A simple stretchy, gooey, and delicious vegan mozzarella recipe. Perfect for pizzas, pasta dishes, salads, and more with all the stretch and flavor of dairy-based mozzarella but completely dairy-free.
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 and 1/2 cup water and leave to rest for approximately 10 minutes.
Add the cashews, nutritional years, coconut oil, salt and lemon juice into a high-speed food processor. Add the psyllium husk mixture, too. Blend until you get a smooth consistency. Season and taste, using extra salt if needed.
In a saucepan, add the tapioca starch and 1/2 cup water. Stir over medium heat until the starch has dissolved.
Add the blended cashews and stir until the mixture starts thickening.
Pour the mixture in a glass round bowl and refridgerate 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.
Video
Notes
See my blog post for notes on ingredients uses, more tips, etc.