Mediterranean Diet Friendly Vegan Cashew Mozzarella
Stretchy, glossy, and surprisingly satisfying, this plant-based mozzarella is built from soaked raw cashews blended with tapioca starch, coconut oil, and a bright hit of apple cider vinegar and lemon juice. The magic happens on the stovetop — constant stirring transforms the thin, creamy mixture into something genuinely elastic and molten-looking, which then firms up in the fridge into a sliceable, tearable round. It melts back down beautifully on a hot pizza or warm dish, making it far more versatile than most store-bought alternatives. Cashews are a cornerstone of the Mediterranean pantry, and leaning on them here keeps the ingredient list wholesome and recognizable rather than relying on processed additives. The garlic powder and vinegar add just enough savory depth that this doesn't taste like a compromise — it tastes like a choice. Whether you layer it over roasted vegetables, pull it apart on a flatbread, or serve it with fresh tomatoes and herbs, it holds its own as a genuinely craveable ingredient.
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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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