Pecan Free Vegan Cashew Mozzarella
This stretchy, glossy cashew mozzarella is the kind of plant-based cheese that genuinely surprises people — it slices, shreds, tears, and melts just like the real thing. The magic comes from tapioca starch, which transforms a blended cashew base into something wonderfully gooey and elastic right in your saucepan. A splash of apple cider vinegar and lemon juice give it that subtle tang you expect from fresh mozzarella, while garlic powder rounds out the flavor without overpowering it. The whole process is straightforward: blend everything smooth, cook and stir until it pulls away from the pan in glossy ribbons, then chill until firm. Because every ingredient here is clearly labeled and easy to source, there's no second-guessing what went into it — no hidden tree nut blends, no mystery "natural flavors" to worry about. It's equally at home melted over a hot pizza, layered into a caprese salad, or pulled apart and eaten straight from the board.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!