Quick & Easy Vegan Mozzarella
Stretchy, cheesy bliss in just 10 minutes.Your new cheese crush is here — melty, stretchy, and ready in just 10 minutes! Perfect for pizzas, grilled cheese, quesadillas, or straight-off-the-spoon snacking (we’ve all been there). Made with creamy cashews, cheesy nutritional yeast, and tapioca magic, it’s quick, foolproof, and ridiculously satisfying.
Equipment
- 1 High speed blender
- 1 saucepan
- 1 Whisk
Ingredients
- 1/2 Cup of cashews soaked
- 1/4 Cup tapioca starch or flour
- 2 Tbsp of nutritional yeast
- 1 tsp apple cider vinegar
- 1 tsp lemon juice
- 1 Tbsp miso paste
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 Cup of water
Instructions
- Soak the CashewsSoak the cashews overnight, or speed things up by soaking them in boiling water for 30 minutes.
- Blend Blend soaked cashews with tapioca starch, nutritional yeast, apple cider vinegar, lemon juice, miso, garlic powder, onion powder, and 1 cup water until silky smooth.
- Cook & Thicken Pour the blended mixture into a saucepan over medium-low heat. Whisk constantly 5–8 min. Keep whisking as it clumps, then turns glossy, stretchy, and thick.
- Serve & StoreUse straight away on pizza, grilled sandwiches, or quesadillas. Or cool and refrigerate 4–5 days; you can use it just out of the fridge or reheat with a splash of water to make it creamy again.
Notes
- The smoother the blend, the silkier your mozzarella will be. If you see little specks of cashew, keep blending until you can’t.
- Stir constantly – Once it hits the pan, tapioca starch will thicken fast. Keep stirring constantly over medium heat to avoid lumps and make sure the stretch develops evenly.
- Storage: Pop your mozzarella into an airtight container and tuck it in the fridge. It’ll stay happy and fresh for 4–5 days—just give it a quick stir or warm it with a splash of water to bring back that smooth, creamy goodness.