Vegan Cashew Mozzarella Recipe – Step 3 To Homemade Vegan Pizza 

Most vegan cheese I see looks completely unappealing. My husband and I have tried a few that we found lacking and passed by others that looked like flavored cardboard. A friend who lives next to me has given suggestions on decent homemade versions if we wanted to try more but after our other experiences we never got around to it. I kept seeing a cashew mozzarella via people I follow on Instagram that looked worthy of trying however so that’s what I finally chose to go with today.  

You will need: 

*1 cup hot water 

*1/2 cup raw cashews 

*2 1/2 tbsp tapioca flour

*1 tsp nutritional yeast (at least. I tend to add more to everything)

*1 tsp salt

*1 tsp lemon juice 

Soak the raw cashews in warm water for at least an hour to help them soften. 

Strain cashews and add to a blender along with the other ingredients. This includes the hot water. The previous water was extra. 

Blend well for a minute or two.

Add to a saucepan and cook over medium heat while stirring constantly. 

Soon, the consistency will become thick and mozzarella-like. Turn off heat and let cool slightly before adding to your pizza. 

Finish your pizza recipe normally at this point! 

I lightly sautéed Kalamata olives, mini crimini mushrooms and broccoli in coconut oil with garlic to add to my pizza.

If you were following my other recipes for this 3 “step” pizza you would take the dough out of the oven, sauce, add the toppings then the cheese before placing back into the oven at 375 F for 10-20 minutes depending on the thickness of your crust. Enjoy! 

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