Shellfish Free Vegan Cashew Mozzarella
This stretchy, glossy cashew mozzarella is the kind of plant-based kitchen magic that makes you do a double-take. Soaked raw cashews blended with tapioca starch and a touch of coconut oil create a mixture that transforms on the stovetop into something genuinely melty and pull-apart satisfying. The apple cider vinegar and lemon juice add just enough tang to mimic that classic fresh mozzarella flavor, while garlic powder rounds everything out beautifully. Because it's built entirely from whole, recognizable ingredients, there's no need to scan a store-bought label for hidden additives or worry about what else was processed on the same line. Once it sets in the fridge, you can slice it, shred it, or tear it over a pizza where it re-melts just like the real thing. It's a genuinely impressive result from a short ingredient list and a single saucepan.
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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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