Vegan stretchy mozzarella

By Jody

Ingredients

• 1/2 cup raw cashews, softened (see step 1)
• 1 cup water
• 3 tablespoons + 2 teaspoons tapioca starch (also called tapioca flour)
• 1 tablespoon nutritional yeast
• 1 teaspoon apple cider vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon garlic powder

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Softening the cashews:
You can either boil or soak the cashews. To boil the cashews (the fast method): add the cashews to a small pot, cover with water, and boil for about 10 minutes until the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover with water. Let soak for 4 hours or overnight until tender. Drain and rinse cashews before using.

To make the vegan mozzarella:

Add the cashews along with the 1 cup of water and all the remaining ingredients to a blender. Blend until completely smooth. It will be very watery.

Pour into a small saucepan and put over medium-high heat. Continually stir. The cheese will start forming clumps, keep stiring and it will continue clumping until the mixture turns from watery to a thicker melty cheese sauce. This takes about 5 minutes. Serve hot or allow to cool and store in an air-tight container in the fridge for 2 - 3 days. The cheese will get thicker as it cools but will stay in a melty state.