Gooey Cashew Mozzarella

We both lived in Italy for a time when we were in our twenties, so all things Italian have a special place in our hearts. We put our own spin on the Italian staple mozzarella by creating a versatile plant-based version. The tapioca flour gives it a creamy, melted texture, and nutritional yeast adds a cheesy, nutty flavor. Serve it in dollops on toasted bread with sautéed mushrooms as an appetizer, or on grilled eggplant with tomato sauce for an easy main dish. Buon appetito!