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Vegan Mozzarella

10 Minutes

2 Servings


A great alternative to mozzarella cheese. Serve as a salad with basil and tomatoes or wholegrain toast rubbed with garlic and a little rapeseed oil. Enjoy!

Vegan Mozzarella

How to make

  • Put the cashew nuts and water in a blender or food processor and whizz until smooth. Alternatively, soak the cashew nuts overnight OR boil for 10 minutes and drain beforehand.

  • Add the yeast, vinegar, salt, garlic powder and tapioca flour and blend until smooth. At this stage its quite runny like a batter mix.

  • Preferably in a non stick pan, cook the mixture stirring quickly until it comes together and forms a ball.

  • Tip onto a plate. Have a bowl of water handy to wet the tips of your fingers, to form mix into small balls.

Shopping List:

All the items in bold can be found in the shop

  • 100 g raw cashew nuts

  • 200 ml water

  • 1 tbsp nutritional yeast

  • 1 1/2 tsp cider vinegar

  • 1 tsp sea salt

  • 1/4 tsp garlic powder

  • 3 tbsp tapioca flour

Additional Info:

- Vegan

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