The ultimate white Mozzarella and Tomatoe recipe.

THE ULTIMATE RAW MELTABLE STRETCHABLE VEGAN WHITE MOZZARELLA CHEESE WITH OILOIL-FREE OPTION!
• 150g of raw cashews
• 1/4 cup of lemon juice
• 2 tablespoons of nutritional yeast
• 2 capsules of vegan probiotics
• 200 to 250 ml of water
• 1 1/2 tablespoons of psyllium husks in POWDER
• Salt or to taste
• 1/2 tablespoon of refined unscented coconut oil (optional)

Instructions

  • 1.
    Soak the raw cashews for at least 6 hours. Drain them and blend it very well (in my food processor it took me 5 minutes to blend it until silky smooth) with the lemon juice, and the nutritional yeast.
  • 2.
    Add the probiotics and blend it just enough to incorporate everything.
  • 3.
    Put your cashew mixture into a clean and sterilized bowl, cover it and let it ferment in the oven or in a dark warm place for up to 48 hours.
  • 4.
    Remove your cashew mixture from the oven, place it back to the food processor, and prepare the psyllium husks by diluting it in water, adding the psyllium husks little by little and whisk it thoroughly. Add the psyllium husk mixture into the food processor along with the salt and process it until smooth and lump-free.
  • 5.
    Grease the bowls you’re going to use, grease your hands and form balls, then place them into the bowls, cover it, and put it in the fridge for at least 4 hours.
  • 6.
    Notes
  • 7.
    Make sure all your kitchen equipment such as the bowls, spatulas, and food processor bowl and blades are well cleaned and sterilized, so it doesn't grow bad bacteria while fermenting. I have sterilized my kitchen equipment and tools by putting it in my dishwasher at the highest temperature. Do not use a metal bowl for this recipe or use metal spoons, the metal can kill the probiotic bacteria, and the cheese won't ferment properly.
  • Print