Psyllium husks are an excellent binder in any gluten-free recipe. To begin with, I soaked the cashews, which obviously is the main ingredient providing the cheese with its creaminess and cheese-like consistency. Mozzarella itself is supposed to be neutral leaving the possibility to add different flavours to whatever dish you’re preparing with the cheese. Same goes for the extra flavours such as garlic powder and smoked paprika. Since mozzarella cheese doesn’t have the distinguishable cheesy taste, there’s no point to include nutritional yeast into the recipe. What’s more is that I wanted to keep my mozzarella with neutral flavour – as close to the original thing as possible. Many vegan mozzarella cheese recipes include refined coconut oil, but not mine! Cashews contain plenty of healthy fats and we don’t need to add to it. Let me start by disclosing what’s NOT in my plant-based cashew mozzarella. Enjoy with tomato slices and arugula! The Ingredients in My Vegan Mozzarella Recipe I first tried the cheese recipe as Ferdinand had created it (go and check out his Instagram for the recipe) and then added my own tweaks to mimic the original taste even more. I’ve made mozzarella also in the past using tapioca flour, but psyllium makes the recipe much simpler and quicker to prepare as is doesn’t require any cooking or baking. After all, psyllium is one of my favourite binders in gluten-free recipes.Ĭheck out Epic Cinnamon Rolls, Gluten-Free Pizza Rolls, and Oatmeal Pancakes. I was inspired by Ferdinand Beck to use psyllium husks in vegan mozzarella recipe.
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