Cashew Mozzarella

• To make the mozzarella cashew cheese, you will need to soak the cashews in very hot water for at least 1 hour. If you're using a high-power blender such as a Vitamix, soaking is not absolutely necessary.
• There is an option to make this mozzarella cheese with white beans instead of cashews, but I prefer the taste and texture of cashews best.
• If you're using white beans, they will need to be cooked first unless they are from a can. If they are from a can, remember to drain the liquid and rinse them well.
• Once the cashews have soaked and become softened, add all of the ingredients to a blender and process on high until smooth.
• Pour the blended cheese ingredients from the blender or food processor into a saucepan. Begin slowly heating and whisking together as it warms. This will happen quite quickly. Do not leave it unattended because it needs to be stirred nearly constantly until it reaches the desired thickness and stretchiness.
• At this point, the cheese is ready to be used in your grilled cheese sandwich or even with vegetable lasagna, quesadillas, veggie pizza, vegan meatballs, dairy-free French onion soup, or anything else that comes to mind.
• I like to spread a little--or a lot actually--of my homemade eggless mayo, followed by lots of vegan cheese, a nice big slice of tomato, and then some baby spinach or kale. The video demo clip shows exactly how I assemble mine.
• Heat a nonstick pan on the stovetop to medium-high and place the assembled cheese sandwich in the hot pan. I like to cover mine with a lid for a minute or two.
• Flip and brown both sides of the sandwich. Then, it's ready to be served.