Cashew Mozzarella
A melt-in-your-mouth plant-based mozzarella substitute that's easy to make in 10 minutes. This works wonderfully on pizza or on sandwiches.
Ingredients
1/2 cup raw cashews*
2 Tbsp nutritional yeast
2 tsp nutritional yeast
1/2 tsp salt
1/4 tsp garlic powder
2 Tbsp tapioca flour
(Optional: additional 1 Tbsp salt if creating a brine to save the mozzarella for later)
Directions
Blend the cashews with 1 cup water in a high speed blender until smooth. Add the rest of the ingredients and blend for another 30 seconds. Pour into a saucepan and whisk for 2 - 3 minutes. Don't stop whisking, because as soon as it begins to thicken, it comes together very quickly! Whisk for another minute, and you're done.
Use the cheese immediately, or if you want to use it later, cool the cheese by dropping quarter-cup spoonfuls into a bowl of salt water (a brine of 4 cups water plus 1 Tbsp salt), then remove to save in the fridge for several days.
It will look like traditional fresh mozzarella—soft balls of melt-in-your-mouth cheese. It's too soft to grate, but you can slice it into small pieces. It spreads well, and it melts marvelously when toasted in the oven.
*If you don't have a high speed blender, soak cashews in boiling water for 30 minutes and drain.