Vegan Pizza Mozzarella Sauce
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!
Ingredients
- 8 oz. silken tofu
- 1/4 cup refined coconut oil melted
- 2 Tbsp tapioca starch
- 1 1/2 Tbsp lemon juice
- 1 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried basil
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.
Video
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.
Nutrition
Serving: 1/6 the recipeCalories: 112kcalCarbohydrates: 5gProtein: 3gFat: 10gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 196mgPotassium: 103mgFiber: 0.4gSugar: 1gVitamin A: 1IUVitamin C: 1mgCalcium: 14mgIron: 0.5mg
Tried this recipe?Let us know how it was!