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Easy Cashew Cheese | Mozzarella

This amazingly simple Vegan Cashew Cheese is deliciously stretchy and gooey on pizza, French onion soup, and so many other recipes. It’s the perfect dairy-free cheese recipe that also happens to be gluten-free.

vegan cashew cheese stretching on fork with pot in background

Is it really possible? Homemade cashew cheese that requires only a handful of ingredients and no oil that stretches like mozzarella? YES, it is!

I’m not going to kid you, this cashew cheese recipe is one of the best things since sliced bread, in my humble opinion.

This stuff will surprise you, guaranteed. Not only is it delicious, it actually has a stretch to it like mozzarella cheese. Seriously! There is even a nut-free option available!

Ingredients needed

Regular mozzarella cheese is not dairy-free, because it’s made with milk. However, this cashew mozzarella is! It is made with only five ingredients and it’s completely vegan, dairy-free, oil-free, and gluten-free.

cashew cheese ingredients on white background

The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.

Cashews or white beans for the base

The base of this cheese recipe is soaked cashews, however, there are many folks that need to avoid nuts due to allergies or calories. That’s why I came up with a white bean option as well.

Personally, I love the cashew version because the flavor is out of this world. However, I understand completely that some folks have nut allergies or heart disease and are staying away from nuts.

cashews soaking in water and bowl of beans with labels

When soaked, the raw cashews create a creamy texture and neutral flavor that pairs well with tangy white wine vinegar and nutty nutritional yeast. When blended together with the other ingredients, it creates a powerful warm, creamy, nutty flavor that is perfect for mozzarella.

Thankfully, white beans do a good job of substituting in this cashew cheese recipe. Just keep in mind that the outcome will taste a bit different.

How to make cashew cheese

Begin by deciding whether you would like to use raw cashews or white beans for the base.

If you are using cashews, you’ll need to soak them in very hot water for 1 hour or overnight or at least 6 hours in cool water.

I have also made this without soaking the cashews, but the texture and flavor are better if they are soaked even when using my Vitamix blender. I do highly recommend soaking.

And, I hope it goes without saying that if you’re using white beans, they will need to be cooked first unless they are from a can. If they are from a can, remember to drain the liquid and rinse them well.

cashew cheese ingredients in vitamix blender on white background

Once the cashews have soaked and become softened, add all of the ingredients to a blender and process on high until smooth.

Next, simply pour the blended cheese ingredients from the blender or food processor into a saucepan. Begin slowly heating and whisking together as it warms. This will happen quite quickly.

Do not leave it unattended because it needs to be stirred nearly constantly until it reaches the desired thickness and stretchiness.

The demo video below shows how creamy and stretchy the texture of this cashew cheese becomes while it’s heating up. Be sure to check it out!

vegan mozzarella cheese on fork over pot

At this point, the cheese is ready to be used in other recipes like grilled cheese sandwiches, lasagna, quesadillas, veggie pizza, no-meat balls, French onion soup, or anything else that comes to mind.

Making your own vegan mozzarella cheese is very simple and SO much better for your health than the processed store-bought varieties.

Can you freeze cashew cheese?

Absolutely, and I actually highly recommend freezing this cashew cheese. Once it’s frozen, it can be grated to use as shreds which are terrific on pizza and salads.

I simply pour it into a glass dish and cover it well then place in a freezer bag. When it’s frozen solid, remove it from the freezer and grate it into shreds.

cashew cheese block with shreds around it on wooden board

Use the shreds as a topping for pizza, soups, and salads. You can even slice it and make grilled cheese sandwiches. Refreeze immediately or it will become soft.

Once it’s frozen and shredded, it has to stay frozen and can’t be refrigerated.

Make it sliceable

*Update- I was recently messing around with trying to find a way to make my Vegan Cheese Sauce Recipe sliceable, and it was a success. Now that same concept can be used with this mozzarella cheese as well.

  1. Beginning at step #5 in the original instructions, simply leave the mozzarella in the blender while you prepare the thickener that will make it sliceable.
  2. In a small or medium saucepan, add 3/4 cup water plus a little over 1 tablespoon agar powder and bring it to a boil. It is important not to leave it at this point because it will thicken pretty quickly.
  3. Turn down the heat to low and whisk continually until the mixture thickens to a molasses-like consistency.
  4. Next, quickly pour it into the blender with the prepared mozzarella and blend for approximately 30 seconds to mix it well.
  5. Now, it’s time to pour the cheese into containers that are the shape that you would like your hard cheese in. Personally, I use mini loaf pans and round souffle dishes. Another good option would be mini loaf nonstick silicone molds.
  6. Smooth out the top of each one with a spoon or spatula so that when they are flipped out onto a plate, the bottom will be flat.
  7. Place the molds into the refrigerator for a at least couple of hours or longer. As it chills, the harder the cheese becomes, so the longer the better. Carefully turn out the cheese blocks onto a plate or serving platter with crackers.

Tips for making this cashew cheese recipe

  • Soaking cashews- The fast method for soaking cashews is in very hot water for at least an hour. The slower method can be done in cooler water for 6+ hours.
  • Beans- The white beans I prefer in this recipe are white cannellini beans.
  • Storeage- It will keep in the refrigerator for up to 5-7 days and will freeze well for up to 6 months.
  • Freezing- The bean version does freeze and grate as well. It’s a little darker in color and the taste, as well as texture, is different from the cashew version of course. I much prefer the cashew cheese, but white beans will work as a substitute. Once it’s frozen and shredded, it has to stay frozen and can’t be refrigerated.

Other amazing vegan cheese recipes

Recipes that could use some vegan mozzarella cheese

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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!

Cashew Cheese Mozzarella

Cashew Cheese Mozzarella

Yield: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes

This Cashew Vegan Cheese Mozzarella is fabulous on cashew cheese pizza, lasagna, quesadillas, and anything else you can think of. With a warm and nutty flavor, it even stretches!

Ingredients

Instructions

    1. Begin by deciding whether you would like to use raw cashews or white beans for the base. Personally, I love the cashew version because the flavor is out of this world. However, I understand completely that some folks have nut allergies or heart disease and are staying away from nuts.

    2. If you are using cashews, you'll need to soak them in very hot water for 1 hour or overnight or at least 6 hours in cool water.

    3. If you're using white beans, they will need to be cooked first unless they are from a can. If they are from a can, remember to drain the liquid and rinse them well.

    4. Once the cashews have soaked and become softened, add all of the ingredients to a blender and process on high until smooth.

    5. Next, simply pour the blended cheese ingredients from the blender or food processor into a saucepan. Begin slowly heating and whisking together as it warms. This will happen quite quickly. Do not leave it unattended because it needs to be stirred nearly constantly until it reaches the desired thickness and stretchiness.

    6. At this point, the cheese is ready to be used in other recipes like grilled cheese sandwiches, lasagna, quesadillas, veggie pizza, no-meat balls, French onion soup, or anything else that comes to mind.

Notes

Make it sliceable


*Update- I was recently messing around with trying to find a way to make my Vegan Cheese Sauce Recipe sliceable, and it was a success. Now that same concept can be used with this mozzarella cheese as well.

  1. Beginning at step #5 in the original instructions, simply leave the mozzarella in the blender while you prepare the thickener that will make it sliceable.
  2. In a small or medium saucepan, add 3/4 cup water plus a little over 1 tablespoon agar powder and bring it to a boil. It is important not to leave it at this point because it will thicken pretty quickly.
  3. Turn down the heat to low and whisk continually until the mixture thickens to a molasses-like consistency.
  4. Next, quickly pour it into the blender with the prepared mozzarella and blend for approximately 30 seconds to mix it well.
  5. Now, it’s time to pour the cheese into containers that are the shape that you would like your hard cheese in. Personally, I use mini loaf pans and round souffle dishes. Another good option would be mini loaf nonstick silicone molds.
  6. Smooth out the top of each one with a spoon or spatula so that when they are flipped out onto a plate, the bottom will be flat.
  7. Place the molds into the refrigerator for a at least couple of hours or longer. As it chills, the harder the cheese becomes, so the longer the better. Carefully turn out the cheese blocks onto a plate or serving platter with crackers.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 80Total Fat: 4gCholesterol: 0mgSodium: 303mgCarbohydrates: 9gFiber: 1gProtein: 4g

To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.

Did you make this recipe?

Please rate and leave a comment because I love hearing from you. Remember SHARING IS CARING!

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Gerri

Thursday 21st of April 2022

I have followed instructions to the point of having it all blended in my Vitamix. For making cheese, it says to use 3/4c water and agar agar. Is this an additional 3/4c water? So this will make a larger quantity of sliceable cheese?

Terri Edwards

Friday 22nd of April 2022

Hi Gerri- Yes, you'll need to add another 3/4 cups water to make the agar mixture.

Carrie peters

Thursday 28th of January 2021

Hello, I want to try this and don’t have arrowroot powder. Would almond flour substitute well for it?

Terri Edwards

Thursday 28th of January 2021

Hi Carrie- It really needs to be a thickener. Not sure at all that almond flour would work. Cornstarch would be a great option though.

Amy

Thursday 23rd of July 2020

So I tried to make a larger batch (4x) and it never thickened. I used arrowroot as the thickening agent.

-Can this recipe be made in larger batches? -Curious if there is a thickening agent that works better than another?

Terri Edwards

Thursday 23rd of July 2020

Hi Amy- There shouldn't be any problems with making larger batches. As long as you increase the amount of arrowroot (or cornstarch) accordingly, it should thicken up just as well as it does with smaller batches.

M. Manning

Tuesday 2nd of June 2020

I just made this and have it in the freezer. I tasted it when I transferred it to the container and must say that it has a really good flavor. At first I thought it might be a little on the salty side but the second taste was okay. I used white vinegar in place of the white wine vinegar. 3/4 tbl. vinegar, 1/4 tbl. water, dash of sugar. Seemed to work out from the taste of it. Can't wait to grate it and put it on something! Thanks for the recipe.

Gayla

Thursday 30th of April 2020

Hi Terri, I tried this cheese with home cooked garbanzo beans because I thought it would be a richer flavor than white beans. I have heart disease so I don't eat nuts now. I wanted you to know that I think the garbanzos are better than white beans in flavor. It was delicious. You might want to try it. I would like to get your opinion.

Terri Edwards

Thursday 30th of April 2020

Hi Gayla- I'm so glad that garbanzo beans worked for you. It surprises me a bit because garbanzo beans are not soft and smooth like navy, great northern, or cannellini beans. Great to know the chickpeas work, and thanks for letting me know!

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