Shreddable Vegan Mozzarella

Step 1

Bring 2 cups of water to a boil (I use my electric kettle.) Pour the hot water over the cashews and let soak for 5 minutes, then drain the cashews and discard the soaking water. Set aside.

Step 2

Get out a clean container that can hold about 3 cups. I prefer glass, but plastic will work. Have it ready before you start because you will need to move quickly once the cheese is blended.

Step 3

Heat up the 1 1/2 cups of water. It will need to be boiling when you add it to the blender. Again, I heat up water in my tea kettle, then measure 1 1/2 cups when I'm ready. You can also simply get it boiling in a small pan on the stovetop.

Step 4

To a high powered blender (if you use tofu instead you can use a regular blender), add the soaked and drained cashews, tapioca starch, kappa carrageenan, nutritional yeast, salt, coconut oil, lemon juice and apple cider vinegar.

Step 5

CAREFULLY pour in the boiling hot water, and immediately put the lid on and blend. Use a towel for extra protection so the hot water does not burn you! Blend until smooth, stopping to scrape down once if needed. It will only take a minute or so, and the mixture will start to harden fast so you need to work quickly.

Step 6

Immediately pour the cheese into your prepared container. It will start to harden super fast, so do not wait.

Step 7

Move the container to the refrigerator, uncovered and let chill for 1-2 hours, until solid throughout and cooled.

Step 8

After a few hours, pop it out of the container, and either slice/shred right away or wrap in paper towels, then place in a large ziplock bag or container. This will help it be drier, which I think makes it better.

Step 9

Use anywhere you would real mozzarella, such as on pizza, grilled cheese, cold sandwiches, pasta dishes, Mexican dishes, on top of soups or just for snacking.