Vegan Mozzarella Cheese from Cashews
Creamy cashew-based vegan mozzarella made in a blender and stovetop. Hot water and tapioca starch create a stretchy, mozzarella-like texture that forms threads when whisked over medium-high heat. Ready in minutes for pizzas, pastas, or fresh preparations.
Ingredients
- ¼ cup raw cashews
- 1 cup water, hot
- 1 small clove garlic
- ¾ teaspoon salt
- 1 tablespoon lemon juice
- 7 teaspoon tapioca starch
Instructions
- 1
Add cashews, hot water, garlic, salt, lemon juice, and tapioca starch to a high-powered blender.
- 2
Blend until creamy and smooth with no cashew pieces remaining.
- 3
Transfer mixture to a small saucepan over medium-high heat.
- 4
Whisk vigorously and continuously, scraping the sides often to prevent clumping.
- 5
Continue whisking until the mixture thickens and begins forming threads similar to mozzarella cheese, slightly thicker than strings.
- 6
Remove from heat once satisfied with thickness and thread formation.
- 7
Transfer to a glass bowl and cool. Use immediately or refrigerate for later.
Tips
Use a high-powered blender like Vitamix for smoothest results
Continuous whisking prevents clumping and ensures proper texture development
Watch for thread formation to determine doneness rather than relying on time
Good to Know
Refrigerate in an airtight container up to 5 days. Can be reheated gently over low heat.
Prepare up to 5 days ahead and store in refrigerator. Reheat gently before use if desired.
Use fresh or slightly warm. Suitable for pizza, pasta, or other dishes requiring mozzarella.
Common Mistakes
Do not stop whisking to avoid clumping and uneven texture
Do not use a standard blender instead of high-powered to avoid grainy texture