• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

ZardyPlants

  • Home
  • Vegan & Oil-free Recipes
    • Cheezes
    • Breakfasts
    • Soups
    • Salads
    • Snacks & Apps
    • Entrees
    • Dips & Sauces
    • Ingredients
    • Desserts
    • Gluten Free
  • Shop
    • Recipe Books
    • Products I Use
  • About
  • Contact
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Pinterest
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Vegan and Oil-free Recipes
  • Free Cookbook with Signup!
  • Plant-Based Jewish Recipes
  • Shop
  • Contact
  • About
×

Home » Vegan and Oil-free Recipes

Easy Vegan Nut-free Stretchy Mozzarella Cheeze Sauce

Published: Oct 17, 2019 · Modified: Sep 1, 2021 by 💚 Liz

Share with friends!

9758 shares
Jump to Recipe

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.

Skip to the Recipe!

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.

Ingredients for melty vegan mozzarella cheese

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.

Anything Else?

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 :)

<3 Liz

Follow me on Social Media!

  • Facebook
  • Instagram
  • Pinterest
Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Three vegan grilled cheeses on a griddle.

Easy Vegan Nut-free Stretchy Mozzarella Cheeze Sauce


★★★★★

5 from 17 reviews

  • Author: Liz Madsen
  • Total Time: 20 minutes
  • Yield: 1.5 cups 1x
  • Diet: Vegan
Print Recipe
Pin Recipe

Description

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


Ingredients

Units Scale
  • 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)

Instructions

  1. Blend all ingredients on high until creamy and smooth.
  2. Pour into a medium non-stick saucepan and heat on medium heat (I do 5 or 6'o clock on the dial).
  3. Stir with a spatula or wooden spoon constantly for 3-4 minutes. Sauce will start to curdle and separate. Just keep stirring.
  4. You will know the sauce is done when it is stretchy like melted mozzarella cheese.
  5. 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

Did you make this recipe?

Share a photo and tag us @zardyplants — we can't wait to see what you've made!

Section Bottom
Click Here to Sign Up for my Newsletter and Never Miss a Recipe!

Other Recent Content!

« Vegan Pumpkin Mac and Cheese (Nut-Free)
Vegan Cheesy Pumpkin Lasagna Bake »

Share with friends!

9758 shares

Filed Under: Cheezes, Ingredients, Vegan and Oil-free Recipes

Follow us on Social Media

  • Facebook
  • Instagram
  • Pinterest

You May Also Like:

Air Fryer Gnocchi

Garlic Risotto

Vegan Sausage Pasta

See More

Reader Interactions

Comments

  1. Cheryl

    November 02, 2019 at 1:40 am

    Hi Liz,
    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...

    Reply
    • 💚 Liz

      November 02, 2019 at 3:29 pm

      Got it! Thank you for letting us know. Glad to hear that you're liking the recipes!

      Reply
  2. Kathy Gebauer

    December 30, 2019 at 10:22 pm

    Is this something that keep in the refrigerator or can be frozen?

    Reply
    • 💚 Liz

      December 31, 2019 at 11:17 pm

      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.

      Reply
  3. Shay Leon

    December 31, 2019 at 4:41 pm

    how many grams is the block of tofu that you used?

    Reply
    • 💚 Liz

      December 31, 2019 at 11:15 pm

      It's 396 grams.

      Reply
  4. Becky

    January 22, 2020 at 4:37 pm

    Yum!! I tried out this recipe and it was AMAZING!! I plan on making it again soon! Thank you!

    ★★★★★

    Reply
  5. Carol M

    January 26, 2020 at 6:39 pm

    This cheese is amazing!!!!

    ★★★★★

    Reply
  6. Barbara Kushner

    February 13, 2020 at 12:39 pm

    You should specialize in cheeze recipes--you have so many good ones. I will try this one tonight.

    Reply
  7. Paz

    April 07, 2020 at 3:45 pm

    Hi! Have you tried this on pizza? My dad owns a Pizzeria and we want to offer a vegan friendly option 😊

    Reply
  8. Carol

    April 09, 2020 at 4:13 pm

    Just made this and had it on grilled cheese sandwiches. Yummy!

    ★★★★★

    Reply
  9. Ashley

    April 16, 2020 at 10:03 pm

    Hi, how long does it last in the fridge? Can in be freeze?

    Reply
    • 💚 Liz

      April 17, 2020 at 2:53 am

      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.

      Reply
  10. Chris morse

    April 18, 2020 at 2:46 pm

    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!

    Reply
    • 💚 Liz

      April 18, 2020 at 4:06 pm

      Hi! You can use cornstarch, but it wouldn't be as stretchy. Use a tablespoon less cornstarch.

      Reply
  11. Lori G

    April 20, 2020 at 11:57 am

    For the mozzarella, does the tofu get pressed first, or just drained?

    Reply
    • 💚 Liz

      April 20, 2020 at 1:42 pm

      Just drain the the tofu package.

      Reply
  12. Angie

    April 27, 2020 at 2:00 am

    Omg. Game changer!! Made this tonight and used it in my tofu scramble 🤤🤤 You’re a genius! 😉

    ★★★★★

    Reply
  13. Katrina

    April 29, 2020 at 10:01 pm

    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?

    Reply
    • 💚 Liz

      April 30, 2020 at 1:07 am

      I would do a cup of soaked cashews. The consistence you are looking for should be like cake batter.

      Reply
  14. Michael

    May 16, 2020 at 3:05 am

    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!

    ★★★★★

    Reply
  15. Melina

    May 31, 2020 at 9:28 pm

    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.

    ★★★★★

    Reply
  16. CELESTE STONEMAN

    July 29, 2020 at 11:45 am

    Brilliant! You are the Cheese Wizard! (Or Lizard, lol.)

    ★★★★★

    Reply
  17. JasminewentVegan

    July 30, 2020 at 9:12 pm

    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!

    ★★★★★

    Reply
  18. James

    September 10, 2020 at 6:20 pm

    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.

    ★★★★★

    Reply
  19. December

    September 28, 2020 at 9:05 pm

    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!

    ★★★★★

    Reply
  20. Kelly

    December 13, 2020 at 10:29 pm

    I made it! So easy, quick and delicious!!!
    Excellent job!

    ★★★★★

    Reply
  21. Vanessa

    January 11, 2021 at 1:36 am

    Used this great recipe to make the absolute BEST chile con queso. Thank you so much!!!

    ★★★★★

    Reply
    • 💚 Liz

      January 17, 2021 at 11:06 pm

      Thank you Vanessa, I'm so glad you enjoyed it and I love how you adapted it! <3

      Reply
  22. Dolly Galbreath

    January 30, 2021 at 12:20 pm

    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.

    Reply
    • 💚 Liz

      January 30, 2021 at 5:11 pm

      No it does not taste beany.

      Reply
  23. Jake B

    February 16, 2021 at 3:03 am

    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!

    ★★★★★

    Reply
  24. Michele

    February 23, 2021 at 2:35 am

    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

    Reply
    • 💚 Liz

      February 24, 2021 at 3:22 pm

      You can use the silken, just don't add any additional liquid!

      Reply
  25. Loganne

    March 27, 2021 at 3:06 am

    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!

    ★★★★★

    Reply
  26. Greg

    April 17, 2021 at 9:43 am

    Will this go hard in the fridge?

    Reply
    • 💚 Liz

      April 17, 2021 at 1:07 pm

      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.

      Reply
  27. Jackie

    May 28, 2021 at 1:46 am

    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!!

    ★★★★★

    Reply
  28. Ryan

    July 15, 2021 at 3:45 pm

    Amazing recipe! Has such a similar mozzarella texture....
    Do you think this can last in the fridge for a week?

    Reply
    • 💚 Liz

      July 17, 2021 at 9:12 pm

      Yes! It should last. Glad you liked it so much!

      Reply
  29. Kelly S.

    September 29, 2021 at 7:45 pm

    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

    ★★★★★

    Reply
  30. karen

    February 07, 2022 at 1:14 am

    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.

    Reply
    • 💚 Liz

      February 08, 2022 at 6:56 pm

      I didn't taste the tofu at all!

      Reply
  31. Melanie

    February 15, 2022 at 3:37 pm

    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.

    Reply
    • 💚 Liz

      February 15, 2022 at 5:04 pm

      Hi Melanie! It's 2 Tablespoons.

      Reply
  32. Andrea

    February 18, 2022 at 10:33 am

    Hello!
    Could I use potato starch instead of tapioca starch??

    ★★★★★

    Reply
    • 💚 Liz

      February 18, 2022 at 10:12 pm

      It will thicken but it won't get stretchy.

      Reply
  33. Sue

    August 20, 2022 at 12:08 pm

    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!

    Reply
  34. Priyanka S.

    September 06, 2022 at 11:21 pm

    Can this be refrigerated and then grated? Thanks!

    Reply
    • 💚 Liz

      September 07, 2022 at 10:59 pm

      Not this current version. However, I am working on a solution! Sign up for my emails so you can know when it's out.

      Reply
  35. Ana

    September 25, 2022 at 4:08 pm

    Can the garlic and onion be omitted to make this low FODMAP?

    Reply
    • 💚 Liz

      September 25, 2022 at 7:21 pm

      Yes but it will taste a little less like mozzarella. Taste it and add more salt or nutritional yeast as desired.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

Primary Sidebar

About Liz

Paul and Liz holding a small black dog standing in front of Lake Michigan
Plant-based Nutrition Certificate Badge

Hi, I'm Liz!

I develop whole food plant based vegan recipes that are oil-free, (mostly) gluten-free, easy, healthy, and budget-friendly. My husband and I created Zardyplants to share our fun, delicious food with the world. But what does the name Zardyplants even mean?

Read More

Get our Free e-book and Never Miss a Recipe!

Cover for a free vegan ebook

Our Most Popular Recipes

Bowl of vegan dumpling soup

Vegan Stew with Dumplings

Vegan Garlic Noodles in a bowl

Vegan Garlic Noodles

A cracker cutting into soft vegan brie

Vegan Brie

Hand holding a vegan philly cheesesteak

Vegan Philly Cheesesteak

Vegan Gluten-free Teriyaki Cauliflower Wings piled in a bowl

Vegan Gluten-free Teriyaki Cauliflower Wings

Categories

  • Breakfasts
  • Cheezes
  • Compilations
  • Desserts
  • Dips & Sauces
  • Drink
  • Entrees
  • Gluten Free
  • Holiday
  • Ingredients
  • Lifestyle
  • Meat Alternatives
  • Quick Meals
  • Salads
  • Sides
  • Snacks & Apps
  • Soups
  • Uncategorized
  • Vegan 101
  • Vegan and Oil-free Recipes
  • Vegan Baking

Legal

  • Disclaimer
  • Privacy Policy
  • Terms and Conditions

Copyright © 2023 ZardyPlants on the Foodie Pro Theme

We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking “Accept All”, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
Cookie SettingsAccept All
Manage consent

Privacy Overview

This website uses cookies to improve your experience while you navigate through the website. Out of these cookies, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may have an effect on your browsing experience.
Necessary
Always Enabled
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Non-necessary
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.
SAVE & ACCEPT
9758 shares

Disclaimer - Terms and Conditions - Privacy Policy