Is it really possible? Homemade vegan cashew mozzarella cheese that requires only a handful of ingredients and no oil?
I am so excited to tell you that it IS possible! I even did a happy-dance in my kitchen while testing it out.
Cashew Vegan Cheese Mozzarella
Regular mozzarella cheese is not dairy-free, because it’s made with milk. However, this vegan cashew mozzarella is! It is made with only five ingredients.
- raw cashews
- nutritional yeast
- a thickener like cornstarch or arrowroot powder
- white wine vinegar
- salt, and water
Processed vegan cheeses are not healthy
Sure, there are processed vegan cheeses available at most grocery stores, but have you read the labels on them?
FILTERED WATER, MODIFIED POTATO STARCH, CANOLA OIL, VEGETABLE GLYCERINE, TRICALCIUM PHOSPHATE, PEA PROTEIN, SEA SALT, NATURAL VEGAN FLAVOR, LACTIC ACID (NON-DAIRY), SUNFLOWER LECITHIN, ANNATTO EXTRACT (COLOR). POWDERED CELLULOSE ADDED TO PREVENT CAKING.–GoVeggie Mozzarella Shreds Label
Not exactly all natural, and one of the main ingredients is artery-clogging oil.
Making your own vegan mozzarella cheese is very simple and SO much better for your health.
Nutrition in cashews
An ounce of cashews has 4g of protein and 1g of dietary fiber. The same-size serving of cashews also contains about 45mg of phytosterols.
A study, published in the Journal of the American Medical Association in 2002, showed that women who ate nuts were 30 percent less likely to have diabetes than women who didn’t eat nuts.
Because cashews are high in fat and calories, eating too many of them can derail a healthy diet. Limit your intake to a handful at a time.—LiveStrong
The prep and cooking process only takes minutes
The base of this cheese recipe is soaked cashews. 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.
Simply pour the blended vegan cashew cheese ingredients into a sauce pan slowly heating and whisking together as it warms. First whisk and then stir until it gets thick and gooey.
Other vegan cheese sauces
I also have two other vegan ‘cheese’ recipes. One has a more cheddar flavor and is called Vegan Cheese Sauce. We love it on baked potatoes, steamed broccoli, and pizza. It’s made with potatoes, carrots, onions, nutritional yeast, and spices. Not kidding!
The other cheese sauce is Sweet Potato Cheese Sauce that is diabetes-friendly. Instead of being made with white potatoes, it calls for sweet potatoes and is much lower on the glycemic index. It’s simply delicious!
If you are avoiding nuts, my friend, Susan Voisin, with FatFree Vegan has a recipe you can try — Vegan Mozzarella Cheese Recipe.
Vegan Nacho Cheese is incredible as a dip for baked chips as well as on fries, baked potatoes, and pizza. For healthy burritos and quesadillas, it can’t be beat!
To adjust the serving sizes of any of my recipes, simply go to the ‘Servings’ listed in the recipe card right above the ingredients list. Hover over the number of servings, and a sliding bar will appear. Slide to the number of servings you would like, and the ingredients will automatically adjust the amounts.
Great Recipes to Use with This Vegan Mozzarella Cheese
Other Great Vegan Cheeses to Try
- Vegan Ricotta Cheese
- Sweet Potato Cheese Sauce
- Mozzarella Cashew Cheese
- No-Cheese Vegan Cheddar
- Nacho Cheese Sauce
Plant-Based Starter Kits $27. Click to view.
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!
- 3/4 cup water
- 1/4 cup raw cashews
- 1 Tbsp white wine vinegar
- 1 Tbsp nutritional yeast flakes
- 1 Tbsp cornstarch, arrowroot powder, or other thickener
- 1/2 tsp salt
Soak cashews in very hot water for 1 hour or overnight or at least 6 hours in cool water. Drain thoroughly. Note: I have also made this without soaking the cashews, but the texture and flavor are better it they are soaked.
Make mozzarella topping by adding all ingredients to a blender and blend on high until smooth, approximately 2-3 minutes.
Pour mixture into a sauce pan over medium heat and whisk continuously while cooking.
It will become thick and stretchy in 3-5 minutes and be ready to use in other recipes.
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