Stovetop Cashew Mozzarella

This gourmet Cashew Mozzarella is a brilliant stovetop recipe. A high-powered upright blender or food processor gives you the silky-smooth base required before thickening it on the stove.

Why This Recipe Works

This recipe makes a large batch designed to be spooned or dolloped, as it yields a soft, creamy consistency. Blending the soaked cashews with fresh water creates a rich milk, while the slow stovetop cooking process denatures the proteins and thickens the mixture into a glossy, gelatinous, spreadable cheese.

Chef's Pro-Tips

• Cool rapidly: The ice bath is crucial. Floating the hot pan in ice water while stirring prevents a skin from forming and begins the setting process perfectly.
• Quick-set modification: If you want to use this cheese sooner without waiting 8 hours, try tweaking the recipe with a bit of tapioca starch or agar-agar to make a quick-setting version.

Instructions

1. Soak the cashews: Place the raw cashews into a bowl, cover completely with water, and soak for at least 4 hours. Drain and rinse the nuts through a fine-mesh sieve, discarding the soaking water.
2. Blend until silky: Transfer the drained cashews and 425 ml of fresh water into a high-powered blender. Blend on high speed for several minutes, scraping down the sides as needed, until the mixture is completely liquid and completely smooth with no graininess.
3. Set up your ice bath: Fill a large bowl or container halfway with ice water and set it aside. You will need this immediately after cooking.
4. Stovetop cooking: Pour the smooth cashew cream into a medium saucepan. Whisk in the nutritional yeast, salt, and citric acid.
5. Thicken the cheese: Place the saucepan over medium-low heat. Cook for 16 minutes, whisking constantly to prevent the bottom from burning. The mixture will gradually thicken into a glossy, gelatinous, spreadable paste.
6. Rapid cooling: Pour the hot cheese mixture into a rectangular baking tin. Float the tin directly in your prepared ice bath. Stir the cheese continuously with a spatula for about 10 minutes to cool it down to roughly 13°C and prevent a skin from forming on top.
7. Chill to set: Transfer the cooled mozzarella into an airtight container and place it in the refrigerator for at least 8 hours before using.