Cashew-Based Mozzarella Cheese
This quick and simple cashew-based mozzarella recipe features whole-food, plant-based ingredients. It yields one cup of cheese, takes 10-20 minutes to prepare (not counting soak time), 5-10 minutes to cook, and is free from coconut, dairy, gluten, grain, and soy.
Servings (1 cup)
Ingredients
- 1/2 cup raw cashews (soaked and rinsed)
- 1 cup water
- 3 tbsp. corn starch or arrowroot powder (I use Anthony’s Arrowroot Flour)
- 1 tbsp. nutritional yeast (I use Anthony’s Non-Fortified Nutritional Yeast)
- 1 tbsp. apple cider vinegar
- 1 tsp. lemon juice (I use Santa Cruz’s 100% Organic Pure Lemon Juice)
- 1/2 tsp. salt
- 1/4 tsp. garlic powder
Instructions
- If you haven’t already, start by soaking the cashews in boiling water for at least 30 minutes (this will help absorb nutrients while softening them for the next step).
- Now, you’ll make cashew milk by adding the cashews and water to a high-speed blender. I use the Pampered Chef's Deluxe Cooking Blender and usually double-blend the mixture to ensure no remaining cashew chunks. The blending process may take between 10 and 20 minutes, and the result should be a very watery consistency.
- Pour the cashew milk into a small saucepan with the remaining ingredients (arrowroot powder, nutritional yeast, apple cider vinegar, lemon juice, pink salt, and garlic powder)
- Cook over medium-high heat, continuously stirring, until clumps form and you have a thick, melty, and delicious mozzarella cheese sauce.
