Instructions:
Ingredients:
- 75g (½ cup) raw cashew nuts
- 240ml (1 cup) plant-based milk (see note)
- 4 tbsp tapioca starch
- 2 tbsp nutritional yeast
- ¼ tsp dried onion powder
- 1 tsp white miso
- 1 tsp lemon juice
- Pinch of sea salt and white pepper
- ¼ tsp garlic powder
Method:
- Soak the Cashews: Place the cashews in a heatproof container and cover with boiling water. Let them soak for about 20 minutes while you prepare the other ingredients.
- Blend the Ingredients: Drain the cashews and add them to a high-speed blender with all the remaining ingredients. Blend on high until the mixture is completely smooth. (It won’t look like mozzarella yet—trust the process!)
- Cook the Mixture: Pour the blended mixture into a non-stick saucepan and place over medium heat. Stir continuously for 8–10 minutes until it becomes super thick, stretchy, and starts pulling away from the sides of the pan.
- Store or Serve: Once it reaches a cheese-like consistency, remove from heat. You can use it immediately, store it in a sealed container in the fridge for up to 3 days, or form it into balls for a firmer texture.
Note:
For best results, use a neutral-tasting plant-based milk, such as unsweetened almond, soy, or oat milk.