Vegan Mozzarella

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

½ cup cashews

2 cups reserved cashew cooking water

1 5.4 oz can unsweetened coconut cream, whisked together

2 tsp tahini

1 tbsp vegan butter

¼ tsp garlic powder

¼ tsp onion powder

1 ½ tsp salt

2 to 3 fennel seeds

4 to 5 mustard seeds

2 tbsp nutritional yeast

6 tsp pectin

6 tsp tapioca flour

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