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Vegan mozzarella

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Ingredients for 1 servings:

  • 200 ml water
  • 2 tbsp, leveled psyllium husk flour
  • 50 g cashew nuts
  • 1 tbsp lemon juice
  • e.g. salt and pepper
  • n. B. herbs

Instructions

Working time approx. 10 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 10 minutes

Stir the psyllium husk flour thoroughly into the water with a whisk. Then add the cashews to a bowl and cover with plenty of water. Let everything sit for 2 hours. Once the psyllium husk mixture has gelled, drain the water from the cashews. Place the psyllium husks, cashews, and lemon juice in a blender. Season with salt, pepper, or herbs as desired. Blend thoroughly for at least 1 minute until everything forms a smooth paste. Transfer this to a bowl, which will then determine the shape of the mozzarella, and refrigerate for another 2 hours. Once the mozzarella has set, turn it out and use it as desired.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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