Gut Friendly Vegan Cashew Mozzarella

Total time2 hr 20 min

Prep time10 min

Cook time10 min

Stretchy, glossy, and satisfying in a way that genuinely surprises people, this cashew-based mozzarella delivers the melt and pull you want without any dairy in sight. Soaking the raw cashews first is the key step — it softens them enough to blend into a completely smooth, creamy base that forms the foundation of the whole thing. Tapioca starch is what creates that signature stretch and gooey texture when the mixture hits the heat, so you get a result that actually behaves like real mozzarella on a hot pizza or baked dish. Apple cider vinegar and lemon juice bring a gentle tang that mimics the subtle brightness of traditional fresh mozzarella, while garlic powder rounds out the flavor without overpowering it. The whole process is straightforward — blend, cook, chill — and the payoff is a firm, sliceable round that shreds and melts beautifully. For anyone navigating a gut-conscious lifestyle, this recipe leans on whole, minimally processed ingredients with no hidden additives or preservatives to worry about. It's the kind of thing you make once and immediately want to put on everything.

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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
Bob's Red Mill Finely Ground Tapioca Flour - 16 Oz Arrowhead Mills Organic Tapioca Flour - Gluten Free 16 oz Pkg NOW Foods Organic Tapioca Flour Authentic Foods Tapioca Flour Vitacost Tapioca Flour - Non-GMO and Gluten Free
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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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