Ingredients

• 1 cup Almond Milk
• 5 Tbsp Refined Coconut Oil melted
• 5 Tbsp Tapioca Flour
• 1/4 tsp Onion Powder
• 2 tsp Nutritional Yeast
• 1/4 tsp Salt
• 2 1/2 tsp Carrageenan

Instructions

1. Add all ingredients to a blender. Blend until smooth and liquid.
2. Prepare your plastic wrap by laying out two rectangles.
3. In a small saucepan, begin to heat the mixture. Stir constantly with a spatula.
4. Once the cheese mixture becomes noticeably thick, use a spatula to keep the mixture from sticking to the bottom and sides of the pan.
5. When the mixture becomes a thick "goo," remove from heat and use a cookie or ice cream scoop (or large spoon) to divide the mixture between the two pieces of plastic wrap. Note: you can make more, smaller-sized balls if you prefer.
6. Working quickly, fold over both sides of the plastic wrap to completely cover the cheese mixture, and then twist the sides so it makes the cheese mixture come together in a ball form. It helps to pick it up by the twists on the side and rotate them like a jump rope to twist everything tightly!
7. Fold over the twists and drop each ball of mozzarella into the ice-cold bowl of water. Continue until all mozzarella is used.
8. Let cool in the ice water for 30-45 minutes. Unwrap the mozzarella and store in fresh water or a salt water brine. Don't make it too salty or the salt will soak into the cheese and will alter the flavor.
9. Slice or grate, and enjoy!