Cashew Mozzarella Cheeze

Cashew Mozzarella Cheeze

It actually had a stretchiness to it!

This Cheeze was my first attempt at Mozzarella type. I'd done a cream cheese style one and it was delish! This cheese turned out pretty darn good if I do say so myself. It could've use a bit more breaking down, but overall it was very tasty! The trick to getting the "cheesy" flavor is Nutritional Yeast. And the stretchiness comes from tapioca starch/flour. Now onto the recipe!

Ingredients

1/2 Cup Raw or Roasted Unsalted Cashews

1 to 2 Tbsp Nutritional Yeast

1 Tbsp Tapioca Starch/Flour

Juice from 1/2 a lemon

1 Cup Water

Salt and pepper to taste

Method

Soak the nuts for at least 2 hours if not overnite.You can also boil them for about ten minutes. They need to crumble when pressed between your fingers. Drain off the water and put the nuts along with everything else into a blender or food processor.

Grind down until smooth, mixture will be liquidy.

Pour into a saucepan and cook over med-high heat, stiring frequently until it thickens and you see "strings" dropping from the spoon to the pan. Taste to adjust seasoning and add more Yeast and cook for a bit longer if need be. Serve with nut thins or chips or veggies or eat by the spoonful, anyway you eat it is good. Have fun cooking my friends and remember to keep it homemade.