Who knew that mixing cashews with aquafaba (chickpea brine) could make a delicious vegan mozzarella cheese?! What it really comes down to is the flavoring. A bit of lemon juice, some nutritional yeast, and sea salt go a long way. And once it's done, you'll be layering this cheese on pizza, making Caprese salads, and serving it with wine, all the time, trust us.

Aquafaba Mozzarella [Vegan]


Cooking Time




  • 1/2 cup cashews, soaked for at least two hours
  • 1 cup aquafaba (liquid from a can of chickpeas)
  • 1 teaspoon lemon juice
  • 1 tablespoon nutritional yeast
  • 1/2 teaspoon sea salt or Himalayan salt
  • 5 tablespoons coconut oil
  • 2 tablespoons cornstarch or tapioca starch
  • 2 teaspoons agar agar


  1. Mix the cashews and the aquafaba until smooth. Now add all the other ingredients and mix.
  2. Pour the mixture into a saucepan and stir under constant heat until it bubbles and the mass thickens.
  3. Pour into a mould and set in the refrigerator overnight or for a minimum of 6 hours.


Adapted from the aquafaba mozzarella recipe from Avocados and Ales.


Nutritional Information

Total Calories: 1062 | Total Carbs: 38 g | Total Fat: 87 g | Total Protein: 11 g | Total Sodium: 1077 g | Total Sugar: 3 g Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.