Breastfeeding Friendly Vegan Cashew Mozzarella
Creamy, stretchy, and surprisingly satisfying, this plant-based mozzarella is made from just a handful of wholesome ingredients — soaked raw cashews, tapioca starch, coconut oil, and a splash of apple cider vinegar. When you're nursing, knowing exactly what's going into your food matters, and this recipe keeps things clean and straightforward with no mystery additives or preservatives hiding in the mix. The blending and stovetop process transforms those simple components into something genuinely glossy and melt-worthy, which feels like a small kitchen miracle the first time you watch it happen. Cashews bring a gentle richness and healthy fats that fit naturally into a nourishing postpartum diet, while the garlic powder and lemon juice give the finished cheese real depth of flavor. It slices beautifully once chilled, tears apart like the real thing, and re-melts on a hot pizza or warm dish without any fuss. Making it at home means you're fully in control of every ingredient — a reassuring thing when you're paying close attention to what you eat.
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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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