Stretchy Vegan Mozzarella

Boil water (2 cups). Pour the [water] over the raw cashews (0.5 cup) and let them soak for 5 minutes. Start 5m timer

Drain the [cashews] and add them to a blender along with water (1.33 cups), lemon juice (1 tbsp), apple cider vinegar (1 tbsp), salt (0.5 tsp), and tapioca starch (4 tbsp). Blend until very smooth.

Pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir continuously with a spatula or spoon.

Continue stirring constantly. After a few minutes, it will become clumpy, then suddenly turn into a super gooey, stretchy, thick, and smooth mass of vegan mozzarella. Remove from heat immediately once this happens.

Use the [stretchy vegan mozzarella] immediately for best results, as it will thicken and become less stretchy when stored in the refrigerator. If possible, make it right before using on dishes like pizza or lasagna.

For pizza, drop [1-2 tbsp stretchy vegan mozzarella] sized balls onto the crust and pat down, or spread it all over. It will brown in the oven. For lasagna, drop dollops of the [stretchy vegan mozzarella] all over the top towards the end of cooking time. For grilled cheese, place [stretchy vegan mozzarella] between slices of [bread] and grill.