January 25, 2024
An easy vegan mozzarella that browns, bubbles, and tastes amazing on your favorite pizza recipes!
This vegan pizza mozzarella is going to change your mind about vegan pizza. Not only does it taste amazing, but it's also super quick and easy to make! No melting, heating over a stove, or anything other than just a blender and your oven.
As someone who's tasted and ranked the big store-bought brands of vegan mozzarella, I'm pretty picky about my vegan pizza. But this is now my go-to vegan pizza cheese for parties, events, and random Tuesday nights at home.
I won't deny that this recipe was inspired by Miyoko's liquid pizza mozzarella. And I was quite content to use store-bought for a long time. But I now live in a country where I can't buy Miyoko's cheeses, and a good vegan pizza is next to impossible to come by. (Until I created this recipe!) But there are many reasons why you might prefer to make this homemade version:
No preservatives. Store-bought products need some type of preservative, but with this recipe, you won't need them since you're making it fresh.
Easy. This vegan cheese recipe takes 5 minutes to blend up from ingredients you probably have at home. Even ordering the store-bought version from a grocery delivery service would take longer than that.
Availability. If you're like me and live in a region where the store-bought version is inaccessible, this recipe is perfect!
Substitutions. You can adjust the recipe to your liking! If you don't like a specific type of oil, you can swap it for another neutral oil. Or adjust the lemon and salt to your taste!
This vegan cheese is so versatile, you can use whatever you like, from store-bought to homemade. When I took the photos for this recipe, I used this pizza crust recipe from the r/Pizza subReddit.
I also love using this cheese with my Detroit-style pizza recipe because the cheese browns up beautifully on the edges. But I don't recommend putting tomato sauce on top of this cheese because it won't solidify. If you do want a red-top (sauce on top) pizza, I recommend using my traditional vegan mozzarella cheese instead.
Tapioca flour: Also known as tapioca starch, this is the key to getting this mozzarella to solidify in the oven.
Cashews: Make sure your cashews are raw, and they've been soaked in hot water for 10 minutes. After that, they'll blend up into a creamy base for your vegan pizza cheese.
Sunflower oil: Oil creates a smooth texture. You can use any oil you like here, but I recommend a neutral-flavored oil. Mozzarella has a light flavor, so an oil with a strong flavor might overpower the cheese.
Lemon juice: This creates the classic tangy flavor that mozzarella is known for. Some people might substitute vinegar here, but I think the flavor of vinegar is too strong. If you do use vinegar, I'd start with half the amount.
Salt: Another key to enhancing the flavor of vegan mozzarella is salt.
You can use any vegan toppings you'd normally use on any other vegan pizza here. Some ideas include basil, bell peppers, cherry tomatoes, mushrooms, broccoli, caramelized onions, pineapple, spinach, or anything else you like. Try to avoid covering up the cheese too much, or it may not solidify.
My favorite toppings come after the pizza is baked: crushed red pepper flakes and vegan grated parmesan (another quick and easy vegan cheese recipe).
How do I store this vegan liquid mozzarella? This recipe makes enough cheese to top approximately 4 10-to-12-inch pizzas. You can store leftovers in an airtight container in the refrigerator for 1-2 weeks (use your best judgment here). Before using it again, make sure you shake or stir the cheese because it will separate over time.
Can I make this liquid mozzarella nut-free? I haven't tested a nut-free version, but I'll be working on it in the future!
Is this vegan mozzarella stretchy? Not really. It is absolutely delicious, melty, and browns up in the oven, but you won't see much stretch here. My traditional mozzarella cheese recipe does stretch a bit and has a similar flavor. You can also check out my review of store-bought vegan pizza cheeses, which ranks each cheese for stretchiness, so you can find the stretchiest cheese possible.
Why doesn't this recipe use nutritional yeast? Nutritional yeast is known as the vegan source of cheesy flavor, so you might expect to see it in every cheese recipe. But mozzarella has a very light flavor and the taste of nutritional yeast it a bit too strong to replicate that flavor. The blend of lemon and salt in this recipe with a cashew base is much closer!
YieldCheese for 4 10-12" pizzas
Prep Time5 minutes
Cook Time8 minutes
Total Time13 minutes
In a small bowl, mix tapioca starch with 3 tablespoons of water.
Add all your ingredients, including the tapioca starch and water, to a blender and blend on medium to high speed until completely smooth. (This may take up to 5 minutes depending on your blender).
To use immediately, pour your vegan mozzarella in a thin layer on top of the pizza and pizza sauce. This recipe makes enough mozzarella for about 4 small (10-12”) pizzas. Then add any other toppings you’d like.
Bake your pizza according to recipe instructions, or until the cheese is solid and slightly browned and the crust is golden. For best results, I recommend baking pizzas at the highest temperature your oven is capable of.
Store any leftover vegan mozzarella in an airtight container in the refrigerator for 1-2 weeks (use your best judgment). Stir or shake before using again.
Soak cashews in hot water for 10 minutes. Measure before soaking.
Don't cover this vegan cheese with pizza sauce (red-top), otherwise it won't solidify; only put the cheese on top of the pizza sauce.
Note: This data should be used only as an estimate. Please see the nutrition section of my terms and conditions for more information on how this data is calculated.
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