Vegan Mozzarella

Chef's notes

This vegan mozzarella recipe consists of cashews, psyllium husks flour and delicious spices. Of course it doesn't taste like the "original". Nutritional yeast is essential in this recipe as they give the plant-based cheese alternative a cheesy taste. You need a good, powerful blender.

Details

• ⏲️ Prep time: 10 min. (start preparing the day before)
• 🍳 Cook time: 0
• 🍽️ Servings: 4

Ingredients

• 270 ml Water
• 2 tbsp Psyllium husk (flour or flakes)
• 100 g Cashews soaked in water for at least 4 hours or over night
• 4 tbsp nutritional yeast
• 1/2 Juice of lemon
• 1/2 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Garlic powder

Directions

1. Soak the cashews in water for at least 4 hours - preferably overnight - and drain
2. Place the cashews as well as the water, lemon juice, yeast flakes and spices in a blender and blend until smooth
3. Add the psyllium husk and blend again until you get a cheesy consistency. It goes quite quickly!
4. Place the cheese mixture in a bowl and let it solidify in the refrigerator for at least two hours - preferably overnight.
5. Finally, turn the cheese out onto a plate and cut into pieces. It can be a bit sticky, but thats fine.
6. Serve with tomatoes and drizzle with olive oil and balsamic vinegar (Aceto Balsamico). Decorate with basil leaves or any sprouts and microgreens.