Honey Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this cashew-based mozzarella is the kind of plant-based cheese that actually earns its place on a pizza or a caprese plate. The magic comes from tapioca starch, which transforms a blended cashew cream into something that melts, stretches, and slices just like the real thing. Apple cider vinegar and lemon juice bring a subtle tang that keeps it from tasting flat, while garlic powder adds just enough depth to make it interesting on its own. Many store-bought vegan cheeses sneak in sweeteners or other additives you might not want — making your own means you know exactly what's in it, and this recipe keeps things clean and straightforward. The process is surprisingly quick: blend everything smooth, cook it on the stovetop until it turns glossy and pulls away from the pan, then chill until firm. Once set, it slices neatly, shreds easily, and re-melts beautifully when heat hits it again. It's the kind of recipe you'll want to keep on rotation any time you need a creamy, meltable cheese without compromise.
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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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