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Easy recipe for a vegan Mozzarella Cheese made out of cashews. You’ll only need 7 ingredients! This Cashew Mozzarella is perfect for pizza, quesadillas, or grilled cheese sandwiches!

Lately, I’ve been experimenting a lot with vegan cheeses and this vegan Cashew Mozzarella cheese was one of my favorites! It’s quick and easy to make (if you have the cashews already soaked). Did you know that you can store cashews soaking in water in the fridge for months? It’s really useful if you plan on making vegan cheeses but you don’t know when exactly.

For this Cashew Mozzarella Cheese, you’ll only need 7 ingredients:

cashews

tapioca starch (makes it stretchy!)

garlic clove

nutritional yeast (makes it cheesy)

salt

lemon juice

and water

Uses for the Cashew Mozzarella …

pizza (I like to make a minimalistic Margherita pizza with only tomato sauce, cashew mozzarella, and fresh basil (after baking), but feel free to add more toppings if you like!)

lasagne (this cashew mozzarella makes a creamy top layer!)

grilled cheese sandwiches (you can also make your own sandwich bread!)

quesadillas (spread it onto 2 tortillas, add the fillings, fold the cheesy sides together, heat in a pan until crispy – yumm!)

mozzarella sticks (cut the mozzarella in sticks, coat in breadcrumbs, and fry)

caprese salad (sliced mozzarella, sliced tomatoes, and basil)

As you can see, I’ve made a delicious Margherita Pizza with the cashew mozzarella. It was absolutely divine! I also sprinkled crushed pepper onto the mozzarella before baking.

Cashew Mozzarella Bianca Haun | Elephantastic Vegan Easy recipe for a vegan Mozzarella Cheese made out of cashews. You'll only need 7 ingredients! It's perfect for pizza, quesadillas, or grilled cheese sandwiches! 4.19 from 16 votes Print Recipe Pin Recipe Prep Time 10 mins Cook Time 3 mins Soaking Time 12 hrs Total Time 13 mins Course Cheese Cuisine Vegan Servings 2 balls of mozzarella (enough for 4 pizzas) Calories 431 kcal Ingredients US Customary Metric 1x 2x 3x 1 cup cashews (raw, unsalted, soaked see step 1)

4 teaspoons tapioca starch

2 small garlic clove

4 tablespoons nutritional yeast

3/4 teaspoon salt

2 teaspoons lemon juice

1/2 cup water Instructions Soak the cashews in water overnight. The next day, rinse and drain the cashews.

Place all the ingredients in a blender and blend until completely smooth. You might have to scrape down the sides a few times.

Transfer half of the cheese mixture into a saucepan and bring to medium heat. Keep stirring until it gets stretchy and comes together in a ball. Repeat for the other half. Then transfer the cheese balls into a container, let them cool off, close the lid and let it chill in the fridge for at least 1 hour.

You can slice it and use it on pizza, in quesadillas, in grilled cheese sandwiches or however you would use regular mozzarella! Notes Storage: You can keep the mozzarella in an airtight container in the fridge for 2-3 days! Nutrition Calories: 431 kcal Carbohydrates: 30 g Protein: 19 g Fat: 28 g Saturated Fat: 5 g Sodium: 883 mg Potassium: 725 mg Fiber: 5 g Sugar: 3 g Vitamin C: 2.9 mg Calcium: 29 mg Iron: 5.2 mg Tried this recipe? Mention @elephantasticvegan or tag #elephantasticvegan