Individual Vegan...Homemade Fresh Moxarella Cheese (Foxy Moxy)

"This cheese stays in a “melted” type form until baked, and then it forms a nice crust, like dairy cheese does. It’s not intended to be eaten plain (like real dairy fresh mozzarella can). It’s also fairly salty to make it stand out in your recipes, if you prefer less salt, please feel free to reduce to 1/2 teaspoon, or less, but the flavor won’t be as pronounced.

•     1/4 C. raw cashews (soaked in water for several hours and then drained IF you don’t have a high powered blender)
•     1 C. hot water
•     2  T. + 1 t. tapioca starch
•     1 T. extra virgin olive oil (optional)
•     1 small garlic clove, minced
•     3/4  t. sea salt
•     1 t. fresh lemon juice

Method:
Blend all ingredients together in a high speed blender until completely smooth, about 1 minute. Pour into a small saucepan and cook, stirring constantly over medium high heat. After a couple of minutes the mixture will start to look weird, like it’s curdling or separating. This is totally normal, reduce heat to medium and KEEP stirring so you don’t burn the cheese to the bottom of the pot. Keep cooking and stirring til really thick (about 2-3 more minutes) and the mixture becomes like a cohesive mass of melted dairy cheese and stretches like in the photo below. Remove from heat and let cool a bit while you assemble the pizzas.

p.s. Moxarella stores well in a sealed container in the fridge for a few days and can be used to make excellent grilled cheese sandwiches, mac and cheese, etc…."

Credit & bonus recipe for pizza