Vegan Liquid Pizza Mozzarella

by Steph Sunshine at StephSunshine.com

Yield Cheese for 4 10-12" pizzas

Prep Time 5 minutes

Cook Time 8 minutes

Total Time 13 minutes

Ingredients

  • 1/4 cup tapioca flour (tapioca starch)
  • 3 tbsp. water
  • 1/2 cup raw, unsalted cashews, soaked*
  • 1/2 cup water
  • 1/4 cup sunflower oil
  • 2 tbsp. freshly squeezed lemon juice
  • 1/2 tsp. sea salt

Instructions

  1. In a small bowl, mix tapioca starch with 3 tablespoons of water.
  2. Add all your ingredients, including the tapioca starch and water, to a blender and blend on medium to high speed until completely smooth. (This may take up to 5 minutes depending on your blender).
  3. To use immediately, pour your vegan mozzarella in a thin layer on top of the pizza and pizza sauce. This recipe makes enough mozzarella for about 4 small (10-12") pizzas. Then add any other toppings you'd like.
  4. Bake your pizza according to recipe instructions, or until the cheese is solid and slightly browned and the crust is golden. For best results, I recommend baking pizzas at the highest temperature your oven is capable of.
  5. Store any leftover vegan mozzarella in an airtight container in the refrigerator for 1-2 weeks (use your best judgment). Stir or shake before using again.

Notes & Hints

Soak cashews in hot water for 10 minutes. Measure before soaking.

Don't cover this vegan cheese with pizza sauce (red-top), otherwise it won't solidify; only put the cheese on top of the pizza sauce.

Cashews can be hard to measure accurately with cups. For best results, switch measurements to metric and weigh your cashews.

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