• Lisa Strickland


This makes a tasty melty, stretchy mozzarella cashew cheese, great for putting on tacos, quesadillas and stuffed potatoes.


  • 1/2 cup raw cashews

  • 1/4 cup tapioca starch

  • 1 tsp lemon juice

  • 1 1/4 cup water

  • 1 1/2 tbsp nutritional yeast

  • 3/4 tsp sea salt

  • 1/1 tsp garlic powder

  • 1/2 tsp white pepper


  1. Soak cashews for two hours. Put cashews in a high speed blender or nutrabullet and blend and then add remaining ingredients and blend on high for 2 minutes or until smooth.

  2. Pour the cashew mixture into a saucepan over a medium heat. Stir                   continuously until it thickens. Take off heat. The cheese will stay fairly soft.


This cashew mozzarella will last for up to 5 days in an airtight container in the fridge.

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