Lupin Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this plant-based mozzarella is the kind of thing that makes you do a double-take. Soaked raw cashews blended with tapioca starch and a splash of apple cider vinegar create a mixture that transforms on the stovetop into something remarkably close to the real deal — melty, smooth, and with that signature pull. For anyone navigating lupin sensitivities, this is a welcome alternative to store-bought vegan cheeses, which often rely on legume-based flours or additives that can be hard to vet. Every ingredient here is straightforward and easy to source, so there's no guesswork about what's actually in your cheese. Once it sets in the fridge, you can slice it, shred it, or tear it over a pizza and watch it melt back into gooey perfection. The garlic powder and lemon juice give it just enough savory depth that it holds its own even before it hits the heat.
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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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