Dairy-Free Mozzarella

A homemade dairy-free mozzarella may sound a little daunting dfor someone who has given up dairy. Will it taste like real mozzarella? Will it even come anywhere close? Will it be a waste of ingredients? Normally, I wouldn’t even think about trying to make such a thing, but the photo on vedged out convinced me.

Moxarella, as it’s also known, is a great idea. The cheese itself is mild with a certain gummy texture, not too far off from warmed cow/buffalo mozzarella. It’s good as a dip, and maybe on pizza, but I didn’t really care for it, maybe because I am a mozzarella snob (I used to only eat the Italian imported buffalo stuff).


adapted from vedged out: moxarella


  • 65 g (1/4 cup) raw cashews, soaked for 3-5 hours in hot, salted water, rinsed and drained, blended until smooth
  • 240 ml (1 cup) hot water
  • 2 tablespoons and 1 teaspoon tapioca starch
  • 1 teaspoon olive oil
  • 1 small garlic clove, minced
  • 1/2 teaspoon sea salt, or to taste
  • 1 teaspoon lemon juice
  • 1 teaspoon nutritional yeast


1. Blend everything together in a food processor until smooth.

2. Transfer mixture to a saucepan and heat over medium-high heat for ~2 minutes. The mixture will look like it’s starting to curdle, continue to cook over medium heat, stirring until really thick.

3. When the mixture looks like a melted dairy cheese, it’s ready. Remove from the heat and use on pizza or as a dip.


One thought on “Dairy-Free Mozzarella

  1. Pingback: Paleo Margherita Pizza (gluten-, dairy-, nightshade-free) | Honey and Spice

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