Vegan Cashew “Mozzarella”

This “mozzarella like” vegan cheese, is set into a mould. It slices really well and could be added to sandwiches, toasted sandwiches, cubed in to salads or melted into a sauce.

Category: Snacks & Bread



120 grammes - 3/4 Cup Raw Cashews
180 grammes - 3/4 Cup Almond Milk (or other dairy free one)
1 tsp Tahini
3 tbsp Lemon Juice
2 tbsp - cup Melted Coconut Oil
1 tsp Onion Powder
1 tsp Garlic Powder
75 ml - 1/4 cup water
Fresh Dill, finely chopped (optional)

Vegan Cashew “Mozzarella” Directions

Place all of the ingredients together in a high-speed blender, leaving the agar agar and 300ml/1 1/4 cups of water to one side. If your blender is a not too powerful, soak the cashews in water overnight to soften them, drain well.

Blend the ingredients together until smooth and creamy.

Meanwhile, heat the water in a small saucepan and add the agar agar. Whisk and bring to a boil. Simmer for 1 minute and then pour into the blender with the other ingredients. Mix well. Stir through herbs at this point if you are using.

Oil a glass bowl and pour the “cheese” mix in. Cover and chill for 2-4 hours, until set. Turn out and slice as needed.

This cheese is lovely with the fresh herbs and you could experiment by adding your favourites to the “cheese” when adding the agar agar.

Keep in the fridge and eat within 3 days.

Nutrition facts

vegetarian Vegan gluten free lactose free

Per Serving

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