Ingredients:
1 cup raw cashews, soaked in water for at least 4 hours or overnight 1 cup water 3 tablespoons tapioca starch 2 tablespoons nutritional yeast 2 tablespoons lemon juice 1 teaspoon apple cider vinegar 1 teaspoon salt 1/2 teaspoon garlic powder (optional) 1/4 teaspoon onion powder (optional)
Instructions:
- Drain and rinse the soaked cashews.
- In a blender, combine the soaked cashews, water, tapioca starch, nutritional yeast, lemon juice, apple cider vinegar, salt, garlic powder, and onion powder. Blend until smooth and creamy.
- Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it thickens and becomes stretchy, about 5-7 minutes. Make sure to keep stirring to prevent lumps from forming.
- Once the mixture is thick and stretchy, remove it from the heat and let it cool slightly.
- Transfer the mixture to a container or mold lined with plastic wrap or parchment paper. Smooth out the top with a spatula.
- Refrigerate the cheese for at least 2 hours, or until it is firm and set.
- Once the cheese is firm, remove it from the container and unwrap it from the plastic wrap or parchment paper.
- Your vegan mozzarella cheese is now ready to be sliced, grated, or melted onto your favorite dishes! Enjoy on pizzas, sandwiches, or salads.
