Jul 5, 2018

Mozarella Style Cashew Cheese


100 gr. cashews pre-soaked,
300 ml. water,
15 gr. psyllium powder,
2 tablespoon lemon juice,
1.5 teaspoon salt,
1 tablespoon nutritional yeast,

If you would like to make a mozarellla with basilico, then add:

6-7 large fresh basil leaves ( optional )
4 crushed walnut (optional)


1. Place psyllium powder in a deep pot, cover with 300ml. water. Stir until get gelatinous consistency. Set aside.

2. Drain and place pre-soaked cashews, lemon juice and salt into the food processor. Blend until get smooth and very creamy texture.

3. Then add walnuts and basil leaves, blend again until chopped well.

4. Add psyllium powder into the food processor, blend on high speed until get smooth dough.

5. Remove dough from the food processor. Transfer onto the parchment paper. Put in a bowl.

6.  Cover and refrigerate at least 3 hours.

7. Try to make toast, enjoy!


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