Vegan Mozzarella Cheese

This recipe is super simple, just 8 magical ingredients. This is really a base recipe that you can build off of. Adjust water, or tapioca, add garlic salt, paprika, and some turmeric for a cheddar-ish looking thing. The possibilities are endless.

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What You'll need

Kitchen scale
Blender or Food Processor

Ingredients

160 grams Cashews (Soaked Overnight)
95 grams Refined Coconut Oil
62 grams Tapioca Flour
12 grams Nutritional Yeast
27 grams Kappa Carrageenan
25 grams Lemon Juice
16 grams Apple Cider Vinegar
24 grams Salt
737 grams Boiling Water

Instructions

Weigh out all ingredients
Melt your refined coconut oil
Put ingredients into a high powered food processor or blender
Once your water has reached a boil measure it out and add to the blender
Blend on high for about 30 seconds before stopping to scrap the sides to make sure everything is incorporated.
Do this one more time 30 seconds later then mix another 2 minutes. Total mix time 3 minutes
Pour mix into a container of your choice. Let it sit at room temp for about 20 min before putting it in the fridge.
After 3 hours the cheese should be ready to grate or slice. The colder it gets the easier it is to use