Easy Stretchy Vegan Mozzarella Cheese by Alphafoodie

cashews dairy free home cooking lactose free plant-based vegan vegan cheese

Images and recipe by Alphafoodie 

*Servings 4 medium-sized balls

INGREDIENTS
  • 1 cup activated cashew nuts
  • 1 cup filtered water (separated into two 1/2 cups)
  • 2 tbsp juice of one medium size lemon
  • 1 Tbsp Psyllium husk flakes
  • 2 Tbsp tapioca starch
  • 1/4 cup unflavored coconut oil
  • 2 Tbsp nutritional yeast
  • 1 Tbsp salt

INSTRUCTIONS

  • To begin this recipe soak the cashews in filtered water overnight (or for at least 6 hours). Alternatively, soak the cashews in hot water for 30 minutes. Once the cashews have soaked, then rinse them thoroughly. 
  • Mix the psyllium husk flakes, water (1/2 cup) and lemon juice and leave to rest for approximately 10 minutes, while you prepare the rest of the recipe.
  • Add the remaining ingredients into the Nutramilk processor and blend until you get a smooth consistency. Season and taste, using extra salt if needed. 
  • Add the psyllium husk mixture into the Nutramilk processor and mix again for about 10 seconds to incorporate the ingredients thoroughly. 

  • Place the mixture in a glass round bowl and refrigerate for about 2 hours. Now, your mozzarella is ready. Tip the bowl upside down to release the cheese and enjoy. Alternatively, pour the mixture into silicone moulds and leave to set in the fridge. 

  • Transfer these to an airtight container in the fridge and portion is out as and when needed. It can be stored in the fridge for a week or the freezer for a month.

See all the secrets and tips for the recipe here! https://www.alphafoodie.com/easy-vegan-mozzarella-cheese/



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