Makes about 1 ½ Cups
Nut cheeses are disrupting conventional of vegan recipes. We like to drizzle creamy mozzarella sauce over a pesto meatball sub or pizza, but no judgments if you take it spoon-to-bowl.
Feelin’ extra ambitious? Try our Eggplant Parm, which pairs perfectly with this Homemade Cashew Mozzarella Cheeezeee.
Are you nuts about nuts?! Check out other fun ways to use Cashews #IDKANCDT
INGREDIENTS
1 ½ cups raw cashews
1 cup water
2 Tbsp lemon juice
1 ½ tsp sea salt
1 garlic clove
1 tsp onion powder
2 Tbsp cornstarch
*Recipe + Photo: Chloe’s Vegan Italian Kitchen
PREP
If you are not using a high-powered blender, such as a Vitamix, soak cashews overnight or boil for 10 minutes and drain. This will soften the cashews to ensure a silky smooth cream.
METHOD
In a blender, combine cashews and water on high until very smooth, about 2 minutes.
Add lemon juice, sea salt, garlic, onion powder, and cornstarch and blend until smooth.
NOTES + SERVING TIPS
Cashew Mozzarella Cheese can be refrigerated for up to 4 days or frozen for up to 1 month and thawed prior to use.
