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This is my love language.

Ooey, gooey, stretchy, melty, where have you been all my life- vegan mozzarella. I’m pretty sure I just made all my vegan dreams come true. I made this recipe four times this week, FOUR. That’s how amazing this is. Just dip some tortilla chips in this bad boy and welcome to heaven.

You can also use this anywhere you would like a melty mozzarella experience, which is, um, everywhere! Let’s see… pizza, lasagna, grilled cheese, dips, the possibilities of deliciousness are endless.

I haven’t even gotten to some of the best news yet. This takes only 7 ingredients, one of them being water. It takes only 15 minutes to make, AND it doesn’t even have any oils or “bad stuff”. Can you tell I’m excited? I’m SO excited.

So what makes it stretchy and gooey. Tapioca! Who knew right? It’s the main ingredient in Daiya, a well-known brand of vegan cheese, and I found that Somer McCowan from the blog Vedged Out also used tapioca starch in her Fresh Moxarella Cheese. She is one smart cookie, er.. well some smart cheese, because she knew what was up. I adapted her original recipe to make a mozzarella that suited my own taste buds but be sure to try her original recipe and check out her blog. So many delicious vegan recipes to be had!

Back to tapioca. Tapioca provides this amazing stretchy, melty quality that any good vegan cheese deserves. It is an absolute must for this recipe. Any other starch will make a thick sauce, but only tapioca will give it that stretch. If you can’t find it in stores you can pick it up on Amazon here.

This recipe will stay in a melty stretchy state, even when cold, but if you are looking for a grate-able cheese, try my recipe for The Best Vegan Mozzarella.

To make melty stretchy gooey vegan mozzarella:

Watch my video to see how it’s done, or skip directly to the step by step photos below!

To make Melty Stretchy Gooey Vegan Mozzarella: Boil the cashews for 10 minutes until softened. Then toss into the blender with the remaining ingredients, and blend until completely smooth. It will be very watery, don’t worry, it will get cheesy!

Pour it in a small sauce pan, and heat over medium-high heat. Stir to keep anything from burning. You will start to see clumps forming.

Then all of a sudden, magic! Everything comes together and makes this cheesy, melty, deliciousness. Keep stirring and cooking for another minute or two, to make sure it’s finished firming up. It should take about 5 minutes to cook total. That’s it! Done. So easy.

If you want to save it for later, store in an air tight container in the fridge. It won’t firm up like a hard cheese, it will stay pretty soft, but let’s get real, who needs hard mozzarella anyways?

Serve as a dip, spread onto some toast, dollop onto pizza, do whatever your creative cooking spirit tells you. Don’t worry if you eat it all in one sitting (cause I would never do that), you can always make more.

Bon appetegan!

Sam.