Cashew Mozzarella [Yum]
“I can’t give up cheese”. I hear it all of the time from my patients in the office, from friends, and family. I get it, cheese is delicious! There are, of course, a handful of reasons to avoid it, mostly having to do with saturated fat. That said, my official statement on the not being able to give up cheese is: Don’t give it up if it the only thing standing between you and a plant based diet. Eating a mostly plant based diet with cheese is better than eating a mostly animal based diet with cheese. Duh!
For those of you who can give up cheese, this recipe is for you. But fair warning, it does not taste exactly like cheese. It does have a creamy texture and tastes pretty darn good, especially with some fresh tomatoes, basil, a sprinkle of salt, and just a drizzle of balsamic vinegar. This type of “cheese” melts pretty well too making it great for pizzas, lasagnas, and sandwiches.
So gather up the last of your tomatoes and basil from the garden and give this recipe a try for one last taste of summer!
Happy eating and best health,
Dr. G
Cashew Mozzarella [Yum]
Ingredients
- 1 cup raw cashews, soaked in hot water for at least 30 min (overnight is ideal)
- 3/4 cup hot water
- 3 Tbsp tapioca starch
- 3 Tbsp nutritional yeast
- 1/2 tsp sea salt
- 2 tsp lemon juice
Instructions
- Blend all ingredients in a blender until smooth.
- Pour blended ingredients into a sauce pan over medium heat.
- Stir continuously as the cheese starts to thicken. It may take up to 15 minutes for the cheese to pull away from the pan and be thick enough to form into balls.
- Remove from heat and let it sit for a 5 minutes to allow it to cool so that you can handle it.
- Fill a bowl with 3 cups of ice water and 1 Tbsp of salt (optional)
- Using a spoon (size of your choice), scoop the cheese mixture into equal amounts and shape into balls.
- Place them in the cold salt water until they are completely cooled.
- Serve and enjoy or store for later in an air tight container.
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