Soak raw cashews in hot water overnight. Next morning drain the water and transfer cashews to a high speed blender. If you cannot soak overnight at least soak for 1 hour.
Pour in aquafaba or plain water. Blend until creamy and smooth in a high speed blender.
Strain the aquafaba and cashew mixture so that it is completely nut free, smooth, and creamy. Transfer the strained mixture back to the high speed blender.
Add in Nutritional yeast, tapioca starch, salt, and Apple Cider Vinegar, and Lemon Juice. Blend in a high speed blender until smooth, creamy, silky, and velvety.
Pour this vegan cheese sauce in a saucepan over medium heat and stir continuously.
In a few minutes the cheese sauce will thicken and become stretchy, and stringy. Remove from heat the moment the sauce thickens.
Use immediately or store in any air tight container. Refrigerate for 3-4 days.
Nutrition
Nutrition Facts
Vegan Mozzarella Cheese
Amount Per Serving
Calories 63Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 1g6%
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Sodium 1mg0%
Potassium 78mg2%
Carbohydrates 7g2%
Fiber 1g4%
Sugar 1g1%
Protein 2g4%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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