Easy Cashew Cheese | Mozzarella

This post may contain affiliate links. Read my full disclosure here.

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. If you’re looking for a super quick recipe, try this 5-Minute Vegan Cashew Queso.

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

This post may contain affiliate links. Read my full disclosure here.

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!

4.44 from 90 votes

Cashew Cheese Mozzarella

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!
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 4 servings

Ingredients 

  • 3/4 cup water
  • 1/4 cup raw cashews or white beans
  • 1 tablespoon white wine vinegar
  • 1 tablespoon nutritional yeast flakes
  • 1 tablespoon cornstarch arrowroot powder, , or other thickener
  • 1/2 teaspoon salt

Instructions

  • 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.
  • 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.
  • 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.
  • 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.
  • At this point, the cheese is ready to be used in other recipes like grilled cheese sandwiches, lasagna, quesadillas, veggie pizzano-meat balls, French onion soup, or anything else that comes to mind.

Video

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

Serving: 1g | Calories: 80kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Sodium: 303mg | Fiber: 1g

Disclaimer

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.

Please rate & share if you like this!Leave a comment or share on Pinterest or Instagram

About Terri Edwards

Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy.  I’m so glad you’re here! Read More…

Similar Posts

46 Comments

  1. 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?

  2. Absolutely delicious! I’ve only started this WFPB eating 2 weeks ago and I’m so glad I stumbled on your website. Your recipes are so amazing and I don’t feel like I’m missing any of the foods I used to eat. Thank you so much Terri for making this so simple and providing all of us with such delicious recipes. Thanks for doing all the hard work for all of us that don’t really know what we’re doing yet. Now I’m off to making another one of your delicious recipes. I can’t say enough thanks!!

    1. Hi Janet- That’s so awesome! I’m thrilled that you’re enjoying the recipes and welcome to the WFPB community. Your kind and encouraging words mean SO MUCH. Thank you!!

  3. Terri I made this as written, the sliceable, altho after having made the sliceable cheese sauce recipe I used less agar. It turned out well altho I’m not thrilled with the gelatinous texture. I have to tell myself I’m eating Brie and even that is a stretch. However, warmed on slices of French bread and all good.

    A question please… is the white wine vinegar necessary for anything other than flavor? I find there to be too much “tang” in the recipe as written and would gladly cut back the amount of white wine vinegar.

    Thanks Terri!

    1. @Terri Edwards, thanks for the reply Terri! I made another batch with half the amount of white wine vinegar and for me it tasted great and so simple to make. It’s a fun recipe to experiment with.

      And yes, warmed slices on French bread are fantastic. I also just made some seitan salami that worked out very well. you can imagine how delicious your mozzarella on salami on crusty French bread warmed is.

      Thanks again for your help and this excellent recipe!

  4. Can this be grated and melted if you make it sliceable? Also, if you have leftovers of the non-sliceable version, can it be reheated and does it resume its more gooey consistency?

    1. Lorna, I have frozen and grated or sliced. I haven’t tried freezing it and then getting it to resume the gooey consistency. The cornstarch would likely mess with the texture a little, but you might be able to thin it out with more water.

  5. Brilliant recipe. I have experimented with different flavouring. My favourite is smoked paprika. Add 3 tsp of smoked paprika to the ingredients

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating