Description
Fresh, tangy vegan mozzarella cheese made with only 5 ingredients. This easy plant-based cheese is perfect for pizza, salads, and so much more!
Ingredients
Scale
- 1 Cup Raw Cashews (Soaked overnight or boiled for 10 minutes)
- 8 Tbsp Tapioca Starch (also called Tapioca Flour)
- 3 Tbsp Nutritional Yeast
- 1 tsp Salt
- 1 Lemon
- 2 Cups Hot Water
Instructions
- Soak the raw cashews overnight or boil them for 10 minutes.
- Coat with a thin layer of oil in each of your molds. (We typically use 2 but more can also be used for smaller portions.)
- Place the drained nuts into a high speed blender with the rest of the ingredients. Blend on high for 1 minute or until smooth with no visible cashew pieces.
- Pour the smooth mixture into a high sided skillet over medium heat. Stir constantly until mixture thickens. Approx. 3 minutes.
- Transfer the thick cheese into a the molds and tap out any air bubbles. Refrigerate for at least 30 minutes.
- Enjoy as you would fresh mozzarella cheese.
- Leftovers can be refrigerated in airtight containers for up to a week.
Notes
- If you are eating it fresh, we recommend a drizzle of balsamic vinegar, fresh chopped herbs, or served with sliced tomato.
Keywords: Vegan Fresh Mozzarella