homemade vegan mozzarella

Name: homemade vegan mozzarella
Total time: 510 min
Ingredients: ½ cups Cashew; ¼ cups Vegan butter; 1 tbsp Garlic, minced; 1 tbsp Apple cider vinegar; 1 tbsp Lemon; 4 tbsp Tapioca starch

By Sarah's Vegan Kitchen · 510 min

Ingredients

Cashew½ cups
Vegan butter¼ cups
Garlic · minced1 tbsp
Apple cider vinegar1 tbsp
Lemon1 tbsp
Tapioca starch4 tbsp

Instructions

Blend all the ingredients in a high-power blender until completely smooth.
Pour the mixture into a medium saucepan or nonstick skillet and cook over medium heat, stirring constantly, until it thickens and holds together.
Transfer to a lightly greased container, such as a small round Pyrex, and press the mixture down with a spatula to release any bubbles.
Refrigerate for at least 4 hours or overnight to firm up.
To serve, the mozzarella should slide out of the greased container. Slice it, cutting straight down in one motion for the cleanest slices.

Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.

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