Vegan Mozzarella Cheese spread is easy to make and is the perfect texture. You can dollop it on nachos or spread for layers in casseroles such as lasagna.
It is my mission to recreate all of the dairy ingredients that I need to make my favorite casseroles and dishes from the old days.
The old days meaning before I was vegan. You know, ingredients like the cheesy stuff.
Most of the time you don't need it, at all, but sometimes it would be nice. For things like lasagna. That was my inspiration for this vegan mozzarella cheese spread.
It lends another texture and flavor that just pushes so many dishes over the top. A creamy layer for lasagna dollops on tacos or spread on bread for sandwiches.
Did I mention that it only takes 13 minutes to make? A plant-based sauce that works for both the ricotta and the mozzarella is something that you have to have in your cooking arsenal.
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There is a trick to make it stretchier too for when you want that option. The trick is in the notes right below the recipe.
Stretchier for maybe on a pizza or as a dip.
I keep mentioning ways you can use this cheese just because it is so dang versatile. Use Vegan Mozzarella Cheese for anything you like!
Scoop up with tortilla chips, dollop onto a pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire.
Believe me, you'll be eating it off a spoon.
🧾 Ingredients
- Raw cashews are a favorite addition for fresh flavors and protein and they are the base to so many delicious vegan cheese recipes.
- Water adds needed liquid for blending.
- Nutritional yeast has a wonderful cheesy type of flavor.
- Tapioca starch is a thickening agent that gives the cheese a little stretch.
- Garlic powder goes a long way in the flavor department with just a little bit.
- Onion powder is powerful so a little goes a long way and adds a lot of flavors.
- Lemon juice adds a tangy flavor without being overpowering..
🔪 Instructions
- Give the cashews room to double in size and cover the cashews with water. Soak for two hours to overnight. Drain.
- Add all of the ingredients to a blender and blend until smooth. It is that easy.
- Turn this blended mixture into a saucepan. The tapioca needs to be heated to thicken.
- Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes.
- Take off the heat to cool and it is ready to store or use in a multitude of ways.
👩🏻🍳 How to store
Store in an airtight container in the fridge for up to five days. If you can keep from eating it all for that long. Oh, well. Just make some more.
💭 Can you freeze vegan cheese
- Yes!
- IF FREEZING:
- Let cool to room temperature.
- Package in rigid sided containers and store in the freezer up to 3 months.
- WHEN DEFROSTING:
- Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost.
- THE NIGHT OF USING:
- Heat in the microwave for 15 seconds. Stir.
- It will probably be too thick so add a tablespoon of water and heat 15 more seconds and stir.
- Continue until it is the thickness that you like. Probably just 2 tablespoons of water will be all that you need.
🧀 Amazing dairy-free cheese recipes
- Here's another spread called Cashew Cheddar Cheese Spread. Just in case you're looking for a cheddar flavor in casseroles or dips.
- If you're wondering How to Make Vegan Parmesan Cheese here is a recipe for you. You're going to love it.
- Nuts are in a lot of vegan cheese recipes but here is a Nut-Free Vegan Parmesan Cheese that is to die for and it starts with hemp hearts.
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📋 Recipe
Versatile Vegan Mozzarella Cheese
Ingredients
- ¾ cup raw cashews - soaked from 2 hours to overnight
- ½ cup water - to be added to the mix when blended
- 1 tablespoon nutritional yeast
- 1 tablespoon tapioca starch - or tapioca flour, it's the same thing
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- 1 tablespoon lemon juice
Instructions
- Cover the cashews with water and soak rom two hours to overnight. Drain.
- Add all of the ingredients to a blender and blend until smooth.
- Turn this blended mixture into a saucepan.
- Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes.
- Take off the heat to cool and it is ready to store or use in a multitude of ways.
Notes
Nutrition
Howie Fox
Wow, that's so cool! And this really tastes like mozzarella cheese. The combination of ingredients sounds delicious!
Chris
I tried this receipe many times (I do add more yeast and no garlic because mine is purely for pizza) and its great!
I want to make this cheese harder for pizza though, its annoying to get on the pizza
Ginny McMeans
That is wonderful Chris. Yes, more nutritional yeast sounds good too. I left it this consistency because I thought it would spread the easiest but to make it a little thicker cut the water down to 1/4 cup and see how that goes. I think more tapioca might make it harder to spread because it becomes stickier like a nacho dip.
Patrick M.
Just spread the cheese on the crust first then add the sauce and your toppings.
Suzy
This is the best recipe. Thank you so much. It makes lasagna so extra good and I use it in other recipes too!