Sesame Free Vegan Cashew Mozzarella

Total time2 hr 20 min

Prep time10 min

Cook time10 min

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 before blending is the key to getting that ultra-smooth, creamy base — no graininess, no shortcuts. The real magic happens on the stovetop, where tapioca starch transforms the blended mixture into something wonderfully elastic and molten-looking, almost identical to the real thing. A touch of apple cider vinegar and lemon juice adds just enough tang to keep it tasting like cheese rather than a plain nut paste. Once it sets in the fridge, you can slice it, shred it, or tear it over a pizza and watch it melt back into that dreamy, stretchy pull. For anyone navigating sesame allergies, this recipe is a clean win — every ingredient is straightforward and easy to verify, with no hidden sauces or blends that tend to sneak sesame in through the back door. It's the kind of recipe you'll want to keep on rotation whenever a cheesy craving hits.

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Ingredients

6 servings

1 cup raw cashews, soaked in cold water for at least 2 hours, then drained and rinsed
Freshness Guaranteed Whole Cashews Unsalted Freshness Guaranteed Roasted & Salted Whole Cashews Roasted Salted Cashews, 7 oz SOUTHERN GROVE Deluxe Whole CASHEWS Unsalted SOUTHERN GROVE Deluxe Whole CASHEWS with Sea Salt
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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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