Whether you're paleo or vegan, this "mozzarella" makes for a great cheese substitute.
Blend all ingredients together in a high-speed blender until completely smooth, about 1 minute. (Note: If you don’t have a high-speed blender, soak cashews in water for several hours before blending or processing)
After a couple of minutes, the mixture will start to look odd, like it’s curdling or separating. When this happens, reduce heat to medium and keep stirring so it doesn’t burn.
Once your "cheese" has cooled, drizzle with olive oil and sprinkle with Herbes de Provence, if desired.
If you are using this to make pizza, refrigerate the "cheese" while preparing your pizza dough, sauces, and toppings.
Be aware: vegan mozzarella tastes great, but it does not melt like dairy mozzarella.
If you are participating in the Whole Life Challenge, please note that tapioca flour is allowed on Kickstart and Lifestyle as a thickener only.