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Learn how to make the perfect vegan liquid mozzarella that bakes up to gooey, melty cheese perfection when drizzled over homemade vegan pizza! Gluten-free option included.
Get ready for next level vegan cheese. Vegan Liquid Mozzarella! We’re talking about gooey, melty cheese perfection! YES, pourable vegan mozzarella is a real game changer.
I’m completely obsessed with it and also about what to do with it. All signs point to pizza, obviously and this Vegan Mozzarella Pizza is definitely something you will want to try with that homemade mozzarella cheese.
I make my mozzarella cream for various applications like these spinach cheese melts or mushroom quesadilla lI and the precooked mozzarella for this Margherita pizza! I took that mozzarella and made a thicker liquid that can be poured over the pizza. Make sure to blend really well, pour thick puddles and bake at high temperature to brown!
For the pizza crust we use my go-to vegan pizza dough recipe. It does use yeast but I do have some yeast-free pizza dough on my blog as well. For gluten-free, use my gluten-free oat pizza crust or almond flour crust(variation of almond flour naan) coming next week.
I kept things pretty basic here to really showcase the vegan cheese. I went with a simple topping of pizza sauce / marinara, fresh basil and a drizzle of garlic-scented olive oil.
Why you will love this versatile and simple vegan liquid mozzarella cream!
- It’s simple
- its versatile
- its flexible! Adjust the flavors to preference
- it doesn’t have too much of added starch that can sometimes make it too gel like or slimy rather than stringy
- Use it in pizza, with pasta, in tacos, quesadillas etc
Why stop at pizza? I would say with a little creativity, this vegan liquid mozzarella cheese is capable of so much more. You can also use this mozzarella as cheese sauce to make pasta or any other recipe where you want to use cheese sauce. Thicken it and use with baked potatoes or quesadillas or Elsewhere.
Drizzle it over baked veggies, vegan jalapeño poppers, or your favorite vegan sandwich.
More vegan recipes for pizza lovers:
- Vegan Pizza Snack Bites
- Vegan Pesto Pizza Rolls
- Pizza bowl
- Pizza waffles
- Cheesy Pull Apart Pizza Bread
- Vegan Deep Dish Pizza
Vegan Liquid Mozzarella
Ingredients
For the mozzarella:
- ½ cup raw cashews (measure dried unsoaked cashews and a well filled somewhat heaping half cup) ,, soaked for at least half an hour in hot water
- ¾ cup water, use 1 tablespoon less for thicker
- 2 teaspoons extra virgin olive oil
- 1 small garlic clove or ½ teaspoon garlic powder
- ¾ teaspoon salt
- 1 teaspoon lemon juice
- 1/8 teaspoon onion powder
- 1 teaspoon Yellow or white miso, or use chickpea miso for Soyfree
- 2 teaspoon tapioca starch, or 1 teaspoon all purpose flour
- optional add ins: 1 to 2 teaspoons nutritional yeast, 1 tablespoon non-dairy yogurt or 1 teaspoon sauerkraut brine or pickle brine , , 1/4 teaspoon or more mushroom powder or seasoning adds a deeper umami flavor.
For the pizza crust:
- 1 ¼ cup all purpose flour
- 1/3 teaspoon salt
- ½ teaspoon oregano
- 1 teaspoon active yeast
- ½ cup warm water
- 2 teaspoons olive oil
For topping:
- ¼ cup pizza sauce or as needed
- Freshly torn basil leaves
- 2 teaspoons olive oil to drizzle
- 1 garlic clove, finely minced
Instructions
- Make the mozzarella cream: Add drained cashews and rest of the ingredients to a blender and blend till it is a very smooth mixture. I usually blend it for a minute, then let it sit for 5 minutes then blend again and repeat it for 3-4 times until the cashews are blended into a creamy mixture and you can’t feel any grittiness in the mixture.
- Let this cheese set aside, we don’t have to cook it!
- Make your pizza crust. )You can use store bought pizza crust, you can use my gluten free pizza crust or my almond flour Naan batter). Make this pizza crust by combining the yeast with warm water and 1 tablespoon of the flour. Mix and let it sit for 5 minutes.
- Then add in 1 cup flour, salt, oregano, olive oil and mix well until all of the flour is incorporated in the mixture.
- Then add flour, 1 tablespoon at a time until the mixture is sticky but not overly sticky and is starting to come together. Bring it together into somewhat ball.
- Then cover with a damp towel and let it sit near your warming oven for at least 20 minutes.
- Preheat the oven to 425F (215C). Take the pizza dough, sprinkle some flour on it. Transfer it to a lined baking sheet and use your hands to press it outwards until you get a thin pizza crust.
- This pizza crust rises a lot so you’ll want to spread it out so that the middle is thin and keep the edges a little thicker.
- Spread the pizza sauce of choice. Use a spoon to transfer big spoonfuls of the liquid mozzarella onto the pizza sauce so that it pours in big puddles and then drizzle some of it all over as well. See pics
- Tear some of the fresh basil and put it on top of the mozzarella or the pizza overall.
- Mix the garlic into the olive oil that is for drizzling and drop that mixture all over the pizza. You can also add red pepper flakes and sprinkle it all over the pizza.
- Then put it to bake for 10 minutes. After that, Start broil and broil for the next 3-4 minutes or until some of the mozzarella starts to get golden brown. Then remove the pizza from the oven, let it sit for a minute or two then slice and serve.
Video
Notes
- Nutrition values and recipe time does not include pizza crust.
- storage: You can store this liquid mozzarella in a squeeze bottle or whatever container you like in the fridge for up to 4 days. It won’t really freeze well because the cashews will separate from the water.
- If you want to freeze it, it would be easier to cook the mozzarella till it’s thick and store the cooked mozzarella.
- You can also use this mozzarella as cheese sauce to make pasta or any other places where you want to use cheese sauce.
- Gluten-free: use tapioca starch in the mozzarella and use my gluten-free pizza crust, or my almond flour Naan.
- Soyfree: use chickpea miso instead of regular soy miso.
- Nutfree: You can make this without nuts, use my tofu pasta sauce(white sauce) instead of this mozzarella cream sauce, or use a mix of pumpkin seeds and hemp seeds and 1 tablespoon more tapioca starch. Or try my potato carrot cheese here
- flavor additions: personally I like this mozzarella without the nutritional yeast and with some added yogurt. Play around with the flavors and consistency (add less or more water) to find your favorite.
- Nacho cheese: add 1/2 tsp each smoked paprika, chili powder, 1 tbsp nutritonal yeast 1 tbsp salsa and blend.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients:
For the vegan cheese:
- as for most vegan cheese recipes we need raw cashews, soaked for at least half an hour in hot water
- extra virgin olive oil is added for a smooth texture
- 1 small garlic clove or a blend of teaspoon garlic powder along with onion powder lends the cheese more flavor
- cheese needs some salt, obviously
- lemon juice helps against the cashew taste
- miso lends umami to the cheese
- the cheese mix is thickened with tapioca starch or flour
- optional add ins , 2 teaspoons nutritional yeast, 1 teaspoon sauerkraut or pickle brine
Dough:
- I used all purpose flour for this recipe
- seasonings: salt and oregano are the only seasonings needed
- yeast is used to get the dough to rise
- warm water is added to activate the yeast. Make sure it’s not too hot or it will kill the yeast
- olive oil makes the dough richer and easier to work with
Toppings
- pizza sauce – homemade or storebought
- olive oil to drizzle -I like to flavor the oil with a fresh minced garlic clove
- basil leaves go so well with the mozzarella and I recommend you use fresh basil here
Tips:
- You can use store-bought pizza crust, you can use my gluten-free pizza crust, or my almond flour Naan.
- To make this gluten-free use tapioca starch in the mozzarella and use my gluten-free pizza crust.
- To make it soy free use chickpea miso instead of regular soy miso.
- You can make this without nuts, use my tofu pasta sauce(white sauce) instead of this mozzarella cream sauce, or use a mix of pumpkin seeds and hemp seeds and 1 tablespoon more tapioca starch.
Make the mozzarella
Add drained cashews and rest of the ingredients to a blender and blend till it is a very smooth mixture. I usually blend it for a minute, then let it sit for 5 minutes then blend again and repeat it for 3-4 times until the cashews are blended into a creamy mixture really well and you cannot feel any grittiness in the mixture.
Let this cheese just sit aside, we don’t have to cook it!
Make the pizza dough:
Make this pizza crust by combining the yeast with warm water and 1 tablespoon of the flour. Mix and let it sit for 5 minutes.
Then add in 1 cup flour, salt, oregano, olive oil and mix well until all of the flour is incorporated in the mixture.
Then add flour, 1 tablespoon at a time until the mixture is sticky but not overly sticky and is starting to come together. Bring it together into a ball.
Then cover with a damp towel and let it sit near your warming oven for at least 20 minutes.
Assemble:
Preheat the oven to 425F (215C). Take the pizza dough, and sprinkle some flour on it. Transfer it to a lined baking sheet and use your hands to press it outwards until you get a thin pizza crust. This pizza crust rises a lot so you’ll want to spread it out so that the middle is thin and keep the edges a little thicker.
Spread the pizza sauce of choice. Use a spoon to transfer big spoonful’s of the liquid mozzarella onto the pizza sauce so that it pours in big puddles and then drizzle some of it all over as well. See pics
Tear some of the fresh basil and put it on top of the mozzarella or the whole pizza.
Mix the garlic into the olive oil that is for drizzling and drop that mixture all over the pizza. You can also add red pepper flakes and sprinkle it all over the pizza.
Then put it to bake for 10 minutes. Start broil function and broil for the next 3-4 minutes or until some of the mozzarella starts to get golden brown.
Remove the pizza from the oven, let it sit for a minute or two then slice and serve.
How to store liquid vegan cheese:
You can store this liquid mozzarella in a squeeze bottle or whatever container you like in the fridge for up to 4 days. It won’t really freeze well because the cashews will separate from the water.
If you want to freeze it, it would be easier to cook the mozzarella till it’s thick and store the cooked mozzarella.
I haven’t tried it yet but I bought Miso paste and tapioca starch for the first time so I’m excited to try it tonight! (newly vegan) But just wanted to point out something I noticed. It looks like you have a Ninja blender, and you mentioned to blend the cashews several times, and that you soak them in hot water for half hour. I also have a Ninja, and I make cashew vegan butter all the time, and the way I make my cashews blend to complete liquid the first time is – boiling the cashews for a long time until they’re super soft. It takes like half an hour to boil, and I just keep it on simmer and some of the water evaporates, and the cashews become super soft and cooked all the way through, then I drain + rinse, then I pop it in the ninja cup with either water or plain oat milk (less liquid than the recipe requires), press the High button for 1 minute, and it blends into a dreamy cream! No nutty pieces. I’ve found that the Ninja isn’t as powerful to be able to liquify a lot of things, so you just have to take that extra step to soften it. Hope this helps!
I wonder, instead of lemon juice, can you use apple cider vinegar? I use that in my vegan butter recipe and it creates that wonderful cultured dairy flavor, and in buttermilk for baking. I think I might sub it for that!
Boiling changes the flavor. Just soaking and blending works for me. Just need to blend 3 times. First a minute. Then wait for 5, then repeat twice.
Apple cider vinegar will work. Lemon gives a fresher flavor. But try it both ways to see which you prefer!
Love this recipe! Tastes just like the Miyoko’s liquid mozzarella. We’ve made it both with cashews and with sunflowers seeds, and they both work well. It’s the only vegan cheese my kids will have on pizza, which works great for me because this is much healthier than store bought cheese! I do think that some flakey salt is needed once the pizza is baked (as cow cheese normally has quite a salty taste which doesn’t come through as much with this). Thank you for such a great and easy recipe!
I love it when the kids enjoy it! Thanks for sharing.
I make this so often I don’t really need to look at this recipe anymore! Besides pizza, I add it to stuffed potatoes, nachos, casseroles…
So yummy!!!
Yum!
Wow, this is absolutely fantastic!!! Thank you thank you! I was buying the Miyoko’s vegan liquid mozzarella but it’s so hard to use that whole bottle up. Your recipe is much more flavorful in my opinion! I was curious how using Tapioca starch vs. corn starch vs. flour would have on the end result? Thank you Richa!
Flour will make it thicker and more lumpy. Tapioca makes it stretchy compared to cornstarch.