Vegan mozzarella

Ingredients:
1 cup raw cashews, soaked in water for at least 4 hours
1/4 cup tapioca starch
1 tablespoon nutritional yeast
1 teaspoon salt
1 teaspoon garlic powder
1 cup water
1 tablespoon lemon juice
Instructions:
Drain the soaked cashews and rinse them under running water.
In a blender, add the cashews, tapioca starch, nutritional yeast, salt, garlic powder, water, and lemon juice. Blend until smooth.
Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it becomes thick and stretchy.
Remove from the heat and let it cool.
Once the mixture is cool, shape it into a ball or log and wrap it in plastic wrap.
Chill in the refrigerator for at least 2 hours before slicing and using.
Recipe 2: Coconut Milk Vegan Mozzarella
Ingredients:
1 can full-fat coconut milk
1/4 cup arrowroot starch
2 tablespoons agar powder
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 teaspoon salt
Instructions:
In a saucepan, whisk together the coconut milk, arrowroot starch, agar powder, nutritional yeast, lemon juice, and salt until smooth.
Cook over medium heat, stirring constantly, until the mixture becomes thick and stretchy.
Remove from heat and let it cool.
Once the mixture is cool, shape it into a ball or log and wrap it in plastic wrap.
Chill in the refrigerator for at least 2 hours before slicing and using.
Recipe 3: Almond Milk Vegan Mozzarella
Ingredients:
1 cup raw almonds, soaked in water for at least 4 hours
1/4 cup nutritional yeast
2 tablespoons agar powder
2 teaspoons salt
2 cups water
1 tablespoon lemon juice
Instructions:
Drain the soaked almonds and rinse them under running water.
In a blender, add the almonds, nutritional yeast, agar powder, salt, water, and lemon juice. Blend until smooth.
Pour the mixture into a saucepan and cook over medium heat, stirring constantly, until it becomes thick and stretchy.
Remove from the heat and let it cool.
Once the mixture is cool, shape it into a ball or log and wrap it in plastic wrap.
Chill in the refrigerator for at least 2 hours before slicing and using.