Whether it's for pizza, pasta, or sandwiches—this melty, stretchy, gooey vegan mozzarella cheese made with silken tofu and cauliflower (and no oil!) is versatile, healthy, and absolutely delicious! If you've been searching for the best vegan mozzarella cheese for pizza, this recipe is for you.
Finding a good store-bought vegan mozzarella has been a challenge—either the taste is off, the texture is rubbery, or the ingredient list is too long, right?
The good news? You can make your own vegan mozzarella cheese at home with simple ingredients that melt beautifully and taste amazing. This vegan mozzarella recipe is not only creamy and stretchy but also packed with nutrients thanks to silken tofu and cauliflower. Yes, you read that right—there are veggies inside!
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Why You Will Love This Recipe
- Low-Fat (Nut-Free) Vegan Cheese - Most store-bought and homemade vegan mozzarella cheeses are made with cashews or oil, but this vegan mozzarella sauce is a low-fat, calorie-friendly alternative.
- Melty & Stretchy - Thanks to tapioca starch, this vegan mozzarella has a wonderfully elastic texture—just like traditional melted mozzarella.
- Versatile - Use this vegan tofu mozzarella recipe for everything: as vegan pizza cheese, a mozzarella dip, in pasta dishes, on sandwiches, and more.
Ingredient Notes
- Silken Tofu - Provides a creamy, smooth texture and adds plant-based protein.
- Cauliflower - A neutral base that adds extra nutrients; use fresh or frozen florets.
- Tapioca Starch - The secret ingredient that makes vegan mozzarella that melts and stretches—there’s unfortunately no substitute for this!
- Cashew Butter (Optional) - Adds richness, but you can omit it for a nut-free vegan mozzarella option.
- Nutritional Yeast - Essential for that cheesy flavor.
- Plant-Based Milk - Unsweetened soy or pea milk works best.
- Lemon Juice - Can be swapped for apple cider vinegar.
See recipe card for quantities.
A Note On Tapioca Starch
Tapioca starch is the secret to making this vegan mozzarella that melts, stretches, and has that perfect gooey consistency—just like traditional dairy-based mozzarella. You can find it at Asian grocery stores, well-stocked supermarkets, or online.
Unfortunately, there’s no perfect substitute for tapioca starch. While cornstarch will thicken the mixture, it won’t create the same elastic texture. If you don’t have tapioca starch on hand, you can still make the recipe with cornstarch, but expect a less stretchy result.
How To Make Vegan Tofu Mozzarella
First boil the cauliflower florets in salted water for 8-12 minutes until soft. Or use frozen cauliflower - simply thaw in the microwave.
- Step 1: Drain the cauliflower and blend it with all remaining ingredients until smooth, creating a liquid vegan mozzarella mixture.
- Step 2: Transfer the mixture to a pot and cook over medium heat, stirring constantly, until thickened (about 4-6 minutes). This transforms the liquid vegan mozzarella into a gooey cheese alternative.
The result is a smooth, vegan mozzarella sauce that is dairy-free, oil-free, gluten-free - but super flavorful.
Hint: This mozzarella substitute won't firm up in the fridge so you won't be able to slice or shred it.
Storage Tips
For the best texture, use this vegan mozzarella sauce immediately after cooking. If storing, transfer leftovers to an airtight container and refrigerate for up to 4 days. Note that the consistency may change slightly over time, and it might develop a mild cauliflower aroma. Stir well before reheating for the best results.
This recipe makes enough for about two pizza trays, so halve the ingredients if you don't want any leftovers.
How To Use Vegan Mozzarella
This homemade melty vegan cheese is incredibly versatile! Once cooked and activated with tapioca starch, it's ready to use.
- Pizza - Add dollops of the silken tofu mozzarella on your favorite pizza toppings and bake at 400°F (200°C) for 12-15 minutes until bubbly.
- Lasagna - You have some cauliflower left? Then try my soy-free, veggie-packed lasagna recipe: Swap out the cashew cream for this vegan mozzarella for a lighter, creamy layer.
- Sandwiches - Try a grilled vegan cheese sandwich in a sandwich press.
- Quesadillas - Use this melty mozzarella for a dairy-free twist on quesadillas.
- Casseroles - Great for pasta or rice bakes—get creative!
- Burgers - Perfect for melting over your favorite plant-based burger patties - this one is one of my favorites!
More Vegan Cheese Recipes
Looking for other dairy-free cheese alternatives? Try these:
FAQ
Freezing isn't recommended, as it may alter the texture.
No, this cheese alternative won't firm up enough for slicing or grating.
I hope you’ll give this vegan mozzarella recipe a try. If you love this recipe, be sure to leave a comment, rate the recipe and tag me on instagram (#veggiejam) with your recreation.
PrintRecipe
Vegan Mozzarella Cheese For Pizza
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: Enough for 2 large pizzas 1x
Description
Whether it's for pizza, pasta, or sandwiches—this melty, stretchy, gooey vegan mozzarella cheese made with silken tofu and cauliflower (and no oil!) is versatile, healthy, and absolutely delicious! If you've been searching for the best vegan mozzarella cheese for pizza, this recipe is for you.
Ingredients
- 2 heaping cups (200 g) caulifower florets
- 7 oz or ¾ cup (200 g) silken tofu
- 3 tbsp (12 g) nutritional yeast
- 4 tbsp (20 g) tapioca starch
- ¼ cup (60 ml) plant-based milk (pea or soy)
- 1 tbsp (15 g) cashew butter - optional
- 1 ½ - 2 tablespoon lemon juice or white wine vinegar
- 1 tsp salt
Instructions
- Cook the Cauliflower – Boil the cauliflower in simmering water for about 8-12 minutes until soft. Drain well.
- Blend Ingredients – In a blender, combine silken tofu, cooked cauliflower, nutritional yeast, tapioca starch, plant-based milk, cashew butter (if using), lemon juice, and salt. Blend until smooth.
- Heat the Mixture – Transfer the mixture to a pot and cook over medium heat, stirring constantly for 4-6 minutes. The mixture will thicken and become stretchy.
- Use for Baking – This vegan mozzarella is perfect for pizza, gratins and other baked dishes. Leftovers can be stored in an airtight container in the fridge for a few days. See tips for best storage practices.
Notes
If lumps form—no worries! Just keep stirring, and they will dissolve over time.
This post is also available in German (Deutsch).
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