How to make stretchy vegan mozzarella cheese

Stretchy vegan mozzarella that tastes, looks and melts like real cheese, made from soaked cashews, tapioca starch and nutritional yeast. Budget-friendly, dairy-free and ready in about 20 minutes.

Prep Time 5

Cook Time 15

Total Time 20

Choose Serving Size 6

Ingredients

For vegan mozzarella balls:

250 g raw cashews soaked overnight
400 ml hot water
6 Tbsps tapioca starch
4 Tbsps nutritional yeast
1 tsp sea salt
1 Tbsp lemon juice

For cheesy extra-sticky mozzarella sauce:

150 g raw cashews soaked overnight
500 ml hot water
7 Tbsps tapioca starch
4 Tbsps nutritional yeast
1 tsp sea salt
1 Tbsp lemon juice

Instructions

For vegan mozzarella balls:
Put all ingredients in your food processor or blender. Blend well until it has the consistency of milk.
Put a large saucepan over medium heat.
Pour the "milk" into the pan.
Start stirring continuously.
After a few minutes the cheesy sauce will start to thicken. Cook it, stirring continuously, for about 10-15 minutes.
Remove from heat and let it sit for a few minutes.
Fill a large bowl with ice-cold water. Add 1 Tbsp of salt and stir to dissolve it.
Using an ice cream scoop or a tablespoon, start scooping small mozzarella balls from the mixture.
Put the balls in the water and let them cool for one minute. You can refine their shape using your hands too.
Repeat until you finish the mixture. You can store the vegan mozzarella balls in the fridge for a couple of days.
For cheesy, extra-sticky mozzarella sauce:
Follow all the steps above, except the ones after "Remove from heat".
Use this sauce for pasta or any other recipe you like.

Notes