fbpx Print
Square photo of a bowl of vegan mozzarella

Vegan Mozzarella

  • Author: Iosune
  • Prep: 10 mins
  • Cook: 5 mins
  • Total: 15 mins
  • 8 1x
  • How to, Appetizer
  • Italian
  • Vegan

Servings 8 1x

Scale Tap or hover over number to scale servings

This easy vegan mozzarella is perfect to use in plenty of recipes. It is simple, delicious, and flavorful, and it requires 7 ingredients and 15 minutes.


  • ½ cup raw cashews (75 g), unsalted
  • 1 cup water (240 ml)
  • 1 tsp apple cider vinegar or lemon juice
  • ½ tsp salt
  • 4 tbsp tapioca starch
  • 2 tbsp nutritional yeast
  • ¼ tsp garlic powder


  1. Soak the cashews in hot water for at least 5 minutes (1 hour ideally), or in water at room temperature overnight.
  2. Drain the cashews and add them to a blender along with all the remaining ingredients (water, vinegar or lemon juice, salt, tapioca starch, nutritional yeast, and garlic powder).
  3. Blend until smooth and pour the mixture into a saucepan. 
  4. Cook over medium-high heat for about 5 minutes, stirring constantly until it thickens. It’ll become a thicker melty cheese sauce.
  5. Use immediately to make a vegan pizza, vegan lasagna, or any recipe that calls for mozzarella cheese.
  6. Keep the leftovers in an airtight container in the fridge for 3-5 days. The cheese will get thicker and less stretchy as it cools, so use it immediately if possible. 


  • I use this recipe to make mozzarella for 2 vegan pizzas.
  • Nutritional yeast gives this recipe a cheesy flavor, so it’s an important ingredient. If you can’t find it, you could also use brewer’s yeast or even beer instead of water. However, nutritional yeast is the best choice.
  • I’ve only made this recipe using cashews and tapioca starch, so I don’t know if other nuts or flours will work. If you try it successfully, please let us know in the comments!


  • Serving Size: 1/8 of the recipe
  • Calories: 69
  • Sugar: 0.7 g
  • Sodium: 150 mg
  • Fat: 3.4 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 7.7 g
  • Fiber: 0.9 g
  • Protein: 2.4 g