Ginger Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this plant-based mozzarella is the kind of thing that makes you do a double-take. It gets its remarkable melt and stretch from tapioca starch cooked low and slow — no dairy, no mystery additives, and absolutely no ginger hiding in the ingredient list. Soaked raw cashews blended until silky-smooth form the creamy base, while apple cider vinegar and a touch of lemon juice bring that subtle tang you expect from real mozzarella. The transformation that happens in the saucepan is genuinely exciting to watch: what starts as a thin, pourable cream thickens into something glossy and elastic right before your eyes. Once chilled and set, it slices cleanly, shreds easily, and re-melts beautifully on a hot pizza or baked dish. For anyone navigating a sensitivity that makes store-bought vegan cheeses risky — many contain unexpected spice blends or natural flavors — making this at home puts you fully in control of every single ingredient.
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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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