Dairy Replacements, Feel Good Food, Main Dishes, Snacks, Vegan
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Creamy, Gooey Cashew Mozzarella

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Sometimes you just want to yell “Cheese Please!” so if you’re avoiding dairy it’s best to have some fabulous plant-based versions that you can throw together when you want need a gooey, melty cheesy fix. This cashew mozzarella is perfect on Pizza, Lasagna, Pasta and as a topping for grilled veggies or steamed broccoli. It’s one of my favorite non-dairy cheeses to make because it requires only a little bit of cashews. A lot of recipes are made almost completely of nuts which can be a little too rich, not to mention pricey! It takes just a few minutes to make and uses simple wholesome ingredients, unlike a lot of the processed non-dairy cheeses at the market.

Tapioca flour helps thicken this cheese and gives it a creamy, melted texture. It comes from the root of the cassava plant and is naturally gluten-free. The cheesy flavor comes from the nutritional yeast which has an almost parmesan-like taste. Nutritional yeast is a deactivated yeast that is high in B vitamins. Make sure you don’t mix it up with brewers yeast (or any other kind of yeast for that matter) or you’ll end up with a bitter goop. Apple cider vinegar helps aid digestion and adds a subtle tangy to the flavor. If you have any trouble finding any of the ingredients, you can find them online at my partner Thrive Market.

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This recipe has really helped me get creative in the kitchen. There are so many tasty ways to enjoy this mozzarella, the sky is really the limit. I hope it does the same for you!

Ingredients:

1/4 cup Raw Cashews, soaked 2-4 hours and drained
1 Garlic Clove
1 cup Warm Water
2 Tbsp Tapioca Flour
1 Tbsp Nutritional Yeast
1 1/2 tsp Apple Cider Vinegar
1/2 tsp Kosher Salt

1. Blend ingredients in a high-speed blender until smooth, about 2 min. In a regular blender blend 4-6 minutes, then strain through a sieve.

2. Pour liquid into a small pan and heat over medium. Stir continuously with a spoon, scraping the sides and bottom of the pan as you stir. First curdles will appear, keep stirring. When the sauce gets thick and smooth like melted cheese, it’s done; about 3 minutes.

3. Serve in dollops on top of your favorite dishes. You can eat it immediately or bake it in the oven until browned if using as a lasagna or casserole topping. Refrigerate any leftovers. To reheat, add a splash of water to the pan a stir continuously until melted. Enjoy!

3 Comments

  1. Pingback: 10 Small Changes that can Make a BIG Difference to your Health | The feel good kitchen

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