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A close up photo of fresh pizza covered with tomato sauce and lots of mozzarella slices

Moreish Melty Mozzarella – Perfect for Pizza, Pasta and Panini

Julia Savory
Cashews are blitzed and gently cooked with tapioca flour to create this soft, stretchy vegan mozzarella. It melts, browns, and pulls just like the dairy version – but with a clean, mild flavour of its own. Ideal for pizza, pasta bakes, or sandwiches with a bit of theatre.
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Photographed truthfully. If you cook it, yours will look like mine.

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Prep Time 10 minutes
Cook Time 10 minutes
Soaking time 15 minutes
Total Time 35 minutes
Course Dinner, Lunch
Cuisine Italian-ish Simplicity
Servings 4 people
Calories/Seving 229 kcal

Ingredients
 
 

Ingredients for Step 1

  • 120 g cashew nuts | pieces are cheaper to buy!
  • 500 ml water | approximate amount; to soak the cashews

Ingredients for Step 2

  • 54 ml lemon juice
  • 30 g tapioca flour | you can make your own by finely grinding tapioca
  • 4 g nutritious yeast
  • 2 tsp salt
  • 170 ml water

Ingredient for Step 3

  • 15 g coconut oil | deodorised
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Instructions
 

1. Soak the cashews

  • Pour the boiling water over the cashew nut pieces and leave to stand for 10-15 minutes. Please no overnight soaking – it alters the colour considerably. If you have whole cashews, be sure to chop them roughly into pieces to allow the water to penetrate.
    120 g cashew nuts, 500 ml water

2. Add ingredients to blender

  • Not including the coconut oil, add the remaining ingredients to the blender cup.
    54 ml lemon juice, 30 g tapioca flour, 2 tsp salt, 170 ml water, 4 g nutritious yeast

3. Add drained cashews to blender

  • Drain and rinse the cashews in a sieve under cold water. Shake off the excess water.
  • Add the nuts to the blender and blend until super-smooth. You want the mozzarella to have a very smooth texture on the palate.

4. Cook

  • Melt the coconut oil in a small frying pan on a very low heat until it's only just melted. You are about to pour water into the oil so the oil needs to be as cold as possible to avoid spitting.
    15 g coconut oil
  • Slowly pour the contents of the blender into the oil, scraping everything into the pan with a spatula. Proceed to cook, allowing the mixture to thicken. You will see on the video how the mix thickens. Always keep the mix moving with the spatula, and cook for at least 5 minutes to ensure the tapioca flour is cooked through. Press the mix against the heat to keep everything smooth.

5. Set

  • Pour into a clingfilm-lined measuring cup, pull up the sides of the clingfilm, twist the ends, and put into a bowl of cold water to set for 2 hours in the fridge. Repeat. You will have 2 balls with roughly 8 slices. Ideally, leave to set overnight.

Video

Nutrition

Calories: 229kcalCarbohydrates: 17gProtein: 6gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 1192mgPotassium: 234mgFiber: 1gSugar: 2gVitamin A: 1IUVitamin C: 6mgCalcium: 18mgIron: 2mg

Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.

Keywords a good base for experimenting, cashew nuts, comfort for cold times, make it ahead, not just for vegans, nutritious yeast, plant milk, tapioca flour, use your freezer
Tried this recipe?Let us know how it was!

COPYRIGHT

© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals

Photographed truthfully. If you cook it, yours will look like mine.