Just 15 minutes to make and only 7 ingredients! Perfect for pizza, lasagna, grilled cheese, fondue, nachos- it's the best! Inspired by Vedged Out.
Ingredients
1/2 cup
Cashew nuts, raw
(softened (see step 1))
1 cup
Water
3 tbsp
Tapioca starch
(also called tapioca flour)
2 tsp
Tapioca starch
(also called tapioca flour)
1 tbsp
Nutritional yeast
1 tbsp
Apple cider vinegar
1/2 tsp
Salt
1/4 tsp
Garlic powder
Instructions
Softening the cashews:
Softening the cashews first helps them blender. If you have a high-powered blender you may be able to skip this step, but if not, this step is important to get a smooth cheese. You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.
To make the vegan mozzarella:
Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.
Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stirring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes. Serve hot or allow to cool and store in an air-tight container in the fridge for 2 - 3 days. The cheese will get thicker as it cools but will stay in a melty state.
