✨ Homemade Dairy-Free Mozzarella: Cashew-Based & Oh-So-Cheesy! ✨
Ingredients:
- 1 cup raw cashews, soaked in hot water for at least 30 minutes (150g)
- 1 ½ cups water (360ml)
- ¼ cup tapioca starch (30g)
- ¼ cup nutritional yeast (20g)
- 2 tablespoons lemon juice (30ml)
- 1 teaspoon salt (4g)
- ½ teaspoon garlic powder (1g)
Directions:
1. Drain and rinse soaked cashews. Place them in a high-speed blender with water, tapioca starch, nutritional yeast, lemon juice, salt, and garlic powder.
2. Blend on high speed until completely smooth and creamy, about 2-3 minutes.
3. Pour the mixture into a saucepan and cook over medium heat, stirring constantly with a whisk.
4. Continue to cook, whisking constantly, until the mixture thickens and becomes stretchy, like melted mozzarella cheese, about 5-10 minutes. It will start to pull away from the sides of the pan and become very elastic.
5. Once thickened, remove from heat. You can use the melted mozzarella immediately for pizza, lasagna, or grilled cheese sandwiches.
6. For firmer mozzarella that can be sliced or shredded, pour the cheese into a heatproof container or mold lined with parchment paper. Let it cool at room temperature for about 30 minutes, then refrigerate for at least 2 hours, or until firm and set.
7. Slice, shred, or melt the cashew mozzarella as desired.
Preparation Time: 40 minutes (including soaking time) | Cooking Time: 15 minutes | Total Time: 55 minutes (plus chilling time for firmer cheese) | Calories per Serving: Approximately 150-200 calories per ¼ cup serving | Number of Servings: Yields about 2 cups of mozzarella
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