Is it really possible? Homemade vegan cashew mozzarella cheese that requires only a handful of ingredients and no oil?
We love this vegan mozzarella because it’s…
- Full of flavor
- Simple to make
- Can be frozen and grated into shreds
- Perfect for pizza, nachos, and so much more
I am so excited to tell you that it IS possible! I even did a happy-dance in my kitchen while testing it out.
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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
How to make cashew cheese
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 saucepan slowly heating and whisking together as it warms. First, whisk and then stir until it gets thick and gooey.
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.
FREEZE & GRATE. This vegan mozzarella can even be frozen and grated to use as shreds for pizza, salads, and other recipes.
These are pictures of the veggie pizza and French Onion Soup we make with it. For the recipes for these dishes, just click the photos.
RECIPE CARD BELOW
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
Other amazing vegan cheese recipes
- Best Vegan Cheese Sauce
- Cashew Vegan Mozzarella
- Nacho Cheese
- Sweet Potato Cheese Sauce
- Vegan Ricotta
- Vegan Parmesan Cheese
Recipes that could use some vegan mozzarella cheese
- 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 if 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 saucepan 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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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 80 Total Fat: 4g Cholesterol: 0mg Sodium: 303mg Carbohydrates: 9g Fiber: 1g Protein: 4g
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