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    Home » Cheese Vegan Recipes

    Vegan Liquid Mozzarella

    Published: Jul 12, 2022 by Richa 70 Comments

    Jump to Recipe   Print Recipe

    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

    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!

    • 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.

    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 Pizza Snack Bites
    • Vegan Pesto Pizza Rolls
    • Pizza bowl
    • Pizza waffles
    • Cheesy Pull Apart Pizza Bread
    • Vegan Deep Dish Pizza

    Print Recipe
    4.97 from 29 votes

    Liquid Mozzarella Pizza

    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! Gluten-free option included.
    Prep Time15 mins
    Cook Time10 mins
    Total Time25 mins
    Course: dinner
    Cuisine: American, Italian
    Keyword: vegan pourable cheese
    Servings: 4
    Calories: 115kcal
    Author: Vegan Richa

    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

    Nutrition Facts
    Liquid Mozzarella Pizza
    Amount Per Serving
    Calories 115 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 2g13%
    Sodium 497mg22%
    Potassium 118mg3%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 1g1%
    Protein 3g6%
    Vitamin A 1IU0%
    Vitamin C 1mg1%
    Calcium 10mg1%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    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 don’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 you’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 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

    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 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.

    Sharing is caring!

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    Gluten-free Almond Flour Pizza Crust »


    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Jenn R

      January 20, 2023 at 9:05 am

      5 stars
      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!

      Reply
      • Vegan Richa Support

        January 20, 2023 at 10:11 pm

        So happy to hear, Jenn! Thank you for your kind words.

        Reply
    2. Mikayla Findlay

      January 15, 2023 at 5:43 pm

      5 stars
      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! 💕💕💕

      Reply
      • Vegan Richa Support

        January 16, 2023 at 2:08 pm

        Thank you for the very kind comment, Mikayla! So thrilled you enjoy the recipe. 🙂

        Reply
    3. Barb

      January 15, 2023 at 10:47 am

      5 stars
      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!!!

      Reply
      • Vegan Richa Support

        January 16, 2023 at 2:03 pm

        So happy to hear, Barb! Thank you for your kind comment.

        Reply
    4. April

      January 04, 2023 at 9:20 am

      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?

      Reply
      • Richa

        January 04, 2023 at 4:22 pm

        Try with a tiny amount. Mushroom powder is dried powdered mushrooms

        Reply
    5. Sabina

      December 26, 2022 at 6:40 pm

      5 stars
      I loved this! I ate so much that my stomach hurts!! Thank you!

      Reply
      • Vegan Richa Support

        December 26, 2022 at 8:43 pm

        Hahaha! I’m so happy you enjoy the recipe. 🙂

        Reply
    6. Nicole

      October 01, 2022 at 8:55 am

      5 stars
      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!

      Reply
      • Richa

        October 01, 2022 at 8:38 pm

        Awesome! So glad
        You all loved it!

        Reply
    7. Jim

      September 18, 2022 at 1:34 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        September 21, 2022 at 2:50 pm

        You made them into believers. lol

        Reply
    8. Nonnie

      August 27, 2022 at 4:00 pm

      5 stars
      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!

      Reply
      • Nonnie

        August 27, 2022 at 4:02 pm

        “I did include the cheese and nutritional yeast.”

        The *yogurt* and nutritional yeast. Not sure how I messed that up, LOL.

        Reply
        • Richa

          August 27, 2022 at 6:17 pm

          Awesome

          Reply
      • Richa

        August 27, 2022 at 6:17 pm

        Awesome

        Reply
    9. Abhaya

      August 11, 2022 at 6:50 pm

      5 stars
      Loved loved loved this! Brilliant recipe ❣️

      Reply
      • Richa

        August 11, 2022 at 11:29 pm

        Yay

        Reply
    10. Alexandria Phillips

      August 11, 2022 at 3:26 pm

      5 stars
      Excellent!! I have been wanting to try this for a long time. It makes pizza night so much easier.

      Reply
      • Vegan Richa Support

        August 14, 2022 at 8:28 pm

        Hooray for pizza 🍕 night

        Reply
    11. Abhaya

      August 09, 2022 at 8:25 am

      5 stars
      Best vegan mozz recipe that I’ve tried, especially on pizza. Hands down beats all the store bought brands ❤️

      Reply
      • Vegan Richa Support

        August 14, 2022 at 8:11 pm

        Yay!!

        Reply
    12. Jennifer

      August 07, 2022 at 6:31 pm

      5 stars
      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!

      Reply
      • Richa

        August 07, 2022 at 9:31 pm

        Yay!!

        Reply
    13. Kelly

      August 07, 2022 at 11:36 am

      5 stars
      I love this mozzarella recipe! It makes dairy free pizza fun again

      Reply
      • Vegan Richa Support

        August 08, 2022 at 1:18 pm

        it’s a hit! Yay! 🍕

        Reply
    14. Jennifer

      August 07, 2022 at 7:00 am

      5 stars
      This liquid Mozzarella recipe worked perfectly. It looked, tasted and felt amazing on my pizza. Thank you for the recipe!

      Reply
      • Vegan Richa Support

        August 08, 2022 at 1:21 pm

        Excellent

        Reply
    15. Sheri

      July 31, 2022 at 7:42 pm

      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!

      Reply
      • Richa

        July 31, 2022 at 9:10 pm

        Awesome! Yes macadamia don’t thicken as much as cashews so add more nuts or reduce water!

        Reply
    16. Sandy P

      July 29, 2022 at 5:26 pm

      5 stars
      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!!!

      Reply
      • Richa

        July 29, 2022 at 6:12 pm

        Awesome! Yes those ingredients add some complex flavor! I like witb the yogurt and usually skip the nooch

        Reply
    17. PL

      July 26, 2022 at 11:36 am

      5 stars
      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!!!

      Reply
      • Vegan Richa Support

        July 26, 2022 at 5:11 pm

        great to read your review PL

        Reply
    18. Gabrielle Ottavio

      July 20, 2022 at 4:17 pm

      5 stars
      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.

      Reply
      • Vegan Richa Support

        July 22, 2022 at 10:59 am

        great news

        Reply
    19. Ivy

      July 15, 2022 at 7:30 am

      5 stars
      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.

      Reply
      • Richa

        July 16, 2022 at 10:12 am

        Yay

        Reply
    20. marina

      July 15, 2022 at 7:22 am

      5 stars
      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.

      Reply
      • Richa

        July 16, 2022 at 10:12 am

        Awesome!

        Reply
    21. Jen

      July 14, 2022 at 4:23 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        July 18, 2022 at 4:38 pm

        souunds great! let us know what else you come up with

        Reply
    22. Heather

      July 13, 2022 at 5:16 pm

      5 stars
      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!

      Reply
      • Richa

        July 13, 2022 at 9:13 pm

        Awesome!!

        Reply
    23. Emily

      July 13, 2022 at 4:49 pm

      5 stars
      Made it! The pizza came out beautifully!! It looked so pretty! Loved the flavor and ease of the recipe

      Reply
      • Richa

        July 13, 2022 at 9:13 pm

        Yay

        Reply
    24. marina

      July 13, 2022 at 4:11 pm

      4 stars
      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.

      Reply
      • Vegan Richa Support

        July 13, 2022 at 4:38 pm

        yummy. 🍕

        Reply
      • Richa

        July 13, 2022 at 4:47 pm

        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

        Reply
    25. Lisa

      July 13, 2022 at 3:27 pm

      5 stars
      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!

      Reply
      • Vegan Richa Support

        July 13, 2022 at 4:37 pm

        Woohoo! great news – let me know how the potato starch works out =)

        Reply
      • Richa

        July 13, 2022 at 4:46 pm

        Yea potato starch Work!

        Reply
    26. shan

      July 12, 2022 at 10:34 pm

      Can the oil be omitted? This looks amazing.

      Many thanks!

      Reply
      • Richa

        July 12, 2022 at 10:40 pm

        Yes

        Reply
    27. Henrietta

      July 12, 2022 at 4:40 pm

      Can the olive oil be omitted?

      Reply
      • Richa

        July 12, 2022 at 5:58 pm

        Yes

        Reply
    28. marina

      July 12, 2022 at 3:10 pm

      very very liquid. will use it now

      Reply
      • Richa

        July 12, 2022 at 3:20 pm

        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.

        Reply
    29. Janette watson

      July 12, 2022 at 9:04 am

      5 stars
      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.
      .

      Reply
    30. Jwiltz

      July 12, 2022 at 8:47 am

      What is thin temperature? “ Make sure to blend really well, pour thick puddles and bake at thin temperature to brown!”
      Thanks!

      Reply
      • Richa

        July 12, 2022 at 9:19 am

        At high temperature. Autocorrect 🙂

        Reply
        • Emily

          August 06, 2022 at 5:09 am

          Does this freeze well? It would be nice to have a few frozen pucks of it to toss in meals.

          Reply
          • Vegan Richa Support

            August 08, 2022 at 1:07 pm

            “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.

            Reply
    31. Lianne

      July 12, 2022 at 8:41 am

      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?

      Reply
      • Richa

        July 12, 2022 at 9:55 am

        White miso is fine. I like the flavor with miso but you can add nutritional yeast instead.,

        Reply
    32. Nonnie

      July 12, 2022 at 6:11 am

      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!

      Reply
    33. Beth

      July 12, 2022 at 5:45 am

      Can this be made simply using cashew butter?

      Reply
      • Vegan Richa Support

        July 13, 2022 at 4:24 pm

        it’s not recommended – it has more of a cashew taste than the raw nuts themselves.

        Reply

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