Cashew Mozzarella

Easy recipe for a vegan Mozzarella Cheese made out of cashews. You'll only need 7 ingredients! It's perfect for pizza, quesadillas, or grilled cheese sandwiches!

Course Cheese

Cuisine Vegan

Prep Time 10

Cook Time 3

Soaking Time 12

Total Time 13

Servings balls of mozzarella (enough for 4 pizzas)

Calories 431kcal

Author Bianca Haun | Elephantastic Vegan

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

US Customary - Metric

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!

Notes

Storage: You can keep the mozzarella in an airtight container in the fridge for 2-3 days!

Nutrition