Mozzarella Style Vegan Cheeze (Gluten Free + Soy Free + Nut Free)

Cheese is addictive.

I mean, really addictive! I wanted to go vegan for such a long time. I stopped drinking milk, eating sour cream and eggs. The one thing holding me back? Cheese. I’ve heard this same story from many vegans.

So what finally got me to quit? I thought I had a dairy allergy. I was getting migraines and nausea every time I ate dairy. It came up quite suddenly. And because I was eating a fairly simple diet at the time, it was easy for me to recognise that dairy was the culprit. I’ve since had allergy tests done (both the skin allergy test and the blood one) and it came up negative to dairy. I still know how it made me feel, so I avoid it altogether now. Dairy addiction = broken. Hooray!

Ash is another story. He is just as addicted to cheese as I was. Because of this cheeze recipe, he has cut back at least 50% on his cheese intake. Yep, it’s that good.

So now me and Ash are addicted to vegan cheeze sauces. Much better! At least I can sneak veggies in these sauces.

You can use this cheeze on pretty much anything you would normally put mozzarella on – it’s so versatile. I’ve used it on nachos, tacos, burritos (yep, we like mexican), lasagna and pizza. It’s good. I think it would also go great as a cheezy pasta sauce too, although we have yet to try that one.

This cheeze sauce is soy free, and nut free if you make it with cauliflower and a nut free milk. The onion gives this sauce a nice sharpness that some cheeses have. And it of course features nutritional yeast. We love the taste of nutritional yeast (aka nooch). We use a brand called Lotus here in Australia, which I’m told is just a repackaged version of the American Red Star brand.

Mozzarella Style Vegan Cheeze
This cheeze recipe is quick and easy, soy free, nut free and gluten free. Oh yeah, and vegan!
  1. Add all ingredients to a blender and blend until completely smooth (I use a Vitamix).
  2. Pour into a small saucepan and whisk over medium heat until thickened, about 3 to 5 minutes. The longer you leave it on the heat, the thicker it will become.
  3. The sauce will continue to thicken as it cools.
  4. Store in a jar in the fridge for 1-2 weeks. Just add to whatever your making (pizza, nachos) and heat like regular cheese (watch the cooking time as it may vary).
If you find you have small bits of bell pepper skin in your sauce, you can roast the bell pepper and remove the skin next time. I don't do this because it takes too long, and the Vitamix blends it up good enough.
You could try substituting the Arrowroot powder for Tapioca starch or corn starch, although I have not tried this.
Adapted from The Whole Life Nutrition Kitchen.

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26 comments on “Mozzarella Style Vegan Cheeze (Gluten Free + Soy Free + Nut Free)

    • You can definitely do that. We store in a jar in the fridge for 1-2 weeks. Just add to whatever your making (pizza, nachos) and heat like you normally would!

  1. This looks so good! I must make this tomorrow! Just found your blog today and I want to make every single recipe on it! I love it when that happens 🙂

    • Hi Liz, thank you so much for your nice words!! This is one of my favourite recipes still, the sauce even makes a yummy doritos-flavoured dip. Yay! I love it when that happens too! 🙂

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  3. OM-Gosh this looks AMAZE! cant wait to get me some cauli-queso into me! =D
    possibly a stupid question though….do i need to cook/steam the cauliflower before adding it to the blender? or does it cook enough when heating and thickening on the stove? Thank you 🙂

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  5. Hi Shae, read your comment about being addicted to cheese, thought you might be interested in this morsel of info; Dr Neal Barnard refers to cheese as “the crack cocaine of dairy products”. Why? Cos, milk (cow and human) contains natural morphine and the protein casein, which when turned into cheese provokes similar effects to opiates! So, in fact, you can have a real addiction to cheese (and its not just being greedy because you like the taste). As a “cheese-aholic” I did the only thing possible to beat this addiction – stopped eating it completely and forever. (And like you it was the very last thing to go before I was vegan) 🙂

    • Hi Polly, yep I’ve read that a few times and it totally makes sense! One of the most common things I hear from people is “I could never give up cheese” (besides “I could never give up bread”, but thats a different thing altogether!). And your right, the best way to beat is just cut it out – simple as that. 🙂

  6. If you use cauliflower, should it be cooked or raw? And which works best for you, cashew nuts or cauliflower? I would love to try this! Thanks.

    • Hi Sara, Raw cauliflower is fine. I have used both with success but find cashews easier because cauliflower isn’t always in season and I don’t always have it on hand 🙂

  7. Hi Shae,

    I wanted to wait until I actually tried this sauce before commenting.

    Oh my…where to begin! LOL I’m sitting here eating a cheese (yes, this cheese), mushroom & spinach quesadilla and it is so darn good. I didn’t soak the cashews overnight so soaked them in warm water for the couple of hours that I had and it still came out lovely. Both my girls love the cheese sauce and I plan on making this again and again and again…etc.
    And btw, I think this is closer to a cheddar than a mozzarella taste but either way it’s sooooooo goooooddddd!!!!!!!

  8. Hi again Shae,

    Forgot to mention that I used cornstarch instead of arrowroot powder since cornstarch is more easily found here in the US. It blended nicely in my Vitamix and the sauce thickened considerably when it was heated.

    Can’t wait to try out some of your other recipes!

  9. YOU are a life saver Shae!! I just finished a 28 day Cleanse with Arise and Shine and I worried I might get back into my bad habits (sauces, sauces, and cheese…)…I will use your recipes over and over again from now on! Thanks a million! 😀 wow!

  10. This is bloody amazing–the best vegan cheese sauce we have made. We have eaten it two days in a row (once as part of a meal and once just poured over tortilla chips.) Thank you so much!!

  11. Hi, I was wondering if you could use pepitas or sesame seeds or sunflower seeds, as my daughter is allergic to all nuts. And how much would you use for each, thank y6ou very much, it looks delicious!

    • Hey Andrew, have you tried the cauliflower? It works pretty well. Second to that I think sunflower seeds might work. Full fat coconut cream (if your daughter can have that?) may also work replacing the almond milk and nuts. Let me know how you go with it! (PS sorry for the slow reply!) x

      • Hi Shae, thanks for getting back to me! i have not tried cauliflower and i plan on it. My daughter can not have any coconut, but i do have flax milk that she likes. Will that work?

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