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:
- tapioca starch (makes it stretchy!)
- garlic clove
- nutritional yeast (makes it cheesy)
- 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.
- 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
- 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!
Saturday 29th of January 2022
We are just getting into the dairy-free thing and this is the second time I've tried to make a vegan cheese for our Friday night pizza. It turned out an unappetizing gray in color and not white like in the picture above. Would that be because of the cashews or because the nutritional yeast is a grayish brown color? Can anything be done to make it whiter?
Monday 31st of January 2022
I'm guessing it is because of the nutritional yeast. Or do your cashews have lots of leftover skin on? Then this could be the reason for the color. But there are lots of different nutritional yeast brands out there with slightly different flavors and colors. You can also try using less nutritional yeast to lighten the color.
Saturday 22nd of May 2021
Will this recipe freeze?
Saturday 8th of May 2021
There is something off about this recipe. I have made it three times, because my wife likes the texture for her thin crust pizza, but I have made many cashew mozzarella recipes and they all turn out white. I believe the error is that it says 4 teaspoons of tapioca starch when it should be 4 tablespoons. Most mozzarella recipes have tapioca starch in tablespoon measures. That is the only thing I can think. I haven't tried that yet, but will next time to see if there is a difference and will update. I also drop a quarter teaspoon of salt and it is much better.
Saturday 13th of March 2021
I made this cheese wow was wonderful. But quick question why add water and not a non dairy milk product ?
Tuesday 30th of March 2021
you can absolutely use any kind of plant-based milk instead of water.
Friday 12th of March 2021
Can I use pinon nuts instead of cashews?