Recipe of Favorite Stretchy Vegan Mozzarella

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Before you jump to Stretchy Vegan Mozzarella recipe, you may want to read this short interesting healthy tips about Foods That Make You Happy.

Many of us have been conditioned to think that comfort foods are bad and should be avoided. But if your comfort food is candy or junk food this is true. Other times, though, comfort foods can be altogether healthy and it's good for you to consume them. There are a number of foods that actually can raise your moods when you eat them. When you feel a little down and are in need of an emotional boost, test out some of these.

Grains can be great for driving away a terrible mood. Quinoa, barley, teff, millet, etc are all good for helping you be in a happier state of mind. These foods fill you up better and that can help elevate your moods as well. Feeling famished can be a real downer! The reason these grains are so great for your mood is that they are not difficult for your stomach to digest. You digest these grains quicker than other foods which can help boost your blood sugar levels, which, in turn, helps make you feel happier, mood wise.

As you can see, you don't have to turn to junk food or foods that are terrible for you so you can feel better! Try a couple of of these tips instead.

We hope you got benefit from reading it, now let's go back to stretchy vegan mozzarella recipe. You can have stretchy vegan mozzarella using 6 ingredients and 6 steps. Here is how you achieve that.

The ingredients needed to make Stretchy Vegan Mozzarella:

1. Provide 1/2 cup of raw cashews, soaked.
2. You need 1 1/3 cups of water.
3. Prepare 1 tbsp of lemon juice.
4. Get 1 tbsp of apple cider vinegar.
5. You need 1/2 tbsp of salt.
6. Get 4 tbsp of tapioca starch (I used arrowroot flour).

Instructions to make Stretchy Vegan Mozzarella:

1. Boil 2 cups of water (I just heat up water in my tea kettle). Pour the water over the cashews and let soak for 5 minutes and up to an hour..
2. Drain the cashews, and add them to a blender along with 1 1/3 cups fresh water (not the water you soaked the cashews in), lemon juice, apple cider vinegar, salt and tapioca starch. Blend until very smooth, scraping down the sides of the blender as needed. It will be very watery at this point..
3. Now pour the watery mixture into a small saucepan and bring the heat to medium. Begin to stir with a spatula or spoon..
4. After a few minutes, it will begin to get clumpy. Keep stirring, constantly until suddenly it will become super gooey, stretchy, thick and smooth. It will become one big mass of stretchy vegan cheese. Remove from heat as soon as this happens..
5. Use immediately, or store in a covered container in the refrigerator. It is easiest to use immediately, because it will thicken up more in the fridge and be less stretchy. So if possible, especially for using on pizza or lasagna, make right before using..
6. For pizza, drop 1-2 tablespoon sized balls onto the crust and pat down a little bit. Or spread it all over. It will brown in the oven. For lasagna, drop dollops of the cheese all over the top towards the end of cooking time. Or place between bread and grill for grilled cheese..

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