Turmeric 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 plant-based mozzarella is the kind of thing that makes you do a double-take. It's built entirely from soaked cashews, tapioca starch, and a handful of pantry staples — no dairy, no fillers, and crucially, no golden spices that so many store-bought vegan cheeses sneak in for color. The tapioca starch is the real hero here, transforming a blended cashew cream into something that pulls away from the pan in long, melty ribbons and sets into a firm, sliceable round in the fridge. Apple cider vinegar and lemon juice give it that subtle tang you'd expect from real mozzarella, while garlic powder adds just enough depth without overpowering. Once it's chilled and unmolded, you can slice it thin for a caprese-style plate, tear it over a pizza, or shred it into a warm dish where it melts right back down beautifully. The whole process is surprisingly straightforward — blend, cook, chill, done — and the result is a cheese that actually behaves like cheese.

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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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