Super Stretchy Vegan Mozzarella
Ingredients
- 35 g raw unsalted cashews soaked in boiling water for 1 hour⠀
- 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 odourlescoconut oil (melted⠀
- 375 ml water⠀
- for smoked gouda variation add)⠀
- 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 - make sure the cashews are completely smooth - 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 your cheese may go quite 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 (however you’d use mozzarella)
The cheese baked beautifully and melts wonderfully
Place under the grill or broiler for a few minutes and you’ll notice it browns really, really well