Looking for a vegan cheese? Here is a great recipe for making a mozzarella like cheese using cashews.
¼ cup raw cashews
¼ cup refined coconut oil
¼ cup arrowroot powder
1 tablespoon nutritional yeast flakes
1 ½ tablespoons kappa carrageenan
1 tablespoon fresh lemon juice
1 teaspoon sea salt
1 ½ cups boiling water
Select a heat safe dish for your cheese mold. It needs to be large enough to hold 3 cups of cheese. I used a pyrex dish.
Soak cashews in water for about an hour. Rinse well under hot water. Add to the blender. Add all remaining ingredients EXCEPT for the boiling water.
Bring water to a boil and while still boiling, carefully add to the blender. Blend immediately, being careful that the lid is held on tightly so as not to burn yourself (I did that once and will never do it again!)
Blend until completely smooth, stopping once or twice to scrape down the sides.
IMMEDIATELY transfer to mold because it will start to solidify quickly as it begins to cool.
Place in the refrigerator to cool, uncovered.
After 2-3 hours, remove from the dish and wrap in paper towels, then plastic wrap. Flavor improves over a day or two.
Recipe Inspiration from: