Vegan Mozzarella

 1. 1 cup of cashews—in a bowl. Pour boiling water over & cover for 30 minutes.

2. Add 1 cup of soymilk into another bowl. Add the juice of 1/2 lemon & let it curdle. See the link below to see what it should look like.

3. Put the soaked, drained cashews into a power blender. Add the curdled soymilk, add the juice of another 1/2 lemon; 2-3 tablespoons of nutritional yeast; 1/2 teaspoon of salt; 4 tablespoons of tapioca flour for the stretchiness factor; & 1/2 cup water. Blend on high for a couple of minutes til creamy. Taste—adjust salt &/or lemon for tanginess. See the link below to see what it should look like.

4. Pour into a medium saucepan. Whisk really fats for a few minutes until it thickens. It will clump, & that’s OK & it will get stretchy & very thick. See the link below to see what it should look like.