BEST Vegan Mozzarella Cheese (Melts and Stretches)

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5 from 28 reviews

The BEST Vegan Mozzarella Cheese recipe is melty and stretchy, just like the real thing. Enjoy on top of pizza, pasta bakes, or making gooey vegan grilled cheese sandwiches. 7 simple ingredients and 10 minutes are all you need.




  1. Boil cashews for 5 minutes or soak in hot water for 15-20 minutes.
  2. Drain the cashews and add to a high-powered blender with the rest of the ingredients. Blend until completely smooth. 
  3. Pour the liquid cheese mixture into a small saucepan or small pot. Stir constantly over medium heat on the stove top until it starts to thicken and looks like melted mozzarella cheese.
  4. Use immediately or store in an airtight container in the refrigerator for up to one week.



  • For the best flavor, use only raw cashews
  • Use ONLY tapioca flour to get the perfect texture. Cornstarch or arrowroot starch will not give you a melty, stretchy consistency.
  • If you don’t have a high-speed blender, like a Vitamix, a normal blender will work. It’s best to boil the cashews rather than simply letting them soak.
  • Do not use a food processor to make this recipe. The liquid cheese mixture needs to be very smooth without any little chunky bits.