EASY Vegan Mozzarella Cheese (10 minutes to make)

THIS stretchy, gooey, vegan mozzarella cheese is SIMPLE to make and comes together in just 10 minutes (if you have your cashews soaked. If not, use the quick-soak method which takes about 15 minutes)!

EASY 10 Minute Stretchy Gooey Vegan Mozzarella Cheese Recipe

It’s made from cashews and tapioca starch! Tapioca starch is an interesting ingredient if you’ve ever cooked or baked with it before. When it’s dry, it has a fine texture – almost like powdered sugar – then it has the most interesting texture when it’s wet and it turns thick and gloopy combined with water and heated.


JUMP TO RECIPE

When I worked in NYC, I would get “Bubble Tea” or “Boba Tea” most days during my lunch break. If you’re not sure what that is, Bubble Tea is a milky, sugary, flavored iced tea with chewy tapioca balls that sit at the bottom of the cup. They give you a huge straw to suck up the tea and tapioca balls with. It’s delicious and fun to drink! If you’ve never had it, I recommend looking it up in your city and finding a Bubble Tea place to try it out. They usually have soy or almond milk to substitute, too.

Tapioca Starch and Bubble Tea

Instagram photo I took in 2014 of my Bubble Tea

Tapioca starch is made from Cassava Root, like Yucca. Think root vegetable ground up to make a very fine flour. Mixed with a few other ingredients and some water, you can easily make a stretchy, gooey, flavorful cheese. This vegan mozzarella recipe tastes so good! We make it pretty often for pizza, quesadilla, meatball subs, pasta, stuffed in meatloaf….

EASY 10 Minute Stretchy Gooey Vegan Mozzarella Cheese Recipe

To make this Vegan Mozzarella Recipe, blend all the ingredients in a food processor or high speed blender. If you don’t have pre-soaked cashews, you can use the quick-soak method and boil the cashews for 15 minutes.

Just a quick note: if you’re using a food processor – don’t double the recipe. I tried that once and it was too much liquid for the food processor to handle. You can make two batches separately and then heat it up together, but don’t double the amount of liquid that goes into the food processor because it will just leak out of the lid. For a blender, you’ll most likely be fine with doubling the recipe.

EASY 10 Minute Stretchy Gooey Vegan Mozzarella Cheese Recipe

At this point, the mixture should be very liquidy and smooth. Pour the liquid into a small pot over medium-high heat and stir. Keep stirring so it doesn’t burn, for about 2-3 minutes. Small clumps will start to form as the mixture thickens. After another minute or so of stirring, you’ll have cheesy, gloopy, Vegan Mozzarella Cheese! Store the cheese in the refrigerator. It will be a little less stretchy once cold, but it won’t harden up completely.

If you make this cheese, let us know what you combined it with! Also, take a photo and tag us @pastabased or #pastabased on Instagram!


5 from 2 votes
Print Friendly Version
EASY Vegan Mozzarella Cheese
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Stretchy, gooey vegan mozzarella cheese. EASY to make. Made with cashews.

Course: Sauce, Side Dish
Cuisine: Cheese, Vegan
Ingredients
  • 1 + 1/4 cup water
  • 1/2 cup cashews (soaked overnight or using the quick soak method)*
  • 1/4 cup tapioca starch (aka tapioca flour)
  • 2 tbsp nutritional yeast
  • 2 tsp lemon juice
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • 3/4 tsp salt
Instructions
  1. *Use the quick soak method for cashews if you don't already have them soaking overnight.

  2. Add all ingredients to a food processor or high-speed blender. Blend on high until smooth and creamy (2-3 minutes).

  3. Add ingredients to small pot on medium-high heat. Stir constantly until thick. Serve immediately or store in refrigerator.

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13 Comments

  • Vegan Italian Meatloaf • Pasta-based

    […] brown lentils for the bulk and mushrooms for the savoriness. Then I smushed some melty, stretchy vegan mozzarella cheese in the center before popping in the oven to get extra crispy around the edges. The result – an […]

    July 22, 2017 at 9:25 pm Reply
  • Thomas

    Does it get more like block cheese when it cools?

    July 25, 2017 at 6:36 am Reply
    • pasta-based

      Hi Thomas – no, it stays soft and spreadable after cooling. For something you can shred, freeze the cheese in a silicone container.

      July 28, 2017 at 3:00 pm Reply
  • Vegan Pizza Dough [Margherita Pizza Recipe] • Pasta-based

    […] fresh basil, arugula – whatever we feel like having. BUT this last time we made pizza, we made homemade cashew mozzarella and plopped that all over to make a Vegan Margherita Pizza. It came out so good – we HAD to […]

    July 29, 2017 at 12:05 pm Reply
  • Tobias Lienhard

    1/4 of water, and not 11/4, I suppose.

    August 15, 2017 at 4:19 pm Reply
    • pasta-based

      1 + 1/4 cup water, sorry it looks odd – I updated the recipe card. Thank you for pointing that out!

      August 15, 2017 at 9:28 pm Reply
      • Tobias Lienhard

        Oh, thank you.

        August 16, 2017 at 5:17 am Reply
  • Cheryl Lynn

    Can I use this cheese in baked dishes ..? Will the cheese melt if heated and remain gooey..not liquify.?

    September 24, 2017 at 9:47 pm Reply
    • pasta-based

      It should remain gooey, Cheryl! It’s never liquified for me and I’ve used it for baking many times. Enjoy!

      September 25, 2017 at 12:00 pm Reply
  • Michelle

    Any ideas what I can sub the nuts for….we are going vegan but the cheese is hard to give up. I was super excited to find a recipe buttttt we are super allergic to nuts. 🙁 help please!!

    October 4, 2017 at 10:53 pm Reply
    • pasta-based

      I’ve seen some recipes using white beans instead. I haven’t tried it yet though, I’ll test some nut-free recipes out soon!

      October 9, 2017 at 10:39 am Reply
  • Koalafriend

    How lomg does this keep in the refrigerator?

    October 9, 2017 at 4:12 pm Reply
    • pasta-based

      Use within 7-10 days! You can probably go a little longer than that, but just to be safe.

      October 9, 2017 at 5:03 pm Reply

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