Stretchy Vegan Mozzarella Cheese
This cashew-based vegan mozzarella uses tapioca starch to create that signature stretch and melt. The result is a smooth, mild cheese that’s rich without being heavy and ideal for pizza, lasagna, and warm, cheesy dishes.
Ingredients
- 1/2 cup raw cashews
- 1 1/2 cups unsweetened plant-based milk
- 5 tablespoons tapioca starch
- 2 tablespoons nutritional yeast flakes
- 1-2 tablespoons miso paste
- 1 teaspoon lemon juice
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt, or to taste
Instructions
- Place all ingredients in a high-speed blender and blend until smooth and creamy.
- Transfer the mixture to a medium saucepan and whisk constantly over medium heat until thick, bubbling, and stretchy, about 5 minutes. The sauce may look lumpy at first but will smooth out as it cooks.
- Use as a topping or in recipes that call for mozzarella-style cheese.