This smooth and creamy vegan tofu mozzarella is an oil-free, nut-free cheese alternative, perfect for dairy-free pizzas, nachos, and more! This cheese is high in protein and ready in 15 minutes.
I don't like vegan cheese.
There, I said it.
Honestly, most vegan cheeses do not taste great. And those that do are usually filled with tons of not-so-great ingredients or are terribly expensive.
I don't eat cheesy things too often, but when I do I use whole foods to create a substitute. Like my vegan parmesan which is made from cashews and nutritional yeast. Or my vegan queso, which uses carrots and potatoes!
This tofu mozzarella is another great whole foods cheese recipe.
I've been using extra firm tofu to make harder versions cheeses like feta in my vegan Greek salad or a sturdy mozzarella for my vegan caprese salad. But this tofu mozzarella uses silken tofu for a smooth and creamy cheese that's perfect for more melty uses like pizza!
Jump to:
Why this recipe works
This tofu mozzarella uses silken tofu, which is a loose, soft type of tofu, for a creamy, melty texture.
A bit of arrowroot starch (or cornstarch) helps thicken the cheese and holds it together.
And a few simple pastes and spices like nutritional yeast, white wine vinegar, miso, and onion powder create that subtle briney, cheesy, mozzarella taste.
Why I love this Tofu Mozzarella
- Dietary needs - this tofu mozzarella is oil-free, nut-free, dairy-free, plant-based, gluten-free, and sugar-free
- Thick & cheesy - this mozzarella is everything you want in a melty cheese. It is seriously so creamy.
- Ready in 15 minutes - it only takes a few minutes to whip up a batch of this cheese
- Nut-Free - many vegan cheese recipes use nuts to help thicken the dip or add flavor, but this recipe is made without any nuts. If you have allergies, this is the recipe for you
Ingredient Notes & Substitutions
- Silken Tofu: use silken tofu for a creamy, "melted cheese" texture. You can use a firmer version, but the cheese will be chunkier
- Nutritional Yeast: this wouldn't be a vegan cheese recipe without nutritional yeast. Nutritional yeast is known for its cheesy flavor and is the main source of cheesy goodness in this recipe.
- Water
- Arrowroot: I recommend using arrowroot because it has a more neutral flavor than cornstarch - I find that I don't like the taste of cornstarch in this cheese. But if you aren't sensitive to the taste, cornstarch is a great option and can be subbed 1:1.
- White Wine Vinegar or Apple Cider Vinegar: white wine vinegar has a more subtle and nuanced flavor than acv, so I recommend using it if you have it. But apple cider vinegar or even something like red wine vinegar or just plain lemon juice would work to bring some brightness to the cheese
- White Miso: a mellow white miso adds a briney flavor that is characteristic of cheeses like mozzarella. I know that sometimes it can be hard to find miso, so I've left this as an optional ingredient, but it is highly recommended. If you do omit the miso, you may find you need more salt
- Onion Powder: there's only one tablespoon of onion powder in this recipe for a reason. Too much onion powder produced a strange flavor. A bit of onion powder is enough to help add a layer of flavor, but don't go overboard
- Salt: two teaspoons may feel like a lot of salt, but without this much salt the cheese has a very bland taste. Remember, salt enhances other flavors!
How to make Tofu Mozzarella
Step 1. Blend all the ingredients in a food processor or high speed blender.
Step 2. Transfer the mixture to a saucepan and heat over medium heat for 7-10 minutes, stirring regularly until the arrowroot is activated - you want the mixture to thicken to a paste.
Step 3. Serve on pizza, on nachos, use as a dip, etc.
Frequently Asked Questions
No. The spices like nutritional yeast, vinegar, miso, and onion powder help create a cheese-like flavor.
Tofu is very neutral in flavor so won't notice you're eating tofu.
Store leftovers in an air tight container in the fridge. Reheat in the microwave or on the stove, stirring regularly until smooth and spreadable.
Plant-based serving suggestions for tofu mozzarella
- Make vegan margherita pizza
- Enjoy with vegetables
- Make nachos with a batch of oil-free tortilla chips or serve over sweet potato nachos
Recipe Prayer
Thank you God for this healthy version of mozzarella. Thank you for this food that gives our body nutrients. Amen.
More Homemade Cheese Recipes
Tried this recipe?
Please leave a review in the comments section below and post on Instagram tagging me @elizabeths_table. You can also stay in touch with me on social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
📖 Recipe
Vegan Tofu Mozzarella (Oil-Free, Nut Free)
Equipment
Ingredients
- 16 Ounces Silken Tofu
- ¼ Cup Nutritional Yeast
- ¼ Cup Water
- ¼ Cup Arrowroot
- 2 Tablespoons White Wine Vinegar or Apple Cider Vinegar
- 2 Tablespoons White Miso optional
- 1 Tablespoon Onion Powder
- 2 Teaspoons Salt
Instructions
- Blend all the ingredients in a food processor or high speed blender.
- Transfer the mixture to a saucepan and heat over medium heat for 7-10 minutes, stirring regularly until the arrowroot is activated - you want the mixture to thicken to a paste.
- Serve on pizza, on nachos, use as a dip, etc.
Notes
Nutrition
Nutrition information is an estimate.
Comments
No Comments