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A bowl of vegan tofu mozzarella, ready to use.

Vegan Tofu Mozzarella (Oil-Free, Nut Free)

Print Recipe
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.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8
Calories 63
Author Elizabeth

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

Adapted from Home Cooked Roots

Nutrition

Calories: 63kcal | Carbohydrates: 8g | Protein: 4g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 744mg | Potassium: 149mg | Fiber: 1g | Sugar: 1g | Vitamin A: 4IU | Vitamin C: 0.2mg | Calcium: 26mg | Iron: 1mg