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1 cup
Easy
4 hr 30
By Abbie Cornish and Jacqueline King Schiller
Published 2019
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!
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