Pescatarian Vegan Cashew Mozzarella

Total time2 hr 20 min

Prep time10 min

Cook time10 min

4.5

(22)

Stretchy, glossy, and genuinely satisfying to pull apart, this cashew-based mozzarella is the kind of plant-based cheese that actually earns its place on a pizza or a caprese plate. Soaking the raw cashews first is the key step — it softens them enough to blend into a completely smooth, cream-like base that forms the foundation for everything that follows. The real magic happens in the saucepan, where tapioca starch transforms that pourable mixture into something thick, glossy, and legitimately stretchy right before your eyes. A touch of apple cider vinegar and lemon juice add just enough tang to mimic the mild, milky flavor you expect from fresh mozzarella. Once chilled, it firms up cleanly and slices, shreds, or tears exactly like the real thing — and it re-melts beautifully when heat hits it again. For anyone eating pescatarian and looking to cut back on dairy without sacrificing that melty cheese experience, this recipe delivers in a way that most store-bought alternatives simply don't.

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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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