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Vegan mozzarella

updated

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Ingredients for 4 servings:

  • 100 g cashew nuts
  • Water for soaking
  • 2 tsp, leveled psyllium husk, ground (fiber husk)
  • 400 ml water
  • 2 tbsp lemon juice, freshly squeezed
  • some salt and pepper
  • Herbs
  • possibly basil, fresh

Instructions

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

Soak the cashews in water for at least 2 hours, then strain. Mix the psyllium husks with 400 ml of water and let them soak for 2 hours. Then puree everything in a blender and refrigerate for 1 hour. Tastes great with balsamic vinegar, tomatoes, or on bread.

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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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