Gluten Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this cashew mozzarella delivers the melt and texture you'd expect from the real thing — all from a handful of pantry staples. Soaking the raw cashews is the key first step, softening them so the blender can work them into a completely smooth, cream-like base with no gritty bits left behind. Tapioca starch is what makes the magic happen on the stovetop: as the mixture heats and thickens, it transforms into something glossy and elastic that stretches right off the spatula. Every ingredient here is naturally free of gluten, so there's no need to hunt down specialty substitutes or scrutinize labels for hidden wheat derivatives. Once chilled and set, it slices cleanly, shreds easily, and re-melts beautifully when it hits a hot pizza or warm dish — which means it actually behaves like mozzarella, not just a pale imitation. Whether you're building a caprese, topping a flatbread, or just snacking on a torn piece straight from the board, this one is genuinely worth keeping in your regular 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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