Vegan Mozzarella

• 1 cup raw cashews (soaked overnight)
• 1 cup water
• 1⁄4 tablespoon tapioca flour
• 1 tablespoon nutritional yeast
• 2 teaspoons agar powder
• 1⁄2 teaspoon salt
• 1 cup ice cold water (with 1 tsp salt)

1. Rinse the soaked cashews, then blend the cashews, water, tapioca flour, nutritional yeast, agar agar, and salt in a high powered blender until super smooth. Transfer to a small saucepan and cook over medium/ low heat, whisking continuously. As the mixture heats, it will start to form clumps. Keep whisking until the mixture is smooth, gooey and very thick, and pulls away from the sides of the pan...wait for this. Even have a little taste because you want to avoid the grainy taste because the tapioca flour hasn't cooked down enough.
2. Remove from heat - now if you are using it for pizza you can scoop it right on there or but if you want to make it into mozzarella balls, using a small ice cream scoop, dip in oil then scoop balls of the mozzarella and drop them into the bowl of ice cold water. The balls will hold together and you’ll be able to shape them if the edges are a little ragged.
3. ♡ Sprinkle some lurve, say a little prayer & serve with gratitude.