Vegan mozzarella

Ingredients:

 

1 cup raw cashews (soaked for 4-6 hours or boiled for 10 minutes, then drained)

1 cup water (or unsweetened plant-based milk for creaminess)

2 tablespoons tapioca starch (key for stretchiness)

1 tablespoon nutritional yeast (for cheesy flavor)

1 teaspoon lemon juice (for tang)

1 teaspoon apple cider vinegar

1 teaspoon salt (adjust to taste)

1/2 teaspoon garlic powder (optional)

1 tablespoon refined coconut oil (optional, for richness; use odorless to avoid coconut flavor)

 

Instructions:

 

Blend: Add all ingredients to a high-speed blender. Blend until completely smooth, about 1-2 minutes. You want no graininess from the cashews.

Cook: Pour the mixture into a small saucepan. Heat over medium, stirring constantly with a spatula. It’ll start to thicken and clump—keep stirring!

Melt: After 3-5 minutes, it’ll turn into a gooey, stretchy ball. Keep cooking for another minute to ensure the tapioca starch fully activates.

Shape: Remove from heat. You can use it immediately as a melty spread, or let it cool slightly and shape it into a ball or log.

Store: For a firmer texture, wrap it in plastic wrap and refrigerate for a few hours. It’ll solidify more but still melt when heated.