Low Sugar Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this plant-based mozzarella is built entirely from whole, simple ingredients — no sweeteners, no fillers, just cashews, tapioca starch, and a handful of pantry staples doing all the heavy lifting. Store-bought dairy-free cheeses can be a minefield of added sugars and mystery additives, so making your own puts you completely in control of what goes into every slice. The magic happens on the stovetop, where constant stirring transforms a thin, creamy blend into something that pulls away from the pan in long, elastic ribbons — it really does look and behave like melted mozzarella. Soaking the cashews first is the key to that ultra-smooth, pourable base, and the tapioca starch is what gives the finished cheese its signature stretch. Once chilled, it firms up beautifully and slices cleanly, but lay it over a hot pizza or warm dish and it melts right back down into gooey, creamy perfection. Whether you're topping a flatbread, layering a caprese, or just sneaking a slice straight from the board, this one is hard to believe it came together with so little effort.
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Learn more →Ingredients
6 servings
- 1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
- ¾ cup water
- 3 tbsp tapioca starch
- 1 tbsp refined coconut oil
- 2 tsp apple cider vinegar
- 1 tsp lemon juice
- ¾ tsp salt
- ½ tsp garlic powder
Instructions
- 1
Drain and rinse the soaked cashews, then add them to a high-speed blender along with the water, tapioca starch, coconut oil, apple cider vinegar, lemon juice, salt, and garlic powder. Blend on high for 60–90 seconds until completely smooth with no visible cashew pieces — the mixture should look like thin, pourable cream.
- 2
Pour the blended mixture into a medium saucepan and set over medium heat. Cook, stirring constantly with a silicone spatula, for 5–8 minutes until the mixture thickens dramatically, pulls away from the sides of the pan, and becomes glossy and stretchy — it will look like melted mozzarella and stretch when you lift the spatula.
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