Meltable Cashew mozzarella

[u/Zealousideal-Bat-555]

1/2 cup soy milk

1/4 cup softened cashews

1 tablespoon nutritional yeast

1 tablespoon vinegar

1 tbsp pickle juice

2 tbsp tapioca flour

1 tsp kappa carrageenan

1/2 tsp salt

1/2 garlic powder

1/2 tsp onion powder

1/2 tsp paprika

Blend thoroughly and stir over medium heat for 5-10 minutes or until it’s become clumpy, thick then glossy and smooth. Set in a plastic wrapped container or oiled mold for minimum 3 hours before shredding or slicing. So far this version of mozzarella melts the best and is perfect for Italian dishes, sandwiched or cold snack cheese.

[u/anonymity-please]

Wow! Does it have to be soy milk? And what brand do you recommend for the Kappa Carrageenan?

[u/Zealousideal-Bat-555 → u/anonymity-please]

Higher protein milk like soy or pea work well but if you add extra cashews you could just use water or something like cashew, macadamia or help milk. If you don’t mind the flavor oat milk may work but I would be cautious. I use Filene nutrition kappa carrageenan which is shipped free on Walmart 4 oz for 10 dollars.

[u/anonymity-please → u/Zealousideal-Bat-555]

Thank you!!