Vegan Liquid Mozzarella

Vegan Liquid Mozzarella is a soft, stretchy vegan cheese you can make at home with simple ingredients.

introduction — Vegan Liquid Mozzarella

Vegan Liquid Mozzarella starts creamy and melts like real cheese.
This recipe uses cashews, nutritional yeast, lemon, and tapioca for stretch and flavor.
For simple meal ideas to use this cheese on, see cheap vegan meals.

why make this recipe — Vegan Liquid Mozzarella

Vegan Liquid Mozzarella gives you a dairy-free option that melts and stretches.
It is quick to make and works well on pizza, pasta, and dips.
You control the salt, lemon, and thickness.

how to make Vegan Liquid Mozzarella

Follow the steps below to make Vegan Liquid Mozzarella.
Work quickly once the tapioca is added so it becomes smooth and stretchy.

• Drain and rinse the soaked cashews.
• In a blender, combine cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and water. Blend until smooth.
• Transfer the mixture to a saucepan over medium heat.
• Stir in tapioca starch and cook, stirring constantly, until the mixture thickens and becomes stretchy, about 5-7 minutes.
• Once thickened, remove from heat and let cool slightly before using it on your vegan pizza.

Ingredients : Vegan Liquid Mozzarella

• 1 cup cashews, soaked
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1 cup water
• 1 tablespoon tapioca starch

Directions : Vegan Liquid Mozzarella

• 1. Drain and rinse the soaked cashews.
• 2. In a blender, combine cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and water. Blend until smooth.
• 3. Transfer the mixture to a saucepan over medium heat.
• 4. Stir in tapioca starch and cook, stirring constantly, until the mixture thickens and becomes stretchy, about 5-7 minutes.
• 5. Once thickened, remove from heat and let cool slightly before using it on your vegan pizza.

how to serve Vegan Liquid Mozzarella

Serve Vegan Liquid Mozzarella hot on pizza for a melty topping.
It also works well as a dip for breadsticks or roasted veggies.
Try it with roasted breakfast potatoes for a hearty meal like best ever vegan breakfast potatoes.

how to store Vegan Liquid Mozzarella

Cool the mozzarella to room temperature before storing.
Keep it in an airtight container in the fridge for up to 4 days.
Reheat gently on the stove or in the microwave, stirring often until smooth.

tips to make Vegan Liquid Mozzarella

Use well-soaked cashews for a very smooth texture.
Stir constantly when the tapioca is cooking to avoid lumps.
If it gets too thick, add a little water and heat briefly while stirring.
You can save leftovers and use them in other recipes like easy vegan peanut butter cup cheesecakes as a topping or mix-in.

variation (if any) — Vegan Liquid Mozzarella

• Add smoked paprika or chipotle for a smoky flavor.
• Stir in fresh herbs like basil for a bright, herby cheese.
• Swap tapioca for arrowroot in a 1:1 ratio if needed, but texture may vary.

FAQs — Vegan Liquid Mozzarella

Q: Can I make this without a blender?
A: You need a blender to get smooth cashew cream. A high-speed blender works best.

Q: Is tapioca starch necessary for stretch?
A: Yes. Tapioca gives the stretch. If you skip it, the cheese will be thick but not stretchy. Buy it here

Q: Can I freeze Vegan Liquid Mozzarella?
A: You can freeze it, but texture may change. Thaw in the fridge and reheat slowly, whisking to smooth it out.

Vegan Liquid Mozzarella

Vegan Liquid Mozzarella is a creamy, stretchy dairy-free cheese perfect for pizza, pasta, and dips.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 7 minutes mins

Total Time 22 minutes mins

Course Appetizer, Main Course

Cuisine Dairy-free, Vegan

Servings 4 servings

Calories 150 kcal

Ingredients

  

Main Ingredients

• 1 cup cashews, soaked Use well-soaked cashews for a very smooth texture.
• 1/4 cup nutritional yeast
• 2 tablespoons lemon juice
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt You control the salt amount.
• 1 cup water
• 1 tablespoon tapioca starch Tapioca gives the stretch.

Instructions

 

Preparation

• Drain and rinse the soaked cashews.
• In a blender, combine cashews, nutritional yeast, lemon juice, garlic powder, onion powder, salt, and water. Blend until smooth.
• Transfer the mixture to a saucepan over medium heat.
• Stir in tapioca starch and cook, stirring constantly, until the mixture thickens and becomes stretchy, about 5-7 minutes.
• Once thickened, remove from heat and let cool slightly before using it on your vegan pizza.

Notes

Serve hot on pizza, as a dip, or with breakfast potatoes. Store in an airtight container in the fridge for up to 4 days. Reheat gently on the stove or in the microwave, stirring often until smooth. If the mixture gets too thick, add a little water while reheating.

Keyword Dairy-Free Mozzarella, Homemade Cheese, Plant-Based Cheese, Vegan cheese, Vegan Recipes