You will need:
*1 cup soaked cashews
*3/4 cup water
*Juice of half a lemon
*4 cloves of garlic (maybe you should start with 2)
*salt and pepper to taste (start with 1/2 tsp salt and 1/4 tsp pepper)
*1/2 tsp Italian herbs
Put water and cashews into a food processor, blender or VITA-MIX, and blend until smooth. Add the rest of your ingredients, all EXCEPT Italian herbs. Taste. Want more zip? Add more lemon juice. I end up using about a tsp of salt, and probably between 1/4 and 1/2 tsp pepper. Too thick? Add a little more water. Once you get your base right, add Italian herbs. Blend them ever so slightly, until incorporated. You don't want them to break down too much and turn your cheese green!
And now you have it! Soy free, gluten free, fresh, vegan mozzarella. Or whatever you want to call it. Italian style cashew cheese! So DELICIOUS drizzled on pizza or baked between eggplant layers.
This cheese comes out so fancy if you have a squeeze bottle.
Then you can make SUPER FANCY Eggplant Casserole! Layer of pasta, marinara sauce, grilled eggplant, cheese, eggplant, marinara and more cheese! Can you tell I miss Eggplant Parmesan?