High Fructose Corn Syrup Free Vegan Cashew Mozzarella

Total time2 hr 20 min

Prep time10 min

Cook time10 min

High Fructose Corn Syrup Free Vegan Cashew Mozzarella

Most store-bought vegan cheeses are loaded with sweeteners, stabilizers, and additives you'd rather not think about — this cashew mozzarella keeps things refreshingly clean. Every ingredient here is whole and recognizable: soaked raw cashews, tapioca starch, coconut oil, a splash of apple cider vinegar, and a squeeze of lemon juice. No corn syrup, no mystery fillers, just a short list of pantry staples that come together into something genuinely impressive. The magic happens on the stovetop, where constant stirring transforms a blended cashew cream into a glossy, stretchy mass that honestly looks and behaves like the real thing. Tapioca starch is the secret weapon — it gives the finished cheese that satisfying pull when it melts back onto a hot pizza or warm dish. Once chilled, it firms up beautifully and slices, shreds, or tears just like fresh mozzarella. If you've been skeptical about dairy-free cheese, this is the recipe that tends to change minds.

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Ingredients

6 servings

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
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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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