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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What is vegan mozzarella made of?
You only need 9 simple ingredients to make this awesome vegan mozzarella sauce recipe:
- Silken tofu – Soft tofu also works!
- Refined coconut oil (melted) – 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!
- Tapioca starch – This 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.
- Lemon juice – If you don’t have lemon juice, you can sub miso paste, yellow mustard, stone ground mustard, white vinegar, rice vinegar, or apple cider vinegar for a sharper taste.
- Nutritional yeast – This 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.
- SPICES: sea salt, onion powder, garlic powder, dried basil
How to Make Vegan 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
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:
- Vegan Cheese Pizza: Our homemade pizza dough + your favorite pizza sauce + this vegan mozzarella sauce!
- Dairy Free Baked Ziti: Whether on a vegan baked ziti pizza or a traditional pasta bake, this dairy free mozzarella was MADE for baked ziti!
- Plant Based Chicken Parmesan: Use it to top the breaded tofu cutlets in our classic Vegan Chicken Parm recipe or on a Vegan Chicken Parm Pizza!
- Vegan White Pizza: This mozzarella sauce is the perfect white sauce for a Plant Based White Pizza!
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.
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!
More Silken Tofu Recipes:
Vegan Pizza Mozzarella Sauce
Ingredients
Instructions
- Melt and measure the refined coconut oil. Then, add all the ingredients to a small food processor or blender, starting with the tofu and ending with the melted refined coconut oil.
- Blend all the ingredients, starting at a low speed and slowly increasing to high, for at least 1 minute to allow the ingredients to emulsify. When the mixture is creamy and shiny, it’s ready. That shiny part is the key indicator!
- TO USE: Pour or drizzle this liquid vegan mozzarella sauce on top of any pizza or baked pasta dish before it goes in the oven. The sauce will be a thinner texture at first but will thicken up and brown considerably as it bakes, leaving you with a delicious melty cheesy topping!
- 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 labeled “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.
- You can use silken tofu and soft tofu interchangeably in this recipe.
- If you don’t have lemon juice, you can sub miso paste, yellow mustard, stone ground mustard, white vinegar, rice vinegar, or apple cider vinegar for a sharper taste.
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Nutrition Information:
Yield:
4Serving Size:
1Amount 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.
