Softening the cashews (optional): Softening the cashews helps them blend properly. If you have a high-powered blender, you can skip this step. If not, this step is important to get smooth and creamy cheese. To soften the cashews, add them to a small pot, cover with water, and boil for about 10 minutes until very tender. Drain and rinse well before using.

Blend the cheese base: In a blender, combine the cashews, plant-based yogurt, water, coconut oil (if using), tapioca starch, nutritional yeast, kappa carrageenan, and salt. Blend until completely smooth and creamy, stopping to scrape down the sides as needed. Blend for at least 1 to 2 minutes to ensure a smooth texture with no cashew bits remaining.Tip: If you don’t have a strong blender, pour the blended mixture through a fine mesh strainer before cooking to remove any remaining cashew bits for a smoother cheese texture.

Prepare the brine: In a medium bowl, combine the water, salt, and citric acid (if using). Stir until the salt is dissolved. Add a handful or two of ice and set aside.

Cook the cheese: Pour the cheese mixture into a medium saucepan over medium-high heat. Use a spatula to continuously stir and scrape the sides of the pot while cooking. The mixture will go from a smooth cream, to forming lumps, to thickening and getting stretchy like melted cheese. Once it reaches the stretchy stage, continue cooking and stirring for another 1 - 2 minutes to ensure the starches are fully cooked. This process takes about 5 minutes on my stove but may take longer on yours. If you begin to see browning at any point, reduce the heat and keep stirring to prevent browning and burning.

Shape the cheese balls: Once the cheese mixture is cooked, use an ice cream scoop, cookie scoop, or spoon and spritz it with a bit of spray oil. You can make the balls as big or as small as you like. Scoop some of the hot cheese mixture and release it directly into the icy brine. Repeat until all the cheese mixture is used.

Set the cheese balls: Allow the cheese balls to cool and set in the brine for at least 15 minutes. You will know the bocconcini is ready when the balls are cold, firm, and bouncy. Enjoy right away or transfer the cheese balls and brine to a sealable jar and store them in the fridge for later. The bocconcini will continue to get a bit more tangy as it sits in the brine. They will keep in the fridge for up to a week. If you want to store them longer, you can freeze them for up to three months. To thaw, transfer them to the fridge and let them defrost slowly.

Serve the bocconcini: Serve the bocconcini sliced in a vegan Caprese salad, melted on pizza, stirred into pasta, or enjoyed on a charcuterie board. It melts beautifully, making it a versatile addition to many dishes. Enjoy your homemade vegan bocconcini!