Cashew Dill Moxarella
Prep time
Cook time
Total time
Recipe type: Side Dish
  • ⅓ cup raw cashews
  • 1 cup water
  • ⅛ cup tapioca flour (you can make your own by blending up tapioca pearls instead)
  • 1 tsp apple cider vinegar
  • 1 Tbsp nutritional yeast
  • ¼ tsp Himalayan salt
  • dash of black pepper
  • ½ tsp garlic powder
  • ⅛ cup fresh dill
  1. Place all the ingredients, except for the fresh dill, into a high speed blender and blend for 2-3 minutes. Once combined, add the fresh dill.
  2. Pour the mixture into a saucepan over medium heat and stir frequently until clumps are forming.
  3. Continue stirring at all times until you get a stretchy consistency.
  4. Take the sauce pan off the heat and pour the mixture into a small plastic bowl (you can oil it first for an easier come out). Make sure to spread it evenly to get a pretty result.
  5. Place the bowl into the fridge for 1 hour or until it’s firm.
  6. Take the hardened up moxarella out of the bowl. Place upside down on a serving platter and enjoy!
  7. You can easily store the moxarella for a few days in an air tight container in the fridge!
Nutrition Information
Serving size: 32g Calories: 36 Fat: 2g Saturated fat: 0.4g Trans fat: 0g Carbohydrates: 3g Sugar: 1g Sodium: 18mg Fiber: 0g Protein: 1g Cholesterol: 0g
Recipe by The Tasty K at