Vegan Mozzarella
Difficulty: Mind numbingly easy
Time: About 15 minutes
Taste: Face Melting
Ingredients
- 1 cup Hot Water
- 1/4 cup Raw Cashews (pre-soak them for at least 30 minutes)
- 2 tbsp + 1 tsp Tapioca Starch
- 1 tsp Nutritional Yeast
- 1 tsp Olive Oil
- 1 garlic clove (minced)
- Juice from a half of a small lemon (around 1 tsp)
- Optional: Herbs of your choice (I use a few shakes of Oregano)
Putting It Together
Blending the ingredients is optional. I like to blend them together personally, but it is not needed.
Start on your blenders low setting, then slowly go to high. If you want, and have a Vitamix, burst turbo 2-3x for kicks. I never blend this recipe for more than a minute.
Poor everything in your pan and cook on low heat while stirring constantly until you get your desired thickness.
The Reward
The main reason I make this mozzarella recipe is for our homemade bread, sauerkraut and mozzarella sandwich toasted with coconut oil.
It is the best tasting toasted cheese sandwich ever!
You can use this cheese on crackers, toast, potatoes or eat it as is. <3