Spice Free Vegan Cashew Mozzarella
Creamy, stretchy, and genuinely satisfying, this plant-based mozzarella is the kind of thing that makes you do a double-take. It melts, it pulls, it slices — all from a short list of wholesome ingredients anchored by soaked raw cashews and a clever hit of tapioca starch that creates that signature glossy, elastic texture. For anyone avoiding spices and heat-heavy seasonings, this recipe is a breath of fresh air: the only flavor nudges come from a touch of garlic powder, apple cider vinegar, lemon juice, and salt, keeping things clean and mild without sacrificing depth. The blender does the heavy lifting first, breaking the cashews down into a silky, pourable cream, and then the stovetop transforms that liquid into something almost magical — thick, stretchy, and shiny in a matter of minutes. Once it chills and sets, you can slice it onto a pizza, tear it over a salad, or shred it into a warm dish where it melts right back down beautifully. Store-bought dairy-free cheeses can be a minefield of bold seasonings and mystery additives, so making your own means you know exactly what's in every bite. It's a surprisingly simple process that delivers genuinely impressive results.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!