Easy Stretchy Vegan Mozzarella Cheese

15 minMakes 8 servings

A stretchy vegan mozzarella made from blended cashews and tapioca starch, cooked until gooey and ready to use on pizza or in lasagna.

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prepBoil 2 cups / 475 ml water in a kettle
120 g raw cashews	Soak cashews 5 min to 1 hr	Drain, blend with water, lemon juice, vinegar, salt & tapioca starch until smooth	Pour into saucepan, cook over medium heat, stirring constantly until thick & stretchy
320 ml water
15 ml fresh lemon juice
15 ml apple cider vinegar
1/2 teaspoon salt
32 g tapioca starch

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