This homemade vegan pizza cheese is smooth, creamy, and designed to melt and stretch like traditional mozzarella—perfect for pizzas, calzones, or baked dishes.
Prep Time
10 minutes
Cook Time
5–7 minutes
Total Time
15 minutes
Yield
About 1½–2 cups
Ingredients
Base
- 1 cup raw cashews (soaked in hot water for 15–20 minutes, then drained)
- ¾ cup unsweetened plant milk (almond, soy, or oat)
- 2 tablespoons nutritional yeast
- 1 tablespoon lemon juice
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
Thickening & Texture
- 2 tablespoons tapioca starch (key for stretchiness)
- 1 tablespoon cornstarch (for structure)
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon garlic powder (optional)
- ¼ teaspoon onion powder (optional)
Instructions
Step 1: Blend the Base
- Add soaked cashews, plant milk, nutritional yeast, lemon juice, apple cider vinegar, olive oil, salt, garlic powder, and onion powder into a blender.
- Blend until completely smooth and creamy (no graininess).
Step 2: Cook the Cheese
- Pour mixture into a non-stick saucepan.
- Add tapioca starch and cornstarch.
- Whisk continuously over medium heat.
Step 3: Watch It Transform
- After 3–5 minutes, the mixture will begin to thicken.
- Keep stirring until it becomes stretchy, glossy, and elastic—like melted mozzarella.
- Remove from heat once it reaches a gooey, pullable texture.
How to Use
- Spread on pizza before baking 🍕
- Add on top of baked dishes for a melty finish
- Use in quesadillas or grilled sandwiches 🌯
- Let cool slightly for stretchier texture when slicing
Storage
- Store in an airtight container in the fridge for up to 5 days
- Reheat gently on stovetop with a splash of plant milk to restore creaminess
Tips & Variations
- Use tapioca starch only for maximum stretch 🔥
- Add smoked paprika for a smoky flavor 🌶️
- Blend in roasted garlic for extra depth 🧄
- For nut-free version, replace cashews with cooked potatoes + carrots 🥔🥕
- For extra firmness, increase cornstarch slightly
Nutrition (Approx. per batch)
- Calories: ~600–700 total
- Protein: 15–20g
- Fat: 45–55g
- Carbohydrates: 30–35g
