48 am

        Hi Therese, this will keep in the fridge for 5 days. You can freeze it for up to 3 months. It takes some arm power, but you can grate it from frozen and is great on pizza this way!I hope you enjoy it.

        Reply
    4. Bernadette says

      May 12, 2020 at 8:34 pm

      5 stars
      I had never made vegan cheese before, but this recipe was really easy to follow ... and it delivers! I used it in my lasagna recipe and my family loved it. My gut and sinuses loved it too. I'll definitely be making it again and trying out other uses for it.

      Reply
      • Maggie says

        May 13, 2020 at 7:48 am

        Hi Bernadette and thank you for your nice review! I am so glad your family loved this and that you'll keep it in your recipe arsenal. Have fun experimenting!

        Reply
    5. A.R. says

      September 12, 2021 at 11:13 pm

      5 stars
      Just made this tonight, it is great. Kiddo had food sensitivities and is GF, dairy free, coconut oil free, egg free. Thank you so much for sharing it.

      Reply
      • A.R. says

        September 12, 2021 at 11:17 pm

        5 stars
        P.S. I am vegan too and finally made a pizza that she and I can enjoy!

        Reply
      • Maggie says

        September 14, 2021 at 2:50 pm

        I’m so happy you and your kiddo enjoyed this! Thanks for the feedback!

        Reply

    This post may contain affiliate links. As an Amazon Influencer, I earn from qualifying purchases.

    Stretchy vegan cashew mozzarella cheese being stretched from a bowl by a spoon; text reads "stretchy vegan cashew mozzarella".
    Headshot of Sarah Pilley.

    Hi, I'm Sarah!

    I’m so excited you stopped by! I'm thrilled to share my passion for tasty vegan food with you on the Alternative Dish. I focus on creating recipes that everyone can enjoy with allergy-friendly tips! 

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