Anti Inflammatory Vegan Cashew Mozzarella
Stretchy, glossy, and satisfying in a way that feels almost impossible for a dairy-free cheese, this cashew mozzarella is the kind of recipe that makes you do a double-take. Raw cashews form the creamy base, blended smooth with tapioca starch — which is the real magic ingredient here, giving the finished cheese that signature pull and melt you'd expect from the real thing. Apple cider vinegar and lemon juice add a subtle tang that keeps it tasting bright rather than flat, while garlic powder rounds out the flavor with just enough savory depth. From an anti-inflammatory standpoint, this recipe leans on whole-food ingredients like cashews, coconut oil, and apple cider vinegar — skipping the processed additives and inflammatory dairy proteins that make store-bought alternatives a harder sell. The process is surprisingly hands-on and satisfying: you'll watch the blended mixture transform in the pan from thin liquid to something genuinely stretchy and glossy before your eyes. Once chilled and set, it slices cleanly, tears beautifully, and melts right back down on a hot pizza or warm dish. It's the kind of thing you'll want to keep stocked in the fridge at all times.
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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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