Vegan ‘Melted Mozzarella’.
A mozzarella alternative for when you want delicious, melted cheese! Use it on pasta bakes, pizzas, lasagne etc. For best results, drizzle with a little oil before baking to help it bubble and brown!
Note: It does stiffen quickly when it cools so it’s best eaten/used right away, or at least whilst it’s still warm.
Makes enough for around 4 pizzas, or to top 1 or 2 lasagnes
Equipment.
blender
kettle
small saucepan
whisk
sieve
Ingredients.
60g raw cashews
300ml water
1 tbsp lemon juice
1 tbsp apple cider vinegar
1 tsp salt
4 tbsp tapioca starch
2 tbsp nutritional yeast
Method.
Boil the kettle, then cover the nuts with boiling water and leave to soak for minimum of 10 mins, or up to an hour. The more powerful your blender is, the less time they need to soak, so judge accordingly!
Drain the nuts and them to the blender along with the rest of the ingredients. Blend until completely smooth, scraping down the side of the blender when needed.
About 5-10min before needed, add the mixture to a small saucepan on a medium heat and whisk continuously. When the mixture is thick and stringy, it’s ready to use!
