This cheese created by Vedgedout.com ” stays in a “melted” type form until baked, and then it forms a nice crust, like dairy cheese does. It’s not intended to be eaten plain (like real dairy fresh mozzarella can). It’s also fairly salty to make it stand out in your recipes”.
This recipe calls for a lot of salt which I recommend leaving in. I originally made it with 1/2 teaspoons and it wasn’t salty enough like the real version. Also if you do have a high speed blender then you really only need to soak the cashews for about 30 minutes. You should always soak your nuts before eating them. Not only do they taste better but it makes them easier to digest. Now for the best part, because you only use 1/4 cup cashews and the recipe makes a decent amount you are looking at less than 5 grams of fat per piece. I am referring to the cheese portion only.
You can choose to use any crust you like but I decided to use the following. If you like a really crispy crust I would definitely recommend it. I made my crust and put it in the oven while I was making the cheese and sauce.
You can buy your own sauce but honestly it’s so easy to make and fresh is always better for you. Go to Vedgedout.com for the recipe!