• 75gSoaked cashews
• 475mlWater
• 0.5 tbsp Acidophilus powder
• 1tbspSoybean lecithin powder
• 575mlCultured cashew milk (basically all the milk you made)
• 175mlMelted refined coconut oil
• 140gTapioca flour
• 1.5tbspCarrageenan kappa
• 0.5 tbsp Salt
• 0.333 tsp Lactic acid powder
• Plus immersion blender, clingfilm and brine

Instructions

1. 1

   Cultured cashew milk

2. 2

   Combine all ingredients in a high speed blender such as a nutribullet

3. 3

   When completely smooth, transfer mixture to a clean container, cover and leave on kitchen top for 24 hours

4. 4

   Combine all ingredients except for the oil to a high speed blender and wizz until smooth

5. 5

   Add the coconut oil and wizz for a few seconds until combined (it should not need more than this)

6. 6

   Add the mixture to a pan over a medium heat and whisk constantly

7. 7

   As the mixture starts to thicken, use an immersion blender to ensure the mixture does not split

8. 8

   The mixture will thicken, slowly at first and then more rapidly. When the mixture is at a thick, silky consistency it will get to the point where the mixture will fall off a spoon cleanly - at this point it is ready.

9. 9

   This next stage needs to be done as quickly as possible as the cheese will start to split after a few minutes. Add two ice cream scoops of the cheese at a time onto clingfilm - enclose the film so there are a couple of layers and film doesn't split then roll at the edges to form balls (this takes a bit of practice but even if not too pretty at first - it will still taste great! You can google 'Jay Astafa Mozzarella to check out the technique)

10. 10

    Add all the clingfilm balls to a bowl of iced water and leave in fridge to harden for around 10 hours.

11. 11

    Create a brine for the mozzarella by adding salt to water - it should taste like a mild sea water

12. 12

    Remove mozzarella balls from the clingfilm and add to the brine in a tupperware - all of the cheese should be covered by the brine.

13. 13

    You can store this for around 2 weeks in the fridge.