This is my love language.
Ooey, gooey, stretchy, melty, where have you been all my life, vegan mozzarella. I’m pretty sure I just made all my vegan dreams come true. I made this recipe four times this week, FOUR. That’s how amazing this is. Just dip some tortilla chips in this bad boy and welcome to heaven.
You can also use this anywhere you would like a melty mozzarella experience, which is, um, everywhere! Lets see, pizza, lasagna, grilled cheese, dips, the possibilities of deliciousness are endless.
I haven’t even gotten to some of the best news yet. This takes only 7 ingredients, one of them being water. It takes only 15 minutes to make, AND it doesn’t even have any oils or “bad stuff”. Can you tell I’m excited? I’m SO excited.
So what makes it stretchy and gooey. Tapioca! Who knew right? It’s the main ingredient in Daiya, a well known brand of vegan cheese. Those people at Daiya are some smart cookies, er.. well some smart cheeses, because they knew what was up. Tapioca provides this amazing stretchy, melty quality that any good vegan cheese deserves.
All you do is soak the cashews for a couple of hours or overnight. Or if you need to eat this immediately (and I always do), you can skip the soaking, and instead boil the cashews for 10 minutes until soft. Then toss all the ingredients into a blender and blend until completely smooth. It will be very watery, don’t worry, it will get cheesy!
Pour it in a small sauce pan, and heat over medium high heat. Stir to keep anything from burning. You will start to see clumps forming.
Then all of a sudden, magic! Everything comes together and makes this cheesy, melty, deliciousness. Keep stirring and cooking for another minute or two, to make sure it’s finished firming up. It should take about 5 minutes to cook total. That’s it! Done. So easy.
If you want to save it for later, store in an air tight container in the fridge. It won’t firm up like a hard cheese, it will stay pretty soft, but let’s get real, who needs hard mozzarella anyways?
Serve as a dip, spread onto some toast, dollop onto pizza, do whatever your creative cooking spirit tells you. Don’t worry if you eat it all in one sitting (cause I would never do that), you can always make more.
Items I’m Drooling Over Right Now:
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- My one true love (aka Blendtec) $409 | 4.6 our of 300+ Reviews
- ¼ to ½ Cup Raw Cashews (see notes)
- 1 Cup Water
- 3 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour)
- 1 Tablespoon of Nutritional Yeast
- 1 teaspoon Apple Cider Vinegar
- ½ teaspoon Salt
- ¼ teaspoon Garlic Powder
- If you do not have a high-powered blender, you will first need to boil or soak the cashews to soften them. To Soak the Cashews: cover with water and soak for 4 hours or overnight. To Boil the Cashews: Cover with water and bring to a boil for 10 to 15 minutes until they are tender and can be easily broken between your fingers.
- Drain the cashews and add them along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
- Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely. Use for anything you like! Scoop up with tortilla chips, dollop onto pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire. Store in an airtight container in the fridge.
*Tapioca starch is essential for this recipe. It is what give the cheese it’s gooey and stretchy texture.
*If you want to return the cold mozzarella back to dipping consistency, reheat over medium heat while stirring constantly so it doesn't burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.
*If you don't have a high powered blender, you may want to pour the liquid through a fine mesh strainer or cheese cloth before cooking to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.
Feature Ingredient: Tapioca. 139 Days, 61 Recipes to go!