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Let's make vegan mozzarella
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This recipe is melty and stretchy, and it can be sliced and grated
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Start by blending up cashews, water, refined coconut oil, lemon juice, agar powder or flakes
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and salt in a blender on high speed until it's smooth and creamy
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Heat it up on the stove over medium heat, making sure you're stirring constantly
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Add in a mix of tapioca starch and water and stir it in quickly
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Keep cooking until it starts to form a stretchy ball. Transfer it to a small dish
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and let it cool before refrigerating or freezing to firm up and then use it in baked ziti, pasta
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mozzarella sticks, whatever. ♪ I got the magic in me ♪ ♪ I got the magic, baby �
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♪ Every time I touch that track it turns into me �
