Before You Dive Into This Delicious Recipe… 🍲

Let me ask you something.

Have you ever said, “I know I should eat more plants... but I just don’t know how to make it work in real life?”

If so—you’re not alone. And you’re exactly who I created The PlantWhys Collective for.

It’s not a diet. It’s not a challenge.
It’s a lifestyle shift for real women with real lives—who want to feel better, lose weight, and stop feeling overwhelmed by all the “shoulds” when it comes to food.

Inside the Collective, you’ll get:

✅ A gentle, step-by-step 40-day Jumpstart
✅ Weekly live support + check-ins with certified coaches
✅ Quick, feel-good Pilates workouts (just 5 minutes a day)
✅ Monthly mindset coaching and book club
✅ Live cooking classes + bonus cookbooks
✅ And a private community (no Facebook drama here)

It’s like the support system you’ve always wanted, all in one place—with no guilt, no fads, and no shame.

👉 Click here to check it out and join the Collective

You’ll see everything laid out clearly—whether you want to dip your toe in monthly or go all-in for the year.

You don’t need to go plant-based overnight.
You just need a simple path—and someone to walk it with you.

Now… ready for the recipe? Let’s do this. 🌱

—Ali

Learn More about the Collective PlantWhys Membership Here

Melted Mozzarella Vegan Cheese

side dish Jun 01, 2024

Vegan Mozzarella Cheese

Serves: 1 batch (about a cup) • Cook Time: 15 minutes • FODMAP rating: medium/high

Treat yourself to the irresistible taste of homemade vegan mozzarella cheese! This dairy-free alternative offers a creamy and melty texture, perfect for grilled cheese sandwiches, nachos, or even pizza. Made with wholesome ingredients like white beans, tapioca starch, and nutritional yeast, this recipe delivers a burst of flavor and is SO MUCH healthier for you than regular cheese! This recipe was inspired by this mozzarella recipe by It Doesn't Taste Like Chicken, and I swapped the cashews for beans. But feel free to follow her recipe if you want more of a fatty, rich taste. I also love her Nacho cheese version HERE. And you can swap out the cashews for beans like we did in this recipe.

Ingredients
1/2 cup white beans (any kind)
1/4 cup tapioca starch (also called tapioca flour)
1 tablespoon nutritional yeast
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1/4 teaspoon garlic powder

Instructions:

To make the vegan mozzarella: Add the beans along with 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth; the mixture will be very watery.
Pour the mixture into a small saucepan and place over medium-high heat. Continuously stir. The cheese will start forming clumps; keep stirring until it thickens from a watery consistency to a thicker, melty cheese sauce, about 5 minutes.
Serve the vegan mozzarella hot or allow it to cool and store it in an air-tight container in the fridge for 2-3 days. The cheese will thicken as it cools but will remain in a melty state. If you want to return the cold mozzarella back to dipping consistency, reheat in the microwave 30 seconds at a time adding a splash of water until desired consistency is reached.

*Tapioca starch is essential for this recipe as it provides the gooey and stretchy texture to the cheese. Using any other starch or flour will not yield the same result

Click here to learn more about our plant-based membership called, The Collective

Learn More

Stay connected with news and updates!

Join our mailing list to receive the latest plant-based tips, tricks, and recipes.
Don't worry, your information will not be shared.

We hate SPAM. We will never sell your information, for any reason.

Before You Dive Into This Delicious Recipe… 🍲

Melted Mozzarella Vegan Cheese

Stay connected with news and updates!

Stay Connected