By: Jennifer Provenza at Good Food From The Heart
Whole food plant based, oil free, sugar free, soy free, gluten free
This tasty cashew mozzarella can be used anywhere you would use melted mozzarella: for pizza, for lasagna, for eggplant parmesan, or just pour it over tortilla chips for nachos. Yum!
The Best Actually Melty Cashew Mozzarella
This cheese is so good! I mean, if you currently eat actual mozzarella, I’m not gonna lie to you, it won’t taste the same. But, if you are looking for a whole food plant based, oil free cheese that truly does taste good, you’ve come to the right place! One of the hardest parts of eating a whole food plant based diet is giving up cheese. And, sorry, but most store bought vegan cheeses taste totally like plastic to me and are also full of oil! I love this recipe so much because it comes together in just ten minutes, it tastes delicious, and it really is so so much healthier than actual cheese. It has protein, but no oil, and only healthy fats from the nuts. If you can’t have nuts, you might try making this with sunflower seeds, but I have not personally tried that, so I can’t vouch for it.
Perfect For Your Favorite Foods
This cheese will work for any of your favorite foods where you would normally use melted mozzarella (use a different recipe if you want a solid mozzarella, like for Caprese Salad). This works on lasagna, eggplant parmesan, pizza, appetizers, and even just poured over chips for nachos. (To keep it whole food plant based, make your own chips by baking or air frying pieces of corn tortilla). I can’t say enough about how fun this cheese is to make, too! It feels like you are a magician when it all comes together! But it’s so easy.
Cashews: Be sure to use raw cashews for this recipe, as it won’t taste right if you use roasted ones. Hint: cashew pieces are cheaper than whole cashews and you will be blending them up anyway.
Tapioca Flour: This is the magic ingredient that makes this cheese melty and ooey and gooey. I like Bob’s Red Mill Brand.
Nutritional Yeast: Gives a “cheesy” and umami flavor. Again, Bob’s Red Mill is a favorite brand.
Lemon Juice: This gives it that tangy flavor, but feel free to decrease the amount if you like it less tangy. You can also subsitute apple cider vinegar in a pinch, but the lemon juice gives it a fresher flavor.
Salt: The salt, again, gives it a flavor more remiscent of cheese. I wouldn’t skip it.
Garlic: The fresh garlic gives it an even more delicious flavor. You can subsititute garlic powder in a pinch, but I really prefer this made with fresh garlic.
How To Make This Recipe
This is truly the best cashew mozzarella and it is so fun to make! One important thing to remember is that if you don’t have a high speed blender, you will need to soak the cashews first. Either soak overnight (or for 8 hours) or soak in boiling water for one hour. If you have a high speed blender, you can totally skip this step.
Add all ingredients to the blender (drain the cashews first) and blend until totally smooth. Make sure there are no visible pieces of cashew left.
Then, cook over medium heat in a small sauce pan, stirring constantly, until it magically turns into a melty, cheese like concoction. Note: It’s actually science and not magic, but it feels like magic.
Use this recipe for my Heart Shaped Mini Air Fryer Pizzas, my lasagna, or my eggplant parmesan (recipes coming soon).
Best Cashew Mozzarella
- small saucepan
- wooden spoon
- 1/2 cup raw cashews optional: soften in water if you won't be using a high speed blender
- 1 cup water
- 3 tablespoons tapioca flour
- 2 tablespoons nutritional yeast
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1 clove garlic crushed
- If you do not have a high speed blender, you can use a regular one, but you will need to soften the cashews first. Either let sit in 1 cup of water overnight (or for at least eight hours) or let sit in 1 cup of boiling water for at least an hour. Discard the soaking water. If you have a high speed blender, you can skip this step.
- Add all ingredients to your blender and blend until the mixture is completely smooth. You want to make sure there are no bits of cashew visible.
- Pour the mixture into a small sauce pan and cook over medium heat, stirring contstantly, until the mixture firms up and takes on the stretchy texture of melted cheese. Remove from heat and use in any recipe where you would use melted mozzerella cheese. This recipe can easily be doubled.
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