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4.97 from 32 votes

Vegan Cashew Mozzarella

This recipe is easy and absolutely delicious! With it you’ll make 2 mozzarelle. Use them for your Caprese Salad, Pizza, Lasagne or Ravioli
Prep Time15 mins
Cook Time5 mins
resting time3 hrs
Total Time3 hrs 20 mins
Course: Appetizer, Main Course
Cuisine: Italian
Keyword: cheese, mozzarella, soy yogurt
Servings: 2 mozzarelle
Author: Carlo Cao


  • blender


  • 90 g cashews ((3 oz))
  • 150 g soy yogurt ((5.5 oz))
  • ½ tsp salt
  • ½ tsp garlic powder
  • 250 ml soy milk ((1 cup))
  • 3 tbsp tapioca starch
  • 1 tsp agar agar powder or 1 tbsp cornstarch


  • Place all the ingredients in a blender and blend until smooth. If your blander is not very powerful, boil the cashews for 20 minutes and then blend them with the rest of the ingredients.
  • Pour the mixture into a saucepan and heat over medium to high heat while stirring constantly.
  • Cook until the mixture is stretchy and thick (about 5 minutes).
  • Moisten two sheets of baking paper, place half of the mixture in each sheet and wrap it up.
  • Allow to cool completely and set in the fridge for 2-3 hours.
  • Serve as desired.