Stretchy Vegan Cashew Mozzarella
This Stretchy Vegan Cashew Mozzarella is the perfect pourable cheese to make pizza. It melts and bubbles like a classic mozzarella and has the perfect tang.
Servings: 4
Calories: 131kcal
Equipment
- Blender or Food Processor
Ingredients
- 1 cup water
- ⅓ cup raw cashews or sunflower seeds for nut-free
- 2 tablespoons olive oil
- 1 tablespoon tapioca starch
- 1 small clove garlic peeled
- 2 teaspoons lemon juice fresh or bottled
- 1 teaspoon rice vinegar
- ¾ teaspoon salt
- ¼ teaspoon sugar
Instructions
- Place all ingredients except tapioca starch in a blender and blend until completely smooth.
- Add the tapioca and blend again.
- Pour the mixture into a small saucepan over medium heat.
- Stir the mixture constantly until it thickens, about 5 to 7 minutes. The cheese will be stretchy but pourable.
- Use immediately or refrigerate and save to use later.
Notes
See more expert tips, pictures, and variations above for making the best stretchy vegan mozzarella cheese!
Yield: about 1 ⅓ cup
Serving Size: about ⅓ cup
Storage: Store any leftover vegan cashew mozzarella in an airtight container in the refrigerator for about 5 days. The cheese will congeal a bit more once it is chilled but is still pourable; just make sure to stir it to make it smooth for pouring or spreading.
Thicker Variation: To make a thicker version, use half the amount of the water in this recipe. You can chill the cheese to slice it.
Nutrition
Serving: 1ounce | Calories: 131kcal | Carbohydrates: 6g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Sodium: 441mg | Potassium: 77mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 0.2IU | Vitamin C: 1mg | Calcium: 8mg | Iron: 1mg