Cinnamon Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying, this plant-based mozzarella is the kind of thing that makes you do a double-take the first time you pull it from the pan. Blended raw cashews form the creamy base, while tapioca starch is the real magic ingredient — it's what gives the finished cheese that signature stretch and melt that most store-bought vegan alternatives struggle to deliver. A splash of apple cider vinegar and lemon juice add just enough tang to keep things tasting bright and cheese-adjacent without any dairy in sight. The process is surprisingly straightforward: blend everything smooth, cook it until it pulls away from the pan in glossy ribbons, then chill until firm enough to slice or shred. For anyone navigating a sensitivity to warming spices, this recipe is naturally free of anything that could cause a problem — every ingredient is clean, simple, and easy to verify. It slices beautifully for a charcuterie board, tears perfectly over a homemade pizza, and melts back down into something genuinely dreamy when heat hits it. Once you see it stretch off a spatula, you'll want to keep a batch in the fridge at all times.
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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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