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:
-
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.
-
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.
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