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.
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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!
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
The recipe card below includes the full list of ingredients + 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.
- Stir constantly until the cheese thickens.
- 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.
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Stretchy Vegan Cashew Mozzarella
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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
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on February 26, 2019.
Megan Kerry says
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!
Kimbra Wellnitz says
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!
Therese Sallenbach says
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
Maggie says
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.
Robin Lamca says
It was so easy to follow and understand I made it last night and even my hubby who is not vegan said it taste great. I love the taste. I couldn't find find my tapioca starch so used tapioca flour taste good next time I'll use the starch since I found it today lol
Sarah Pilley says
Hi Robin! Thank you for the comment, I am so glad that it turned out with the tapioca flour, that is good to know!
Bernadette says
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.
Maggie says
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!
A.R. says
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.
A.R. says
P.S. I am vegan too and finally made a pizza that she and I can enjoy!
Maggie says
I’m so happy you and your kiddo enjoyed this! Thanks for the feedback!
Sue says
I I unable to tolerate sugar and would honey, maple syrup or even dextrose work?
Sarah Pilley says
Hi Sue! You can leave the sugar out without replacement! The sugar is really just to help the "cheese" caramelize if you are baking it, but it isn't crucial to making the cheesy stretchy or anything.