Best Cashew Mozzarella
This tasty cashew mozzarella can be used anywhere you would use melted mozzarella: for pizza, for lasagna, for eggplant parmesan, or just pour it over tortilla chips for nachos. Yum!
Equipment
- blender
- small saucepan
- wooden spoon
Ingredients
- 1/2 cup raw cashews optional: soften in water if you won't be using a high speed blender
- 1 cup water
- 3 tablespoons tapioca flour
- 2 tablespoons nutritional yeast
- 2 teaspoons lemon juice
- 1/2 teaspoon salt
- 1 clove garlic crushed
Instructions
- If you do not have a high speed blender, you can use a regular one, but you will need to soften the cashews first. Either let sit in 1 cup of water overnight (or for at least eight hours) or let sit in 1 cup of boiling water for at least an hour. Discard the soaking water. If you have a high speed blender, you can skip this step.
- Add all ingredients to your blender and blend until the mixture is completely smooth. You want to make sure there are no bits of cashew visible.
- Pour the mixture into a small sauce pan and cook over medium heat, stirring contstantly, until the mixture firms up and takes on the stretchy texture of melted cheese. Remove from heat and use in any recipe where you would use melted mozzerella cheese. This recipe can easily be doubled.