I am an aspiring vegan. Only aspiring mind, because there are some textures and flavours I’ve grown accustomed to and am not sure I can give up.

Well, today I know I can give up mozzarella because I found a recipe that I adapted for my Thermomix and it is AMAZING!

Being lazy, without a Thermomix the recipe would have passed me by but because I can weigh, process, cook and and stir all in one in my wonderful TM5, I gave it a go and will do it again and again (except when my son is around as he is allergic to tree nuts and it uses cashews!).

I am wondering if I can omit the first part of the process which is to cook the cashews for 10 minutes. The author says she does it to make blending easier. I don’t see it being difficult to get it smooth if I blend it raw with the water at speed 10 for a minute or two.

But for now, here it is step by easier step! I halved the recipe when I made it so the quantity in the photos is not a guide!


120 g raw cashew nuts

240 g water

55 g tapioca flour

1 tbsp nutritional yeast

1 tsp Apple cider vinegar

1/2 tsp salt

1/4 tsp garlic powder


1. Weigh in cashew nuts and pour enough water to cover. Cook 10 mins/100C/Reverse/Speed 2.

2. Pour out excess cooking water. Add 240 g water to the cooked cashews. Blend 1 min/Speed 10 and scrape down the bowl.

3. Add all other ingredients. Cook 10 mins/100C/speed 2. When the temperature reaches 100C you could reduce it to 95C. I did this because the recipe called for it to be cooked on a stove top at medium/high heat. It was perfect. If you find it is still watery then just cook for a minute more.

Pour into a dish and serve hot or you can store it in an airtight container in the fridge till required. I haven’t done anything with it yet but apparent it is great in lasagne, on pizza, on toast…… for now I am trying to stop myself from eating all of it straight up!

#vegan #mozzarella #vegan #vegetarian cheese #alternative cheese #cheese substitute #dairy free #gluten free

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