This is one of many varieties of nut ‘cheeses’ I make to add a little richness to dishes. This particular batch is yellow because I used carrots rather than cauliflower. If you want it to be white, like traditional mozzarella, try using cauliflower, parsnips or potatoes. It tastes great with all of them.
When heated, this ‘cheese’ will get a little stretchy and soft. It will not melt like real cheese. However, it works well on pizza, in sandwiches and with tomatoes and basil.
Cashew Nut ‘Mozzarella Cheese’
Ingredients
1 cup raw organic cashews, soaked for 4-6 hours
1 cup steamed organic cauliflower, carrots, parsnips or potatoes
1 cup homemade soup stock (no salt or fats added) or filtered water
2 tbs freshly squeezed lemon/lime juice
1 tsp onion powder
1/2 tsp garlic powder
1 tsp sea salt
1/4 tsp black salt
1/2 cup organic tapioca starch
Method
Soak the cashews for 4-6 hours. When ready, drain and rinse.
Steam the cauliflower (or vegetable of choice). Add the soaked nuts and steamed vegetables to a high speed blender with the stock, lemon juice, salts, garlic, onion and tapioca powders. Blend until it is a smooth, thick liquid.
Pour in to a sauce pan and cook at a medium heat stirring constantly. It will thicken fairly quickly. It is done when it is a thick, gooey, stretchy consistency.
Take off the heat and use what you need immediately. Place the remainder in a glass container with a secure lid. Allow the ‘cheese’ to cool completely on the counter before securing the lid and storing in the refrigerator.
