CASHEW MOZZARELLA CHEESE

This makes a tasty melty, stretchy mozzarella cashew cheese, great for putting on tacos, quesadillas and stuffed potatoes.

Ingredients:

• 1/2 cup raw cashews

• 1/4 cup tapioca starch

• 1 tsp lemon juice

• 1 1/4 cup water

• 1 1/2 tbsp nutritional yeast

• 3/4 tsp sea salt

• 1/1 tsp garlic powder

• 1/2 tsp white pepper

Instructions:

1. Soak cashews for two hours. Put cashews in a high speed blender or nutrabullet and blend and then add remaining ingredients and blend on high for 2 minutes or until smooth.

2. Pour the cashew mixture into a saucepan over a medium heat. Stir                   continuously until it thickens. Take off heat. The cheese will stay fairly soft.

Note:

This cashew mozzarella will last for up to 5 days in an airtight container in the fridge.