Melty vegan mozzerella cheese!
Updated: Oct 21, 2020
I can take no credit for the concept of this recipe! This is shamelessly developed from an old recipe passed on to me by a friend in the form of a word document. I would love to be able to give credit where it is very much due, as all I can take credit for is tidying up the instructions, and changing the proportions and ingredients slightly
This recipe is soooo easy and really reeeeeally good for the melty squidge of mozzerella on pizza in toasties and melted onto pasta.
The physillium powder was something I had never heard of before. I did a bit of googling as I didn't know what it was. It is soluble fibre derived from the seeds of Plantago ovata, a herb mainly grown in India....apparently! It has been shown to reduce cholesterol, blood sugars and mainly used to ease constipation! Two toasties in and haven't had any adverse reaction....long may that continue!
It is really quite inexpensive and easy to get hold of online, good old Amazon came up trumps as usual for me.
I just store the finished product in the fridge in the bowl I made it in, covered in cling film and it seems quite happy to still be around up to a week
100g cashew nuts
1 tbsps physillium powder
1 tbsps lemon juice
1/2 tbsp nutritional yeast
1/4 tsp salt
Cover the cashews with water and leave to soak for at least 6 hours
Drain the cashews, then place all the ingredients apart from the physillium powder, into a blender and whizz until really smooth and creamy. Scrape the mix into a bowl, and mix in the physillium powder. This works best if you mix manually or the cheese can become a bit moussey if you try and do it in the blender
Put the mix into a small bowl, cover with cling film and leave to chill overnight
The next day you will have a lovely bowl of fresh tasting, melty mozzerella!