Almond Free Vegan Cashew Mozzarella
This stretchy, meltable cheese alternative is made entirely from soaked raw cashews, and the result is genuinely impressive — glossy, sliceable, and satisfying in a way that most store-bought vegan cheeses never quite manage. The magic comes from tapioca starch, which transforms a blended cashew cream into something that pulls and stretches just like the real thing when it hits a hot pan or pizza. A touch of apple cider vinegar, lemon juice, and garlic powder gives it that subtle tang you expect from fresh mozzarella, so it never tastes flat or one-dimensional. Because every ingredient here is straightforward and plant-based, there's no need to scan labels for hidden dairy, additives, or tree nuts beyond the cashews themselves — making it a clean, confident choice for anyone navigating almond sensitivities. The process is surprisingly hands-on and satisfying: you blend, cook, watch it transform on the stovetop, then let the fridge do the rest of the work. Once it's set, you can slice it onto a caprese plate, tear it over pasta, or let it melt into a bubbling pizza just like the classic. It's the kind of recipe that makes you wonder why you ever reached for the store-bought version.
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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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