Fresh, Homemade Plant-Based Mozzarella

Fresh, Homemade Plant-Based Mozzarella

a healthier vegan cheese alternative

What if we told you vegan mozzarella tasted so good you wouldn’t miss the real thing? 

We loved this healthy version of plant-based cheese without any starches, fillers, or oils by Nutri Riana.

The cashews ensure for a good dose of protein, nutritional yeast gives that much-desired cheese taste, and psyllium husk adds fiber and the melting “cheese pull” action to this cheese.

Homemade Plant-Based Mozzarella Recipe



  • Soak cashews overnight to plump up.
  • Drain the cashews and rinse.
  • In a food processor, add cashews and lemon juice and blend until a paste.
  • Add probiotics, nutritional yeast, and salt and blend to mix well.
  • Add to a storage container and store in a warm, dry place overnight.
  • The next day, add psyllium husk and water into a bowl and mix until gelatinous. Add the psyllium husk to the cashew cheese mixture and mix well until the clumps are gone.
  • Moisten your fingers and form a ball. Place in a bowl and refrigerate for 8 hours before serving.
  • Enjoy as you wish!

Note! The probiotic capsules and psyllium husk are not optional since they are essential for flavor, fermenting, and consistency.


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