Servings: 1 cup OR 4 generous grilled cheese sandos

½ cup raw cashews, soaked⁠ ½ cup raw cashews, soaked⁠
1 cup fresh cool water⁠ 1 cup fresh cool water⁠
3 ½ tbsp tapioca starch (or tapioca flour)⁠ 3 ½ tbsp tapioca starch (or tapioca flour)⁠
1 tbsp lemon juice⁠ 1 tbsp lemon juice⁠
½ tsp sea salt⁠ ½ tsp sea salt⁠
½ tsp garlic powder⁠ ½ tsp garlic powder⁠
2 tbsp nutritional yeast⁠ 2 tbsp nutritional yeast⁠

Soak cashews overnight or quick soak in boiling water for 15 minutes.⁠
Drain the cashews and add to a blender with the remaining ingredients.⁠
Blend until smooth.⁠
Add the mixture to a small pot and heat over medium low. Stir while the mixture thickens (making sure to scrape the bottom and sides to ensure the “mozzarella” isn’t sticking). In 5 to 8 minutes the mixture will become thick and stretchy! Once it starts forming more of a ball and pulling away from the edges of the pot it’s ready to be served up as a melty, stretchy grilled cheese OR scoop and add to pizza, pasta, or soup!⁠
Keeps well refrigerated for 4 to 5 days. It will lose its stretchiness but can be scooped!⁠