Not so much a sauce as a melted-mozzarella-like topping for pizza, pasta, and casseroles.
Yield: about 2 cups
Time: 20 minutes
- medium saucepan
- stick blender
- rubber spatula
- 2 c hot water
- 2 T cashew butter
- ¼ c tapioca
- 2 T oil
- 1 clove garlic, minced
- 1½ t salt
- T nutritional yeast
- 2 t cider vinegar or lemon juice
Blend water and cashew butter in the saucepan.
Over medium heat, quickly whisk in tapioca, oil, garlic, and salt. When the mixture starts to thicken, trade the whisk for the rubber spatula.
Continue cooking while stirring and scraping the bottom and sides of the pan frequently. After about 5 minutes it will be very thick and gooey, like a pot of melted cheese.
Remove from heat and stir in nutritional yeast and vinegar.
Drop spoonfuls onto pizza or other dishes before baking. In the oven, the mozz will firm up slightly and turn golden-brown like dairy mozzarella.
Store any leftovers in the fridge. It will get even thicker when cool but you can use it the same way straight out of the fridge.
Adapted from the recipe for Moxaralla Cheese on Vedged Out. The most important modification I made was using cashew butter instead of soaked cashews to speed things up.
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