Legume 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 delivers on its promise. The magic comes from tapioca starch, which transforms a blended cashew cream into something that melts, stretches, and slices just like the real thing. A touch of apple cider vinegar and lemon juice give it that subtle tang you expect from fresh mozzarella, while garlic powder rounds out the flavor without overpowering it. Because the entire recipe is built around nuts, starches, and pantry staples rather than any beans, lentils, or legume-derived ingredients, it fits naturally into a legume-free lifestyle without any awkward substitutions. The process is surprisingly straightforward — blend, cook, chill — and the result is a firm, sliceable round that re-melts beautifully on a hot pizza or tucked into a warm dish. It's the kind of recipe that makes you wonder why you ever stressed about finding a store-bought version that worked for your needs.
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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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