RECIPE (3 balls)
-1 cup (130g) cashews
Boil in water for 15 minutes.
-1 1/4 cup (310g) vegan yogurt
-1/4 cup (60ml) non dairy milk
-juice of 1/2 lemon
-1 Tbsp nutritional yeast
-1 Tsp salt
-2 Tbsp olive oil
-6 Tbsp corn starch
Blend everything and heat it up until thickened whilst stirring constantly.
Prepare an ice bath with ice cubes, water and salt.
Scoop in the mozzarella and refrigerate for 3h
Take out of the water and refrigerate 2-3 more hours.

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