Vegan Mozzarella

by @daisy_scoopwholefoods

Super stretchy, easy to make and so delicious! It’s ideal on pizzas, in grilled cheese sandwiches, lasagna and literally anything with melted cheese on it like nachos! If left in the fridge it also stiffens up a little and you can make crumbed mozzarella balls which are amazing!!

Servings: 4-5
prep time
cook time
total time
1.17 hours

  • 1/2 cup raw or activated cashews
  • Juice of half a lemon
  • 1 1/3 cups water
  • 4 tbsp tapioca flour
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast (optional)
  • 1/2 tsp fine Himalayan sea salt


Pour approx 2 cups boiling water over the cashews and let soak for 5 minutes and up to an hour. If using activated cashews then you can skip this step. Drain the cashews and add to a blender with 1 1/3 cups fresh water, lemon juice, apple cider vinegar, nutritional yeast, salt and tapioca flour. Blend into smooth milk. Pour into a small saucepan on medium heat and stir continuously with a wooden spoon. It will soon begin to get lumpy before suddenly becoming a mass of smooth, thick and stretchy cheese. Remove from heat as soon as this happens. Use immediately as a stretchy cheese, or store in an airtight container in the fridge where it will stiffen a little. For lasagna, dollop on top towards the end of cooking time. Watch it go golden!