Chestnut Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this plant-based mozzarella is the kind of recipe that makes you do a double-take. Soaked raw cashews blended with tapioca starch and a touch of coconut oil create a mixture that transforms on the stovetop into something almost magical — it thickens, pulls away from the pan, and stretches exactly the way melted cheese should. A splash of apple cider vinegar and lemon juice bring that subtle tang you expect from fresh mozzarella, while garlic powder adds just enough depth to keep things interesting. For anyone navigating tree nut restrictions, it's worth noting that cashews are the only nut in play here, and the recipe is completely free of chestnuts and chestnut-derived ingredients — no hidden surprises in the pantry. Once chilled and set, it slices cleanly, shreds easily, and melts back down beautifully on a hot pizza or baked dish. The whole process is surprisingly hands-on and rewarding, especially that moment when the blended cream suddenly tightens into a glossy, stretchy mass in the pan. Whether you're topping a flatbread, layering it into a caprese, or just sneaking a slice straight from the board, this one earns a permanent spot in your 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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