Vegan Bocconcini (Vegan Mozzarella Balls)

Ingredients

• ⅓ cup Raw Cashews
• ⅓ cup Plain Plant-based Yogurt
• 1 ½ tbsp Refined Coconut Oil
• 1 tbsp Tapioca Starch
• 1 tsp Nutritional Yeast
• ¾ tsp Kappa Carrageenan
• ⅓ tsp Citric Acid

Instructions

1. If you do not have a high-powered blender, add the cashews to a small pot, cover with water, and boil for 10 minutes until very tender. Drain and rinse well.
2. In a blender, combine the cashews, plant-based yogurt, ⅓ cup water, melted coconut oil, tapioca starch, nutritional yeast, kappa carrageenan, and a generous pinch of salt. Blend for at least 1 to 2 minutes until completely smooth and creamy, scraping down the sides as needed.
3. Prepare the brine: In a medium bowl, stir together 1⅓ cups water, 2 tsp salt, and the citric acid until dissolved. Add a generous handful of ice and set aside.
4. Pour the blended cheese mixture into a medium saucepan over medium-high heat. Stir and scrape continuously with a spatula. The mixture will form lumps, then thicken and become stretchy like melted cheese, about 5 minutes. Once stretchy, cook and stir for another 1 to 2 minutes to fully cook the starch. Reduce heat immediately if any browning appears.
5. Lightly coat an ice cream scoop or large spoon with cooking spray. Scoop portions of the hot cheese mixture and drop them directly into the icy brine. Repeat until all the cheese is used.
6. Allow the balls to set in the brine for at least 15 minutes until cold, firm, and bouncy. Season the brine with salt and pepper to taste. Serve immediately or transfer balls and brine to a sealed jar and refrigerate for up to one week.
7. Serve sliced in a Caprese salad, melted over pizza, stirred into pasta, or on a charcuterie board.