Vegan Mozzerella cheese

GF, DF, V

Ingredients:

• 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes  • 1 cup aquafaba (preferably from chickpeas or other light coloured beans)

• 2 tbsp tapioca starch  • 1 tbsp vegetarian gelling powder  • 1 tsp lemon juice  • 1 tsp nutritional yeast  • 3/4 tsp salt (not required if chickpeas are not low salt)  • 3 tbsp copha, melted

Directions:  1. Blend softened cashews and aquafaba until as smooth as possible. Strain through a fine mesh sieve to remove any large particles and return to blender.

2. Add tapioca starch, agar, lemon juice, yeast, and salt (if using) and pulse to combine. Add copha, blend again briefly. Mixture will be smooth and a little thick.

4. Heat in a medium saucepan over medium-low heat while stirring regularly. It will look like quite lumpy as the tapioca starch activates. It will eventually turn glossy and smooth, like melted cheese. When it reaches 170°F, it is done. You will see it begin to bubble around the edges and maintain its thickness. Pour into a mould, or scoop balls into ice water for buffalo style mozzarella. Refrigerate for a few hours to fully firm up the cheese before slicing or grating.

Adapted from: https://avocadosandales.com/2015/08/24/aquafaba-cheese/