Cashew mozzarella

Name: Cashew mozzarella
Total time: 1200 s
Cuisine: British
Ingredients: 35 g cashew nuts; 4 g psyllium husks; 20 g tapioca flour; 10 g nutritional yeast; 6 g agar agar; 10 ml cider vinegar; 6 ml agave syrup; 6 g salt; 80 g odourless coconut oil; 375 ml water

Sam Meadley @samm

Bristol, England, United Kingdom

It’s stretchy and melty and tasty. The whole package. Full credit to Richard at School Night Vegan for this one, it’s pretty much true to the original recipe. #vegan

Sam Meadley @samm

Bristol, England, United Kingdom

It’s stretchy and melty and tasty. The whole package. Full credit to Richard at School Night Vegan for this one, it’s pretty much true to the original recipe. #vegan

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Ingredients

20 mins

35 gcashew nuts
4 gpsyllium husks
20 gtapioca flour
10 gnutritional yeast
6 gagar agar
10 mlcider vinegar
6 mlagave syrup
6 gsalt
80 godourless coconut oil
375 mlwater

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Steps

20 mins

1

Soak the cashews in freshly boiled water for at least an hour.
2

Mix the psyllium husk powder with 30ml water and set aside to thicken.
3

Drain the cashews and add to a blender with all other ingredients. Blend at high speed for 2 minutes.
4

Heat in a pan over a medium-high flame whisking continuously. After 5 mins or so you should reach this consistency.
5

Leave to cool for at least 10 minutes before using. Great on pizza. Can be kept in the fridge. 👌