12 | MISCELLANEOUS MOZZARELLA https://www.noracooks.com/ This stretchy Vegan Mozzarella is perfect for grilled cheese, lasagna, pizza and more! Cook Time: 10 minutes ½ cup cashew nuts, soaked 1 1/3 cups water 1 Tbs lemon juice 1 Tbs apple cider vinegar ½ tsp salt 4 Tbs tapioca starch* Boil 2 cups of water. Pour the water over the cashews and let soak for 1 hour, or soak them in water overnight. Drain the cashews, and add them to a blender along with the water, lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point. Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon. After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens. Best if used immediately, especially for placing on pizza or lasagna; make right before using. If not, store in a covered container in the refrigerator. For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese. NOTE: *Tapioca starch/flour is essential in this recipe. I had some tapioca balls which I blended to a powder in the food blender and it worked just fine. Cornflour will not create the same "stretchy" quality. If you want the cheese to brown in the oven, simply spray with a little oil and broil for 5-10 minutes, watching carefully. Serves: 8
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