Vegan Cashew Mozzarella Sauce
This simple cashew mozzarella sauce comes together in 5 minutes. Simply add all ingredients to a blender and blend until smooth.
raw cashews, soaked for 2 hours or boiled for 10 minutes*
nutritional yeast flakes
apple cider vinegar or white wine vinegar
¾ to 1
sea salt or to taste
Add all ingredients to a high-speed blender, and blend on high until completely smooth. Set aside. It should be liquidy and runny at this stage (it will thicken as it bakes in the oven).
*No nuts? No problem. Substitute raw shelled hemp seeds for the cashews to make this sauce nut-free. No need to soak—skip straight to blending.