| 7 | 15 | 244 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 5 min | 4 |
| 1 cup | Cashew nuts, raw ((raw; unsalted; soaked see step 1)) |
| 4 tsp | Xanthan gum |
| 2 clove(s) | Garlic |
| 5 tbsp | Nutritional yeast |
| 1 tsp | Salt |
| 2 tsp | Lemon juice |
| 1/2 cup | Water |
Soak the cashews in water overnight. The next day, rinse and drain the cashews.
Place all the ingredients in a blender and blend until completely smooth. You might have to scrape down the sides a few times.
3. Keep blending until it gets stretchy and comes together in a ball. Then transfer the cheese ball into a container, let them cool off, close the lid and let it chill in the fridge for at least 1 hour.
You can slice it and use it on pizza, in quesadillas, in grilled cheese sandwiches or however you would use regular mozzarella!
| Meat Alternative | 1.1 |
