Vozzarella

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Servings:

4

• 1/4 cup raw cashews, soaked overnight or boiled for 15 minutes• 1 cup aquafaba (preferably chickpea or other light colored bean)• 2 tbsp tapioca starch• 2 tsp kappa carrageenan• 1 tsp lactic acid• 1 tsp nutritional yeast• 3/4 tsp salt• 6 tbsp refined coconut oil, liquid (it's important that it's refined as otherwise the taste of coconut will overpower the cheese)

1

Blend cashews and aquafaba in blender till completely smooth - sieve if any pieces remain

2

Add the rest of the ingredients apart from coconut oil and blend

3

Add the coconut oil and blend very briefly

4

Heat in saucepan over low/med heat stirring constantly

5

Once it starts to bubble a little at side (77 degrees celsius) it is finished (it should be thick and smooth)

6

Add to a mould and refrigerate for a couple of hours

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