Vegan Mozzarella Cheese (Stretchy, Meltable)

Ingredients

• 1 cup raw cashews (soaked in hot water for 20–30 minutes)
• 1 cup water
• 2 tablespoons tapioca starch (also called tapioca flour)
• 1 tablespoon nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon apple cider vinegar
• ½ teaspoon salt (or to taste)

Instructions

1. Soak the cashews

• Place cashews in hot water for 20–30 minutes.
• Drain and rinse.

2. Blend

• Add soaked cashews, water, tapioca starch, nutritional yeast, lemon juice, vinegar, and salt to a blender.
• Blend until completely smooth and creamy.
• There should be no grainy texture.

3. Cook the mixture

• Pour the blended mixture into a non-stick pan.
• Cook over medium heat, stirring constantly.

4. Watch for thickening

• After 3–5 minutes, the mixture will begin to thicken.
• Keep stirring—it will turn glossy and stretchy due to the tapioca starch.

5. Final texture

• Cook until it reaches a thick, elastic, cheese-like consistency.
• Remove from heat.

How to Use

• Spread immediately on pizza for a melty topping
• Use in grilled sandwiches or wraps
• Stir into pasta for a creamy texture

Optional Variations

Firmer mozzarella (sliceable)

• Add ½ teaspoon agar-agar powder while blending
• After cooking, pour into a mold and refrigerate for 2–3 hours until set

More cheesy flavor

• Increase nutritional yeast slightly
• Add a pinch of garlic powder

Oil-free version

• This recipe is already oil-free, but you can add 1 tablespoon olive oil for extra richness if desired

Tips for Best Results

• Blend thoroughly for a smooth texture
• Stir continuously while cooking to avoid lumps
• Do not skip tapioca starch—it gives the stretch
• Adjust salt and acidity (lemon/vinegar) to balance flavor

Storage

• Store in an airtight container in the refrigerator for up to 4–5 days
• Reheat gently with a splash of water or plant milk to restore creaminess