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Vegan Mozzarella

Sourced from: Yup It's Vegan

The tapioca starch makes this imposter stretchy similar to mozzarella, and it goes well on pizza. When I make this I replace the yoghurt with lemon juice and the miso with tahini. To save time you can skip the soaking cashew step but try it both ways and see which one you prefer.



To prepare for making this cashew mozzarella, soak your raw cashews in hot water for 2-4 hours, or overnight in normal temperature water. (note: not necessary, you can soak them for 2 minutes in hot water)

Drain the cashews and add them to your blender or food processor. Pulse to break down the cashews into crumbly pieces. Add the tapioca starch, lemon juice, tahini, salt, and garlic, and blend to combine as best you can, scraping down the sides as needed. Finally, add the hot water and blend until completely smooth. (If using a food processor or a weaker blender, this may be difficult. If desired, you can pass the mixture through a nut milk bag or mesh sieve after blending to ensure smoothness).

Transfer the mixture to a saucepan, preferably nonstick. Turn the heat to medium-low. Cook the mixture, stirring frequently but not constantly; and taking care to scrape around the bottom and sides of the pan. After a few minutes, the mixture will start to thicken and look like it is curdling. Continue to cook and stir until the mixture turns into a cohesive, stretchy mass of vegan mozzarella. Once the mixture is smooth, cook for 1 minute more and then remove from the heat.

The cashew mozzarella is then ready to be dolloped onto the food of your choosing. After cooling, it can also be kept in the refrigerator for up to approximately 4 days before using.

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