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Image of melty and stretchy vegan mozzarella in a saucepan with a wooden spoon scooping out the vegan cheese to show its cheesy consistency.
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10-Minute Melty Vegan Mozzarella Cheese

This is a very easy recipe for Vegan Mozzarella Cheese that's melty, stretchy and full of cheesy flavour. Made without cashews! Use in your favourite cheesy dishes like pizza, lasagna, grilled cheese or nacho cheese dip.
Course Appetizer, how-to, Side Dish
Cuisine gluten-free, soy-free
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people
Calories 269kcal
Author Hannah Sunderani

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
US Customary - Metric

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

Vegan Mozzarella can be made in advance, reheat in saucepan when ready to use. It will keep in fridge for up to 5 days.
Learn how to make vegan grilled cheese with this recipe. 
Nutritional information is a rough estimate. 

Nutrition

Calories: 269kcal | Carbohydrates: 13g | Protein: 4g | Fat: 24g | Saturated Fat: 21g | Sodium: 327mg | Potassium: 336mg | Fiber: 3g | Sugar: 3g | Vitamin C: 3mg | Calcium: 35mg | Iron: 2mg