Easy Vegan Mozzarella Cheese (Stretchy)
This stretchy vegan mozzarella cheese is perfect for grilled cheese sandwiches and pizza. 5 ingredients and 10 minutes are all you need to make this dairy free alternative!
Servings: 4 people (makes about 1 cup)
Calories: 135kcal
Equipment
- High speed blender
Ingredients
- ½ cup raw cashews
- 3 tablespoon tapioca starch
- 1 tablespoon nutritional yeast (optional - for cheesy flavour)
- 1 teaspoon sea salt
- 1 tablespoon lemon juice
- 1 cup water
Instructions
- Optional step: If you don't have a high-powered blender, soak cashews in boiling/hot water first for up to an hour to soften them. (If you have a strong blender like a Vitamix you won't need to do this.)
- Add all ingredients to a blender and blend on high power for 30 seconds, or until completely smooth (your cheese will be liquid at this point).
- Pour into a small saucepan and cook gently on medium heat - stirring constantly - for 3-5 minutes. The cheese will begin to form clumps - keep stirring! Eventually the clumps will transform into stretchy, gooey cheese.
- Remove from the heat and ideally use immediately. Dollop the cheese on pizza in balls - patting them down slightly - or spread in a grilled cheese sandwich.
- Store in an airtight container in the fridge for up to 4 days. The vegan mozzarella will get thicker as it gets cooler - just reheat to bring it back to its original state. I found its flavour and texture was best if used immediately.
Notes
SUBSTITUTIONS
Nut Free - For a nut free version I suggest my tofu-based cheese recipe. This is a very similar stretchy, gooey recipe, it just makes a slightly thicker cheese.
Tapioca starch - This is what makes the cheese stretchy and gooey. Do not try using another type of starch, only tapioca starch will work!
Nutritional yeast - Optional but provides a 'cheesy' flavour. You could also try using fresh or dried herbs, spices or garlic and onion powder instead if preferred.
Salt - I use 1 teaspoon here, but feel free to use less if you'd prefer a really mild cheese.
STORAGE
Store this mozzarella in an airtight container in the fridge for up to 4 days.
It will thicken up in the fridge, but can be reheated to achieve the same stretchy texture. If it looks too thick, add a little water while reheating and stir it in for a thinner texture.
Nutrition
Calories: 135kcal | Carbohydrates: 13.2g | Protein: 4g | Fat: 8.1g | Saturated Fat: 1.6g | Sodium: 474mg | Potassium: 103mg | Fiber: 1.3g | Sugar: 1.2g | Calcium: 11mg | Iron: 1mg