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Vegan Mozzarella Cheese

A creamy, dairy-free alternative to traditional mozzarella that is perfect for pizzas, salads, and more.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Appetizer, Cheese Substitute, Vegan
Cuisine: American, Vegan
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cashews (soaked for 4 hours or more) Soaked to ensure a creamy texture.
  • 1/4 cup nutritional yeast Provides a cheesy flavor.
  • 1/2 cup water To blend the ingredients.
  • 1/4 cup lemon juice Adds brightness to the flavor.
  • 1 teaspoon garlic powder Enhances flavor.
  • 1 teaspoon salt To taste.
  • 1 teaspoon tapioca starch Helps in achieving a stretchy texture.

Method
 

Preparation
  1. Soak the cashews for at least 4 hours (or overnight for best results) to ensure a creamy texture when blended.
  2. Drain and rinse the soaked cashews. In a high-speed blender or food processor, combine the soaked cashews, nutritional yeast, water, lemon juice, garlic powder, salt, and tapioca starch. Blend until smooth and creamy.
Cooking
  1. Pour the blended mixture into a saucepan over medium heat. Stir constantly while cooking for around 4-5 minutes, until it thickens.
  2. Once thickened and stretchy, remove from heat. Stir in any additional spices or herbs if desired.
Setting
  1. Transfer the cheese into a container or mold to cool. Let it set for about 30 minutes at room temperature or quicker in the fridge.
  2. Once set, it’s ready to be sliced or melted over your favorite dishes.

Notes

For an even creamier texture, consider adding a tablespoon of coconut oil when blending. Store leftovers in an airtight container in the refrigerator for 5-7 days or freeze for up to 3 months. Reheat as needed.