Vegan Cashew Mozzarella

caprese panini on white plate with green salad

Course: Sauce, Topping

Cuisine: American

Keyword: cashew cheese, vegan mozzarella

Prep Time: 40

Cook Time: 6

Total Time: 46

Servings:

Calories: 105kcal

Author: Cindy Rainey

This vegan cashew mozzarella is thick and cheesy and practically stretchy. It's made with raw cashews and seasonings for an authentic light cheesy flavor. Use it on pizza, or sandwiches - or wherever you might want a dollop of melted mozzarella.

Print Recipe

Equipment

high-speed blender

Ingredients

1 cup cashews raw
hot water for soaking (drain when soaked)
2 cups water for blending
2 Tablespoons lemon juice
3 Tablespoons nutritional yeast
2 teaspoons white miso paste
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/4 cup tapioca flour

Instructions

Cover raw cashews with very hot water and soak for 30 minutes. Drain the water from the cashews and discard the soaking water.
Add the soaked and drained cashews to a high-speed blender along with fresh water, lemon juice, nutritional yeast, garlic and onion powders, salt, miso paste, and tapioca flour.
Blend on high for 2-3 minutes or until creamy and smooth.
Pour contents of the blender into a medium-sized saucepan.
Heat on medium for about 5-6 minutes, stirring constantly and scraping the bottom. The mixture will first develop lumps and then suddenly will be smooth and thick.

Notes

Refrigerate any leftovers in an airtight container in the refrigerator for up to five days. Take out and warm up in the microwave before using.

If you use satled and roasted cashews instead of the recommended raw cashews, soak for 6 hours or overnight. Change the water several times and triple rinse to make sure all the salt is gone.

If you choose to substitute cornstarch for the tapioca starch, double the amount. So for this recipe, you would use 1/2 cornstarch instead of 1/4 cup tapioca starch. Be aware that your mozzarella cheese won't have that nice glossy finish if you use cornstarch.

Nutrition