10-Minute Melty Vegan Mozzarella Cheese (No Cashews)
Mar 24, 2020 (Last updated May 25, 2026) by Hannah Sunderani
Say hello to this easy melty and stretchy vegan mozzarella cheese. This recipe takes just 10-minutes and simple ingredients to make: nutritional yeast, coconut milk, and arrowroot powder. It’s comes together quick and effortlessly.
As for flavour; expect this vegan cheese to be creamy and smooth, cheesy, salty and savoury. All-in-all, it’s exactly what were looking for in a vegan mozzarella recipe.
Enjoy this recipe for a quick grilled cheese, topped on pizza, and layered into lasagna. Or, simply grab some nacho chips and dip! To sum it up, use this recipe wherever and whenever you’re looking to add melty cheese to your favourite recipes.
Now, let me tell you exactly how to make this Melty and Stretchy Vegan Mozzarella so that you can devour it like I did.
The Ingredients
The ingredients for this recipe are simple and straight forward. Which is why I have given it my newbie cook stamp of approval.
- Canned coconut milk: The base of this recipe and what makes for the creamy vegan cheese. This recipe uses no cashews, instead we use a can of coconut milk for that creamy rich texture that’s representative of traditional melty cheese.
- Plant-milk: I’ve used almond milk but you can make this recipe no nuts by using oat milk or soy milk. I recipe tested with various alternative milks and they all worked.
- Nutritional yeast: Adds the cheesy flavour for our melty vegan cheese. I often use nutritional yeast to get cheesy flavour in my vegan recipes. This ingredient is a must!
- Arrowroot powder: Thickens the vegan cheese and offers melty stretchy texture. Arrowroot powder, when heated in liquids thickens really nicely and also helps with binding in recipes. I recipe tested this with cornstarch and it also works great!
As you can see, it’s pretty simple and straight forward. And if you’re familiar with vegan cooking you probably already have these ingredients in your pantry. Typically, you can find these ingredients at most grocery stores.
How to make easy vegan mozzarella
Making this vegan mozzarella is easy and effortless. The whole recipe takes only 10 minutes and minimal effort. You will need a blender and the stove top. Here’s what to do:
So, now you know how to make easy melty and stretchy vegan mozzarella. It’s creamy and smooth, cheesy, salty and savoury. Enjoy this recipe whenever you’re looking for melty cheese in your favourite dishes (lasagna, pizza, grilled cheese, nachos and more).
And take pleasure knowing exactly how your vegan cheese was made; with wholesome ingredients that you can feel good about eating.
I hope you enjoy this recipe as much as I do. And, if you do make this recipe please let me know in the comments below what you think! I love hearing from you. And of course, tag me on Instagram with the hashtag #twospoons. Nothing makes me happier than to see your recreations.
10-Minute Melty Vegan Mozzarella Cheese
Ingredients
- 1 can coconut milk (400 ml)
- 1/4 cup almond milk
- 1/3 cup nutritional yeast
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- ½ tsp sea salt
- 3 tbsp arrowroot powder
Instructions
- In a blender add coconut milk, almond milk, nutritional yeast, garlic powder, onion powder, sea salt and arrowroot powder. Blend until smooth consistency. Transfer to saucepan and bring to medium-high heat. Warm mozzarella, stirring often, until thick and stringy in consistency (5-10 minutes).
Notes
Approvals
Nutrition
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Looks yummy. Can I leave out the nutritional yeast?
HI there! The nutritional yeast really helps to add that cheesy flavour to the vegan mozzarella. You can definitely omit, but the flavour profile will be different resulting in a more creamy flavour and less cheesy one. Hope this helps!
Hi, Will this cheese harden in the fridge so you can slice it?
Hi Ann! Yes this cheese does harden when cooled so you can absolutely do this!
Can cornstarch be used in place of arrowroot powder if wanting to make it “now”?
Hi Kat! yes you can make this substitute!
Just made this and love the taste! (Had to double-up on the garlic powder because I didn’t have any onion powder.) The color was beige, though — not that pretty yellowish shade yours is. I’ll have to work on that.
Hi Amy! I’m so glad that you enjoyed this recipe! As for the colour, it’s the nutritional yeast that makes mine yellow in colour. Perhaps it’s just a matter of brand that made yours more beige. If you wanted to up the yellow colour you could always add a pinch of ground turmeric. 🙂 Hope that helps!
Very impressive! I love making all of your recipes and they are very successful with my dinner companions – all very picky gourmet foodies. Thank you!
Hi Jane! I’m so glad that you’re enjoying these recipes so much! Thanks for the kind note!
Can I use soy milk instead of coconut?
Hi Tyla! I haven’t tried myself using soy milk, but I don’t see a problem! The only thing is that the coconut milk functions well for this recipe due to its higher fat content. So, the consistency might not be as stringy as with the coconut milk. If you do give soy milk a try please let me know how it goes!