Turkey Free Vegan Cashew Mozzarella

Total time2 hr 20 min

Prep time10 min

Cook time10 min

4.5

(22)

Stretchy, glossy, and genuinely satisfying to pull apart, this cashew-based mozzarella delivers the kind of melt you'd expect from the real thing — all without a single animal product in sight. The magic comes from tapioca starch, which transforms a blended cashew cream into something that stretches, slices, and re-melts on a hot pizza just like the classic. Soaking the cashews first is the key step that makes the final texture silky-smooth rather than grainy, so don't skip it. A touch of apple cider vinegar and lemon juice adds just enough tang to mimic that subtle dairy flavor, while garlic powder rounds everything out beautifully. It sets firm enough to slice after a couple of hours in the fridge, and from there you can shred it, tear it, or lay it over anything that needs a good melty finish. Whether you're building a caprese salad, topping a flatbread, or just snacking on a slice straight from the board, this one is genuinely impressive to pull off at home.

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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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