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Vegan Mozzarella

Vegan Mozzarella

Ingredients

1/2 cup Raw or Activated Cashews
Juice of half a Lemon
1 1/3 cups Water
4 tbsp Tapioca Flour
1 tbsp Apple Cider Vinegar
1 tbsp Nutritional Yeast (optional)
1/2 tsp fine Himalayan sea salt

Instructions

  1. Pour approx 2 cups boiling water over the cashews and let soak for 5 minutes and up to an hour. If using activated cashews then you can skip this step.
  2. Drain the cashews and add to a blender with 1 1/3 cups fresh water, lemon juice, apple cider vinegar, nutritional yeast, salt and tapioca flour.
  3. Blend into smooth milk. Pour into a small saucepan on medium heat and stir continuously with a wooden spoon. It will soon begin to get lumpy before suddenly becoming a mass of smooth, thick and stretchy cheese.
    Remove from heat as soon as this happens. Use immediately as a stretchy cheese, or store in an airtight container in the fridge where it will stiffen a little.
    For lasagna, dollop on top towards the end of cooking time. Watch it go golden!

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