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Finished Vegan Fresh Mozzarella on a white plate with balsamic vinegar and basil.

Vegan Fresh Mozzarella

  • Author: Meatless Makeovers
  • Prep Time: 12 min.
  • Cook Time: 3 min.
  • Total Time: 15 min.
  • Yield: 8 Servings 1x
  • Category: Vegan Cheese
  • Method: Blend, Simmer
  • Cuisine: Italian
  • Diet: Vegan


Fresh, tangy vegan mozzarella cheese made with only 5 ingredients. This easy plant-based cheese is perfect for pizza, salads, and so much more!


  • 1 Cup Raw Cashews (Soaked overnight or boiled for 10 minutes)
  • 8 Tbsp Tapioca Starch (also called Tapioca Flour)
  • 3 Tbsp Nutritional Yeast
  • 1 tsp Salt
  • 1 Lemon
  • 2 Cups Hot Water


  1. Soak the raw cashews overnight or boil them for 10 minutes.
  2. Coat with a thin layer of oil in each of your molds. (We typically use 2 but more can also be used for smaller portions.)
  3. Place the drained nuts into a high speed blender with the rest of the ingredients. Blend on high for 1 minute or until smooth with no visible cashew pieces.
  4. Pour the smooth mixture into a high sided skillet over medium heat. Stir constantly until mixture thickens. Approx. 3 minutes.
  5. Transfer the thick cheese into a the molds and tap out any air bubbles. Refrigerate for at least 30 minutes.
  6. Enjoy as you would fresh mozzarella cheese.
  7. Leftovers can be refrigerated in airtight containers for up to a week.



  • If you are eating it fresh, we recommend a drizzle of balsamic vinegar, fresh chopped herbs, or served with sliced tomato.

Keywords: Vegan Fresh Mozzarella