Super Stretchy Vegan Mozzarella
Ingredients
- 1.5 tsp psyllium husk powder and 6 tsp water
- 35 g raw unsalted cashews
- 2 tsp apple cider vinegar
- 1 tsp agave syrup
- 3 tbsp nutritional yeast flakes
- 1 tbsp agar powder
- 2.5 tbsp tapioca starch
- 2 tsp flaky sea salt
- 80 ml deodorised or odourless coconut oil (melted)
- 375 ml water
Smoked gouda variation
- 3 tsp liquid smoke
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp extra salt
Preparation
In a small bowl, whisk together the psyllium husk powder and the water. Set aside to thicken.
Soak your cashews in boiling water for at least an hour. When soaked, drain and discard the water and transfer the cashews to the cup of a high speed blender along with all the remaining ingredients including the thickened psyllium husk.
Blend on highest speed for at least a minute to ensure the cashews are completely smooth with no chunks or sandy grains.
Transfer to a small saucepan and place over a medium low heat, whisking constantly. The liquid will start to thicken quite quickly. Keep going until the liquid is very thick and stringy and resembles fondue or melted stringy cheese. If you don't use a whisk, the cheese may become lumpy, so use a whisk. Remove from the heat.
If using immediately, allow to cool for around 10 minutes before spooning onto toast or pizza or a pasta bake as you would use mozzarella. The cheese bakes beautifully and melts wonderfully. Place under the grill or broiler for a few minutes and it will brown well.
