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Three vegan grilled cheeses on a gridle

Easy Vegan Nut-free Stretchy Mozzarella Cheeze Sauce

  • Author: Liz Madsen
  • Cook Time: 20 minutes
  • 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 1/2 cup of water (you want it slightly thicker than cake batter)


  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.
  • Category: Ingredient, Cheese
  • Cuisine: Vegan, Italian

Keywords: vegan, plant-based, oil-free, nut-free, gluten-free, vegan cheese, cheeze