Peanut 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. Soaking the raw cashews first is the key to getting that ultra-smooth, creamy base — once blended with tapioca starch and a touch of coconut oil, the mixture transforms on the stovetop into something that stretches and melts just like the real thing. The apple cider vinegar and lemon juice add a subtle tang that keeps it from tasting flat, while garlic powder rounds out the flavor beautifully. Store-bought vegan cheeses can be a minefield of mystery ingredients and shared-facility warnings, so making your own at home puts you fully in control of what goes into it. The process is surprisingly straightforward: blend, cook, chill, and you've got a firm, sliceable round ready to go. It melts back down beautifully on a hot pizza or tucked into a warm dish, making it endlessly versatile for weeknight cooking.
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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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