This dairy-free mozzarella is the perfect plant-based cheese alternative. It can be made into a cheese sauce or used as a stringy mozzarella. It resembles melted cheese while instantly elevating meals with it’s incredibly tasty, cheesy flavor.
Most store bought plant-based cheese alternatives are completely overly processed. However, this amazing, homemade mozzarella is made with only clean and simple ingredients. This makes it a great wfpb option.
It is also really easy to just throw together. Perfect for while the rest of your meal is cooking. Just blend everything in the blender, except for the almond milk, then whisk in a saucepan over medium to low heat. Add in more almond milk for a creamier cheese sauce, like my cashew queso recipe. Less almond milk will result in a thicker and more stringy cheese.
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This ‘mozzarella’ is a really great addition to meals where you just need a little something on top. I love to add it on top of my instant pot lasagna, though it also goes great as a topper for veggie pizza. I also think it would taste amazing as a grilled cheese or even on quesadillas. The delicious possibilities really are endless.
Try These Other Great Recipes
- Plant-Based Berry Crisp
- Coconut Almond Clusters
- Pumpkin Spice Date Balls
- Tahini Cauliflower Grain Bowl
- Nutr Review – Make Your Own Nut Milk!
If you try this plant-based mozzarella recipe, or any other Pure and Plant-Based recipes, make sure to to use #pureandplantbased and tag us @pureandplantbased on Instagram or Facebook to be featured!
Plant-Based Mozzarella
This dairy-free mozzarella is the perfect plant-based cheese alternative. It can be made into a cheese sauce or used as a stringy mozzarella. It resembles melted cheese while instantly elevating meals with it's incredibly tasty, cheesy flavor.
Ingredients
- 1/2 cup cashews
- 1 cup water
- 4 tbs tapioca starch
- 2 tbs nutritional yeast
- 1 tbs apple cider vinegar
- 1/2 tsp onion powder
- 4 garlic cloves
- 1 tsp salt
- 1/3 cup almond milk + more if needed
Instructions
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Add all ingredients except for the almond milk to a high powered blender. Blend until smooth.
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Add mixture to a saucepan over medium-low heat. Continuously whisk the mixture as it will burn quickly.
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The mixture will thicken up quickly. Make sure to whisk until there are no clumps. Whisk in almond milk a little bit at a time until the mixture is at a desired consistency. The more almond milk you add, the more the mixture will be like a thick cheese sauce. Less almond milk and the 'mozzarella' will turn out thicker and more stringy.
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Whisk continuously for about 5 minutes then remove from heat. The plant-based cheese will continue to thicken as it cools. If it gets too thick add a splash of almond milk as necessary.
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Serve.
Plant-Based Minestrone Soup
Oil-Free Pasta Salad
Instant Pot Lasagna Pasta
Southwestern Pasta Salad
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