All you need are 5 simple ingredients, 2 mins of prep and bam you have an easy vegan mozzarella recipe! Perfect for making pizzas or pasta, you will be amazed how quick this happens.
A few years ago I developed a recipe for vegan mozzarella using cauliflower. It has quickly become one of the most popular recipes from Plantifully Based. Then two years ago I made a vegan cheddar recipe that was red lentil based, another one people loved. So, now I decided I wanted to give you all the easiest vegan cheese recipe I could think of, and this was born. It is nut, soy, gluten free and oil free.
Tapioca Starch
This ingredient seems to always leave people with questions, comments, and concerns. Tapioca starch (or called flour too) is starch extracted from the cassava plant. It gives the “cheese” a better texture, helps it to be stretchier and more cheese-like. THERE IS NOT A REPLACEMENT FOR THIS. In my other vegan cheese recipes people have always asked if there is a replacement, but unfortunately there isn’t one. When a recipe only has a few ingredients every one is important.
Inspiration for this Recipe
You may have seen Miyoko’s Liquid Vegan Mozzarella, it is a new product. I have unfortunately not been able to get my hands on it and was very curious to see how a liquid vegan mozzarella would work. I was honestly amazed at how well it worked and with only a few ingredients. So, this recipe was definitely inspired by the new product.
Cooking Times
Cooking times for this vegan mozzarella may vary. For the little pizzas it only took 9 mins at 425°F. However, if you are using this for a vegan lasagna I would possibly suggest adding it in layers. Also, you may want to drop oven temperature by 25 degrees just to have it cook slower. People have already used this recipe to make vegan lasagna, vegan chick’n parm, and vegan pizzas!
Best Tips for Using
The recipe is obviously very simple but here are some tips to use it. Whisk it well, make sure the liquid is smooth and there are no clumps. Use it when it is fresh, it is best to just make this and use right away. Pour it slowly especially if you are using it on a pizza or bread. See where it spreads out to and then add more.
ORDER MY COOKBOOK
Looking for more delicious vegan comfort recipes? Order my cookbook Plantiful: Over 75 Vibrant Vegan Comfort Foods! Filled with all types of recipe from bites, breakfast, brunch, lunch, dinner, desserts and more! Available on Barnes and Noble, Amazon, IndieBound, Walmart, also available in stores.
Sharing direct links to recipes and pictures is highly encouraged, please do not copy and paste my recipes or share my pictures without permission. I work very hard on my blog and don’t want to see my recipes popping up anywhere. Thank you so much.
The Easiest Vegan Mozzarella
Ingredients
- ⅓ cup (80ml) nondairy milk, unsweetened and unflavored
- 1 ½ tablespoons (12g) tapioca starch
- ¾ tablespoon (6g) cornstarch
- 1 tablespoon (5g) nutritional yeast
- ¼ teaspoon (1.5g) salt
Instructions
- In a measuring cup combine all the ingredients and use a whisk to mix them together. Whisk for about 30 seconds or until the dry ingredients are dissolved.
- This is now ready to use and be poured over anything you like.
- To make pita pizzas: take two medium pitas of choice, spray with spray oil and add a bit of garlic powder, spread about 2 tablespoons of tomato sauce over top, then carefully spread half of the vegan mozzarella recipe over top. Pour it slowly so you can see where it is going it will spread out since it is a liquid. Add any toppings. Bake at 425F (218C) for 9 minutes.
Video
Notes
- This recipe will make about 100ml (slightly more than ⅓ cup) of the liquid mozzarella. This is enough for 2 medium sized pizzas, 1 large pizza, 1 lasagna.
- I would suggest making this and then using immediately. I did not try leaving it in the fridge and then using at a later date.
- There are no substitutes for this recipe. It is only a few ingredients and every one is crucial.
- Cooking times may vary on recipe you are using this for if you are cooking something for longer (like lasagna) be sure to check on it and maybe add the vegan mozzarella in layers on top so it doesn’t overcook.
- My preferred nondairy milk is from Ripple.
Plantifully Based® is part of the Amazon Affiliate Partner Program. Links on here may be from Amazon or other affiliate programs. If you decide to purchase through a link I will receive a small commission. This helps to run the blog and make more recipes.
If you enjoyed this recipe please be sure to leave a comment or review, it is so helpful for the blog. Thank you!
Hi everyone, I am so excited about this recipe. If you give it a try please let me know what you think!!
Love this one. Taste is amazing.
I have T2D so I limit NET carbs. I subbed 4g of agar agar for the cornstarch & it works really well!
yay!! i am so glad you enjoyed!!!
this is listed as oil free but in your utube video you mention using ripple milk which is actually high in sunflower oil so it’s a bit misleading
You can use any non-dairy milk you like.
I just tried this and it was amazing! Tapioca starch is a game changer. Thanks for the easy recipe!
yay so glad you enjoyed it Jini! thank you for trying the recipe!
I made this tonight and used it on a homemade gluten free pizza crust. It was delicious!!! My whole family loved it even my 4 children!!! Needless to say I will be making this over and over again thanks for the great recipe!!!
Hi Megan! Yay I am so so happy to hear you and you family enjoyed it woo!!!! thank you so much for making it and thank you for taking the time to leave a comment!
I am stunned at how well this recipe turned out! I was worried it would pour out all over the crust, but most of it stayed within the crust, and the bit that poured off a bit still turned into a melty, delicious, cheesy texture! This is seriously an amazing recipe. Well done!
hi Mandy! awww yay I am so glad you enjoyed it! thank you so much for trying it and taking the time to leave a comment/review xo
Second time making this!! Very good. Thank you!
yay! I am so glad you like it Kellie! thank you for taking the time to leave a comment/review xo
This recipe is pure magic!! My husband even laughed at how liquid it was when I poured it onto my gluten-free pizza crust, & 9 minutes later it was the perfect cheesy consistency & just perfect! I started chopping my veggies & placing them on the crust first so the liquid spends the least amount of time being able to soggify things but I’m so happy to have this recipe in my toolbox. Thanks so much for helping me enjoy pizza again!!
Hi Beth! thank you so so much for trying it and taking the time to leave a comment and review. It means so much and I am so glad you like this recipe! 🙂
How can I use this to top a casserole that suggests a cheese topping?
You will prepare this first and then prepare your casserole, place on top, and bake!
So happy with how this turned out. Its quite liquidy when you pour it, so I gave it a quick microwave just to thicken it up a bit.
Its so good on top of pizza, can’t wait to try it on other things
Hi Alanna, awesome thank you so much for trying! So glad you enjoyed and thank you for the review and kind words 🙂
Amazing recipe!
Yay so glad you like it Chiara!! xo
I am looking forward to trying this! Having several food allergies I have yet to find a vegan cheese I can eat. I am allergic to corn so will have to try subbing the cornstarch with potato starch and will use soymilk for the vegan milk. Hopefully it will work. Thanks!
This looks so good! I’m allergic to corn- do you think there’s anything I could replace the corn starch with? Thanks!
Thank you Stephanie. You can use any starch that you like for replacing cornstarch. Potato starch, arrowroot etc