Dairy-Free Vegan "Mozzarella"

Dairy-Free Vegan "Mozzarella"

Whether you're paleo or vegan, this "mozzarella" makes for a great cheese substitute.

Category Condiment, Gluten Free, Vegan
Compliance Level Kickstart, Lifestyle
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 16
Author Sandy McCall


  • 1/4 cup raw cashews
  • 1 cup hot water
  • 2 Tbsp + 1 tsp tapioca flour/starch
  • 1 Tbsp extra virgin olive oil
  • 1 medium clove garlic minced
  • 1/2 tsp sea salt
  • 1 tsp fresh lemon juice
  • 1 tsp Herbes de Provence optional
  • Olive oil to drizzle on top optional


  1. Blend all ingredients together in a high-speed blender until completely smooth, about 1 minute. (Note: If you don’t have a high-speed blender, soak cashews in water for several hours before blending or processing)

  2. Pour mixture into a small saucepan and cook, stirring constantly over medium-high heat.
  3. After a couple of minutes, the mixture will start to look odd, like it’s curdling or separating. When this happens, reduce heat to medium and keep stirring so it doesn’t burn.

  4. Keep cooking and stirring until it is very thick (about 2-3 more minutes) and the mixture becomes cohesive and looks like melted dairy cheese and it stretches.
  5. Remove from the stove, put it into a refrigerator container and let it cool.
  6. Once your "cheese" has cooled, drizzle with olive oil and sprinkle with Herbes de Provence, if desired.

  7. If you are using this to make pizza, refrigerate the "cheese" while preparing your pizza dough, sauces, and toppings.

Recipe Notes

Be aware: vegan mozzarella tastes great, but it does not melt like dairy mozzarella.

If you are participating in the Whole Life Challenge, please note that tapioca flour is allowed on Kickstart and Lifestyle as a thickener only.