Mozzarella-Style ‘Cheese’

Name: Mozzarella-Style ‘Cheese’
Yield: Makes 1 large mozzarella-style cheese
Ingredients: 80 g (3 oz/scant ¾ cup) raw unsalted cashew nuts; 4 tbsp melted coconut oil; 1½ tbsp kappa carrageenan (red seaweed extract, used as binding agent); 4 tbsp tapioca flour; 1 tbsp nutritional yeast flakes; 1 tbsp lemon juice; 1½ tsp salt

Preparation info

Makes
1
large mozzarella-style cheese

Difficulty
Easy

Appears in

Rose Elliot's Complete Vegan

By Rose Elliot

Published 2019

About

This ‘cheese’ and its variations (listed below) make a wonderfully impressive vegan cheeseboard to finish a meal. They can also be used in your cooking as you would use traditional mozzarella.

Ingredients

80 g (3 oz/scant ¾ cup) raw unsalted cashew nuts
4

Vegan
cheese

Method

Have ready a heat-proof dish or mould that will comfortably contain a volume of 750ml (1¼ pints/generous 3 cups) liquid. This will be the mould for the cheese, so a round dish would work well.

Put the cashews into a bowl, cover with boiling water, and set aside for five minutes to soften slightly.

Drain the cashews and put them into a blender, followed by all the other ingredien