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Vegan Mozzarella

Catherine BarclayCatherine Barclay
A creamy, stretchy vegan mozzarella made from cashews, lemon, and a touch of garlic. Tapioca flour gives it that classic melt and pull, while nutritional yeast and apple cider vinegar add gentle tang and depth. Perfect for pizzas, toasties, or melting over roasted veg.
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Course Side Dish
Cuisine Italian

Ingredients
  

  • 1 cup water
  • 1 tbsp lemon
  • ¼ tsp garlic powder
  • ½ cup raw cashew nuts
  • 1 tbsp apple cider vinegar
  • 1 tbsp nutritional yeast
  • 4 tbsp tapioca flour

Instructions
 

  • Boil two cups of water. Pour water over the cashews and soak for at least five minutes.
  • Drain the cashews, and add the nuts and all other ingredients into a blender. Blend until smooth, scraping down the sides as needed.
  • Pour mixture into a small saucepan and bring to boil over medium heat, stirring constantly.
  • At first, it will be clumpy but keep stirring until it gets super stretchy. Serve immediately, as storing it in the fridge will reduce elasticity.
Keyword plant-based, vegan, vegeterian, wfpb, wholefood
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