Easy Stretchy Cashew Mozzarella From Scratch!

Mind blown! This vegan cashew mozzarella recipe is easy enough to stir up on a weeknight! It’s:

Quick
Simple
So Stretchy
“Cheesy“
And Made From Pantry Friendly Ingredients!

15 Minute Cashew Mozzarella

This vegan cashew mozzarella recipe takes just 15 minutes to make! Soaking cashews using the quick soak method adds 15 minutes to the prep time and makes this recipe 30 minutes max from start to finish.

Pre-soaking the cashews overnight will mean you can jump straight to making your cheese.

If you are new to soaking cashews… get ready to have your world opened up to the creamiest sauces and dips! Some tips for soaking cashews:

• Raw cashews are best because their flavour is quite neutral.
  • Roasted cashews will likely give your recipe a more prominent cashew flavour and the nuts may not blend down to be as creamy.
• For the long soak method, place your cashews in a bowl of cold water and refridgerate for 8 hours OR overnight.
  • Careful not to leave them for much longer as they can over-soak and get a slimy texture.
• The quick soak method requires you to boil water in your kettle and pour the boiling water over the raw cashews in a heat proof dish or measuring cup. Allow the cashews to soak for 15 – 20 minutes.

Is it necessary to soak the cashews for this recipe?

Yes! Take it from me, I only tried skipping the the soaking part of a blended cashew recipe once… and I will never skip it again. The nuts do not blend down very well and maintain a very grainy texture. So don’t skip the soak!

Ingredients For Cashew Mozzarella

I like to call this easy mozzarella a 5 ingredient recipe because two of the ingredients are water and salt!

You will need::

• ½ cup Raw Cashews
• 3 ½ tablespoon Taioca Flour/Starch
• 1 tbsp Lemon Juice
• ½ teaspoon each Salt and Garlic Powder
• And 2 tablespoon Nutriitonal Yeast

How To Make Cashew Mozzarella

There are two steps to making this vegan cashew mozzarella recipe:

1. Blending all the ingredients.
2. And heating the blended mixture on the stove top to thicken the “cheese”.

• Drain your soaked cashews from the water they soaked in and add them to your blender with the remaining ingredients.
• Blend until creamy and smooth.
  • If your blender is like mine and not the highest powered on the market, you may need to stop and scrape down the sides and blend for a little longer than may be needed with the top of the line blenders. Nevertheless, the large amount of water in this recipe should help the cashews to blend down quite smoothly.
• Add the blended mixture to a small saucepan and heat over medium low.
• Stir quite constantly, making sure to scrape the bottom and sides to ensure that the sauce isn’t sticking.
• In 5-8 minutes the mixture will start thickening quite rapidly and you will see your “mozzarella” forming!
• When your desired stretchiness is achieved, remove from the heat and serve right away for the stretchiest results. OR store in an airtight container and scoop out the “mozzarella” as needed!

Recipe Cost

Nuts and nutritional yeast are some of the pricier ingredients in our pantry. But, even with that being the case, this homemade cashew mozzarella is thrifty!

This recipe costs us approximately: CAD $2.28 vs. at least $5 for a store-bought mozzarella ball!

Pretty awesome in our books!

Let us know in the comments below if you will be trying this cashew mozzarella and how you use it! We love using it for a straight up grilled cheese sandwich, scooping it and adding “mozzarella” balls to pizza, or dolloping it on pasta dishes!

Try adding this cashew mozzarella to Love & Lemons French Onion Soup Recipe!

And if you like this recipe take a look at our Easy At Home Mac ‘N’ Cheese Sauce made creamy with none other than… soaked cashews!

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