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!
Servings 1 cup
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.
Notes
*This ingredient may be labeled as either arrowroot starch, arrowroot powder, or arrowroot flour. They are one is the same. If you cannot find this ingredient, it can be substituted for tapioca starch/powder/flour which is slightly easier to find.