If you’re going to bake something that requires a cheezy topping, say, manicotti, this is your simple go-to melty mozz. It cooks up creamy and delicious, with just enough nuance from a little nooch and miso but nothing overpowering.

2 cups



Skill level

Average: 2.8 (22 votes)


  • 1 cup (120 g) whole unroasted cashews (if you don’t have a high-speed blender, see Note)
  • 1½ tbsp nutritional yeast flakes
  • 3 tsp mellow white miso
  • ½ tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. In a high-speed blender, place all ingredients plus ¾ cup (180 ml) water and blend until completely smooth. Scrape down the sides with a rubber spatula to make sure you get everything.



If you don’t have a high-speed blender, that’s no problem! There are a few options to get your cashews creamy and dreamy. Note that an average blender could take anywhere from 2 to 5 minutes to work its charm. Always use a rubber spatula to scrape down the sides and remember to give your blender motor a break every minute or so to ensure it doesn’t burn out.

- Soaking. At least a few hours ahead of time (even a day in advance), place cashews in a bowl and cover with a few inches of water. That’s it! Then drain and proceed with the recipe.
- If you forget to soak, then boil them for 15 minutes.
- If you forget to soak and you don’t hate microwaves, place in a microwave-safe bowl, submerge in a few inches of water, and heat on high for 2 minutes, then soak for 15 minutes or so.


Recipe and image from I Can Cook Vegan by Isa Chandra Moskowitz (Abrams, hb,$45)