Soy Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this plant-based mozzarella is built entirely from whole, recognizable ingredients — no mystery additives, no soy derivatives hiding in the fine print. Soaked raw cashews blended with tapioca starch and a touch of coconut oil create that signature melt and stretch that most store-bought alternatives struggle to deliver. The apple cider vinegar and lemon juice bring just enough tang to mimic the subtle brightness of traditional fresh mozzarella, while garlic powder rounds everything out beautifully. Watching the mixture transform in the saucepan — going from thin, pourable cream to a glossy, stretchy mass that pulls away from the sides — is genuinely one of the more satisfying moments you'll have in a dairy-free kitchen. Once chilled and set, it slices cleanly, shreds easily, and re-melts on a hot pizza exactly the way you want it to. For anyone navigating a soy-free lifestyle, this is the kind of recipe that fills a real gap, since so many vegan cheeses lean heavily on soy protein or soy-based emulsifiers. Keep a batch in the fridge and you're always one step away from a great homemade pizza night.
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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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