Pork Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying, this cashew-based mozzarella delivers the kind of melt you'd expect from the real thing — without a single animal product in sight. Soaking raw cashews softens them enough to blend into a silky, pourable cream, and the tapioca starch is the secret weapon that transforms the mixture into something wonderfully elastic and gooey when heated on the stove. A touch of apple cider vinegar and lemon juice adds that subtle tang that makes mozzarella taste like mozzarella, while garlic powder rounds everything out. Once it sets in the fridge, you can slice it, shred it, or tear it just like the dairy version — and it re-melts beautifully on a hot pizza or baked dish. For anyone navigating a pork-free lifestyle, this recipe is naturally in the clear with clean, plant-based ingredients that need no label-checking or substitutions. It's the kind of homemade staple that makes you wonder why you ever reached for the store-bought version.
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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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