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You are here: Home / 30 Minutes & Under / Vegan Mozzarella Cheese Sauce

Vegan Mozzarella Cheese Sauce

Published: August 15, 2015. Last Updated: May 15, 2019 by: Ginny McMeans

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Vegan Mozzarella Cheese is easy to make and is the perfect texture. A little gooey for dips & spreads and creamy enough for casseroles.

Vegan Mozzarella Cheese is easy to make and is the perfect texture. A little gooey for dips and spreads and creamy enough to spread for layers in casseroles.

Vegan Mozzarella Cheese is easy to make and is the perfect texture. A little gooey for dips & spreads and creamy enough to spread for layers in casseroles.

 

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 mozzarella cheese.

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.

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 pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire. Believe me you’ll be eating it off a spoon.

Store in an airtight container in the fridge for up to a five days. If you can keep from eating it all for that long. Oh, well. Just make some more.
 
 

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Vegan Mozzarella Cheese is a little gooey for dips & spreads and creamy enough to spread for layers in casseroles.
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5 from 1 vote

Versatile Vegan Mozzarella Cheese

Vegan Mozzarella Cheese is easy to make and is the perfect texture.  A little gooey for dips and spreads and creamy enough to spread for layers in casseroles.
Course Sauces, Dressings, Condiments
Cuisine Cheese, Nut Spreads
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 8 Ounces
Calories 75kcal
Author Ginny McMeans

Ingredients

  • 3/4 cup raw cashews - soaked from 2 hours to overnight
  • 1/2 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
  • 1/2 teaspoon garlic powder
  • 1/2 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

For s stretchier/stringier 'cheese' add another tablespoon of tapioca starch during the original process. Just delicious!
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.
Β 

Nutrition

Nutrition Facts
Versatile Vegan Mozzarella Cheese
Amount Per Serving (1 Ounce)
Calories 75 Calories from Fat 45
% Daily Value*
Fat 5g8%
Sodium 1mg0%
Potassium 98mg3%
Carbohydrates 5g2%
Protein 2g4%
Vitamin C 0.7mg1%
Calcium 4mg0%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.

 
 

Vegan Mozzarella Cheese is easy to make and is the perfect texture.
 

 

 

Vegan Mozzarella Cheese is a little gooey for dips & spreads and creamy enough to spread for layers in casseroles.
 

 

Here are two more homemade necessities:
 

Cashew Cheddar Cheese Spread
Cashew Cheddar Cheese Spread is simple and versatile. The sharp flavor of cheddar but no dairy! Use it in casseroles, on tacos and even as a dip.
 

 

How to Make Vegan Parmesan Cheese
Vegan Parmesan Cheese enhances so many dishes. Four ingredients and 5 mins. Sprinkle it on pasta, soups, salads and more. Dairy free, gluten free, paleo.

Reader Interactions

Comments

  1. Suzy

    October 01, 2018 at 1:14 pm

    This is the best recipe. Thank you so much. It makes lasagna so extra good and I use it in other recipes too!

  2. Patrick M.

    January 27, 2016 at 11:13 pm

    Just spread the cheese on the crust first then add the sauce and your toppings.

  3. Ginny McMeans

    August 27, 2015 at 10:51 am

    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.

  4. Chris

    August 27, 2015 at 8:01 am

    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

  5. Howie Fox

    August 24, 2015 at 12:23 pm

    Wow, that’s so cool! And this really tastes like mozzarella cheese. The combination of ingredients sounds delicious!

  6. Ginny McMeans

    August 22, 2015 at 8:48 am

    Thank you so much Vanessa! I love the ‘cheeses’ too! Cheesy sauces, cheesy dips πŸ™‚

  7. Vanessa @ VeganFamilyRecipes.com

    August 21, 2015 at 2:42 am

    This is awesome Ginny!! I love any recipe that imitates cheese πŸ™‚ I’ll have to use this for the next time I make lasagna πŸ™‚

  8. Ginny McMeans

    August 20, 2015 at 6:22 pm

    Thanks Jenn! I am playing more and more with Tapioca starch. Love it!

  9. Ginny McMeans

    August 20, 2015 at 6:21 pm

    Thank you and you are very welcome!

  10. Ginny McMeans

    August 20, 2015 at 6:20 pm

    Exactly! I havn’t used it yet for that but it won’t be long πŸ™‚

  11. Jenn

    August 20, 2015 at 3:51 pm

    Love this! I can see using this in sooo many different dishes! Tapioca starch really is quite magical!

  12. Italia Caruso

    August 20, 2015 at 2:52 pm

    Very interesting recipe! Thanks to have shared it

  13. The Food Hunter

    August 20, 2015 at 1:39 pm

    this would be yummy dolloped on a pizza

  14. Ginny McMeans

    August 20, 2015 at 1:07 pm

    That is wonderful Sina! Thanks so much πŸ™‚

  15. Sina @ Vegan Heaven

    August 20, 2015 at 11:26 am

    I love cashew cheese. Yours looks so incredibly delicious and creamy, Ginny! Can’t wait to try it! πŸ™‚

  16. Ginny McMeans

    August 16, 2015 at 4:48 pm

    Thank Ceara! It really did turn out good – if I do say so myself πŸ™‚

  17. Ceara @ Ceara's Kitchen

    August 16, 2015 at 12:33 pm

    This looks absolutely fantastic and so creamy, Ginny!!!! So perfect for in lasagna!

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