Vegan Mozzarella Cheese Sauce
Hazel & Cacao: Hazel & Cacao
Recipe type: Basics
- 1 ½ cups raw cashews (saoked for at least 4 hours)
- 1 cup water
- 2 TBSP lemon juice
- 2 TBSP corn starch
- Soak the cashews for at least 4 hours or overnight.
- Add all ingredients to blender and blend until smooth.
- 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.
- 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/
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