Vegan Mozzarella Cheese (Stretchy)

vegan mozzarella cheese recipe

Who said vegan cheese couldn’t be stretchy and gooey?! I was inspired to make this vegan mozzarella cheese recipe when I realized that many store-bought cheeses don’t stretch. I also know that cheese is one of the hardest animal products to give up when going plant-based or vegan, especially the stretchy kind. Well that excuse is no longer valid after trying this delicious, stretchy vegan cheese!

How to make a stretchy vegan mozzarella cheese

  1. Soak cashews in boiling hot water or room temperature water overnight.
  2. Blend all ingredients together until smooth liquid forms.
  3. Add ingredients to a hot pan until thick a gooey cheese form.
  4. Serve immediately!

Why you’ll love this vegan cheese:

  • Super easy to make! Only about 15 minutes of actual labor.
  • The texture is unlike any other: stretchy, cheesy, and it can brown in the oven!
  • High protein, rich in healthy fats and overall wholesome.
  • Makes it easier to eat more plant-based or go vegan.

Tips & Substitutes:

You can use skinless, slivered almonds instead of cashews for this recipe. If you want to avoid all nuts, try using full fat coconut milk instead of the nuts. I have not tried it but have heard great things! Lot’s of vegan cheeses are made with coconut fat/milk.

Don’t have apple cider vinegar? Try fresh lemon juice instead.

Tapioca starch is the secret ingredient for ultimate stretchiness texture. I usually get mine at whole foods. I like Bob’s Red Mill brand, super affordable and great quality.

Adding olive oil makes it brown easier. Lightly brush olive oil on top of the cheese when baking it on a pizza. You’ll never want to buy store bought vegan cheese again!


How to use this vegan cheese:

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vegan mozzarella cheese recipe

Vegan Mozzarella Cheese (Stretchy)

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  • Author: Anna Rios
  • Total Time: 15
  • Yield: 6 1x
  • Diet: Vegan


The stretch vegan cheese recipe you’ve been waiting for! This super easy 5-ingredient vegan mozzarella cheese recipe will be your go-to for grilled cheeses, pizza, quesadillas, lasagna, and more!


  • 3/4 cup raw cashews, soaked
  • 1 1/2 cups of water
  • 2 tablespoons apple cider vinegar
  • 1/3 cup tapioca starch
  • 4 garlic cloves
  • 3 tablespoons nutritional yeast
  • 1 teaspoon olive oil (optional)
  • 1/2 teaspoon salt


  1. Soak cashews in boiling water for at least 30 minutes to an hour.
  2. Drain the cashews, add them to the blender along with fresh water, apple cider vinegar, tapioca starch, nutritional yeast, and salt.
  3. Pour the cheese liquid into a skillet and simmer. Stir frequently for about 5 minutes. It may get lumpy, but keep stirring until you get a thick, gooey cheese.
  4. Use it immediately! Serve on toast, make a grilled cheese sandwich, add to pizza or quesadillas, and more.
  5. If you bake in the oven: apply olive oil on top so that it browns well.
  • Prep Time: 10
  • Cook Time: 5
  • Category: Sides
  • Cuisine: Italian


  • Serving Size: 1/4 cup

1 thoughts on “Vegan Mozzarella Cheese (Stretchy)

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