Fresh Almond Mozzarella
This delicious vegan mozzarella is made from almonds and suitable for anti-candida diets! Easily used on pizza, lasagna, inside quesadillas, and on top tofu scrambles!
Ingredients
- 1 cup hot water
- 1/4 cup almonds soaked overnight
- 2 Tbsp + 1 tsp arrowroot powder
- 1 small clove garlic minced
- 1 tsp lemon juice
- 3/4 tsp sea salt
Instructions
- Remove the almonds from their skins by gently squeezing each one until the almond pops out. Discard the skins. Add the skinned almonds and all other ingredients to a high-speed blender, and blend on high until a smooth liquid is made.
- Pour liquid into a medium saucepan, place on the stove, and whisk constantly while heating over medium-high heat. When the mixture starts looking clumpy, turn down heat to medium-low and continue to whisk until you have a smooth, stretchy mixture.
- Remove from heat. Cheese will thicken after cooling but will not become a "hard" cheese. Distribute in dollops to pizza or food of choice.