Ridiculously quick and easy, my 5 Minute Vegan Nut-Free Mozzarella Cheese Sauce is stretchy, melty, and super easy to make. It will become your new favorite for grilled cheese, pasta, pizza, and more.
This post may contain affiliate links. See our disclosure policy for details.
I have been looking for a melty, stretchy, vegan nut-free mozzarella cheese / cheeze sauce for a long time. Let me first say that for vegans, there's so many more options now than ever before.
We have multiple tasty options at stores. But, most of them have oil in them, and I try not to consume oil. That's why I made my own Vegan Nut-free Mozzarella Cheeze!
Additionally, many are cashew-based. I have no problem with nuts but I do tend to overdo it on them, so I try to limit my consumption.
In response to all of this, I challenged myself to make a tasty, stretchy, melty, oil-free, nut-free, mozzarella sauce. Spoiler alert: I did it (duh, you're reading this post). Guess what else? It was ridiculously easy.
I actually have become really obsessed with challenging myself to make new cheese recipes and even made a whole list of my favorite nut-free vegan cheese recipes!
So instead of nuts, what is the base for my mozzarella? Tofu (noticing a theme here? I like tofu lol). Besides the tofu, this sauce only has 6 other ingredients.
What Ingredients do I need for the Vegan Nut-free Mozzarella Cheeze?
Nutritional yeast is a logical ingredient here. It has a cheezy flavor, it’s healthy, and it’s relatively easy to come by.
However, if you want your mozzarella to LOOK like mozzarella (i.e. not bright yellow, but an off-white color), you’ll need to purchase unfortified nutritional yeast.
This doesn’t have the extra added ingredients that make regular nutritional yeast bright yellow. I actually prefer the taste of unfortified, and it’s what I use in most of my cooking (except when I need to color a recipe like my traditional cheeze sauce.
The ingredient that makes this mozzarella stretch is surprisingly common: tapioca starch. Tapioca starch or tapioca flour (same thing, just don't buy the one that's called cassava flour--it's not the same thing) is one of the many gluten-free flours available and is made from cassava, a plant native to countries in South America.
It is a great binder, and in certain amounts can make whatever it's in start to stretch. Feel free to play with the amount of tapioca starch in this recipe to make the mozzarella perfect for your use.
What Tools do I Need?
You'll only need a blender, a saucepan, and a stove to make this Vegan Nut-free Mozzarella Cheeze. After blending, you'll be cooking it on the stove top for just a few minutes, stirring constantly.
The cheeze will be a sauce at first, then will start to curdle and clump--this is normal. After a few minutes it will come together as a gooey, stretchy, melty cheeze that can be used in any way you like.
When using this sauce, it can be a bit troublesome to work with. I recommend using two spoons or small spatulas to "scoop" a dollop out and drop or spread it onto the intended dish. It can be further baked or broiled and the top will turn a lovely golden brown color and crisp up just like real cheese.
If you're looking for more tofu dishes, check out this post I made with all my best tofu recipes.
As always, let me know if you make this recipe and please tag #Zardyplants and mention me @Zardyplants so I can see your beautiful recreations! If you tag me on IG, I will share your post in my stories :)
Follow me on Social Media!
Easy Vegan Nut-free Stretchy Mozzarella Cheeze Sauce
- Total Time: 20 minutes
- Yield: 1.5 cups 1x
- Diet: Vegan
Mozzarella is a unique cheese that been hard to replicate as plant based. That changes with my Easy Vegan Nut-free Stretchy Mozzarella Cheeze Sauce! Vegan, Oil-free, Nut-free, Gluten-free
- 1 block (396 grams) firm tofu, drained
- 1 teaspoon pink Himalayan salt
- Juice of 1 lemon
- 4 tablespoons tapioca starch
- 2 cloves of garlic (if you do not have a high-speed blender you may need to mince these first) or 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons nutritional yeast (use unfortified for a more authentic color)
- About ½ cup of water (you want it slightly thicker than cake batter)
- Blend all ingredients on high until creamy and smooth.
- Pour into a medium non-stick saucepan and heat on medium heat (I do 5 or 6'o clock on the dial).
- Stir with a spatula or wooden spoon constantly for 3-4 minutes. Sauce will start to curdle and separate. Just keep stirring.
- You will know the sauce is done when it is stretchy like melted mozzarella cheese.
- After cooking, immediately (within 20-ish minutes), spoon it (I like to use two spoons or two small spatulas) onto whatever dish you like. Bake if desired. Reheats wonderfully on whatever it is put on.
- Cook Time: 20 minutes
- Category: Ingredient, Cheese
- Method: Stove top
- Cuisine: Vegan, Italian
Keywords: vegan, plant-based, oil-free, nut-free, gluten-free, vegan cheese, cheeze
I just found your site today, and I will be coming back for more, I'm sure!
I wanted to let you know that the title on your stretchy mozzarella sauce recipe section calls it lentil loaf.
I've recently gone from being vegan to wfpbno, so I think your site will come in handy for delicious ideas. The mashed potatoes and gravy sound right up my alley. I'll probably make some next week. Mmmm...
Got it! Thank you for letting us know. Glad to hear that you're liking the recipes!
Is this something that keep in the refrigerator or can be frozen?
Yes! It can keep in the refrigerator for 5 days. It can be frozen and then defrosted. Reheat on the stove and add a little non-dairy milk if needed, stirring until it becomes pliable.
how many grams is the block of tofu that you used?
It's 396 grams.
Yum!! I tried out this recipe and it was AMAZING!! I plan on making it again soon! Thank you!
This cheese is amazing!!!!
You should specialize in cheeze recipes--you have so many good ones. I will try this one tonight.
Hi! Have you tried this on pizza? My dad owns a Pizzeria and we want to offer a vegan friendly option 😊
Just made this and had it on grilled cheese sandwiches. Yummy!
Hi, how long does it last in the fridge? Can in be freeze?
It can last a out 5 days in the fridge. Freezing it may change the texture a bit, but it should work. After you defrost it, heat it on the stove top and you may want to add a little nondairy milk to loosen it if it's tough.
Hi! Is there a substitution for the tapioca starch? Is it possible to use corn starch and, if so, would I use more or less cornstarch? Thanks!
Hi! You can use cornstarch, but it wouldn't be as stretchy. Use a tablespoon less cornstarch.
For the mozzarella, does the tofu get pressed first, or just drained?
Just drain the the tofu package.
Omg. Game changer!! Made this tonight and used it in my tofu scramble 🤤🤤 You’re a genius! 😉
Hi. I'd like to make this but don't have tofu on hand. I do have raw cashews though. Can you recommend measurements for the substitution?
I would do a cup of soaked cashews. The consistence you are looking for should be like cake batter.
Wow I didn't really know what to expect, but it came out so good! Easy to put together & tastes incredible on homemade pizza, Thanks so much Liz, will definitely make this again soon!
This mozzarella sauce is really easy to make, just put everything in a blender and you're done. I used it in my lasagne and it added a real nice cheesy taste to it.
Brilliant! You are the Cheese Wizard! (Or Lizard, lol.)
Thank you Liz! (Lizard? Zardy?) This recipe is awesome and I am so happy I found you. I can't wait to share this with everyone!!! Im so excited to try cheddar next! Thank you for making these oil free, too!
Was looking for oil free vegan cheese to use on pizza. So easy to do! I didn't have a lemon so my substitute was apple cider vinegar (I used a tablespoon). This recipe is spot on and you can make mozzarella "dollops" on your pizza just like "proper" ones. Big thank you. I am trying SOS free vegan... so left out the salt too, so I recommending including a bit more flavouring, I used a couple of teaspoons of DR Gregor's savoury spice blend (check out his recipe book) or you can find recipe on the web if you google. Will be checking out your other recipes on the site.
This recipe was so wonderful, I used to to make mozzarella balls for a pizza and it worked out great using the ice bath method, it doesn’t spread on the pizza like dairy cheese does, but if you put a lot on there and make them thinner it works super well!
I made it! So easy, quick and delicious!!!
Used this great recipe to make the absolute BEST chile con queso. Thank you so much!!!
Thank you Vanessa, I'm so glad you enjoyed it and I love how you adapted it! <3
Does this have a beany taste like plain tofu does? I have made mozzarella with cashews but tofu would be less calories but I hate to waste a whole block of tofu if I am not going to enjoy the flavor.
No it does not taste beany.
Super easy and really stretchy! I used it on a vegan philly cheesesteak I made and it worked perfect. Most of the "cheese" I've tried to make has used cashews so using tofu was different but wow it was great!
Could I use silken tofu? I used up my firm tofu to make my first batch. It was delicious. Added shredded fresh basil leaves. Thanks
You can use the silken, just don't add any additional liquid!
I’ve made this a few times, and it is great fresh or leftover (just heat it up in the microwave on top of whatever you like). Most recently, I used to to top pizza, and yum!! The texture is spot on. I’ve also used firm and extra firm tofu with great results each time-just whichever I had on-hand at the time.
I generally make half of the recipe, and it tops one medium-ish pizza (in big globs just the way fresh mozzarella goes on in dollops). I should probably make the whole recipe and 2 pizzas though because then I would have leftovers!
Will this go hard in the fridge?
No! It will last about 5 days. When you reheat it on the stove, if it seems stiff you can add non-dairy milk to reinvigorate it.
Sooo delicious! I made this without the lemon juice since I don’t like the taste of it, and used it to top some vegan lasagna soup. Absolutely delicious! I’m not nut free but I can’t seem to find unsalted raw cashews PLUS tofu is so much cheaper. Thanks!!
Amazing recipe! Has such a similar mozzarella texture....
Do you think this can last in the fridge for a week?
Yes! It should last. Glad you liked it so much!
Ok this is a complete game changer for my husband and I! SO easy to make, many vegans probably already have the ingredients on hand, and if not you can buy it all for so cheap. I've tried many (expensive!!) store bought and other homemade recipes and was always disappointed but this was one of the best grilled cheeses I ever had, and plus I have so much leftover mozz for other recipes! Thank you so much! <3
How is the flavor? I tried a similar recipe with tofu (no nooch or pink salt, but miso paste and coconut milk) and I could still taste the tofu.
I didn't taste the tofu at all!
Hi thank you for this recipe. I would like to make it but want to know first how many T of lemon juice it calls for. One lemon can yield between 2 - 4 T so I am not sure how much to add. Thank you.
Hi Melanie! It's 2 Tablespoons.
Could I use potato starch instead of tapioca starch??
It will thicken but it won't get stretchy.
I really loathe all the coconut oil based cheeses. This has become my go-to cheese.Great as is for pizza and sandwiches. Stir in fresh herbs and grated carrots for a veggie bagel spread; stir dollops into simmering marinara for creamy pink sauce; drop big spoonfuls in shakshuka to sub for eggs. It keeps well in the fridge; frozen/thawed cheese gets slightly firmer, better for slicing and grating and still melts when heated. Genius, Lizz!
Can this be refrigerated and then grated? Thanks!
Not this current version. However, I am working on a solution! Sign up for my emails so you can know when it's out.
Can the garlic and onion be omitted to make this low FODMAP?
Yes but it will taste a little less like mozzarella. Taste it and add more salt or nutritional yeast as desired.