Vegan Cheese For Pizza and Melting

If you're looking for the best vegan cheese for pizza, casseroles, lasagna, and more, this vegan mozzarella recipe is the way to go! It's so easy to prepare and has that melty, creamy, rich, and cheesy flavor and mouthfeel you want. Plus, it's made without soy or gluten and can also be free from cashews, oil, and coconut! The recipe includes TWO versions: - a thinner, liquid vegan mozzarella that's perfect for pizza and drizzling on top of a casserole or pasta bake. - and a slightly thicker vegan mozzarella that's great for dishes like quesadillas, grilled cheese, and stuffed crust pizza! It's SO EASY and made in less time than it would take you to drive to the store and buy some shredded vegan cheese, you can have this healthier - and much more delicious - vegan mozzarella on your pizza and in your mouth! This homemade vegan pizza cheese is versatile, too. Make it: - with cashews OR sunflower seeds - with or without oil - with or without agar, depending on how you plan to use it. Agar helps it set and makes it easier to handle if you plan to make stuffed crust pizza. - and you can easily adjust the salt and acidity to get the flavor just right for your palate! TIPS If not using a high-speed blender, soak the cashews overnight, or quick-soak them in hot water for about an hour. Then drain well. If using sunflower seeds, a quick-soak in hot water should be enough to help with blending. Even without nutritional yeast we thought the pourable vegan mozzarella was super cheesy. But if you'd like to add some nooch to the recipe that's totally fine! Store vegan mozzarella in the refrigerator for up to 5 days. It's also freezer-friendly. Place in an airtight container, and thaw before use.

Good

% Daily Values based on a 2,000 calorie diet

Step 1

For the thicker version, combine all ingredients except tapioca and agar, if using, in a high speed blender and blend until completely smooth. Taste and adjust salt and acid as desired. Now add the tapioca and agar, if using, and blend again.

Step 2

For the new pourable vegan mozzarella, combine all ingredients except tapioca and lemon in a high speed blender and blend until completely smooth. Taste and decide whether you want to add the lemon juice. You can also wait and add the lemon directly to the pot in the next step. Add the tapioca and blend again.

Step 3

Pour the mixture into a small saucepan over medium heat. The mixture cooks quickly so don't walk away! Whisking frequently, bring to a low simmer. When the mixture is getting hot, continue whisking and reduce heat to low. Cook for about 3 minutes or until thickened (see photos above for reference). The thicker mozzarella will be gloopy and stretchy. The thinner version should look more like a bechamel sauce.

Step 4

Vegan mozzarella can be used immediately on pizza or in other dishes. Or if preparing the agar version for stuffed crust pizza, transfer the cheese to ramekins or a small bowl, and refrigerate until firmer and cool enough to handle.

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