- 3
- 10 mins
- 15 mins
Ingredients
- 1/4 Cup Raw Cashews
- 1 Cup Hot Water
- 2 Tablespoons + 2 teaspoons Tapioca Starch (also known as Tapioca Flour)
- 1 Tablespoon of Nutritional Yeast
- 1 teaspoon Lemon Juice or Apple Cider Vinegar
- 1/2 teaspoon Salt
- 1/4 teaspoon Garlic Powder
Preparation
Step 1
Soak the cashews for four hours or overnight. Or if you are impatient like me, just boil them for 10 minutes until soft. Drain before using.
Add the cashews the hot water, and all the remaining ingredients to a blender, and blend until smooth. It will be very watery.
Pour into a small sauce pan and heat over medium high heat, while stirring. If you don't have a high powered blender, you may want to pour the liquid through a fine mesh strainer or cheese cloth into the pot, to remove any cashew bits that didn't grind up. This will ensure a smooth cheese texture.
As you stir it will start forming clumps, and then all of a sudden it will become a cheesy gooey mass of yumminess. This takes about 5 minutes. Continue to cook and stir for an additional 2 minutes to make sure it has firmed up completely.
Use for anything you like! Scoop up with tortilla chips, dollop onto pizza before baking, make a grilled cheese sandwich, or whatever your hearts desire. Store in an airtight container in the fridge.
Note:
*If you want to return the cold mozzarella back to dipping consistency, reheat over medium heat while stirring constantly so it doesn't burn. Once it is hot and bubbling it might have thickened up too much. You can thin it out by adding a tablespoon of water at a time, stirring it in until desired consistency is reached.