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Cashew Mozzarella Cheese

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< 1 min read
Summary

Satisfying, creamy and super delicious — that describes this cheese that can be used for pizza, in lasagna, as a dip or for mac n’ cheese. It’ll stay in the refrigerator for 5–7 days. You might want to make extra for use in meals all week long!

Yields2 ServingsPrep Time5 minsCook Time7 minsTotal Time12 mins

Ingredients

 ½ cup cashews (soaked, 4–6 hours)
 ½ cup plant-based milk (unsweetened, unflavored)
 ½ cup water
 1 tbsp organic miso (mellow white or chickpea)
 2 tbsp nutritional yeast
 1 tbsp apple cider vinegar
 1 tbsp arrowroot powder

Directions

1

Add all ingredients into a food processor or blender.

2

Blend until creamy.

3

Add the liquid to a small saucepan and cook over medium-high heat, whisking constantly for 5–7 minutes until cashew cheese starts to thicken. Important: Don’t walk away during this process! Keep whisking or stirring to prevent the cheese from sticking to the pot. Plus, you’ll build a little muscle while whisking away.

4

Once it starts to thicken, pour into a bowl and let sit. It’ll get a little thicker upon sitting for a few minutes.

5

Use right away on pizza, crackers, as a dip, on a sandwich, or store in the refrigerator in a sealed container for 5–7 days.

Chef's Notes

Substitutions
Instead of arrowroot powder, use organic corn starch, potato starch, or tapioca starch.

I used soy milk as I find it creamier than others. However, any plant-based milk will do as long as it’s unsweetened and unflavored.

Layer it up
I love to keep a basic mozzarella cheese on hand for use in all kinds of dishes, as mentioned above. However, you can add herbs like dill, oregano, or basil and spices like garlic, onion, or chili powder to the blending process.

Ingredients

 ½ cup cashews (soaked, 4–6 hours)
 ½ cup plant-based milk (unsweetened, unflavored)
 ½ cup water
 1 tbsp organic miso (mellow white or chickpea)
 2 tbsp nutritional yeast
 1 tbsp apple cider vinegar
 1 tbsp arrowroot powder

Directions

1

Add all ingredients into a food processor or blender.

2

Blend until creamy.

3

Add the liquid to a small saucepan and cook over medium-high heat, whisking constantly for 5–7 minutes until cashew cheese starts to thicken. Important: Don’t walk away during this process! Keep whisking or stirring to prevent the cheese from sticking to the pot. Plus, you’ll build a little muscle while whisking away.

4

Once it starts to thicken, pour into a bowl and let sit. It’ll get a little thicker upon sitting for a few minutes.

5

Use right away on pizza, crackers, as a dip, on a sandwich, or store in the refrigerator in a sealed container for 5–7 days.

Cashew Mozzarella Cheese