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!
Servings: 4 servings
Calories: 80kcal
Equipment
- Raw Cashews Whole and Unsalted
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 pizza, no-meat balls, French onion soup, or anything else that comes to mind.
Video
Notes
Tips & Suggestions:
I have included step-by-step photos and directions above to ensure your first attempt will be successful.
Melting- When made with starches like cornstarch or arrowroot, it can become stretchy, making it ideal for pizzas, casseroles, or any dish where you want that gooey cheese effect. It doesn't melt just like regular mozzarella though.
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.
Storage- Homemade cashew mozzarella cheese can last up to 5-7 days when stored in an airtight container in the refrigerator. Be sure to refrigerate it promptly to maintain its freshness.
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.
Nutrition
Serving: 1serving | Calories: 80kcal | Carbohydrates: 9g | Protein: 4g | Fat: 4g | Sodium: 303mg | Fiber: 1g