Vegan Homemade Mozzarella

Vegan homemade mozzarella

Cooking demonstrator: Claire Southward-Ellis

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  • 100gms of raw cashews
  • 200ml water
  • 1T nutritional yeast
  • 1 ½ tsp apple cider vinegar
  • 1 t salt
  • 3T tapioca flour/starch


  1. Soak cashews for 6 hours or boil for 10 mins
  2. Put cashews and 200mls water in blender and blend until smooth. Pass the cashew milk through a sieve.
  3. Put cashew milk, nutritional yeast, apple cider vinegar, salt and tapioca starch/flour in blend and blend until mixed together.
  4. Transfer mixture to a pot and cook on the stove, stiring constantly until the mixture has come together in one ball.
  5. At this stage you can put into fridge and allow it to cool and serve sliced on bruschetta OR you can make mozzarella balls.
  6. If making the mozzarella balls, wet hands and divide the mix and roll in breadcrumbs and shallow fry.

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