BHA & BHT Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this cashew-based mozzarella delivers the kind of melt you'd expect from the real thing — without a drop of dairy. Store-bought vegan cheeses are notorious for sneaking in preservatives like BHA and BHT to extend shelf life, so making your own from scratch is one of the cleanest swaps you can make. The magic here comes from tapioca starch, which transforms a blended cashew cream into something remarkably elastic and sliceable once it hits the heat and then chills down. Apple cider vinegar and lemon juice add just enough tang to mimic that classic fresh mozzarella flavor, while garlic powder rounds everything out beautifully. Every single ingredient is whole and recognizable — nothing you'd need to Google or second-guess. It slices cleanly after a couple of hours in the fridge, tears like the real deal, and re-melts on a hot pizza in a way that will genuinely surprise you. Once you see it stretch off the spatula, you'll understand why this one is worth keeping in your regular rotation.
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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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