A great alternative to mozzarella cheese. Serve as a salad with basil and tomatoes or wholegrain toast rubbed with garlic and a little rapeseed oil. Enjoy!
How to make
Put the cashew nuts and water in a blender or food processor and whizz until smooth. Alternatively, soak the cashew nuts overnight OR boil for 10 minutes and drain beforehand.
Add the yeast, vinegar, salt, garlic powder and tapioca flour and blend until smooth. At this stage its quite runny like a batter mix.
Preferably in a non stick pan, cook the mixture stirring quickly until it comes together and forms a ball.
Tip onto a plate. Have a bowl of water handy to wet the tips of your fingers, to form mix into small balls.
All the items in bold can be found in the shop
100 g raw cashew nuts
200 ml water
1 tbsp nutritional yeast
1 1/2 tsp cider vinegar
1 tsp sea salt
1/4 tsp garlic powder
3 tbsp tapioca flour
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