Cheese
Mozzarella Substitute
The best dairy-free mozzarella substitutes for pizza, pasta bakes, and sandwiches, and how to get them to actually melt.
Mozzarella is the hardest cheese to fake because you are chasing melt and stretch, not just flavor. Store-bought shreds have gotten dramatically better in the last few years, but they still melt on their own schedule. Most need a lid or a blast under the broiler to go from rubbery to molten, and the difference between brands is bigger than the difference between recipes.
Best dairy-free substitutes
| Substitute | Ratio | Notes |
|---|---|---|
| Vegan mozzarella shreds | 1:1 | Convenient for pizza and bakes. Melt varies a lot by brand, so give them heat and cover. |
| Homemade cashew-tapioca mozzarella | 1:1 | Stretchy when hot. Best made fresh and spooned on rather than shredded. |
| Dairy-free ricotta | 1:1 | Not a melter, but a good stand-in where mozzarella is really a creamy layer, like lasagna. |
Whatever brand you buy, give it heat and moisture. A covered pan or a hot oven fixes most vegan mozzarella complaints.
Best for
- Shreds on pizza in a hot oven, 475F or above.
- Homemade cashew-tapioca mozzarella spooned over pizza and pasta bakes.
- A light brush of olive oil over shreds when you want browning.
- Dairy-free ricotta standing in for the creamy layer in baked pasta.
Avoid when
- The dish is served cold, like a caprese-style plate. Most vegan mozzarella tastes flat uncooked.
- You expect deep browned spots exactly like dairy pizza. Most shreds soften without browning.
- The dish depends on cheese pull for its structure, like fried mozzarella sticks. Results vary too much by brand.
Common questions
Why won't my vegan mozzarella melt?
Most shreds need more heat and moisture than dairy mozzarella. Cover the pan so steam helps, or finish under the broiler. On pizza, a hot oven matters more than the brand.
What is the best dairy-free mozzarella for pizza?
A tapioca-based shred or a homemade cashew mozzarella gives the best melt. If you are using store shreds, test the brand on garlic bread first and stick with what works.
Can I make dairy-free mozzarella at home?
Yes. Blended cashews, tapioca starch, and plant milk cook into a stretchy, spoonable mozzarella in about 10 minutes. It will not shred, but it melts better than most store options.
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Recipes using this substitute
Dairy-Free Cheese Pizza
A crisp, bubbly dairy-free cheese pizza with tomato sauce and dairy-free mozzarella-style shreds, baked hot so the cheese melts instead of drying out.
Dairy-Free Pepperoni Pizza
Dairy-free pepperoni pizza with a crisp crust, simple tomato sauce, melty dairy-free mozzarella-style shreds, and pepperoni crisped up in a hot oven.
Dairy-Free White Pizza with Ricotta
A dairy-free white pizza with garlicky olive oil, dollops of dairy-free ricotta, and a crisp New York-style crust, no tomato sauce or dairy cheese needed.
Dairy-Free Meatball Subs
Dairy-free meatball subs with tender meatballs, warm marinara, and toasty rolls topped with melty dairy-free mozzarella.
Dairy-Free Cheesy Garlic Bread
Dairy-free cheesy garlic bread with crisp buttery edges, a garlic-herb spread, and a melty layer of dairy-free mozzarella on top.