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.
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!
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.
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!
- It’s simple
- its versatile
- its flexible! Adjust the flavors to preference
- it doesn’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 jalapeño poppers, or your favorite vegan sandwich.
More vegan recipes for pizza lovers:
- Vegan Pizza Snack Bites
- Vegan Pesto Pizza Rolls
- Pizza bowl
- Pizza waffles
- Cheesy Pull Apart Pizza Bread
- Vegan Deep Dish Pizza
Recipe Card
Liquid Mozzarella Pizza
Ingredients
For the mozzarella:
- ½ cup (65 g) raw cashews (measure dried unsoaked cashews and a well filled somewhat heaping cup) , soaked for at least half an hour in hot water
- ¾ cup (180 ml) water use 1 tablespoon less for thicker
- 2 teaspoons extra virgin olive oil
- 1 small garlic clove or ½ teaspoon garlic powder
- ¾ 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 ¼ cup (155 g) all purpose flour
- 1/3 teaspoon salt
- ½ teaspoon oregano
- 1 teaspoon active yeast
- ½ cup (120 ml) warm water
- 2 teaspoons olive oil
For topping:
- ¼ cup (60 g) 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 mixture and you can’t feel any grittiness in the mixture.
- Let this cheese set aside, we don’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 tablespoon 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). 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 thin pizza crust.
- This pizza crust rises a lot so you’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.
Notes
- Nutrition values and recipe time does not include pizza crust.
- storage: You can store this liquid mozzarella in a squeeze bottle or whatever container you like in the fridge for up to 4 days. It won’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 it’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 use 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) instead of this mozzarella cream sauce, or use a mix of pumpkin seeds and hemp seeds and 1 tablespoon more tapioca starch.
- 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.
Nutrition
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
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.
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.
Let this cheese just sit aside, we don’t have to cook it!
Make the pizza dough:
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.
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.
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 you’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 spoonful’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
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.
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.
Remove the pizza from the oven, let it sit for a minute or two then slice and serve.
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 won’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 it’s thick and store the cooked mozzarella.
Jill
This vegan mozzarella cheese is so delicious! I make it weekly and use it on everything…pizza, pasta, enchiladas. It’s versatile and healthy too. I love being able to make it myself too rather than buying store bought vegan cheese. Richa, thank you SO much for this kitchen staple!
Vegan Richa Support
awesome! thank you, so glad you enjoy
Karen Franks
This is our favorite pizza cheese and pizza. We use this pourable cheese on so many dishes. Great on potatoes, pasta, and vegetables, too. Simply delicious! Thank you for your wonderful recipes, Vegan Richa!
Vegan Richa Support
yay!
Kaity Weber
I completely omitted the oil and added lots of nutritional yeast, some pickle brine, and ground mustard and poured it on top of a baked ziti and it was absolutely divine! Will definitely make again, can’t wait to try on pizza!
Vegan Richa Support
woohoo! thank you, Kaity! glad you enjoyed!
Sabina Carlozzo
I cooked it for a few minutes before using before it was too liquid to use on tortillas. The taste is really great! Thank you!
Vegan Richa Support
yay!
Lena
I would love to try this Mozzarella. In the recipe it says
½ cup (65 g) raw cashews
¾ cup (180 ml) water
If 1/2 cup = 65g, a 3/4 cup would result in about 97g or 97ml of water. Sure that 180ml water is correct? I am only used to the metric system, so I would like to clarify this. Kind regards
Richa
Cashews and water weight different
Sylvia
Thanks for the recipe. The taste was really good. However, even though I followed the recipe my “Mozarella” got a cakey texture and got firm and crumbly. I used the exact measurements and it was very liquidy when I put it on the pizza. Any idea what I could have done wrong or is it supposed to be like that?
Richa
It can thicken into cakey texture if there’s a big thick puddle of it and it is baked too long. You can add some more tapioca starch and use 1-2 tbsp more water so that it thickens in stretchy texture
Shelley
Loved this. Can I use walnuts instead of cashews for the cheese?
Vegan Richa Support
yes if that’s your preference
Jack
Been making backyard pizzas for close to two years now. This is the best liquid Moz recipe I’ve found. Makes for a good pizza and browns well.
Vegan Richa Support
yay!!
denise
This is sooo good, and sooo easy, I love it!
I did add the flavors I’m used to using in cheese. more miso, more lemon, powdered mustard, about a 3rd cup nooch and 3 Tbls tapioca starch cause I was afraid it wouldn’t be thick enough.
Thanks for yet another success!
Vegan Richa Support
awesome!
Jenn R
This liquid mozzarella is INCREDIBLE. I have gone back to this recipe so many times to make it for pizza night or anytime I need vegan cheese. I love that I don’t need to rely on the cheese shreds at the grocery store anymore and can whip this up in less than ten minutes! I boil the cashews for 5-10 minutes rather than soaking them to save time and I add probably double the amount of nutritional yeast because I love the flavour of it.
Thank you so much for this recipe!
Vegan Richa Support
So happy to hear, Jenn! Thank you for your kind words.
Mikayla Findlay
I love Vegan Richa recipes and this is no exception! The substitution notes on the ingredient list as well as the optional add-ins make the recipes accessible and exceptional! I did the pickle juice add in and I used red onions instead of basil 🌿 🤤
So grateful that you share your gifts here so we can enjoy at home! 💕💕💕
Vegan Richa Support
Thank you for the very kind comment, Mikayla! So thrilled you enjoy the recipe. 🙂
Barb
I made this beautifully delicious cheese last night and it was the best vegan mozzarella cheese I’ve made- and I’ve made many! I had leftovers, so I heated the cheese sauce to a boil to thicken and have used it on crackers for a great cheese spread! Yummo!!!
Vegan Richa Support
So happy to hear, Barb! Thank you for your kind comment.
April
I plan on making this later today, but I’ve never heard of mushroom order before. I do have some coarse sea salt with dehydrated black truffles in a salt grinder…. Would that be a decent substitute or do you think the truffle flavor be too overpowering?
April
*mushroom POWDER, not order.
Richa
Try with a tiny amount. Mushroom powder is dried powdered mushrooms
Sabina
I loved this! I ate so much that my stomach hurts!! Thank you!
Vegan Richa Support
Hahaha! I’m so happy you enjoy the recipe. 🙂
Nicole
This liquid cheese is so delicious and easy to make. My non vegan stepson also loved it even though he ususally loves to complain about not having “real” cheese. I live in Canada and haven’t been able to try a store bought liquid mozzarella so I was excited to find this recipe. I will be making this for all future pizza night. Thanks!
Richa
Awesome! So glad
You all loved it!
Jim
Made as directed using optional nutritional yeast and pickle brine. The pizzas disappeared faster than they cooked when fed to skeptics. This is definitely a recipe to save.
Vegan Richa Support
You made them into believers. lol
Nonnie
Finally got around to making this and it’s fantastic! Changes I made:
* Used sunflower seeds instead of cashews; they’re cheaper and easier to find. Needed about an extra teaspoon of tapioca starch to compensate.
* Used oat milk instead of water to make it creamier
* Used melted vegan butter instead of olive oil, because I’ve found that to enhance vegan cheeses
I did include the cheese and nutritional yeast.
Altogether delicious! Rivals Miyoko’s Liquid Mozz. Which, now that I think about it, uses a bit of mushroom powder, so maybe I’ll mix in a little bit of mushroom powder next time.
Great base! Thanks so much!
Nonnie
“I did include the cheese and nutritional yeast.”
The *yogurt* and nutritional yeast. Not sure how I messed that up, LOL.
Richa
Awesome
Richa
Awesome
Abhaya
Loved loved loved this! Brilliant recipe ❣️
Richa
Yay
Alexandria Phillips
Excellent!! I have been wanting to try this for a long time. It makes pizza night so much easier.
Vegan Richa Support
Hooray for pizza 🍕 night
Abhaya
Best vegan mozz recipe that I’ve tried, especially on pizza. Hands down beats all the store bought brands ❤️
Vegan Richa Support
Yay!!
Jennifer
A huge triumph!!!! This recipe looks, feels, tastes and smells like in analogue Pizzaria cheese. So easy! I could not believe my senses. I went with the addition of yogurt and sauerkraut brine. My billfold and tastebuds thank you, Vegan Richa!
Richa
Yay!!
Kelly
I love this mozzarella recipe! It makes dairy free pizza fun again
Vegan Richa Support
it’s a hit! Yay! 🍕
Jennifer
This liquid Mozzarella recipe worked perfectly. It looked, tasted and felt amazing on my pizza. Thank you for the recipe!
Vegan Richa Support
Excellent
Sheri
I used macadamia nuts, 2/3cup water, 1T vegan yogurt and 1 tsp nutritional yeast. I would use less water next time though so it would be thicker and not flow off the pizza. Very tasty!
Richa
Awesome! Yes macadamia don’t thicken as much as cashews so add more nuts or reduce water!
Sandy P
I just used the vegan mozzarella recipe again and it will be my “go to” from now on. Delicious, easy, browns, taste is very similar to what I remember mozzarella tasting like.
Can’t wait to make lasagna and French onion soup with this! I prefer with the optional yogurt and nutritional yeast.
Thank you for this recipe!!!
Richa
Awesome! Yes those ingredients add some complex flavor! I like witb the yogurt and usually skip the nooch
PL
This mozzarella recipe is the best! I’ve tried so many mozzarella recipes, including ones that involve culturing and/or making ice baths. This is my favourite. I love how it doesn’t need to be cooked on the stove and most of all I love the flavour. I followed the mozzarella recipe as written and added the yoghurt.
I just had the most satiating pizza I’ve had in a very long time. Thank you!!!
Vegan Richa Support
great to read your review PL
Gabrielle Ottavio
Amazing and delicious. Another winner! Made the liquid mozzarella before work. Had made the gluten free dough also ahead. When I got home- I assembled the pizza, baked it and it was out of this world. I have not found a store bought mozzarella or recipe that I liked they all taste weird honestly. But making this mozzarella was so easy and tasted delicious . Love ❤️ This so very much.
Vegan Richa Support
great news
Ivy
I am so happy to have this recipe. It was so quick to make and now I can have a cheesy pizza anytime. Looking forward to trying it on lasagna next. It will be a fridge staple in my house.
Richa
Yay
marina
i took the remainder of the liquid mozz and made a stovetop mac and cheese with fresh black pepper. WOW! way better than regular mac and cheese and not heavy at all. thank you.
Richa
Awesome!
Jen
Made this on a small pizza the other day and had some left over. Guess what? It also worked great to top a rice/tofu/veggie casserole! Already planning new ideas now, thanks so much for this recipe!
Vegan Richa Support
souunds great! let us know what else you come up with
Heather
Woooowwwww! This is a game changer. After many years as a vegan, cheesy pizza is still the one thing I miss. I’ve tried so many recipes for vegan mozzarella, as well as all the store-bought brands, and nothing ever came close–until now! I made it exactly as written, including the added yogurt, and it was perfection. Thank you for this amazing (and easy) recipe!
Richa
Awesome!!
Emily
Made it! The pizza came out beautifully!! It looked so pretty! Loved the flavor and ease of the recipe
Richa
Yay
marina
made the pizza; at your suggestion, added a bit more tapioca flour and 1/4 cup more blended soaked cashew nuts. I followed the recipe to a T except for 2 things: i put the basil under the “cheese” so that it was not to burn and I used whole wheat flour. the cheese was gooey melty. i found the texture different from cheese texture but it looked like a pizzeria pizza. Pizza was yummy.
Vegan Richa Support
yummy. 🍕
Richa
Awesome! The texture will be different. This recipe is for a quicker version. For the added stringy texture you would have to precook the mixture and use. Like my MARGHERITA pizza recipe
Lisa
I just made this. Best cashew cheese yet! I’ve tried them all, but this one was so much easier and tastier- balance of flavors is perfect, and no nuttiness detected. I used Arrowroot, because I was out of tapioca, still amazing! I wonder if potato starch would work, also, because I love to get extra resistant starch, so I’ll try it next time!
Vegan Richa Support
Woohoo! great news – let me know how the potato starch works out =)
Richa
Yea potato starch Work!
shan
Can the oil be omitted? This looks amazing.
Many thanks!
Richa
Yes
Henrietta
Can the olive oil be omitted?
Richa
Yes
marina
very very liquid. will use it now
Richa
Let me know how it worked out. You can add 1-2 tbsp more cashews. The cashew quality and measuring etc will add some variation.
Janette watson
Hi Richa, when you talked about freezing the mozzarella you recommended cooking it first, would you bake it in the oven?
Or some other way.
.
Jwiltz
What is thin temperature? “ Make sure to blend really well, pour thick puddles and bake at thin temperature to brown!”
Thanks!
Richa
At high temperature. Autocorrect 🙂
Emily
Does this freeze well? It would be nice to have a few frozen pucks of it to toss in meals.
Vegan Richa Support
“Notes
Nutrition values and recipe time does not include pizza crust.
*****storage: You can store this liquid mozzarella in a squeeze bottle or whatever container you like in the fridge for up to 4 days. It won’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 it’s thick and store the cooked mozzarella.
Lianne
This looks so good! Planning on making it this weekend but how important is the miso? I can only find white miso.. would it work with that or could I omit it completely?
Richa
White miso is fine. I like the flavor with miso but you can add nutritional yeast instead.,
Nonnie
This looks impressive! Two questions:
1. Do you think I could use sunflower seeds or almonds instead of cashews?
2. How does this compare to Miyoko’s pourable mozzarella? I loved that the first time I tried it, but it’s not available in any local stores and the shipping is exorbitant, so I’ve been searching for a good replacement.
Thanks!
Beth
Can this be made simply using cashew butter?
Vegan Richa Support
it’s not recommended – it has more of a cashew taste than the raw nuts themselves.