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
- Calories: 115kcal
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 Soy-free
- 2 teaspoon tapioca starch or 1 teaspoon all-purpose flour
- optional add ins: 1 to 2 teaspoons nutritional yeast, 1 tablespoon nondairy 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 the 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 flour. Mix and let it sit for 5 minutes.
- Then add 1 cup flour, salt, oregano, and olive oil and mix well until all of the flour is incorporated into 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 somewhat ball.
- Then cover it 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, 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.
- Spread the pizza sauce of your 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 them all over the pizza. - Then put it to bake for 10 minutes. After that, Start broiling and broiling 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 place 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.
- Soy free: use chickpea miso instead of regular soy miso.
- Not free: 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.
- Flavoring 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.
Reference article source: https://www.veganricha.com/vegan-liquid-mozzarella/
