asparagus
3 years ago1,000+ Views
Cashew Mozzarella Cheese
1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
1 C. hot water
2 T. + 1 t. tapioca starch
1 T. extra virgin olive oil (optional)
1 small garlic clove, minced
3/4 t. sea salt
1 t. fresh lemon juice
Blend all ingredients together in a high speed blender until completely smooth, about 1 minute.
Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot.
Keep cooking and stirring til really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches.
Remove from heat and let cool a bit while you assemble the pizzas.
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5 comments
If no one gets me a blender for my birthday I'm just going to buy it myself! This old food processor I'm using form the dinosaur age is just not cutting it anymore.
3 years ago·Reply
That looks like pretty awesome consistency!
3 years ago·Reply
I've added in a little extra garlic just to mask the nutty taste (it's not too strong but it helps it blend in more with the rest of the dish)
3 years ago·Reply
@flymetothemoon i dont have one either but the more i read these vegan recipes the more i want one!
3 years ago·Reply
This sounds great. I always prefer nut-based cheeses to soy ones.
3 years ago·Reply
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