Mozzarella Sheeze

This recipe takes some time and patience but it works well for TWC-Approved Pizza!


1 cup raw cashews, soaked in very hot water for 25 minutes

1 1/4 cup unsweetened yogurt, dairy-free or regular

1/4 cup plant milk

2 tablespoons light olive oil

2 tablespoons lemon juice

3 tablespoons tapioca flour

1/4 teaspoon garlic powder

2 teaspoons nutritional yeast

1 1/2 teaspoons sea salt

1/2 cup filtered water

2 teaspoons agar agar powder, not flakes(can purchase at Grand Mart or other Asian Market)


Drain cashews and discard soaking water. Add the cashews, yogurt, milk, oil, lemon juice, tapioca starch, garlic powder, nutritional yeast and salt to a high-powered blender or food processor. Blend/process on high for 1-2 minutes until completely smooth. Set aside.

Warm  1/2 cup filtered water over medium heat. When hot, whisk in the agar powder. Whisk well. When the agar starts to appear gel-like after 3-4 minutes, pour in the blended mixture and stir well and often.

Using a silicone spatula, scrape the sides and bottom as needed. The cheese will start to thicken. When it becomes really stretchy and thick, remove from heat,  about 5-6 minutes.

Add the mixture to a well-greased bowl large enough to hold the cheese. Cover and place in the fridge for at least 2-3 hours. Cheese will harden as it chills, and the texture will be more ideal. It will also be easier to slice.

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