Easy Homemade Vegan Mozzarella Cheese

Soak cashews for 2h in warm water. Before blending drain cashews.

Soak 2 tbsp psyllium husks in 400ml water, whisk and let it sit for 2h as well so it gets a jelly-like texture.

Put all ingredients in a blender and blend for 1 minute.

Put the mass in a bowl and let it sit in the fridge for 1h.

Throw the vegan mozzarella from one bowl to another (so its upside down) and serve with chili flakes, balsamic and tomatoes, or whatever you desire.