i came up with recipe back in 2017 and it has been one of my most popular ever since! this amazing melty vegan mozzarella deserves a post all of its own!
When I first went vegan in 2016 I thought I had to say goodbye to cheese forever. However, I was wrong! There were a few vegan cheese recipes I tried and really enjoyed. So many of them were cashew or potato based and then I thought to myself how can I replace those? I remember mashed cauliflower was all the craze and I thought, “Well, maybe I can use cauliflower to replace the potato and since it is white it would be great for mozzarella!” And that is how this amazing melty vegan mozzarella was born.
The Ingredients
You only need a few things to make this recipe, however, all of them are essential. One of the MOST commonly asked questions is about skipping or substituting the tapioca flour. Unfortunately, you can’t as that is what gives the melty vegan mozzarella its stretchiness.
- Cauliflower: the main base of our recipe. Adds in nutrients and don’t worry I promise you don’t taste the cauliflower.
- Tapioca Flour/Starch: this is made from tapioca. which is the starch extracted from the cassava plant. It should be easy to find in the natural foods section or health foods section of most stores. Otherwise, you can also order it online! This is what will give the proper texture.
- Non-Dairy Milk: you can really use any non-dairy milk you like. Just make sure it is unsweetened and unflavored. I prefer Ripple.
- Nutritional yeast: adds umami and cheesiness, plus lots of B vitamins!
- Salt: to make it salty 🙂
How Do I Use This?
The amazing vegan melty mozzarella can be used anywhere you want! Once it comes off the stove from cooking and activating the tapioca flour it is ready to be used. You can bake with it (pizzas, lasagna, etc). In my cookbook Plantiful I use it a lot! It is used in the Mozzarella in Carozza, the Deep Dish Pizza, Homemade Manicotti, and more! You can even use this for enchiladas or macaroni and cheese. It is a very versatile recipe.
More Cheesy Recipes
Amazing Melty Vegan Mozzarella FAQ
- Is this recipe gluten free? Yes.
- Is this recipe soy free? Yes.
- Is this recipe nut free? Yes.
- How long does it last in the fridge? Up to 3 days, the longer it sits the more the cauliflower smell will come out so it is best to use this fresh.
- Can this be frozen? Yes, just thaw before using.
- Can this be shredded? Unfortunately, no.
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Amazing Melty Vegan Mozzarella
Equipment
Ingredients
- ½ head of cauliflower (10.5 ounces/300g)
- ¼ cup (30g) tapioca flour
- 1 tablespoon (5g) nutritional yeast
- ½ teaspoon salt add to taste
- ½ cup (120ml) non-dairy milk unsweetened and unflavored
Instructions
- Clean and trim the cauliflower. Cut into tiny florets. *I highly suggest you use a kitchen scale if you have one to get an accurate amount of cauliflower.
- Boil the cauliflower for 30 minutes on medium high heat. Until is very soft and mushy.
- Drain the water and place in a blender along with the remaining ingredients. Blend for about 30 seconds until everything is smooth. Taste and see if you want it to be saltier.
- Pour into a medium pot and whisk over medium heat for 5 to 7 minutes. Until it thickens and becomes gooey.
- Use immediately however you like.
Video
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Your wonderful..thank you enjoying watching all your recipes
thank you so much i truly appreciate that!
I was so excited to try this melty vegan mozzarella in a Vegan Mushroom Pasta dish and it didn’t disappoint! The recipe called for shredded non-dairy Mozz and the ones I’ve tried in the past have been awful and are unhealthy & processed. I knew it would ruin the dish so instead took the extra time to make this sauce. It looked just like Mozzarella and had that awesome stretch that makes cheese, well.. cheese! The only change I made was adding a little lemon juice for some acidity. So good! My husband is a cheese lover and it passed the taste test with flying colors! 😋
hi Jean! I am so so glad you enjoyed the recipe, thank you so much for trying it and so glad it worked out well for you and your husband!
This recipe looks great! Have you tried Myokos vegan mozzarella? It is made from cashews and it is healthy .. It is excellent on pizza or lasagna or grilled cheese…
This is an easy and amazing recipe! I’ve made it several times for pizza and tonight will be making a casserole.
Hi Debra!! oh yay I am so so happy to hear you enjoy it, thank you for taking the time leave a comment means so much xoxo
Hi, can I use any other gf flour?
hi Leaha, no the tapioca starch is essential for this recipe.
I absolutely love this recipe!
I am so happy to hear that Sara! thank you for making it and leaving a comment/review!! xo
Does the cheez store? Why do I have to use it right away?
Hi Glenda, please review the FAQ above the recipe. It does store but it really is best when using it fresh.
Absolutely AWESOME! And very easy to make. I did weigh everything, texture and taste are both phenomenal! Thanks SO MUCH!
Hi Mireille! I am so so glad you like it. Thank you so much for trying it and leaving a comment/review!