​ ​ Print ​

Dairy-Free Mozzarella “Cheese”








  • 1 cup (150 g) raw cashews
  • 1 cup (240 ml) filtered water (plus additional for soaking)
  • 1 Tablespoon (15 ml) melted coconut oil
  • 1 Tablespoon (15 ml) lemon juice
  • 1 Tablespoon (8 g) nutritional yeast
  • 1 Tablespoon (5 g) psyllium husk
  • 1 teaspoon (5 g) salt
  • 1/2 teaspoon (2 g) garlic powder
                                        • 1Soak the raw cashews in a bowl of boiling hot water for 1 hour. Drain well.
                                        • 2Place the soaked cashews in a food processor or blender along with the remaining ingredients and blend until completely smooth.
                                        • 3Pour the cashew mixture into a saucepan and cook over low heat, stirring constantly, until the “cheese” reaches the desired thickness and stretchiness.
                                        • 4Refrigerate the mozzarella “cheese” in a sealed container for 3 to 4 days.
                                        (Estimated and based on per-serving amounts.)
                                          Calories: 64    Fat: 5 g     Total Carbs: 3 g     Fiber: 1 g     Sugar: 1 g     Net Carbs: 2 g     Protein: 2 g