Pregnancy Friendly Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying, this plant-based mozzarella is made entirely from whole, recognizable ingredients — no mystery additives, no processed fillers, just soaked cashews, tapioca starch, and a handful of pantry staples. During pregnancy, store-bought vegan cheeses can feel like a gamble with their long ingredient lists and preservatives, so making your own means you know exactly what's going into every bite. The magic happens on the stovetop, where constant stirring transforms a thin, creamy blend into something wonderfully elastic and glossy — it genuinely stretches when you lift the spatula, which never gets old. Refined coconut oil keeps the flavor neutral, while apple cider vinegar and lemon juice add just enough tang to mimic that classic mozzarella brightness. Once chilled, it firms up beautifully and slices cleanly, but pop it onto a warm pizza or into a hot dish and it melts right back down into something dreamy. It's the kind of recipe that makes you feel clever and well-fed at the same time.
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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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