Liquid Vegan Mozzarella (Miyoko’s Copycat!)

Made with just 7 ingredients, this liquid vegan mozzarella is a homemade recipe for the popular store-bought version. The “cheese” is made in a blender from soaked cashews that turn into this creamy and bakable mozzarella. It can be enjoyed on your favorite pizza crust, used for lasagnas, and so much more; see reviews for yummy ideas!

If you love Miyokos liquid mozzarella but hate the price tag, I’m right there with you! There’s no question that it’s the best vegan mozzarella substitute out there, but I knew I could make it at home. I mean, I am a trained food scientist, after all.

It took a few iterations, but I finally nailed down this easy and delicious homemade version that pours like Miyoko’s vegan cheese but tastes and melts like traditional mozzarella. This recipe is the perfect vegan addition to your favorite Italian recipe!

Why you’ll love it

• Simple ingredients combine with a little magic to make this gooey, cheesy vegan mozzarella.
• Cheaper than buying the store-bought version (and pretty dang easy, too)!
• Stretchy and gooey, just like traditional mozzarella!

grab these ingredients

The base of this cheese sauce is cashews (like many vegan recipes), but in order to create a truly next-level cheesy experience, we need a few other ingredients. Jump down to the recipe card for exact measurements.

• Cashews: Soak unsalted raw cashews in water. Other nuts can be used, but cashews have the mildest taste and create the creamiest texture.
• Tapioca Starch: This creates the stringy, melty cheese pull effect and helps the cheese solidify when baked.
• Miso Paste: White miso paste contributes to the cheese flavor. It keeps the color light, like mozzarella, but you can also use nutritional yeast for a more cheesy flavor and a yellower color.
• White Vinegar: The mimics the tang of fermented cheese. Any neutral-ish acid will work, like lemon juice or rice vinegar.
• The Basics: To combine the mozzarella cheese, you will need oil, salt, and water. Any neutral oil will work!

How to make vegan mozzarella

While this might seem like a daunting recipe, this liquid cheese is super simple. Here’s what you do. This is an overview of the recipe. Jump to the recipe card for the full printable recipe.

1. Soak the cashews to soften them.
2. Blend everything together until smooth and creamy.
3. Use as you would mozzarella or store in the fridge.

Storage

This vegan cheese can be kept in an airtight container in the fridge for up to a week. It’s awesome to have on hand for the week ahead because it can be used right out of the fridge!

You can also freeze it in an ice cube tray and then transfer it to a freezer-safe container. When you want to use it, let it thaw overnight in the fridge. You might need to mix it up a bit to re-emulsify it.

Why this Recipe Works

• It’s simple, made with only what is really necessary. The beauty of this is that you can add other flavors and spices, like garlic or onion powder, if you want.
• It looks like mozzarella thanks to the white miso paste. I tested it with nutritional yeast, and it was delicious, but it was yellower than mozzarella.
• It melts like cheese, meaning the applications are endless!

how to use this mozzarella

You can use this “cheese” in almost any way you would traditional mozzarella. Here are a few of our favorite tasty ways to use it.

• Rotini Pasta Bake is cheesy and gooey, making it a perfect application for this vegan mozzarella.
• Vegetarian Baked Ziti is packed with veggies, and if you add this liquid mozzarella, it will also have a little more protein from the cashews.
• Bruschetta Pizza is made with burrata, but you can also make it with mozzarella.