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RECIPE: Cashew “Mozzarella”
- Yield: Makes ~1 cup
Description
Use this creamy cashew cheese like soft, fresh mozzarella, whether on pizza or sandwiches. To make an allergy-friendly mozz, substitute sunflower seeds for the cashews. The mixture won’t be as smooth, but it will still taste delicious!
Ingredients
Units
Scale
- 1/2 cup raw cashew pieces, soaked in water for 4 to 8 hours
- 2–3 tsps nutritional yeast
- 2 Tbsps cornstarch
- 1 tsp apple cider vinegar
- 1 Tbsp sauerkraut juice
- 1 small garlic clove
- 1 cup water
Instructions
- Drain the cashews and place in a blender with the remaining ingredients. Blend until smooth.
- Pour the mixture into a small saucepan. Cook over medium heat, stirring frequently with a rubber spatula, until the mixture begins to bubble and thicken, about 3 to 5 minutes.
- Continue to cook and stir until the mixture begins to pull away from the pan, then remove it from the heat. Transfer to a heat-resistant bowl and refrigerate, uncovered, until firm, at least 2 hours or up to overnight. The texture should resemble a soft, fresh mozzarella.
