You'd never guess this luscious vegan mozzarella cheese was made from nuts! It's delicious, easy to make and perfect for sandwiches, pizzas or snacking.
- 1 cup raw cashews, soaked in water 4-8 hours, drained and rinsed
- ½ cup unflavored and unsweetened non-dairy milk, divided
- 3 tablespoons tapioca starch
- 2 tablespoons lemon juice
- 2 tablespoons coconut oil (preferably refined), liquid state
- 1 teaspoon salt
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Place the cashews and ¼ cup of milk into a blender or the bowl of a food processor fitted with an s-blade.
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Blend the cashews to a smooth paste, stopping to scrape down the sides of the pitcher or bowl as needed.
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Add the remaining milk, along with the tapioca starch, lemon juice, coconut oil, and salt.
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Blend everything again until smooth and well-mixed.
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Transfer the cashew mixture to a medium saucepan and place it over medium heat.
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Slowly heat up the mixture, whisking it the entire time.
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The mixture will start to thicken up as it heats. Continue cooking and heating until the mixture becomes very thick and pulls away from the sides of the pot, about 5 minutes.
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Remove the pot from the burner and let it cool for a few minutes.
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When the cashew mixture is cool enough to handle, grab a couple of sheets of parchment paper.
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Divide the cashew mixture in half and place each portion on one of the parchment sheets. Shape the cashew mixture into two logs, each about 6 to 8 inches long.
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Roll up the parchment paper to enclose the logs. Place them on a plate and place the plate in the fridge.
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Chill the cheese for at least 2 hours, until set. It should be about as firm as regular mozzarella cheese.
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Slice the logs and use the cheese immediately, or place the slices in a sealed container and refrigerate for up to 4 days.