This savory Shreddable Vegan Mozzarella is a game-changer for plant-based cheese lovers. Creamy, tangy, and packed with umami flavor, it melts and shreds just like traditional mozzarella. Made with wholesome ingredients like cashews, nutritional yeast, and a hint of miso for a cheesy boost, it’s perfect for pizzas, pastas, sandwiches, or any dish that calls for melty, gooey goodness.

The addition of garlic and onion powder adds depth, while a touch of smoked paprika provides subtle complexity. Whether you’re vegan, dairy-free, or simply looking for a delicious alternative, this mozzarella will exceed your expectations with its rich flavor and versatile texture.

Ingredients:

1/2 cup raw cashews (soaked and drained)

4 tbsp tapioca starch (also called tapioca flour) https://amzn.to/3ARbxgJ 

1.5 tbsp kappa carrageenan https://amzn.to/3OOaQIt 

2 tbsp nutritional yeast

1.5 tsp salt

4 tbsp refined coconut oil (for a creamy texture, no coconut flavor) https://amzn.to/3B4dKp4 

1 tbsp lemon juice

1 tbsp apple cider vinegar 

1/2 tsp garlic powder 

1/2 tsp onion powder 

1/8 tsp smoked paprika 

1/2 tsp miso paste https://amzn.to/3VbYa1j 

1.5 cups boiling hot water

Instructions:

1. Boil the Cashews:
   Place the cashews in a small pot with 2 cups of water. Bring to a boil, then turn the stove top off and let sit for 5-10 minutes. Drain and discard the soaking water. 
2. Prepare Your Mold:
   While the cashews are boiling, prepare a clean glass container that can hold about 3 cups. You’ll need this ready because the cheese will start to set quickly after blending.
3. Add Ingredients to Blender:
   In the meantime, add the nutritional yeast, salt, coconut oil, lemon juice, apple cider vinegar, additional seasonings and miso paste to a high-powered blender. After the 5-10 minutes incorporate the cashews and blend until smooth to ensure a creamy base.
4. Heat the Water:
   Heat 1.5 cups of water and bring to a boil using a kettle or a small saucepan. Keep it hot and ready for immediate use.
5. Add Final Ingredients and Blend Quickly:
   To the blender, add the tapioca starch and kappa carrageenan. Carefully pour in the boiling water and immediately secure the lid. Blend on high, using a towel to protect your hand from steam or splashes. The mixture will thicken rapidly, so blend for just 1-2 minutes until completely smooth.
6. Pour and Set:
   Quickly pour the cheese mixture into your prepared container. It will begin to solidify almost immediately, so work quickly.
7. Chill the Cheese:
   Place the container in the refrigerator, uncovered, and let it chill for 1-2 hours, or until fully set and firm throughout.
8. Slice, Shred, or Store:
   Once the cheese is set, pop it out of the container. Shred or slice as needed. This can be stored in the fridge and will shred even if stored in the freezer. 
9. Enjoy in Your Favorite Dishes:
   Use this mozzarella in all your favorite recipes—on pizzas, in sandwiches, pasta bakes, or even as a snack.