A quick and easy way to make homemade vegan liquid mozzarella cheese that’s perfect for pizza. Simply pour it on and bake and you will have tangy, creamy dairy free cheesy pizza in no time!
Protein-Packed Cashew Mozzarella
You don’t need to worry about getting enough protein with this cashew-based cheese. Raw cashews can either be soaked overnight or boiled and then are blended with the remaining ingredients to create a salty and tangy liquid mozzarella cheese.
This nut-based “cheese” is best when poured over a homemade pizza with simple ingredients such as a margarita pizza with tomato sauce and fresh basil or add a few chopped vegetables like peppers, spinach, broccoli, or mushrooms for a complete healthy plant-based meal.
WHAT YOU WILL NEED:
- Cashews – Protein packed and blends to a wonderfully smooth and creamy consistency.
- Tapioca Flour – Flavorless and versatile, tapioca will become a staple in your household. For this recipe, it helps the cheese to solidify when baked.
- Nutritional Yeast – Vegan cheese wouldn’t be a thing without this gem.
- Lemon Juice – Adds a tanginess to this “cheese.”
- Salt – Adjust to your liking, but good cheese has irresistible saltiness.
FAQ & Homemade Vegan Liquid Mozzarella Tips:
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Will this cheese be stretchy like traditional mozzarella?
- No. Unfortunately, this “cheese” will not stretch; however, it does have the taste and appearance of traditional mozzarella cheese and it will brown when baked.
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Can another nut be used instead of cashews for this cheese? 🌰
- Yes, other nuts will work including almonds, hazelnuts, or even brazil nuts for this recipe. But the taste and color will vary slightly, so you may want to remove the skins after boiling.
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Tip: Make It Ahead of Time!
- The best thing about this recipe is that it keeps remarkably well. In fact, it will last for up to two weeks when refrigerated, so it can be made well in advance and used for multiple pizza nights. Yay! 🍕
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Tip: Stir Before Using
- Once refrigerated, the ingredients will begin to separate. However, just a quick stir will suffice and then it’s ready to go just like it was on day one.
Homemade Vegan Pizza In a Snap
In our opinion, pizza night should be every night and with this easy liquid mozzarella cheese recipe, you can have delicious homemade pizza ready in no time at all!
Finally, if you have made this liquid mozzarella recipe, we would love to hear what you think! Please comment down below and be sure to rate the recipe. ⭐️⭐️⭐️⭐️⭐️ Thanks so much!
Homemade Vegan Liquid Mozzarella
- Prep Time: 12 min.
- Cook Time: 0 min.
- Total Time: 12 min.
- Yield: 24 Servings 1x
- Category: Vegan Cheese
- Method: Blend
- Cuisine: Italian
- Diet: Vegan
Description
A quick and easy way to make homemade vegan liquid mozzarella cheese that’s perfect for pizza. Simply blend and pour for delicious dairy-free cheese everytime!
Ingredients
- 1 Cup Raw Cashews
- 1/2 Cup Tapioca Flour
- 3 Tbsp Nutritional Yeast
- 1 Lemon (Juiced)
- 1 tsp Salt
- 2 Cups Warm Water
Instructions
- In a saucepan, cover the cashews with water and bring to a bowl over medium heat. Allow to boil for 10 minutes
- Drain the cashews and place in a blender. Add the rest of the ingredients and blend on high for 2 minute or until it becomes a completely smooth liquid.
- Transfer to an airtight container and refrigerate.
- Spoon on homemade pizza just before cooking. Cheese will solidify as it cooks on the pizza and will taste just like mozzarella when eaten.
- Leftover cheese can be refrigerated for up to two weeks.
Notes
The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Homemade Vegan Liquid Mozzarella, Vegan Mozzarella Cheese Recipe, Vegan Pizza Recipe
A delicious and easy to make recipe. I doubled the recipe do I have sauce for days!!!
★★★★★
Thank you so much for the comment. So happy you like it! We would love to hear what else you use it on! Thank you again!
This recipe is amazing!! Just like that bottled brand! I am going to make this all the time now and safe some money!
★★★★★
This recipe was extremely easy to make and tasted delicious. I will make this again.
★★★★★
Long time follower of the blog / first time commenter.
My partner has high cholesterol but she loves pizza. We wanted to find a healthy mozzarella cheese alternative that was stretchy and delicious. This easy recipe is it. We have actually made this a handful of times. It has become a Friday night favorite. Finally a satisfying and healthy mozzarella substitute. As fans of this blog, we look forward to your new, inventive dishes. Keep up the great work.
Yolanda
– Staten Island, NY
★★★★★
We are using this on top of lasagna tonight. The ricotta inside is white bean and tofu based. They work well together.
Hope you enjoyed the lasagna! It sounds delish!!
Hi! Is the 2cups of water to boil the cashews in and then drain or is it to be added at the end?
★★★★★
The two cups of warm water should be added to the blender with the drained boiled cashews. This is the “liquid” the rest of the ingredients get blended into. Thank you for the question. Hope you enjoy!!
This is now my go-to recipe for pizza and as an Alfredo sauce! I pour a thin layer over my pizza, drizzle olive oil on top and it’s just as good as dairy mozzarella. Then, because there’s a lot leftover, I plan a chicken Alfredo with broccoli over pasta. For the Alfredo, I add another tablespoon of nutritional yeast. The only other change I’ve made is substituting for the lemon juice. I started using lime juice for a more funky taste but have moved on to powdered lactic acid. A mere 1.5 teaspoon yields a funky, umami, complexity that makes me very happy. Thank you for this recipe. It’s amazing.
★★★★★