Cashew Mozzarella

By SmartyPlants | December 15, 2020
Makes about 2 cups
The first time I made this cheese, it blew me away! This was about 6 years ago and I was trying the carrotsandflowers recipe for Chicago Deep Dish Pizza—which was so good—and I watched a creamy white sauce turn into mozzarella right before my eyes! Since then, I’ve made many versions of this cheese and others, but will never forget that moment. We spread this on pizza, stuff it to Pizza Rolls, and make amazing panini's with it.


1/2 cup raw cashews, soaked for at least 2 hours, drained
1 1/4 cups water
1/4 cup tapioca flour
1 1/2 tablespoons nutritional yeast
1 teaspoon freshly squeezed lemon juice
3/4 teaspoon sea salt
1 pinch white pepper
1/2 teaspoon granulated garlic


  1. First, put all of your ingredients into a high-speed blender and blend until smooth and all of those cashew bits have vanished. Then, heat a small saucepan to medium-high heat, and transfer the cashew mixture into it.

  2. Cook for 4-5 minutes, stirring constantly. The mixture will turn into a mozzarella-like cheese right before your eyes! Keep stirring and waiting—it will happen. When it’s done it will have a cheese-like consistency, but will also remain a bit sauce-like at the same time. You’ll know.

Recipe Notes

You can spread this cheese on a pizza crust, it can be chilled and cut into chunks, and it can also be frozen and shredded. Use it just the same as you would use mozzarella!

This recipe was inspired by a recipe from Carrots & Flowers!

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