Melty Mozzarella

Use this melty, gooey goodness for anything you like! Scoop it up with chips, or pile it on pizza with your other favorite toppings before baking. Try making a grilled cheese sandwich (and don’t forget the tomatoes)! Not only does this cheesy substitute stretch, it’s beyond delicious and it’s dairy free!

Prep and cook time: less than 10 minutes

Makes almost 2 full cups

Adapted from Vegd Out and IDTLC (It Doesn’t Taste Like Chicken)


  • 1/2 cup raw cashews
  • 1 cup hot water
  • 2 Tbsp + 2 tsp Tapioca Starch (aka Tapioca Flour)
  • 1 Tbsp Nutritional Yeast
  • 1 tsp fresh lemon juice or apple cider vinegar
  • ½ tsp salt
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder


  1.  Soak the cashews at least four hours or overnight. If you’re impatient (like me), you can boil them for 10 minutes until soft.
  2. Add the cashews and remaining ingredients to a high-speed blender and blend until really smooth. It will be very watery.
  3. Pour into a small sauce pan over medium high heat, and stir or whisk to keep from burning the bottom.
  4. When the cheese starts forming clumps, turn heat down to low, keep stirring until it becomes cheesy & stringy. This process only took me about 4 minutes. Continue to cook and stir for an additional 2 minutes to make sure it firms up completely.
  5. If you want a less dense cheese, add small amounts of water or vegetable broth.

Store in an airtight container in the fridge and it should stay good for about a week. Heat it up to awaken the meltiness!

Play with the the cheese flavors by adding seasonings like oregano, thyme or rosemary.