I’ve been buying the Miyokos liquid mozzarella for a while because it works incredibly well – like the best vegan mozzarella substitute I’ve tried. But it’s expensive and I know I could make it at home. I mean, I am a trained food scientist after all. It took a few iterations, but I finally nailed down this easy and delicious homemade version that pours like Miyoko’s vegan cheese but tastes and melts like traditional mozzarella. This recipe can be used to make your favorite Italian recipe like eggplant parmesan or vegetarian lasagna.
Why you’ll love it
Simple ingredients come together with a little bit of magic to make this gooey, cheesey vegan mozzarella. Cheaper than buying the store-bought version (and pretty dang easy, too)! Stretchy and gooey just like traditional mozzarella!
Ingredients for vegan liquid mozzarella
The base of this cheese sauce is cashews (like many vegan recipes), but in order to create a truly next-level cheesy experience, we need a few other ingredients.
Cashews: Grab unsalted raw cashews to soak in water. Other nuts can be used, but cashews have the most mild taste and create the creamiest texture. Tapioca Starch: This is what creates the stringy, melty, cheese pull effect and helps the cheese solidify when baked. Cheese Flavor: The cheese flavor comes from white miso paste and white vinegar for tang. White miso paste keeps the color light like mozzarella but you can also use nutritional yeast for more cheesy flavor and a yellower color. For vinegar, any neutral-ish acid will work like lemon juice or rice vinegar. The Basics: To bring the mozzarella cheese together, you will need oil, salt, and water. Any neutral oil will work!
How to make vegan mozzarella
While this might seem like a daunting recipe, this liquid cheese really is super simple. Here’s what you do.
Storage
This vegan cheese can be kept in an airtight container in the fridge for up to a week. It’s awesome to have on hand for the week ahead because it can be used right out of the fridge!
Why this Recipe Works
It’s simple, made with only what is really necessary. The beauty of this is that you can add other flavors and spices, like garlic or onion powder if you want. It looks like mozzarella thanks to the white miso paste. I did test it with nutritional yeast and it was delicious but was yellower than mozzarella. It melts like cheese meaning the applications are endless!
how to use this mozzarella
You can use this “cheese” in almost any way you would traditional mozzarella. Here are a few of our favorite tasty ways to use it.
Rotini Pasta Bake is cheesy and gooey making it a perfect application for this vegan mozzarella. Vegetarian Baked Ziti is packed with veggies, and if you add this liquid mozzarella it will also have a little more protein from the cashews. Bruschetta Pizza is made with burrata but you can also make it with mozzarella.
