Melty Vegan Mozzarella Cheese

This melty stretchy and gooey vegan mozzarella cheese recipe is made in 40 minutes & requires only 6 ingredients!

5 from 1 vote

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Course: Vegetarian Sides

Cuisine: American, Italian

Prep Time: 30

Cook Time: 10

Total Time: 40

Servings: servings

Add the cashews to a bowl and pour boiling water on top. Stir and then let the cashews soak for 30 minutes-1 hour until softened.
Strain the soaked cashews and add them to a blender with the water, nutritional yeast, tapioca flour, apple cider vinegar, and flour.
Blend together until the mixture is completely smooth. It will be runny and thin at this point but thicken up once heated.
Pour the blended cheese mixture into a non-stick saucepan or saute pan. Then, cook the mixture over low heat, stirring constantly, until it has thickened. The cheese will start to clump up and look curdled, but keep stirring and cooking it until it has thickened (about 5 minutes). When it's done it will be stretchy, yet firm, and smooth.
Remove the cheese from the heat and serve immediately or add to your favorite dish. The cheese will brown on top when broiled but still stay melty and gooey inside. Enjoy!

Leftover mozzarella cheese can be stored in a closed container in the fridge for 3-4 days. It will lose some of it's stretchy texture, but should never completely solidify. You will want to reheat before using or add to a dish and bake it for the best results.
Tapioca flour/starch is 100% necessary for this recipe. If using another starch like potato starch or cornstarch, the cheese with thicken, but it will not get stretchy.
Apple cider vinegar can be substituted 1:1 for fresh lemon juice.
I consider this a base recipe for mozzarella that you can add flavor to. Chili flakes, garlic powder, fresh basil, liquid smoke, and other seasonings are a fun way to spice up this cheese and change the flavor.

Tried this recipe?Mention @shortgirltallorder or tag #sgtoeats!