Gooey Cashew Mozzarella

Preparation info
  • Makes // about

    1 cup

    • Difficulty


    • Ready in

      4 hr 30

Appears in
Pescan: A Feel Good Cookbook

By Abbie Cornish and Jacqueline King Schiller

Published 2019

  • About

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!