Vegan Mozzarella Cheese For Pizza
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.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: Enough for 2 large pizzas
Ingredients
- 2 heaping cups (200 g) caulifower florets
- 7 oz or 3/4 cup (200 g) silken tofu
- 3 tbsp (12 g) nutritional yeast
- 4 tbsp (20 g) tapioca starch
- 1/4 cup (60 ml) plant-based milk (pea or soy)
- 1 tbsp (15 g) cashew butter - optional
- 1 1/2 - 2 tbsp 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.