You must try this vegan mozzarella - its delicious and so simple to make. Cashew nuts are a healthy alternative to cheese, and they create a similar texture to dairy mozzarella.
Cashews are rich in skin-supporting minerals including manganese, magnesium and zinc. A quarter of a cup (about 40 g) of cashews supplies 98 per cent of the recommended daily intake of copper. Copper is an important component of the enzyme superoxide dismutase, which plays a critical role in reducing inflammation and histamines (via DAO).
1 cup of raw cashews (not roasted or salted)
4 teaspoons of tapioca starch or flour
1 small garlic clove peeled and crushed (or 1 teaspoon of garlic powder)
3/4 teaspoon of quality sea salt
1/2 teaspoon of citric acid or ascorbic acid (or omit)
1/2 cup of filtered or spring water
Soak the cashews in boiling hot water for 20-30 minutes (or if you have time place them in a bowl of water in the refrigerator overnight or for up to 6 hours).
Drain the cashews and rinse well, then add them to a high speed blender with the other ingredients and blend until smooth.
Place a good quality non stick pot on medium heat and scoop half of the mixture into the pot.
Using a rubber spatula (as metal will damage your pan), stir the mixture continuously scraping down the sides, to ensure the mixture does not overly stick to the pot.
After about a minute, the mixture will start to thicken. Continue to quickly stir and fold the cheese, working it into a ball. The whole process will take about 5 minutes or less, so after the ball has formed, scrape down the sides, roll the cheese into a solid ball, and place it onto a plate to cool down.
Rinse and dry the pan, then place back on a medium heat to cook the next mozzarella ball. Repeat the process. Once cooled, the balls can be put into a small container with the lid on and placed in the refrigerator for at least an hour, to firm. We used some plastic wrap to mould the mozzarella into a traditional mozzarella shape.
Store in the fridge in an air tight container for 4-5 days. The balls can be sliced (or pulled apart) and added to pizza, pasta, toast, salads, or snack on it with carrot and celery.