- 200g Cashews
- Juice from 1/2 Lemon
- 4Tbsp Tapioca starch
- 1clove of garlic
- 2tsp Sea salt
- 4Tbsp Gourmet yeast
- 350ml boiled water
Soak the cashews for 20 minutes in hot boiled water.
- Blend all ingredients, while continuously adding water, until smooth.
- Bring to boil in a pan, stirring constantly until thickens.
- Pour into lightly oiled forms and refrigerate for at least 1 hours.
The garlic is optional. If you want the cheese to be more firm you can add 1Tbsp Agar Agar powder. Instead of Cashew you can also use Almonds. To spice it a bit up add 1Tbsp tahini or Miso paste. The perfect cheese for your vegan pizza