Recipe: Vegan Mozzarella Cheese

Ingredients

Soak cashews in very hot water for 1 hour or overnight.
Drain the cashews thoroughly.
Blend the cashews with coconut yogurt, lemon juice, almond or rice milk, salt, nutritional yeast, and tapioca starch until creamy and smooth.
Taste and adjust flavors as needed.
Transfer the mixture to a saucepan and heat over medium-low, whisking until it thickens into a ball-like shape.
Switch to a wooden spoon and continue stirring until a loose ball forms.
Transfer to a bowl and let cool in the refrigerator.
Optionally, soak in a salt water brine for added flavor, but this may make the cheese too moist.

Servings

10 (2-Tbsp servings)

Calories

Total fat

7.2g

Total carbohydrates

7.6g

Total protein

2.3g

Sodium

106mg

Cholesterol

0mg