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Vegan Mozzarella

Soak cashews in very hot water for 1 hour, then drain thoroughly. Place the cashews into a high-speed blender along with yogurt, lemon juice, milk, salt, yeast and tapioca starch. Blend on high until creamy and smooth. Taste and adjust flavour as needed, adding more nutritional yeast for cheesiness, salt for saltiness, lemon juice for acidity or a little coconut yogurt for creaminess or tang. The texture should be creamy, smooth and pourable. Transfer to a small saucepan or frying pan. Heat over medium-low heat and begin whisking. It should start to bubble, thicken and form clumps. Keep whisking and the mixture will come together in a ball-like shape within 4–5 minutes. Lower heat if cooking too quickly. The cheese may stick to the bottom of the pan a little. Lower heat to the lowest setting and switch to a wooden mixing spoon. Continue stirring until a loose “ball” is formed, then transfer to a small mixing bowl. Let it cool in the refrigerator, then serve. Keeps in the fridge for a week or in the freezer for a month.

Ingredients:

1)

raw cashews : 1 cup

2)

plain unsweetened coconut yogurt (see dressing): 0.25 cup

3)

lemon juice : 1.5 tablespoon

4)

unsweetened plain almond or rice milk : 0.5 cup

5)

sea salt, to taste : 0.5 teaspoon

6)

nutritional yeast (for cheesiness): 2 tablespoon

7)

tapioca starch (for stretchiness): 4 tablespoon

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