Our copycat Miyoko’s liquid vegan pizza mozzarella recipe (or as we like to call it, pizzarella) surprised even us with how great it is! Like Miyoko’s version, ours is based in cashews, but our copycat liquid pizza mozzarella cheese has only ingredients that you probably already have at home. Don’t get us wrong, we are huge fans of Miyoko’s, and if you are able to get her liquid vegan pizza mozzarella, by all means do! But it’s not available everywhere, and even if it’s available where you are, you may not want to have to run out to the store when you’re jonesing for some homemade gluten-free vegan pizza. And now you don’t have to run to the store, because you can whip up our copycat liquid vegan mozzaralla (or, as we also like to call it, mockzarella) right at home whenever you want!
Speaking of mockzarella, if you’re wanting a more traditional, solid gluten-free vegan mozzarella recipe, you’ll love our Super Easy Vegan Mozzarella Cheese Recipe!
Ingredients in Our Copycat Miyoko’s Liquid Vegan Pizza Mozzarella
As a comparison, Miyoko’s liquid vegan pizza mozzarella’s ingredients are plant milk (made from filtered water and organic cashews), organic sunflower oil, organic tapioca starch, sea salt, mushroom extrac, organic sunflower lecithin, organic konjac, and cultures.
The ingredients for our copycat liquid vegan pizzarella are cashews, water, white vinegar, nutritional yeast, salt, and white miso (optional) and tapioca or corn starch (also optional if you can’t have it or just don’t want it).
Either way you go, you get simple, clean ingredients (have we mentioned that we’re huge fans of Miyoko’s? :~) )
Note: While we love Miyoko, and her products, the brand has not been without its share of controversy. First there was the issue of them accepting consumer guidance from Nestle (always a controversial brand). More recently Miyoko’s Creamery released, and then discontinued, some products that Miyoko herself referred to as “dumbing down” their ingredients to “play the game.” (To her everlasting credit, Miyoko then killed that particular product line, at great financial loss to the company, explaining that “it was still not a product I was proud of.”)
Here’s our recipe.
Copycat Miyoko’s Liquid Vegan Pizza Mozzarella Recipe
1 cup unroasted (“raw”) cashews
boiling water to cover the cashews
1/4 cup nutritional yeast (or less to taste)
scant tablespoon white vinegar
1 teaspoon tapioca starch or corn starch (optional)
1 teaspoon white miso (optional but makes it pretty great!)
1/2 teaspoon salt
1/2 cup water
Pour the boiling water over the cashews and let soak for one hour.
Drain the cashews and put in a high speed blender. Add all of the other ingredients to the blender and blend until smooth.
Transfer to a squeeze bottle, if you have one, or to another container from which you can drizzle and pour your liquid vegan mozzarella on to your pizza just before baking the pizza.
Store whatever is left in the refrigerator.
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