Vegan Mozzarella Cheese Sauce
 
 
Hazel & Cacao:
Recipe type: Basics
Ingredients
  • 1 ½ cups raw cashews (saoked for at least 4 hours)
  • 1 cup water
  • 2 TBSP lemon juice
  • 2 TBSP corn starch
Method
  1. Soak the cashews for at least 4 hours or overnight.
  2. Add all ingredients to blender and blend until smooth.
  3. Pour it over pizza or nacho’s and bake. The cornstarch makes the sauce firm slightly while baking and it develops a nicely baked crust.
  4. Will only last about 3 days in the fridge but can be kept in the freezer for about a month. It just needs to be totally defrosted before you use it.
Recipe by Talida Voinea at https://talidavoinea.au/vegan-mozzarella-cheese-sauce/