This vegan liquid mozzarella is a delicious dairy-free swap that’s perfect for homemade pizza. It has such a satisfying creamy texture. I like it much better than any of the store-bought vegan cheeses I’ve tried. It’s a must-try if you’re looking for plant-based alternatives, like this tofu pepperoni, which is another great addition to a vegan pizza.
Ingredients and Substitutions
Soft tofu gives this vegan mozzarella its creamy texture. If you can’t find soft tofu, you can substitute silken tofu which is very similar.
Unsweetened soy milk gives this cheese its pourable consistency. I suspect other types of unsweetened plant-based milk would work, but I haven’t tried any substitutes yet so I can’t make any specific recommendations. If you try this recipe with any other type of milk, let us know how it turned out in the comments.
Nutritional yeast adds a subtle cheesy flavor to this mozzarella. If you have trouble finding nutritional yeast at your local grocery stores, it’s easy to find at health food stores, or you can order it online.
Lemon juice adds a hit of tanginess to this cheese that mimics the slight tang of traditional dairy-based cheeses.
Tapioca starch (also known as tapioca flour) improves the texture of this vegan cheese. It’s often available at health food stores, or you can order it online.
How to Make Vegan Liquid Mozzarella
It’s so easy to make! Start by adding the soft tofu, soy milk, lemon juice, nutritional yeast, salt, and tapioca starch to a blender.
Blend until smooth. That’s all there is to it!
How to Use It
This cheese is not meant to be eaten raw. Use it in pizza, garlic bread, lasagna, or other baked dishes.
Vegan Liquid Mozzarella Recipe
Equipment
- Blender
Ingredients
- 1 1/2 cups soft tofu or silken tofu (about 12 oz/350g)
- 1/3 cup unsweetened soy milk
- 1 tablespoon lemon juice
- 2 tablespoons nutritional yeast
- 1/2 teaspoon salt
- 1 tablespoon tapioca starch (also called tapioca flour)
Instructions
- Add 1 1/2 cups soft tofu or silken tofu, 1/3 cup unsweetened soy milk, 1 tablespoon lemon juice, 2 tablespoons nutritional yeast, 1/2 teaspoon salt, and 1 tablespoon tapioca starch to a blender.
- Blend until smooth.
- This cheese is not meant to be eaten raw. Use it in pizza, garlic bread, lasagna, or other baked dishes.
Notes
- Store in an airtight container in the fridge for up to five days. Stir immediately before using.
Nutrition
Did You Try It?
Let me know how it turned out in the comments!
Super easy and creamy.
Glad you enjoyed! Thank you for the feedback!