Cashew Mozarella Cheese

Ingredients:

• 1/2 cup raw cashews
  
• 1/4 cup tapioca starch
  
• 1 tsp lemon juice
  
• 1 1/4 cup water
  
• 1 1/2 tbsp nutritional yeast
  
• 3/4 tsp sea salt
  
• 1/1 tsp garlic powder
  
• 1/2 tsp white pepper
  

Instructions:

1. Soak cashews for two hours. Put cashews in a high speed blender or nutrabullet and blend and then add remaining ingredients and blend on high for 2 minutes or until smooth.
   
2. Pour the cashew mixture into a saucepan over a medium heat. Stir                   continuously until it thickens. Take off heat. The cheese will stay fairly soft.
   

Note:

This cashew mozzarella will last for up to 5 days in an airtight container in the fridge.

Share this