Cashew Cheese (Mozzarella)

Summertime caprese salad is a favorite. Shoot, sometimes when it's hot, it's our entire meal. You can't go wrong with the combination of fresh mozzarella, garden tomatoes, basil, balsamic vinegar, olive oil and sometimes capers. If you are trying to eat less cheese or accommodate others that can't eat it, give this fast alternative a try. In just 3 minutes on the stove, cashews turn into a ball of "cashew mozzarella"! Place in the refrigerator to chill and slice just like the real stuff! It's fun to make and tastes amazing. It’s also great on dairy free lasagna!

½ cup raw cashews

1 cup water

3 Tablespoon plus 2 teaspoon tapioca starch (flour)

1 Tablespoon nutritional yeast

1 teaspoon apple cider vinegar

½ teaspoon salt

½ teaspoon garlic powder


  1. Soak cashews overnight in water or bring cashews to a boil for ten minutes until soft and drain.

  2. Add 1 cup of water and remaining ingredients in a blender. Blend until smooth.

  3. Transfer to a sauce and cook over medium heat stirring constantly. Clumps will begin to form. Keep stirring until cheese becomes a ball.

  4. Remove from heat.


Make into Nacho cheese by adding ½ teaspoon cumin, 1 pinch of chili powder and a small amount of chipotle in adobe sauce, 1 Table of avocado or olive oil.


FYI- make and line a dish with wax paper and pour to cool in the refrigerator. Once solid, flip and slice.