Caffeine Free Vegan Cashew Mozzarella
Stretchy, glossy, and surprisingly satisfying, this plant-based mozzarella is made entirely from soaked raw cashews, tapioca starch, and a handful of pantry staples — no dairy, no mystery additives, and absolutely nothing that would keep a caffeine-sensitive person up at night. The magic happens on the stovetop, where constant stirring transforms a thin, creamy blend into something genuinely stretchy and melt-worthy right before your eyes. Apple cider vinegar and lemon juice give it that subtle tang you expect from fresh mozzarella, while garlic powder adds just enough depth to make it interesting on its own. Once it sets in the fridge, you can slice it, shred it, or tear it over a pizza and watch it do exactly what good mozzarella should do — bubble and pull. It's the kind of recipe that feels like a trick until you've made it once, and then it becomes a staple you'll reach for every time a cheesy craving hits.
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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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