From the kitchen
Cashew Mozzarella
A stretchy, meltable cashew-based mozzarella built with tapioca starch for real pull.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Cashew Milk Edition
Ingredients
- 1 cup Raw Cashews, soaked 4 hours or overnight
- 1 cup Water
- 1/4 cup Tapioca Starch
- 2 tbsp Nutritional Yeast
- 1 tbsp Fresh Lemon Juice
- 1 tsp Salt
Method
- Drain and rinse the soaked cashews.
- Combine the cashews, water, tapioca starch, nutritional yeast, lemon juice, and salt in a blender and blend until completely smooth.
- Pour into a saucepan and cook over medium heat, stirring constantly, until it thickens into a stretchy, glossy mass, 5 to 7 minutes.
- Transfer to a lightly oiled container and let cool slightly before using.
- Use warm for pizza or baking applications where it will melt further.
Kitchen note
The tapioca starch is what gives this real melt and stretch, cashew cream alone provides richness but not the stringy pull that makes a mozzarella feel like mozzarella.
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