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Cashew Mozzarella on pizza with basil

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 minutes
Cook Time 3 minutes
Soaking Time 12 hours
Total Time 13 minutes
Servings 2 balls of mozzarella (enough for 4 pizzas)
Calories 431kcal
Author Bianca Haun | Elephantastic Vegan


  • 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! 


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


Calories: 431kcal | Carbohydrates: 30g | Protein: 19g | Fat: 28g | Saturated Fat: 5g | Sodium: 883mg | Potassium: 725mg | Fiber: 5g | Sugar: 3g | Vitamin C: 2.9mg | Calcium: 29mg | Iron: 5.2mg