This homemade, stretchy vegan mozzarella cheese is easy and only requires a few ingredients! Enjoy in a grilled cheese sandwich, on top of pizza, on top of double stuffed sweet potatoes paired with Spicy Eggplant Taco Meat–anything! Vegan, gluten-free, and oil-free!

This recipe is featured on my Youtube channel, in the Double Stuffed Sweet Potatoes video.

Servings: 5

Ready In: 15 mins

Good For: Breakfast, Lunch, Dinner 

Cuisine: Gluten-Free, Vegan, Oil-Free

Ingredients:

• ½ cup cashews (soaked)
• 4 tbs tapioca starch
• 1 ⅓ cups water
• 1 tbs fresh lemon juice (about ½ a lemon)
• 1 tbs apple cider vinegar (also called ACV)
• 1 tsp salt

Instructions:

1. Soak cashews overnight, or pour about 2 cups of hot water over cashews and let them soak for 15 minutes or more.
2. Drain the cashews and add to a blender along with fresh water, lemon juice, ACV, salt, and tapioca starch. 
3. Blend until very smooth.
4. Pour soupy mixture into a small pot and raise to medium heat, and stir for a few minutes until clumpy, and more until you get a nice, thick, goopy stretch of cheese.
5. Remove from heat as soon as you have your stretchy cheese (or else it will get too thick and be difficult to work with). 
6. Best used right away, since it will become less stretchy in the fridge. 
7. Enjoy on top of pizza, lasagna, or on top of double-stuffed sweet potatoes with this Spicy Eggplant Taco Meat.  

Notes:

Keeps in fridge for 4-5 days.