Cashew Mozzarella

May 27, 2022 | Uncategorized | 0 comments

Cashew Mozzarella

This recipe is so delicious! Be sure to plan several recipes to use this within 4-5 days as that is it's refrigerator life! This can also be made nut free! (See notes for substitutions!)
Prep Time55 minutes
Cook Time5 minutes
Total Time50 minutes
Course: Appetizer, Dinner, Lunch, Sandwiches
Cuisine: American
Diet: Diabetic, Vegan, Vegetarian
Keyword: bruschetta, cashews, grilled cheese, nut free mozzarella, pizza toppings, vegan cheese, vegan mozzarella
Servings: 2 Cups
Author: Denise Balistrieri


  • 1 High Speed Blender
  • 1 small saucepan


  • 2 C Water (One cup for soaking and one cup to add to cashew mozzarella mixture)
  • C Cashews, raw and unsalted (Nut free-substitute sunflower seeds)
  • 2 TBSP Tapioca Starch
  • 1 TBSP Nutritional Yeast
  • 1 ½ TBSP Lemon Juice, fresh squeezed
  • 2 tsp Agar Agar Powder
  • ½ tsp Garlic, granulated


  • Heat 1 Cup of water in the microwave for 4-5 minutes. Remove from microwave and add cashews (or sunflower seeds). Set aside to soak for 30-40 minutes. (If you would like, you can soak your cashews overnight in the refrigerator).
  • Once your cashews have soaked, drain and discard the water and rinse them well under cold water. Add all of the ingredients, to your high speed blender. Blend on high until smooth, about 1-3 minutes.
  • Empty your blender contents into a small sauce pan and heat mixture over medium heat. Whisk constantly as the mixture will cook quickly. Bring to a slow simmer until thickened, about 3-5 minutes.
  • Once your mixture is thickened, pour into a 16 oz ramekin. Cover with plastic wrap and refrigerate until it is ready to use.


Substitute sunflower seeds for the cashews to make this recipe nut free!
See Serving selections below: Grilled cheese with tomato and fresh basil and 
served topped with bruschetta

This is a very versatile mozzarella recipe! It can be made nut free by substituting sunflower seeds for the cashews!