Name: Cashew Mozzarella Sauce
Prep time: 8 min
Total time: 8 min
Ingredients: 1 1/2 cups raw cashews; 1 cup filtered water; 2 tablespoon lemon juice (freshly squeezed); 2 teaspoon white miso paste; 2 teaspoon arrowroot starch; 2 cloves garlic (peeled); 1 1/2 teaspoons fine sea salt

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This Cashew Mozzarella Sauce is an easy, oil-free homemade alternative to store-bought vegan mozzarella. It comes together in under 10 minutes and is perfect for pouring on pizza, pasta, veggies, and more!

A tortilla pizza with tomato sauce and vegan mozzarella on a wooden board.

One thing I love about this recipe is that it doubles as a cheesy sauce and a meltable mozzarella.

Use it as is to add pizzazz to your favorite veggies or potatoes, or melt it onto a pizza, lasagna, or other baked pasta dish.

The options are endless!

Steamed broccoli on a white plate with cashew cheese sauce.

You can’t go wrong with steamed broccoli…

or pizza!

A tortilla pizza on a wooden board with sauce and vegan cheese on top.

To make the pizza shown in the picture, you’ll need Ezekiel sprouted grain tortillas, oil-free tomato sauce, cashew mozzarella, and seasonings of choice. I used Italian seasoning. Feel free to add more toppings like mushrooms, olives, fresh basil, etc.

Place the tortilla(s) on a parchment-lined baking sheet and bake in a 400-425° F oven for about 5 minutes, flipping once.

Add the amount of tomato sauce you desire followed by the vegan mozzarella and seasonings/toppings.

Bake for 7-8 minutes, keeping an eye on the pizza(s) to make sure the edges don’t burn.

Enjoy!

Storage

Store this dairy-free mozzarella-style sauce in an airtight container in the refrigerator for up to 5 days.

A white plate with a serving of steamed broccoli and cashew mozzarella sauce.

Watch How to Make Cashew Mozzarella Sauce

Tortilla pizza with cashew mozzarella on a wooden board.

Cashew Mozzarella Sauce

Course: Sauce

Cuisine: American

Keyword: cashew mozzarella, vegan mozzarella

Prep Time: 8

Total Time: 8

Servings: makes about 1 3/4 cups (approximately 2 tablespoons per serving)

Calories: 69kcal

Author: Sherri Hall

Use this oil-free Cashew Mozzarella Sauce to melt onto pizza and pasta dishes or to top steamed veggies, baked potatoes, and more!

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Equipment

High-Powered Blender

Ingredients

1 1/2 cups raw cashews
1 cup filtered water
2 tablespoon lemon juice, freshly squeezed
2 teaspoon white miso paste
2 teaspoon arrowroot starch
2 cloves garlic, peeled
1 1/2 teaspoons fine sea salt

Instructions

Add the cashews and water to a high-powered blender and blend on high for 1 minute. Scrape down the sides if needed.
Add the remaining ingredients and blend again on high for 1-2 minutes, until smooth, scraping down the sides as needed.
Use right away or transfer to an airtight container and store in the refrigerator for up to 5 days.

Notes

If you are using a high-powered blender like a Vitamix, there’s no need to soak the cashews. If your blender is not powerful enough, you can pour boiling water over the cashews and soak them 10 minutes. Then, drain and rinse them under cold water before adding to the blender.

To Use:

For Pizza – Add the sauce to your pizza before baking in a 400°-425° F oven.

For Baked Pasta Dishes – Pour or spoon the sauce on top of the pasta for the last 10-15 minutes of cooking time.

For Topping Veggies, Baked Potatoes, etc. – If not using immediately, let the sauce sit out at room temperature for about 10-15 minutes before drizzling onto the cooked food. You could also microwave it in 10-second intervals, stirring in between each one if needed to warm it slightly. However, note that this may make it clump up a bit, so be careful not to overheat it.

Nutrition

The nutrition information shown is an estimate provided by an online calculator. Accuracy is not guaranteed.