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Vegan  Mozzarella


Perfect dolloped on pizza, toasted sandwiches and lasagna



½ cup raw cashews soaked for at least 2 hours

1/4 cup water

1 cup soy milk

2 tbsp white miso paste

1 tsp Celtic salt

¼ cup Nutritional yeast flakes

2 Tbsp Grapeseed Oil or Rice Bran Oil (optional)

Juice of 1/3 of a Lemon

4.5 tbsp Tapioca flour



  1. Place all ingredients and only half of the Tapioca flour into a high power blender and blend until super smooth.
  2. Place into a pan and add remaining Tapioca flour.  
  3. Using a whisk, mix well and cook stirring constantly on med-high heat for about 5-10mins until thickened and separates from the sides of the pan.  It should become quite stringy and gooey.
  4. Remove from heat and use right away on pizza, on an open toast or inside a nice sandwich. 


Note:  This cheese stays in a soft, melted, spreadable state until it gets cooked on pizza or toast and then it forms a nice gooeyness resembling that of mozzarella cheese.  

Left overs can be kept in an airtight container in the fridge for a week.  This cheese is so delicious I always double this recipe and hardly have any left overs. The kids and I even really enjoy it eating it right off the spoon. 

It can get really sticky, so you may need to use wet hands to dollop it onto your pizza and stretch them out over your pizzas.. It can seem a little time consuming but be patient, because it is well worth it!

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