You'd never guess this luscious vegan mozzarella cheese was made from nuts! Easy to make and perfect for sandwiches, pizzas or snacking.
Place the cashews and ¼ cup of milk into the bowl of a food processor fitted with an s-blade.
Blend the cashews to a smooth paste, stopping to scrape down the sides of the bowl as needed.
Add the remaining milk to the bowl, along with the tapioca starch, lemon juice, coconut oil, and salt.
Blend everything again until smooth and well-mixed.
Transfer the cashew mixture to a medium saucepan and place it over medium heat.
Slowly heat up the mixture, whisking it the entire time.
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.
Remove the pot from the burner and let it cool for a few minutes.
When the cashew mixture is cool enough to handle, grab a couple of sheets of parchment paper.
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.
Roll up the parchment paper to enclose the logs. Place them on a plate and place the plate in the fridge.
Chill the cheese for at least 2 hours, until set. It should be about as firm as regular mozzarella cheese.
Slice the logs and use the cheese immediately, or place the slices in a sealed container and refrigerate for up to 4 days.