Mustard 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. Soaked raw cashews blended with tapioca starch and a touch of coconut oil create that signature melt and stretch — no dairy, no mystery additives, and absolutely nothing that could sneak in a mustard derivative. Store-bought vegan cheeses can be a minefield of unexpected seasonings and condiment-adjacent flavoring agents, so making your own from scratch puts you fully in control. The apple cider vinegar and lemon juice bring a subtle tang that mimics the mild acidity of real mozzarella, while garlic powder rounds out the flavor without overpowering it. Once it sets in the fridge, it slices cleanly, shreds beautifully, and melts back down over a hot pizza just like the real thing. It's a surprisingly simple stovetop process — blend, cook, chill — and the result is a versatile cheese you can use anywhere you'd reach for fresh mozzarella.
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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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