Yeast Free Vegan Cashew Mozzarella
Stretchy, glossy, and genuinely satisfying to pull apart, this cashew-based mozzarella delivers the melty texture you want without a single grain of yeast or any fermentation involved — which makes it a rare find in the dairy-free cheese world. Most store-bought vegan cheeses rely on cultures or yeast-derived ingredients to build flavor, so making your own is often the only way to stay truly clear of them. Here, the magic comes from tapioca starch, which transforms a blended cashew cream into something dramatically stretchy and glossy right in the saucepan. Apple cider vinegar and lemon juice bring just enough tang to mimic that classic mozzarella flavor, while garlic powder rounds everything out. The process is surprisingly straightforward — blend, cook, and chill — and the result slices cleanly, shreds easily, and re-melts beautifully on a hot pizza or baked dish. If you've been skeptical that plant-based cheese could actually pull and stretch the way the real thing does, this one is going to change your mind.
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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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