Vegan Mozzarella

Instructions

• Bring a medium saucepan filled with water to a boil. Add the cashews and boil for 30 minutes, then drain.
• Add the boiled cashews, non-dairy yogurt starter, xanthan gum, and water to a blender. Blend until smooth.
• Transfer the “cheese” mixture to a large bowl, cover with a kitchen towel, and let sit at room temperature, or between 72º-90ºF (22˚-32˚C), for 12-16 hours.
• Return the mixture to the blender. Add the salt, apple cider vinegar, agar agar flakes, tapioca starch, and coconut oil. Blend until smooth.
• Fill a large bowl with water and salt generously. Stir to dissolve the salt, then add ice. Set aside.
• Transfer the “cheese” mixture to a large saucepan over medium-high heat. Stir constantly until the mixture begins to pull together, 3-5 minutes.
• Using an ice cream scoop, scoop golf ball to baseball-size pieces of the mixture into the ice water. Allow the “mozzarella” balls to sit for 30 minutes, until they have firmed up and become stretchy.
• Store in salt water in the fridge for up to 1 week.
• Enjoy!