Easy recipe for a vegan Mozzarella Cheese made out of cashews. You’ll only need 7 ingredients! This Cashew Mozzarella is perfect for pizza, quesadillas, or grilled cheese sandwiches!
Lately, I’ve been experimenting a lot with vegan cheeses and this vegan Cashew Mozzarella cheese was one of my favorites! It’s quick and easy to make (if you have the cashews already soaked). Did you know that you can store cashews soaking in water in the fridge for months? It’s really useful if you plan on making vegan cheeses but you don’t know when exactly.
For this Cashew Mozzarella Cheese, you’ll only need 7 ingredients:
- cashews
- tapioca starch (makes it stretchy!)
- garlic clove
- nutritional yeast (makes it cheesy)
- salt
- lemon juice
- and water
Uses for the Cashew Mozzarella …
- pizza (I like to make a minimalistic Margherita pizza with only tomato sauce, cashew mozzarella, and fresh basil (after baking), but feel free to add more toppings if you like!)
- lasagne (this cashew mozzarella makes a creamy top layer!)
- grilled cheese sandwiches (you can also make your own sandwich bread!)
- quesadillas (spread it onto 2 tortillas, add the fillings, fold the cheesy sides together, heat in a pan until crispy – yumm!)
- mozzarella sticks (cut the mozzarella in sticks, coat in breadcrumbs, and fry)
- caprese salad (sliced mozzarella, sliced tomatoes, and basil)
As you can see, I’ve made a delicious Margherita Pizza with the cashew mozzarella. It was absolutely divine! I also sprinkled crushed pepper onto the mozzarella before baking.
Cashew Mozzarella
Ingredients
- 1 cup cashews (raw, unsalted, soaked see step 1)
- 4 teaspoons tapioca starch
- 2 small garlic clove
- 4 tablespoons nutritional yeast
- 3/4 teaspoon salt
- 2 teaspoons lemon juice
- 1/2 cup water
Instructions
- Soak the cashews in water overnight. The next day, rinse and drain the cashews.
- Place all the ingredients in a blender and blend until completely smooth. You might have to scrape down the sides a few times.
- Transfer half of the cheese mixture into a saucepan and bring to medium heat. Keep stirring until it gets stretchy and comes together in a ball. Repeat for the other half. Then transfer the cheese balls into a container, let them cool off, close the lid and let it chill in the fridge for at least 1 hour.
- You can slice it and use it on pizza, in quesadillas, in grilled cheese sandwiches or however you would use regular mozzarella!
John Palmer
The nutritional facts on the mozzarella cash you what is the amount serving size for the calories?
Bianca
The estimated nutritional facts are for the whole cashew mozzarella ball. :)
Bobby Garcia
Thanks for this recipe. Does it melt/shred?
Bianca
I haven’t tried shredding it because it’s quite soft, but you can slice it. It does melt only slightly.
Melanie H.
Why do you only do the “cooking” part of this on half of the mixture at a time? Can you do it all at once?
Bianca
Yep, you can make one giant mozzarella ball as well! I just wanted to make two smaller ones :)
Alii
Can you elaborate on what you mean by stretchy. I made this, the color is not like yours, it’s yellow. It did form a ball but never became what I would consider to be stretchy.
Kat
I had the same issues and sorted them out the second time around- it’s yellow from the nutritional yeast (mine is anyway). I used less this time and it’s less yellow so I’m assuming… cook the mixture on a lower temp and use a spoon to stir- not a spatula or wood spoon- and it will get stretchy and gooey. Then just take it out and refrigerate when it’s to your liking. We love this recipe!
Maria
Can you freeze this?
Crystal Rae Nuccio
OMG!! I just said to my boyfriend yesterday, I miss eating stuff like fried mozzarella!! This is perfect!! Thank you so much I can’t wait to try it!!!
Beatrice
Hello , what else could I use to substitute the tapioca? Thank you
Jasmine
Oh my gosh sooooo good! This tastes like Deal Food Daily’s cashew cheese
I’m sooo in loveee 😍
Caleigh
Can I use minced garlic in a jar?
Bianca
yes, that’s fine! :)
Izzy
Hello there! I tried this recipe this morning, and I really like the flavor. The only problem I had is that the cheese never really firmed up. It’s still sort of soft and it never made like a pretty ball as shown in the picture. Just wondering maybe I didn’t cook it long enough? Thanks
Bird
I inadvertently made this one, instead of my typical mozz cheeze, but was hopeful about its claim of being sliceable. It is OK, not firm enough to slice, and very salty – even to this salt-lover. I won’t make it again, but am grateful for the option.
Bianca
thank you so much for your feedback. I will check the salt amounts next time I make it.
Missy
Can I substitute the tapioca for arrowroot flour instead?