¼ cup cashews, boiled in water for 15 minutes
2½ tbsp tapioca starch
2 tsp nutritional yeast
1 small garlic clove, peeled
1 tsp apple cider vinegar
1 tsp salt
1 cup hot water
1. Combine all of the ingredients into a blender. Blend on high speed until the mixture is smooth.
2. Pour the mixture into a small pot on the stove. Turn the stove onto medium-high heat.
3. With a whisk, continuously whisk the mixture as it heats up. This process should take about 5-7 minutes.
4. Once the mixture thickens and becomes gooey and stretchy, immediately remove it from the heat to prevent overcooking.
5. Transfer the cooked cashew mozzarella into a container for storage. Use it right away or refrigerate for up to 2 weeks.
6. Use the cashew mozzarella as a topping on pizzas, in soups, or any other dish where melted cheese is desired. Reheat as needed and enjoy the creamy, cheesy goodness of homemade cashew mozzarella!