Wheat Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this cashew-based mozzarella is the kind of plant-based cheese that actually delivers on its promise. Soaked raw cashews blended with tapioca starch and a splash of apple cider vinegar create a mixture that transforms on the stovetop into something wonderfully melty and elastic — no dairy, no gluten-containing thickeners, just clean, simple ingredients doing impressive work. The tapioca starch is the real hero here, giving the cheese that signature stretch that so many alternatives miss entirely. Because every ingredient is naturally free of wheat, there's no need to scrutinize labels or worry about hidden flour-based additives the way you might with store-bought shredded blends. Once it sets in the fridge, you can slice it, shred it, or tear it over a pizza and watch it melt back into that gooey, golden state all over again. It's the kind of recipe that makes you wonder why you ever reached for the packaged stuff in the first place.
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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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