Artificial Food Coloring Free Vegan Cashew Mozzarella

Total time2 hr 20 min

Prep time10 min

Cook time10 min

Artificial Food Coloring Free Vegan Cashew Mozzarella

Stretchy, glossy, and genuinely satisfying to pull apart, this cashew-based mozzarella is the kind of dairy-free cheese that actually delivers on its promise. Store-bought vegan cheeses are notorious for long ingredient lists packed with synthetic additives and artificial dyes that have no business being in something so simple — this one skips all of that entirely. The whole thing comes together from a handful of clean, recognizable ingredients: soaked raw cashews, tapioca starch, coconut oil, and a little apple cider vinegar for that subtle tang. The magic happens on the stovetop, where constant stirring transforms the blended mixture into something genuinely stretchy and melt-worthy. Once chilled and set, it slices cleanly, shreds easily, and melts back down beautifully over a hot pizza or baked dish. It's the kind of recipe that makes you wonder why you ever reached for the processed version in the first place.

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Ingredients

6 servings

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Great Value Roasted Cashews With Sea Salt Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted
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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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