Cheese is undeniably delicious, but unfortunately, a lot of people can’t eat it (or choose not to). No need to fear–vegan mozzarella cheese is here, providing lots of yummy flavor and texture without any dairy.
Yield About 3/4 cup of cheese
1/4 cup of cashews (soaked overnight)
1 cup of hot water
3 tablespoons of tapioca powder
1 tablespoon of olive oil
1 teaspoon of garlic powder
1/2 teaspoon of salt
1 teaspoon of apple cider vinegar
In the blender, combine the soaked cashews with the hot water, tapioca powder, olive oil, garlic powder, salt, and apple cider vinegar. Once everything is combined, transfer the cashew liquid to a small non-stick saucepan.
Stir the mixture continuously over medium-high heat. If it starts to vigorously bubble or burn, decrease the heat to medium or medium-low. Within a few minutes, the “cheese” should start to thicken and will become very hard to stir. Just keep going and eventually, the mixture will look quite a lot like melted cheese. (It will feel like it, too, if you touch it!)
Set the “cheese” aside until you’re ready to make pizza, grilled cheese sandwiches, or mac and cheese. You will fall in love.