5-Minute Vegan Pizza Mozzarella

Overhead shot of half of a homemade vegan cheese pizza with one slice pulled out a bit. There is a pizza cutter and salt and pepper shakers to the side.

This easy Vegan Mozzarella Sauce is the perfect dairy free cheese topping for plant based pizza and pasta bakes. Just blend up 9 simple ingredients, pour on the liquid mozzarella, and watch it get thick and gooey as it bakes in the oven. This vegan cheese recipe made with silken tofu (and no cashews!) takes less than 5 minutes to prepare, and the results are fantastically versatile!


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I’ve been making this vegan mozzarella sauce from silken tofu for years and after posting it in a few other recipes and on our IG Stories and hearing from all of you, I decided it’s time it gets its own post!

We call this dairy free cheese sauce “pizza mozzarella” in our house because it is the best last-minute pizza cheese to use on T’s homemade pizza dough, but it’s also a fantastic topping for pasta bakes like baked ziti!

This recipe is a total staple in our plant based home, and we love finding new recipes to use it in. We hope you find it as handy as we have!

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Overhead shot of all the ingredients you need to make the best vegan mozzarella cheese for pizza: silken tofu, refined coconut oil, lemon juice, tapioca starch, nutritional yeast, garlic powder, onion powder, salt, and dried basil.

What is vegan mozzarella made of?

You only need 9 simple ingredients to make this awesome vegan mozzarella sauce recipe:

How to Make Vegan Mozzarella Sauce

Two side by side overhead shots of a small food processor before and after blending the ingredients for vegan pizza mozzarella sauce

All you have to do to make this dairy free pizza mozzarella sauce is blend the silken tofu with the rest of the ingredients in a blender or food processor on high for at least 1 minute to allow the ingredients to emulsify. When the mixture is thick and shiny, it’s ready!

How to Use Dairy Free Mozzarella Sauce for Pizza

Two side by side photos showing a plant based pizza with vegan mozzarella sauce before and after baking.

To use this vegan mozzarella sauce, drizzle this sauce on top of a pizza or baked pasta dish before baking. It will thicken up considerably as it bakes, leaving you with a dairy free melty cheesy topping!

Plant-Based Mozzarella Serving Ideas:

Overhead shot of a vegan cheese pizza, sliced, with a hand pulling one slice out.

How to Store Leftover Vegan Pizza Mozzarella

Store leftover vegan mozzarella sauce in the fridge for 5-7 days. 

Do not freeze this dairy free mozzarella sauce. Silken tofu does not freeze well and will become a cottage cheese type texture when frozen.

We usually get 2 pizzas worth of mozzarella sauce out of this recipe. 

Because of the coconut oil, the vegan mozzarella sauce gets very thick when it chills in the fridge, so I recommend letting it sit on the counter for 30-60 minutes before using it.

Overhead close up shot of dairy free mozzarella sauce on a pizza

We can’t wait to see how you use this vegan pizza mozzarella in your own kitchens! If you make this incredible dairy free cheese recipe, we’d love to hear about it! 

We love when you rate the recipe and leave a comment below. It helps more people find this plant-based magic!

And don’t forget to tag us in your photos on Instagram. If you’re not already hanging out with us over there, we’re @theplantpowercouple with the “the”. Enjoy!

Overhead shot of a vegan cheese pizza, sliced, with a hand pulling one slice out.

More Silken Tofu Recipes:

Yield: 2 pizzas worth of mozzarella

Vegan Pizza Mozzarella Sauce

Overhead shot of half of a homemade vegan cheese pizza with one slice pulled out a bit. There is a pizza cutter and salt and pepper shakers to the side.
This easy Vegan Mozzarella Sauce is the perfect dairy free cheese topping for plant based pizza and pasta bakes. Just blend up 9 simple ingredients, pour on the liquid mozzarella, and watch it get thick and gooey as it bakes in the oven. This vegan cheese recipe made with silken tofu (and no cashews!) takes less than 5 minutes to prepare, and the results are fantastically versatile!
Prep Time 5 minutes
Total Time 5 minutes

Instructions

    1. Blend all the ingredients in a blender or food processor on high for at least 1 minute to allow the ingredients to emulsify. When the mixture is thick and shiny, it’s ready.
    2. TO USE: Pour or drizzle this sauce on top of a pizza or baked pasta dish before baking. It will thicken up considerably as it bakes, leaving you with a melty cheesy topping!
    3. TO STORE: Store leftover vegan mozzarella sauce in the fridge for 5-7 days. Do not freeze. We usually get 2 pizzas worth of mozzarella sauce out of this recipe.

Notes

  • Tapioca starch is a key ingredient that adds that gooey texture when it bakes. We do not recommend substituting other starches like cornstarch or arrowroot because they act differently.
  • Make sure you’re using a coconut oil labeled “refined” and NOT one labled “unrefined” or “virgin”. You don’t want your vegan mozzarella to taste like coconut!
  • Nutritional yeast is a deactivated yeast that is not interchangeable with other yeasts. Nutritional yeast is a staple ingredient in plant based cooking! If you don’t have it, you can sub half the amount of ground mustard powder.

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Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 180Total Fat: 16gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 298mgCarbohydrates: 6gFiber: 1gSugar: 1gProtein: 5g

Nutrition information is automatically calculated for 1/4 of the recipe and may not always be accurate.

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