EASY TO MAKE VEGAN MOZZARELLA READY IN A FEW MINUTES

Directions

• In a blender add the cashews milk, tapioca starch, coconut oil, nutritional yeast, onion powder, salt and xanthan gum. Blend until smooth.
• In a non stick pot add the water and the agar – agar powder. Stir until the agar – agar powder is dissolved. Turn on heat on low and stir until it thickens up to a gel like consistency. Once thick and comes easily off the sides it will be ready. Pour in half the cashews milk and stir well. Add the rest and continue stiring.
• Add the lemon juice. Simmer 2 minutes while stirring until it thickens up and comes off of the sides. This might take up to 10 minutes.
• Take off of the heat. In a bowl add ice water. Using a spoon take a large portion of the mozzarella mixture and drop it in the ice water forming mozzarella balls. Transsfer to fridge and let for about 4 hours.
• For the brine
• In a bowl add the water and the salt drop the mozzarella balls inside and keep in the fridge for about 8 days