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Vegan mozzarella substitute

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Ingredients for 4 servings:

  • 2 tbsp psyllium husk, ground (fiber husk)
  • 2 tbsp lemon juice
  • 1 tbsp yeast flakes, if desired
  • 150 g cashew nuts
  • 400 ml water
  • salt and pepper

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours; Total time approx. 2 hours 10 minutes

Mix 400 ml of water with the psyllium husks. Soak the cashews in the water and let them soak for 2 hours. The psyllium husk-water mixture will eventually form a thick gooey consistency. Strain the cashews and blend all ingredients in a blender. Chill for a few hours. Tip: This also works with other nuts and seeds. I also like to make it with almond flour. I usually add a tablespoon of chopped basil as well. Psyllium husks are available at health food stores and well-stocked organic food stores.

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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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