Magic Liquid Mozzarella

1

Soften Cashews

Boil the cashews in water for 2–3 minutes. This ensures an ultra-smooth blend and removes any surface impurities. Drain and rinse with cold water.

2

Create the Milk

Combine the boiled cashews and 2.5 cups of fresh water in a high-speed blender. Process for 90 seconds until completely liquefied.

3

Emulsify & Season

Add the oil, tapioca flour, miso, nutritional yeast, lemon juice, and salt. Blend until perfectly uniform and creamy.

4

Calibrate the Bite

Add the psyllium husk powder last. Pulse quickly just to incorporate.

For Pizza: 1 tsp for a pourable, thin sauce.

For Lasagna: 1 tbsp for a thick, chewy bite.

5

Activate

Pour directly onto your dish. As it heats (aim for 180°C or higher in the oven), the tapioca will gelatinize, creating the stretchy cheese texture.