Dash & Dirt

This vegan mozzarella recipe truly stands out! It’s ready in just 5 minutes, requires no blender, and is completely nut-free. Unlike many plant-based cheese recipes that rely on blended nuts, which sometimes struggle to recreate that melty, stringy, cheesy texture of dairy cheese, this one excels. It melts beautifully, much like mozzarella, making it perfect for dishes that go into the oven, such as pizza and baked pasta. In my opinion, this is the fastest, easiest, homemade vegan cheese recipe for those delicious meltable applications.

It’s important to note, however, that while incredible for melting, this particular recipe isn’t designed as a standalone dip.

Equipment

• Whisk
• Small pot or saucepan

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Ingredients

• 1 cup unsweetened soy milk: For a creamy, neutral base.
• ¼ cup tapioca starch: Essential for that creamy, stringy, and melty texture.
• 2 tablespoons nutritional yeast: Adds the classic cheesy flavor.
• 1 tablespoon olive oil: Contributes to a richer taste.
• 1 teaspoon salt: Balances the overall flavor.
• ½ cup unsweetened soy yogurt: Provides tanginess, a slight sour note, and enhances creaminess.
• 1 tablespoon lemon juice: Adds a touch of necessary acidity.

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Instructions

1. Prepare Base Mixture: In a pot (off the heat), combine the soy milk, tapioca starch, olive oil, nutritional yeast, and salt. Whisk thoroughly until the mixture is completely smooth with no lumps.
2. Thicken on Heat: Place the pot over medium heat. Continue to whisk constantly until the liquid thickens significantly and becomes very dense and gluey. This typically takes around one minute.
3. Achieve Final Texture: Remove the pot from the heat. Whisk vigorously for an additional minute to cool the mixture slightly. Now, add the soy yogurt and lemon juice. Stir gently at first to incorporate them, then whisk rapidly and vigorously for about another minute until the cheese transforms into a smooth, creamy, and stringy consistency.
4. Serve or Store: Your vegan cheese is ready to use immediately! You can transfer it to a cheese mold for a specific shape, or simply store it in a lidded bowl in the refrigerator for up to 5 days. It will naturally thicken further when chilled, but will melt beautifully again upon reheating.

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How to use

This versatile plant-based cheese is perfect wherever you’d normally use a melty cheese like mozzarella! Its incredible melt makes it a fantastic addition to a variety of dishes, including pizza, lasagna, baked veggies, and open-face grilled cheese sandwiches.

I hope you give this quick recipe a try and elevate your favorite oven-baked dishes. Keep an eye out – I’ll be sharing even more delicious vegan recipes and culinary adventures here soon!