Vegan Mozzarella Cheese from Cashews
Ingredients
- 100g cashews
- 2 tbsp psyllium husks
- 400ml water
- 2 tbsp lemon juice
- seasoning
Preparation
Soak cashews for 2 hours in warm water and drain before blending.
Soak 2 tablespoons psyllium husks in 400 milliliters water, whisk, and let it sit for 2 hours to achieve a jelly-like texture.
Put all ingredients in a blender and blend for 1 minute.
Put the mixture in a bowl and let it sit in the fridge for 1 hour.
Throw the vegan mozzarella from one bowl to another to turn it upside down.
Tips
Serve with chili flakes, balsamic vinegar, tomatoes, or whatever you desire.
