Thank you, Jeff! 😀 It doesn’t break down, but I guess it may vary depending on the temperature. So if yours starts to form after just 15 minutes, it’s enough.

@Jaclyn, torula yeast is delish. I get it at Amazon.

Thank you, Valerie! 😀 I’m so happy you liked the recipe.

I left out the nutritional yeast. Instead of soaking the cashews, I increased the water to 2 cups and then blended a little longer in a sturdy blender, plus then I added a tad more water to rinse out the blender.

I used a “small cookie scoop” to shape the balls and thought they were on the large side, so I ordered an even smaller (“size 100” – 1/2 tablespoon) cookie scoop to try making smaller cheese balls, because I know I will make this recipe over and over again in the future.

Yum! Thanks for this recipe!

@Jaclyn, I don’t like the flavor of nutritional yeast but have found that a combination of white miso and lemon juice create a pleasant, cheesy flavor. about 2 tsp of miso and 2 tbsp of lemon juice seems to work well.

Thank you for your tips!

I thought I would share the results of my experiment with macadamia nuts instead of cashews and miso paste instead of nutrional yeast. I can’t have either so decided to swap those out. Also I halved the recepie as macadamias are quite expensive. It worked out quite well, apart from the balls didn’t stick so ended up in between the sauce and balls consistency, it tasted quite nice but a hint of macadamia taste which I think will go if I use a bit more miso and a small bit of Apple cider vinegar. Going to try that next time. I also reckon I might be able to get the ball consistency if I do the full recipe with the swaps. Will have to play around and experiment some more. Either way it was tasty will be trying to make a cheese toasty with it soon. Hope it helps for anyone looking for some substitutions.

Is that corn starch ?

There is another person I follow who has made cheese in the past. She accidently put agar agar into one of her recipes and she’s been doing it ever since. It makes the cheese more firm.
If Ruxanda doesn’t mind … here is her youtube video for mozzarella. https://www.youtube.com/watch?v=M_LoIMfQ4P8

I’m SOOO glad you love it as much as I do!! And yes, I completely understand – every time I make it I eat it right from the blender in 10 seconds!
It’s also good for so many other recipes, hope you’ll try it again! <3

The one I use is not fortified, but it’s a Romanian brand. Unfortunately, it cannot be substituted, it is the one that gives the mozzarella a cheesy flavor. Hope you can find one that it is not fortified so you can try the recipe.

I think it will work! You should give it a try. 🙂

I never tried it. But I think they can be and they may melt again when heated.

I LOVE THEM

It doesn’t work with cornstarch. Tapioca flour gives it a cheesy/melty texture.

Have you tried this with cornstarch? Do you notice any difference in results?