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Learn how to make the perfect vegan liquid mozzarella that bakes up to gooey, melty  cheese perfection when drizzled over homemade vegan pizza! Gluten-free option included.
sliced vegan mozzarella pizza on a chopping board

Get ready for next level vegan cheese. Vegan Liquid Mozzarella! We’re talking about gooey, melty cheese perfection! YES, pourable vegan mozzarella is a real game changer.

I’m completely obsessed with it and also about what to do with it. All signs point to pizza, obviously and this Vegan Mozzarella Pizza is definitely something you will want to try with that homemade mozzarella cheese.

I make my mozzarella cream for various applications like these spinach cheese melts or mushroom quesadilla lI and the precooked mozzarella for this Margherita pizza! I took that mozzarella and made a thicker liquid that can be poured over the pizza. Make sure to blend really well, pour thick puddles and bake at high temperature to brown!

a sliced vegan mozzarella pizza on a wooden board
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For the pizza crust we use my go-to vegan pizza dough recipe. It does use yeast but I do have some yeast-free pizza dough on my blog as well. For gluten-free, use my gluten-free oat pizza crust or almond flour crust(variation of almond flour naan) coming next week.

overhead shot of vegan mozzarella pizza with liquid mozzarella and fresh basil on a chopping board

I kept things pretty basic here to really showcase the vegan cheese. I went with a simple topping of pizza sauce / marinara, fresh basil and a drizzle of garlic-scented olive oil.

Why you will love this versatile and simple vegan liquid mozzarella cream!

  • Itโ€™s simple
  • its versatile
  • its flexible! Adjust the flavors to preference
  • it doesnโ€™t have too much of added starch that can sometimes make it too gel like or slimy rather than stringy
  • Use it in pizza, with pasta, in tacos, quesadillas etc

Why stop at pizza? I would say with a little creativity, this vegan liquid mozzarella cheese is capable of so much more. You can also use this mozzarella as cheese sauce to make pasta or any other recipe where you want to use cheese sauce. Thicken it and use with baked potatoes or quesadillas or Elsewhere.

Drizzle it over baked veggies, vegan jalapeรฑo poppers, or your favorite vegan sandwich.

a sliced vegan mozzarella pizza on a wooden chopping board
ingredients needed for making vegan mozzarella cheese

overhead shot of vegan mozzarella pizza ready to be baked
More vegan recipes for pizza lovers:

Vegan Liquid Mozzarella

4.98 from 49 votes
By: Vegan Richa
Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 4
Course: dinner
Cuisine: American, Italian
Learn how to make the perfect vegan liquid mozzarella that bakes up to gooey, melty, and stretchy cheese perfection when drizzled over homemade vegan pizza! 8 ingredients, pizza crust included! Gluten-free option included.
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Ingredients 
 

For the mozzarella:

  • ยฝ cup raw cashews (measure dried unsoaked cashews and a well filled somewhat heaping half cup) ,, soaked for at least half an hour in hot water
  • ยพ cup water, use 1 tablespoon less for thicker
  • 2 teaspoons extra virgin olive oil
  • 1 small garlic clove or ยฝ teaspoon garlic powder
  • ยพ teaspoon salt
  • 1 teaspoon lemon juice
  • 1/8 teaspoon onion powder
  • 1 teaspoon Yellow or white miso, or use chickpea miso for Soyfree
  • 2 teaspoon tapioca starch, or 1 teaspoon all purpose flour
  • optional add ins: 1 to 2 teaspoons nutritional yeast, 1 tablespoon non-dairy yogurt or 1 teaspoon sauerkraut brine or pickle brine , , 1/4 teaspoon or more mushroom powder or seasoning adds a deeper umami flavor.

For the pizza crust:

  • 1 ยผ cup all purpose flour
  • 1/3 teaspoon salt
  • ยฝ teaspoon oregano
  • 1 teaspoon active yeast
  • ยฝ cup warm water
  • 2 teaspoons olive oil

For topping:

  • ยผ cup pizza sauce or as needed
  • Freshly torn basil leaves
  • 2 teaspoons olive oil to drizzle
  • 1 garlic clove, finely minced

Instructions 

  • Make the mozzarella cream: Add drained cashews and rest of the ingredients to a blender and blend till it is a very smooth mixture. I usually blend it for a minute, then let it sit for 5 minutes then blend again and repeat it for 3-4 times until the cashews are blended into a creamy mixtureย and you canโ€™t feel any grittiness in the mixture.
  • Let this cheese set aside, we donโ€™t have to cook it!
  • Make your pizza crust. )You can use store bought pizza crust, you can use my gluten free pizza crust or my almond flour Naan batter). Make this pizza crust by combining the yeast with warm water and 1 tablespoonย  of the flour. Mix and let it sit for 5 minutes.
  • Then add in 1 cup flour, salt, oregano, olive oil and mix well until all of the flour is incorporated in the mixture.
  • Then add flour, 1 tablespoon at a time until the mixture is sticky but not overly sticky and is starting to come together. Bring it together into somewhat ball.
  • Then cover with a damp towel and let it sit near your warming oven for at least 20 minutes.
  • Preheat the oven to 425F (215C). ย Take the pizza dough, sprinkle some flour on it. Transfer it to a lined baking sheet and use your hands to press it outwards until you get a ย thin pizza crust.
  • This pizza crust rises a lot so youโ€™ll want to spread it out so that the middle is thin and keep the edges a little thicker.
  • Spread the pizza sauce of choice. Use a spoon to transfer big spoonfuls of the liquid mozzarella onto the pizza sauce so that it pours in big puddles and then drizzle some of it all over as well. See pics
  • Tear some of the fresh basil and put it on top of the mozzarella or the pizza overall.
  • Mix the garlic into the olive oil that is for drizzling and drop that mixture all over the pizza. You can also add red pepper flakes and sprinkle it all over the pizza.
  • Then put it to bake for 10 minutes. After that, Start broil and broil for the next 3-4 minutes or until some of the mozzarella starts to get golden brown. Then remove the pizza from the oven, let it sit for a minute or two then slice and serve.

Video

Notes

  • Nutrition values and recipe time does not include pizza crust.ย 
  • storage:ย You can store this liquid mozzarella in a squeeze bottle or whatever container you like in the fridge for up to 4 days. It wonโ€™t really freeze well because the cashews will separate from the water.
  • If you want to freeze it, it would be easier to cook the mozzarella till itโ€™s thick and store the cooked mozzarella.
  • You can also use this mozzarella as cheese sauce to make pasta or any other places where you want to use cheese sauce.
  • Gluten-free: use tapioca starch in the mozzarella and useย my gluten-free pizza crust, or my almond flour Naan.
  • Soyfree: use chickpea miso instead of regular soy miso.
  • Nutfree: You can make this without nuts, use my tofu pasta sauce(white sauce) ย instead of this mozzarella cream sauce, or use a mix of pumpkin seeds and hemp seeds and 1 tablespoon more tapioca starch. Or try my potato carrot cheese hereย 
  • flavor additions: personally I like this mozzarella without the nutritional yeast and with some added yogurt. Play around with the flavors and consistency (add less or more water) to find your favorite.ย 
  • Nacho cheese: add 1/2 tsp each smoked paprika, chili powder, 1 tbsp nutritonal yeast 1 tbsp salsa and blend.ย 

Nutrition

Calories: 115kcal, Carbohydrates: 6g, Protein: 3g, Fat: 9g, Saturated Fat: 2g, Sodium: 497mg, Potassium: 118mg, Fiber: 1g, Sugar: 1g, Vitamin A: 1IU, Vitamin C: 1mg, Calcium: 10mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this recipe? Rate and comment below!

Ingredients:

For the vegan cheese:

  • as for most vegan cheese recipes we need raw cashews, soaked for at least half an hour in hot water
  • extra virgin olive oil is added for a smooth texture
  • 1 small garlic clove or a blend of teaspoon garlic powder along with onion powder lends the cheese more flavor
  •  cheese needs some salt, obviously
  • lemon juice helps against the cashew taste
  • miso lends umami to the cheese
  • the cheese mix is thickened with tapioca starch or flour
  • optional add ins , 2 teaspoons nutritional yeast, 1 teaspoon sauerkraut or pickle brine
ingredients needed for making vegan pizza dough

Dough:

  •  I used all purpose flour for this recipe
  • seasonings: salt and oregano are the only seasonings needed
  • yeast is used to get the dough to rise
  • warm water is added to activate the yeast. Make sure it’s not too hot or it will kill the yeast
  • olive oil makes the dough richer and easier to work with

Toppings

  •  pizza sauce – homemade or storebought
  •  olive oil to drizzle -I like to flavor the oil with a fresh minced garlic clove
  • basil leaves go so well with the mozzarella and I recommend you use fresh basil here

Tips:

  • You can use store-bought pizza crust, you can use my gluten-free pizza crust, or my almond flour Naan.
  • To make this gluten-free use tapioca starch in the mozzarella and use my gluten-free pizza crust.
  • To  make it soy free use chickpea miso instead of regular soy miso.
  • You can make this without nuts, use my tofu pasta sauce(white sauce)  instead of this mozzarella cream sauce, or use a mix of pumpkin seeds and hemp seeds and 1 tablespoon more tapioca starch.
ingredients for vegan mozzarella cheese sauce in a measuring cup

Make the mozzarella 

Add drained cashews and rest of the ingredients to a blender and blend till it is a very smooth mixture. I usually blend it for a minute, then let it sit for 5 minutes then blend again and repeat it for 3-4 times until the cashews are blended into a creamy mixture  really well and you cannot feel any grittiness in the mixture.

vegan liquid mozzarella in a measuring cup

Let this cheese just sit aside, we donโ€™t have to cook it!

Make the pizza dough:

dry yeast being activated in a bowl with warm water

Make this pizza crust by combining the yeast with warm water and 1 tablespoon of the flour. Mix and let it sit for 5 minutes.

vegan pizza dough proofing in a glass bowl

Then add in 1 cup flour, salt, oregano, olive oil and mix well until all of the flour is incorporated in the mixture.

Then add flour, 1 tablespoon at a time until the mixture is sticky but not overly sticky and is starting to come together. Bring it together into a  ball.

rested vegan pizza dough shaped into a ball on a sheet of parchment paper

Then cover with a damp towel and let it sit near your warming oven for at least 20 minutes.

Assemble:

Preheat the oven to 425F (215C).  Take the pizza dough, and sprinkle some flour on it. Transfer it to a lined baking sheet and use your hands to press it outwards until you get a  thin pizza crust. This pizza crust rises a lot so youโ€™ll want to spread it out so that the middle is thin and keep the edges a little thicker.

vegan pizza dough being shaped into a circle on a baking sheet
marinara sauce being spread on vegan pizza dough

Spread the pizza sauce of choice. Use a spoon to transfer big spoonfulโ€™s of the liquid mozzarella onto the pizza sauce so that it pours in big puddles and then drizzle some of it all over as well. See pics

vegan liquid mozzarella cheese being spread over marinara sauce to make pizza

Tear some of the fresh basil and put it on top of the mozzarella or the whole pizza.

Mix the garlic into the olive oil that is for drizzling and drop that mixture all over the pizza. You can also add red pepper flakes and sprinkle it all over the pizza.

garlic oil and red pepper flaked being sprinkled over vegan mozzarella pizza on a baking sheet
overhead shot of vegan mozzarella pizza ready to be baked

Then put it to bake for 10 minutes. Start broil function and broil for the next 3-4 minutes or until some of the mozzarella starts to get golden brown.

vegan mozzarella pizza on a chopping board

Remove the pizza from the oven, let it sit for a minute or two then slice and serve.

overhead shot of a vegan mozzarella pizza topped with basil

How to store liquid vegan cheese:

You can store this liquid mozzarella in a squeeze bottle or whatever container you like in the fridge for up to 4 days. It wonโ€™t really freeze well because the cashews will separate from the water.

If you want to freeze it, it would be easier to cook the mozzarella till itโ€™s thick and store the cooked mozzarella.

About Richa

Hi, I'm Richa! I create flavorful plant based recipes that are inspired by my Indian upbringing, including many gluten-free, soy-free, and oil-free options.

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4.98 from 49 votes (9 ratings without comment)

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115 Comments

  1. Julea says:

    5 stars
    Love this recipe! Tastes just like the Miyoko’s liquid mozzarella. We’ve made it both with cashews and with sunflowers seeds, and they both work well. It’s the only vegan cheese my kids will have on pizza, which works great for me because this is much healthier than store bought cheese! I do think that some flakey salt is needed once the pizza is baked (as cow cheese normally has quite a salty taste which doesn’t come through as much with this). Thank you for such a great and easy recipe!

    1. Vegan Richa Support says:

      I love it when the kids enjoy it! Thanks for sharing.

  2. SUE says:

    5 stars
    I make this so often I don’t really need to look at this recipe anymore! Besides pizza, I add it to stuffed potatoes, nachos, casseroles…
    So yummy!!!

    1. Vegan Richa Support says:

      Yum!

  3. Chris says:

    5 stars
    Wow, this is absolutely fantastic!!! Thank you thank you! I was buying the Miyoko’s vegan liquid mozzarella but it’s so hard to use that whole bottle up. Your recipe is much more flavorful in my opinion! I was curious how using Tapioca starch vs. corn starch vs. flour would have on the end result? Thank you Richa!

    1. Vegan Richa Support says:

      Flour will make it thicker and more lumpy. Tapioca makes it stretchy compared to cornstarch.