This is my take on vegan “mozzarella cheese.” There are quite a few methods out there to try, but to me, this is about as easy (and delicious) as it gets, requiring just 7 ingredients and simple methods to create. The base for this “cheese” is soaked cashews. They get wonderfully creamy when soaked and create a neutral flavor base that takes on the tanginess of coconut yogurt, lemon, and nutritional yeast so well. Once blended, all you have to do is cook on the stovetop for about 5-10 minutes, first whisking and then stirring until you get a thick, sticky cheese ball! At this point, the cheese is ready to use. But to add a bit more flavor to the mozz, you can soak it in a sea salt water brine. I personally thought this was a fun approach, but ultimately, I felt that it added too much moisture to my cheese, so in the instructions, I recommend skipping. But you can see the process photographed below. What is this cheese good for? SO MANY THINGS. I loved it on top of pizza, as it got all melty, browned, and gooey. But you could also add it to tomatoes, pesto sandwiches, pasta dishes like baked lasagna, Caprese salads, and so much more! I hope you all LOVE this recipe! It’s: CheesyStringyGooeyMeltyEasy to make& Incredibly delicious! Keep this cheese on hand when you need a cheesy topping for pizza, pasta, “meatballs,” salads, and more! And I specifically designed this recipe for a vegan version of poutine, so be sure to check that out! If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram so we can see what you came up with. Cheers, friends!
