Fructose Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this plant-based mozzarella is built from a short list of whole ingredients that come together into something that looks and behaves remarkably like the real thing. For anyone managing fructose sensitivity, store-bought dairy alternatives can be a minefield of fruit-derived sweeteners, high-fructose syrups, and fermented additives that quietly cause problems — this recipe sidesteps all of that. The base is soaked raw cashews blended smooth with tapioca starch, coconut oil, a touch of apple cider vinegar, lemon juice, and garlic powder — nothing hidden, nothing unnecessary. The magic happens on the stovetop, where constant stirring transforms the blended mixture into a glossy, stretchy mass that genuinely pulls away from the pan like melted cheese. Once chilled, it firms up beautifully and can be sliced, shredded, or torn just like a fresh ball of mozzarella. It re-melts on a hot pizza or warm dish, making it as versatile as it is reassuring to make from scratch.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!