THIS stretchy, gooey, vegan mozzarella cheese is SIMPLE to make and comes together in just 10 minutes (if you have your cashews soaked. If not, use the quick-soak method which takes about 15 minutes)!
It’s made from cashews and tapioca starch! Tapioca starch is an interesting ingredient if you’ve ever cooked or baked with it before. When it’s dry, it has a fine texture – almost like powdered sugar – then it has the most interesting texture when it’s wet and it turns thick and gloopy combined with water and heated.
When I worked in NYC, I would get “Bubble Tea” or “Boba Tea” most days during my lunch break. If you’re not sure what that is, Bubble Tea is a milky, sugary, flavored iced tea with chewy tapioca balls that sit at the bottom of the cup. They give you a huge straw to suck up the tea and tapioca balls with. It’s delicious and fun to drink! If you’ve never had it, I recommend looking it up in your city and finding a Bubble Tea place to try it out. They usually have soy or almond milk to substitute, too.
Tapioca starch is made from Cassava Root, like Yucca. Think root vegetable ground up to make a very fine flour. Mixed with a few other ingredients and some water, you can easily make a stretchy, gooey, flavorful cheese. This vegan mozzarella recipe tastes so good! We make it pretty often for pizza, quesadilla, meatball subs, pasta, stuffed in meatloaf….
To make this Vegan Mozzarella Recipe, blend all the ingredients in a food processor or high speed blender. If you don’t have pre-soaked cashews, you can use the quick-soak method and boil the cashews for 15 minutes.
Just a quick note: if you’re using a food processor – don’t double the recipe. I tried that once and it was too much liquid for the food processor to handle. You can make two batches separately and then heat it up together, but don’t double the amount of liquid that goes into the food processor because it will just leak out of the lid. For a blender, you’ll most likely be fine with doubling the recipe.
At this point, the mixture should be very liquidy and smooth. Pour the liquid into a small pot over medium-high heat and stir. Keep stirring so it doesn’t burn, for about 2-3 minutes. Small clumps will start to form as the mixture thickens. After another minute or so of stirring, you’ll have cheesy, gloopy, Vegan Mozzarella Cheese! Store the cheese in the refrigerator. It will be a little less stretchy once cold, but it won’t harden up completely.
If you make this cheese, let us know what you combined it with! Also, take a photo and tag us @pastabased or #pastabased on Instagram!
Stretchy, gooey vegan mozzarella cheese. EASY to make. Made with cashews.
- 1.25 cup water
- 1/2 cup cashews (soaked overnight or using the quick soak method)*
- 1/4 cup tapioca starch (aka tapioca flour)
- 2 tbsp nutritional yeast
- 2 tsp lemon juice
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp salt
*Use the quick soak method for cashews if you don't already have them soaking overnight.
Add all ingredients to a food processor or high-speed blender. Blend on high until smooth and creamy (2-3 minutes).
Add ingredients to small pot on medium-high heat. Stir constantly until thick. Serve immediately or store in refrigerator.