Dairy free mozzarella cheese recipe that is also oil free and gluten free, made from cashews it doesn’t contain any cholesterol and it’s absolutely delicious.
– 1.5 cups raw cashews
– 1.5 cups water
– 6 -7 Tbsp lemon juice or apple cider vinegar for a tangier aftertaste
– 7 Tbsp tapioca flour
– 3 tsp nutritional yeast
– 2 tsp sea salt
3. Transfer the cheese mixture to a sauce pan and bring to a boil. Using a wooden spoon stir constantly for a few minutes until the mixture turns into a sticky ball. You will see the curds forming which is great just keep stirring and take care not to allow anything to burn. Once the mixture has thickened up into a ball remove from heat.
4. Prepare a bowl with ice water. Use a large spoon or ice cream scoop and scoop out balls of cheese. Place them in the ice cold water. (This should not stick but nicely slide off of the scoop into the water). Repeat with the remaining cheese.
5. Refrigerate all the mozzarella balls in the water for 30 minutes or until completely chilled and set. (At this point If a more pouch-like shape is desired simply wrap each mozzarella ball in plastic wrap and twist tightly at the top. Refrigerate until ready to serve).
6. Store in the refrigerator packed in water in an airtight container or jar for up to 5 days. Pat dry before serving in a Caprese Salad, slice over a pizza pie or on top of bruschetta.