Stretchy Plant-Based Mozzarella Cheese
This is the plant-based mozzarella cheese of your dreams, made with just 5 ingredients and in 15 minutes! Perfect for pizza, grilled cheese, mac and cheese and so much more!
Ingredients:
1/2 cup raw cashews, soaked
1 1/3 cups fresh water
1 Tbsp Lemon juice, fresh from about 1/2 lemon
1 scant Tbsp apple cider vinegar
1/2 tsp salt (optional)
4 Tbsp tapioca starch
Instructions:
Boil 2 cups of water, pour over the cashews and let soak for 5 minutes or up to one hour
Drain cashews, and add them to a blender along with 1 1/3 cup fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, optional salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point.
Pour the watery mixture into a small saucepan and bring the heat to medium, stirring constantly.
After a few minutes, it will begin to get clumpy. Keep stirring, until suddenly it will become super gooey, stretchy, thick and smooth. It will become one mass of stretchy cheese. Remove from heat as soon as this happens.
Use immediately, or store in a covered container in the refrigerator. It’s easiest to use immediately, because it will thicken up more in the refrigerator and be less stretchy.
Drop by spoonfuls on pizza, the top of lasagna, on a sandwich or stir in noodles for mac and cheese.
*Tapioca starch starch/flour is essential in this recipe, cornstarch will not create the same “stretchy” quality.
*You can broil for a minute or two if you like a browned top
*It will keep in the refrigerator for 4-5 days
