Vegan Mozzarella

Difficulty: Mind numbingly easy

Time: About 15 minutes

Taste: Face Melting

Step 1: Ingredients

• 1 cup Hot Water
• 1/4 cup Raw Cashews (pre-soak them for at least 30 minutes)
• 2 tbsp + 1 tsp Tapioca Starch
• 1 tsp Nutritional Yeast
• 1 tsp Olive Oil
• 1 garlic clove (minced)
• Juice from a half of a small lemon (around 1 tsp)
• Optional: Herbs of your choice (I use a few shakes of Oregano)

Step 2: Putting It Together

Blending the ingredients is optional. I like to blend them together personally, but it is not needed.

Start on your blenders low setting, then slowly go to high. If you want, and have a Vitamix, burst turbo 2-3x for kicks. I never blend this recipe for more than a minute.

Poor everything in your pan and cook on low heat while stirring constantly until you get your desired thickness.

Step 3: The Reward

The main reason I make this mozzarella recipe is for our homemade bread, sauerkraut and mozzarella sandwich toasted with coconut oil.

It is the best tasting toasted cheese sandwich ever!

You can use this cheese on crackers, toast, potatoes or eat it as is. <3