Homemade 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 400ml water, whisk, and let sit for 2 hours to achieve a jelly-like texture.
Blend all ingredients together for 1 minute.
Place the mixture in a bowl and refrigerate for 1 hour.
Invert the vegan mozzarella from one bowl to another and serve with chili flakes, balsamic, tomatoes, or other desired additions.
Note on fats: This portion serves about four people, with each serving containing about 25g of cashews, which is approximately 12g of fat or 108 kcal, making it suitable for most meal plans.
