Easy Vegan Liquid Mozzarella Recipe (Pourable Cheese)

Name: Easy Vegan Liquid Mozzarella Recipe (Pourable Cheese)
Prep time: 5 min
Ingredients: 300 g Silken Tofu; 100 g Sunflower Oil; 1/2 Tsp Lactic Acid; 1/2 Tsp MSG; 1 Tsp Salt; 40 g Nutritional Yeast; 60 g Tapioca Starch; 2 Tbsp Miso; 1/2 Tsp Garlic powder; 1/2 Tsp Onion Powder; 70 g Water

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Whip up this incredibly Easy Vegan Liquid Mozzarella in just 5 minutes! Perfect for melting on pizzas, pasta bakes, and lasagnas. It’s a simple recipe, made with simple ingredients like silken tofu and nutritional yeast. Whether you’re a seasoned vegan or just starting your plant-based journey this liquid vegan mozzarella is a must-try! Check out more vegan building block vegan recipes here!

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😋 Why You’ll love this recipe!

Crazy Easy: This recipe is ridiculously simple! Just blend up a few ingredients, and you’ve got instant cheesy deliciousness. No soaking raw cashews, no cooking, no fuss. This is a vegan cheese recipe you’ll want to save!
Silky Smooth: This mozzarella is unbelievably smooth and creamy, thanks to the silken tofu base. This pourable vegan mozzarella is just like the real thing when melted!
Versatile: Pizza night just got a whole lot cheesier! Use this liquid mozzarella on pizzas, pasta bakes, sandwiches, or anything else that needs a cheesy boost.
Healthy-ish: This pourable vegan cheese is made with wholesome ingredients like silken tofu and nutritional yeast. So it’s even a good source of protein as well as being the perfect vegan liquid mozzarella. It really is next level!

📝 Ingredient notes

Silken Tofu (300g): The key to our creamy, dreamy mozzarella! Silken tofu provides the perfect base for this recipe, creating a smooth and luscious texture.

Oil (100g): I used organic sunflower oil, but olive oil would also be great here, Or even some refined coconut oil. Adds a lovely richness and a luxurious mouthfeel to the mozzarella.

Lactic Acid (1/2 tsp): This natural acid is derived from plant-based sources like corn or beets through a fermentation process. It gives the mozzarella a subtle tanginess similar to dairy-based mozzarella. If you don’t have any you can use a teaspoon of lemon juice or some white vinegar. However, I like to use it in all my cheeses. So if you will be making vegan cheeses often I would recommend picking some up.

MSG (1/2 tsp): Monosodium glutamate, or MSG, is a naturally occurring flavour enhancer that adds a savoury umami boost to the mozzarella. You can leave it out if you prefer, but it won’t be quite as flavorful.

Salt (1 tsp): A little bit of good sea salt brings out the cheesy goodness from the other ingredients.

Nutritional Yeast (40g): The magic ingredient that gives our vegan mozzarella that cheesy flavour.

Tapioca Starch (60g): Sometimes called tapioca flour. It helps to thicken the mozzarella and create that perfect melty stretchy goodness we’re looking for.

White Miso (40g): This fermented soybean paste adds a funky cheesiness that’s hard to replicate with other ingredients. It also contributes to the overall savoury depth, so you get some of the tang like traditional mozzarella has.

Onion Powder (1/2 tsp) & Garlic Powder (1/2 tsp): These two pantry staples add extra depth and complexity to the mozzarella, boosting its savoury flavour profile.

🥣 How to make Liquid Mozzarella

Blend It Up: This is as easy as it gets! Simply toss all the ingredients into a high-speed blender and blitz until completely smooth. You might need to stop and scrape down the sides of the blender a couple of times to make sure everything is fully incorporated.

Liquid Mozzarella ingredients in blender

Squeeze and Serve: Once the mixture is smooth, transfer it to a squeeze bottle. And that’s it! You’re ready to drizzle, pour, and dollop this delicious vegan mozzarella to your heart’s content.

Now you have the best vegan mozzarella, in just 5 minutes! I told you it was simple! 😉

🍽️ How to use this mock mozzarella

Vegan pizza cheese: This mozzarella is perfect for going on top of pizza! Simply drizzle it over your favourite pizza base and top with your favourite veggies and some fresh basil. Keep an eye out for my upcoming vegan pizza recipe, which will be the perfect pairing for this vegan mozzarella cheese.

Pasta Bake: Elevate your pasta bakes with this creamy, dreamy mozzarella. It will add a delicious cheesy layer and help to bind all the ingredients together. My vegan pasta bake recipe is coming soon, so stay tuned!

Really though you can use this anywhere you would normally use something like Miyoko’s liquid mozzarella!

🤔 Frequently asked questions

What is lactic acid?

Lactic acid is a natural acid that’s produced through the fermentation of plant-based carbohydrates, such as corn or beets. It’s commonly used in food production to add a tangy flavour and preserve freshness. In this recipe, it contributes to the slightly tangy flavour of the mozzarella. While you can substitute it for a liquid acid, if you want the best vegan cheese flavour then you want to get some.

What is MSG and is it safe?

MSG stands for monosodium glutamate. It’s a flavour enhancer that’s commonly produced through the fermentation of plant-based starches or molasses. It’s perfectly safe to consume and adds a savoury, umami boost to dishes. In this recipe, it helps to create a more complex and cheesy flavour.

Can I use a different kind of starch instead of tapioca starch?

Tapioca starch is essential for this recipe, as it provides the unique stretchy consistency and gooey texture that’s characteristic of mozzarella cheese. Other starches, such as cornstarch or potato starch, won’t create the same effect on our liquid vegan cheese.

How long will this mozzarella last?

Store your homemade vegan mozzarella in an airtight container in the refrigerator for up to 5 days.

If you try this recipe, let me know what you think!

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