Barley Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying, this plant-based mozzarella is built entirely from whole, simple ingredients you can feel confident about. Soaked raw cashews blended with tapioca starch and a touch of coconut oil create that signature pull and melt that most dairy-free cheeses only promise on the packaging. The apple cider vinegar and lemon juice add just enough tang to mimic the mild, milky flavor of the real thing — no mystery additives required. Cooking the blended mixture over medium heat is where the magic happens: it transforms from a thin cream into something glossy and stretchy right before your eyes. Once chilled, it firms up beautifully and can be sliced, shredded, or torn just like a fresh ball of mozzarella. It melts back down on a hot pizza or warm dish, making it genuinely versatile rather than just a novelty. If you've been burned by store-bought alternatives with long ingredient lists and questionable grains, this one is a breath of fresh air.
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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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