Cashew Mozzarella
This cashew mozzarella is creamy, flavorful, and so versatile! Top it on pizzas, parmesans, sandwiches, or even make a Caprese salad!
30 min | Yields 4-6 servings
Ingredients
1/2 cup raw cashews, flash soaked in boiling water for 15 minutes
1 1/2 cups filtered water
1/4 cup tapioca starch
2 tbsp nutritional yeast
1/2 lemon, juiced
1/2 tsp sea salt
Preparation
Flash soak cashews by placing them in a bowl and covering with boiling water for 15 minutes.
Drain cashews and add to a high-speed blender with all remaining ingredients and blend until completely smooth (NOTE: You may need to scrape down the edges a few times to achieve a smooth consistency).
Place a non-stick saucepan on medium-low heat and pour in the cheese sauce. Stir continuously, using a rubber or wooden spoon, for 5-7 minutes or until the mozzarella has thickened in texture (Note: Make sure to continuously stir so none of the cheese sticks to the bottom of the pan and/or becomes lumpy). It should be stretchy in consistency!
Use immediately for topping pizzas, parmesans, lasagna, etc. or transfer to a bowl and refrigerate for a thicker cheese to use for sandwiches, caprese salads, etc. (NOTE: For a thicker, more solidified mozzarella, for caprese salads or sandwiches, place in fridge for at least 2 hours to firm up. If you want to have a mozzarella that melts well for pizzas, make the cashew mozzarella immediately before cooking the pizza so that the mozzarella does not have a chance to really firm up like it would in the fridge. Feel free to also make ahead and just reblend before using to liquify the mozzarella again).
Store in the fridge for up to 4 days!