Black Pepper Free Vegan Cashew Mozzarella
Stretchy, glossy, and surprisingly satisfying, this plant-based mozzarella is made entirely from soaked cashews, tapioca starch, and a handful of pantry staples — no dairy, no additives, and absolutely nothing that would sneak in unwanted heat or spice. The magic happens on the stovetop, where constant stirring transforms a thin, creamy blend into something genuinely elastic and melty, almost identical in behavior to the real thing. Apple cider vinegar and lemon juice give it that subtle tang you expect from fresh mozzarella, while garlic powder rounds out the flavor without overpowering it. Because every ingredient here is straightforward and easy to verify, you never have to second-guess a label or worry about hidden spice blends that often contain ground pepper. Once it sets in the fridge, it slices cleanly, tears beautifully, and melts right back down on a hot pizza or baked dish just like the classic. It's the kind of recipe that genuinely surprises people — both in how simple the process is and how good the result tastes.
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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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