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The need for speed...is out. The need for cheese, on the other hand, never goes out of style, no matter what you diet is. Vegans need cheese just as much as the next lactose loving fiend and they need this Vegan Mozzarella Ball in their lives.
This creamy mozzarella ball melts and shreds just like the real deal. No cow needed! Made with a base of cashews and silken tofu, this cheese is filled with protein and healthy fats. It gives dishes that salty, umami bite without weighing you down like regular cheese can.
This cheese holds up well in the fridge, so prep a batch on Sunday to pair with your meals throughout the week. This process takes a little bit of time, but most of it is hands-off. The only hard part is waiting for it to set properly before diving in. Once it is though, use it on top of pizza, lasagna, or even just sliced with crackers. I think it tastes best in warm dishes but it would make a great caprese salad too!
If you make this recipe or any others on my blog, tag me in a photo on Instagram @figisisters . I would love to see your recreation!
Makes about 10 servings
112 g - Raw Cashews