Nutmeg Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this cashew-based mozzarella delivers the kind of melt you'd expect from the real thing — without any dairy in sight. Soaking the raw cashews first is the key to getting that ultra-smooth, creamy base, and the tapioca starch is what gives the finished cheese its signature stretch and pull. A little apple cider vinegar and lemon juice bring just enough tang to make it taste like the mozzarella you know, while garlic powder adds a subtle savory depth. Many store-bought vegan cheeses rely on additives and spices that can include warm baking spices you might be avoiding, so making your own puts you fully in control of every ingredient. The stovetop cooking step is where the magic happens — watching the mixture transform from thin cream into something glossy and elastic is genuinely exciting. Once chilled and set, it slices cleanly, shreds easily, and melts beautifully back onto a hot pizza or into a warm dish. It's the kind of recipe that makes you wonder why you ever reached for the packaged stuff.
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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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