When discussing a plant-based lifestyle, the number one thing I hear from people is, “I just can’t give up cheese.” If you read my post, The Truth About Dairy Milk, you know that although cheese is delicious, it can be detrimental to your health, and there are better alternatives.

I don’t like to get into the nitty-gritty of the educational aspect of topics before a recipe because you’re here to make something delicious, so I’ll skip that in hopes that if you’re curious, you’ll check out the post independently. Just know, these days, most cheeses aren’t even vegetarian-friendly.

Of course, plenty of delicious cheese alternatives are on the market, but many are filled with ingredients just as bad as dairy cheese, not to mention they’re often ultra-processed. Remember what I always say: LIMIT/AVOID CRAP!

Chemically-derived foods (pesticides, bioengineered, genetically modified, etc.)
Refined foods (sugars, oils, flours, etc.)
Artificial foods (sweeteners, flavors, colors, etc.)
Processed foods (especially ultra-processed foods)

Without further ado, I introduce my cashew-based mozzarella cheese recipe. I think it’s safe to say you’ll enjoy it as much as my family. This recipe is whole-food, plant-based, vegan, and vegetarian-friendly, as well as coconut, dairy, gluten, grain, and soy-free!

INGREDIENTS

• 1/2 cup of raw cashews (soaked and rinsed)
• 1 cup water
• 3 tbsp. corn starch or arrowroot powder (I use Anthony’s Arrowroot Flour)
• 1 tbsp. nutritional yeast(I use Anthony’s Non-Fortified Nutritional Yeast)
• 1 tbsp. apple cider vinegar
• 1 tsp. lemon juice (I use Santa Cruz’s 100% Organic Pure Lemon Juice)
• 1/2 tsp. salt
• 1/4 tsp. garlic powder

INSTRUCTIONS

1. If you haven’t already, start by soaking the cashews in boiling water for at least 30 minutes (this will help absorb nutrients while softening them for the next step).
2. Now, you’ll make cashew milk by adding the cashews and water to a high-speed blender. I use the Pampered Chef’s Deluxe Cooking Blenderand usually double-blend the mixture to ensure no remaining cashew chunks. The blending process may take between 10 and 20 minutes, and the result should be a very watery consistency.
3. Pour the cashew milk into a small saucepan with the remaining ingredients (arrowroot powder, nutritional yeast, apple cider vinegar, lemon juice, pink salt, and garlic powder)
4. Cook over medium-high heat, continuously stirring, until clumps form and you have a thick, melty, and delicious mozzarella cheese sauce.

Cook ModePrevent your screen from going dark

Pin Recipe Print Recipe

No ratings yet

Cashew-Based Mozzarella Cheese

This quick and simple cashew-based mozzarella recipe features whole-food, plant-based ingredients. It yields one cup of cheese, takes 10-20 minutes to prepare (not counting soak time), 5-10 minutes to cook, and is free from coconut, dairy, gluten, grain, and soy.

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time30 minutes mins

Servings 4 (1 cup)

Recipe by: Sarena-Rae Santos (The Holistic Hipppie)

Ingredients

1x2x3x

• 1/2 cup raw cashews (soaked and rinsed)
• 1 cup water
• 3 tbsp. corn starch or arrowroot powder (I use Anthony’s Arrowroot Flour)
• 1 tbsp. nutritional yeast (I use Anthony’s Non-Fortified Nutritional Yeast)
• 1 tbsp. apple cider vinegar
• 1 tsp. lemon juice (I use Santa Cruz’s 100% Organic Pure Lemon Juice)
• 1/2 tsp. salt
• 1/4 tsp. garlic powder

Get Recipe Ingredients

Instructions

• If you haven’t already, start by soaking the cashews in boiling water for at least 30 minutes (this will help absorb nutrients while softening them for the next step).
• Now, you’ll make cashew milk by adding the cashews and water to a high-speed blender. I use the Pampered Chef's Deluxe Cooking Blender and usually double-blend the mixture to ensure no remaining cashew chunks. The blending process may take between 10 and 20 minutes, and the result should be a very watery consistency.
• Pour the cashew milk into a small saucepan with the remaining ingredients (arrowroot powder, nutritional yeast, apple cider vinegar, lemon juice, pink salt, and garlic powder)
• Cook over medium-high heat, continuously stirring, until clumps form and you have a thick, melty, and delicious mozzarella cheese sauce.

Join The Holistic Hipppie Community & Let’s Connect