Cashew Mozzarella Cheese

 

Ditch choline-packed dairy cheese for this plant-based cashew version that delivers creamy texture, umami flavor, and tons of nutrition. Use it as a plant-based pizza topping, whole grain pasta sauce, or steamed veggie dip — you won’t feel like you’re missing out one bit!

Cashew Mozzarella Cheese

Ingredients

 ½ cup cashews (soaked, 4–6 hours)

 ½ cup plant-based milk (unsweetened, unflavored)

 ½ cup water

 1 tbsp organic miso (mellow white or chickpea)

 2 tbsp nutritional yeast

 1 tbsp apple cider vinegar

 1 tbsp arrowroot powder

Directions

1

Add all ingredients into a food processor or blender.

2

Blend until creamy.

3

Add the liquid to a small saucepan and cook over medium-high heat, whisking constantly for 5–7 minutes until cashew cheese starts to thicken. Important: Don’t walk away during this process! Keep whisking or stirring to prevent the cheese from sticking to the pot. Plus, you’ll build a little muscle while whisking away.

4

Once it starts to thicken, pour into a bowl and let sit. It’ll get a little thicker upon sitting for a few minutes.

5

Use right away on pizza, crackers, as a dip, on a sandwich, or store in the refrigerator in a sealed container for 5–7 days.

Chef's Notes

Substitutions
Instead of arrowroot powder, use organic corn starch, potato starch, or tapioca starch.

I used soy milk as I find it creamier than others. However, any plant-based milk will do as long as it’s unsweetened and unflavored.

Layer it up
I love to keep a basic mozzarella cheese on hand for use in all kinds of dishes, as mentioned above. However, you can add herbs like dill, oregano, or basil and spices like garlic, onion, or chili powder to the blending process.

Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.

https://foodrevolution.org/recipes/cashew-mozzarella-cheese/