It’s the third week of rain! Everything feels damp. The constant sound of wind and water rattling the window panes sets the back drop of the day!

So for some cheer, I made cashew nut ‘mozzarella cheese.’ For a simple but satisfying meal, toast a couple slices of grain free bread, add some homemade basil pesto, tomato slices and top with cashew nut ‘mozzarella cheese.’ (See previous posts for bread and pesto recipes)

Cashew Nut ‘Mozzarella Cheese’

Ingredients

1 1/2 cup raw cashews, soaked for 4-6 hours

1 1/3 cups filtered water

3 tbs freshly squeezed lemon juice

1/2 tsp sea salt

4 level tbs tapioca starch

Method

Soak the cashews for 4-6 hours. When ready, drain and rinse.  Add the nuts to a high speed blender with the filtered water, lemon juice, salt and tapioca starch.  Blend until it is a smooth liquid.  Pour in to a sauce pan and cook at a medium heat stirring constantly.  It will thicken fairly quickly.  It is done when it is a thick, gooey, stretchy consistency.  Take off the heat and put aside briefly.

Use immediately. Store left overs in an airtight container in the refrigerator.