Laura's Vegan Table


  • 6 eight inch tortillas or 4 larger size tortillas
  • 1/2 cup raw cashews
  • 1/4 cup tapioca starch (you can also use potato starch or corn starch)
  • 1 cup water
  • 2 tablespoons nutritional yeast
  • 1 teaspoon lemon juice
  • 3/4 teaspoon sea salt
  • 1/2 teaspoon garlic powder
  • 1 large sweet potato (or two small), cooked and peeled

Who doesn’t love melted cheese? Or quesadillas? You don’t have to miss out on any flavor at all by making your own vegan cheese at home. It’s easy, inexpensive, takes just a few minutes, and has less fat than dairy cheese. And what’s even better? You can still enjoy the decadent, creamy, delicious cheese taste without harming any baby cows! Win-win! The cashew mozzarella is very versatile, and you can use it in lots of other dishes. Hope you enjoy this yummy dish!


To make the mozzarella, soak the cashews in boiling water for about 15 minutes, then drain.  Next, add the cashews, tapioca starch, water, nutritional yeast, lemon juice, salt and garlic powder to a blender and blend until smooth. Pour the mixture into a saucepan and heat on medium heat while stirring constantly for about 5-7 minutes, or until mixture gets to be the consistency that’s gooey like melted cheese. This is when the mixture starts to stick away from the pot. Remove from heat when done. At this point, if you are not going to use the mozzarella for this recipe, you can divide the mozzarella into a few ramekins, cover and refrigerate until ready to use. After about an hour or so in the refrigerator, you can take the mozzarella out and slice it. You can use this cashew mozzarella in a caprese salad, or on pizza too!

Mash a large cooked sweet potato (or two small), spread on a tortilla, then spread the melted cheese, and top with another tortilla. Heat quesadilla in a skillet on medium heat, for about 1-2 minutes each side. Repeat with 2-4 more tortillas, depending on the size tortillas you’re using. Enjoy with guacamole or salsa!