Vegan Recipes



1 cup raw cashews, soaked in water for at least 4 hours or overnight 1 cup water 3 tablespoons tapioca starch 2 tablespoons nutritional yeast 2 tablespoons lemon juice 1 teaspoon apple cider vinegar 1 teaspoon salt 1/2 teaspoon garlic powder (optional) 1/4 teaspoon onion powder (optional)


  1. Drain and rinse the soaked cashews.
  2. In a blender, combine the soaked cashews, water, tapioca starch, nutritional yeast, lemon juice, apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy.
  3. Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes stretchy, about 5-7 minutes. Make sure to keep stirring to prevent lumps from forming.
  4. Once the mixture is thick and stretchy, remove it from the heat and let it cool slightly.
  5. Transfer the mixture to a container or mold lined with plastic wrap or parchment paper. Smooth out the top with a spatula.
  6. Refrigerate the cheese for at least 2 hours, or until it is firm and set.
  7. Once the cheese is firm, remove it from the container and unwrap it from the plastic wrap or parchment paper.
  8. Your vegan mozzarella cheese is now ready to be sliced, grated, or melted onto your favorite dishes! Enjoy on pizzas, sandwiches, or salads.

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