Ingredients:
- 1 cup raw cashews (soaked in water for at least 4 hours, preferably overnight)
- 1/4 cup nutritional yeast
- 1 tablespoon tapioca starch (or cornstarch)
- 1 teaspoon apple cider vinegar or lemon juice
- 1/2 teaspoon salt (adjust to taste)
- 1 cup water
- 1/4 teaspoon garlic powder (optional)
- 1/4 teaspoon onion powder (optional)
Instructions:
- Soak the cashews: Place the raw cashews in a bowl and cover them with water. Let them soak for at least 4 hours or overnight. Drain and rinse the cashews before using.
- Blend ingredients: In a blender, combine the soaked cashews, nutritional yeast, tapioca starch, apple cider vinegar or lemon juice, salt, water, garlic powder, and onion powder. Blend until completely smooth and creamy.
- Cooking the mixture: Pour the mixture into a small saucepan or skillet. Cook over medium heat, stirring constantly with a spatula or whisk. The mixture will start to thicken and become stretchy. Keep stirring for about 5-7 minutes until it becomes a thick, gooey consistency similar to melted cheese.
- Forming the cheese: Once thickened, remove from heat and immediately transfer to a container or mold lined with plastic wrap or parchment paper. Smooth out the top with a spatula.
- Chill and set: Allow the cheese to cool at room temperature for about 30 minutes, then transfer to the refrigerator to chill and set for at least 2 hours, preferably longer. This will help it firm up and become sliceable.
- Serve: Once chilled and set, remove from the container and unwrap. Slice or shred the vegan mozzarella as desired. It’s now ready to use on pizzas, in sandwiches, or any other dishes that call for mozzarella cheese.
