Vegan Mozzarella Cheese is easy to make and is the perfect texture. A little gooey for dips and spreads and creamy enough to spread for layers in casseroles.
1tablespoontapioca starch- or tapioca flour, it's the same thing
1/2teaspoongarlic powder
1/2teaspoononion powder
1tablespoonlemon juice
Instructions
Cover the cashews with water and soak rom two hours to overnight. Drain.
Add all of the ingredients to a blender and blend until smooth.
Turn this blended mixture into a saucepan.
Cook on medium heat and stir until the sauce thickens a bit. It will take about 5 to 10 minutes.
Take off the heat to cool and it is ready to store or use in a multitude of ways.
Notes
For s stretchier/stringier 'cheese' add another tablespoon of tapioca starch during the original process. Just delicious!IF FREEZING: Let cool to room temperature. Package in rigid sided containers and store in the freezer up to 3 months.WHEN DEFROSTING:Remove from the freezer and put in the refrigerator overnight because it is a pretty solid mass and will take longer to defrost. The night of using- Heat in the microwave for 15 seconds. Stir. It will probably be too thick so add a tablespoon of water and heat 15 more seconds and stir. Continue until it is the thickness that you like. Probably just 2 tablespoons of water will be all that you need.