RAW VEGAN CASHEW MOZZARELLA

RAW VEGAN CASHEW MOZZARELLA
INGREDIENTS
  • 200 g/7 oz cashews, soak them overnight, if you don’t have a high speed blender
  • 3 tbsp ground psyllium husk
  • 3 tbsp nutritional yeast
  • 1 lemon, juice
  • 1 tsp white miso paste (optional)
  • salt
INSTRUCTIONS
  1. Add psyllium husk to a bowl with 350 ml/12 oz water and mix well. Let it soak for at least an hour, until it’s very thick and gel-like.
  2. Add psyllium husk gel, cashews, nutritional yeast, lemon juice and miso paste (if using) to a blender and blend until a thick and smooth paste forms.
  3. Transfer this mixture to 3 small glass or ceramic bowls* and place in the fridge for an hour.
  4. After an hour it should be thick and sliceable. Enjoy!
Credit to Green Evi
NOTES
* You can use one large or many small dishes, just as you prefer your mozzarella. The cheese will set in the shape of the dish. If you don’t have a round bowl or jar, you can also wrap the cheese tightly in plastic wrap to form a round cheese ball.


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