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Cashew Mozzarella That Melts [Vegan, Gluten-Free]

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This recipe for vegan mozzarella is fantastic because it is so simple – you only need five ingredients. All you need is a little patience and you will have delicious gooey mozzarella that will taste like it's fresh from the countryside of Italy.

Cashew Mozzarella That Melts [Vegan, Gluten-Free]

Ingredients

  • 3.53 ounces cashews
  • 1 2/3 cups water
  • 2 tablespoons psyllium powder
  • 2 tablespoons lemon juice
  • 1/2 teaspoon salt

Preparation

  1. Cover the cashews with water. Let the nuts soak for at least 6 hours.
  2. Put the psyllium powder with the of water in a bowl and let it soak for two hours, until it has a gelatinous consistency.
  3. Drain the cashews and add them along with the soaked psyllium, lemon juice, and salt in a high-speed blender. Blend on high until the mixture is super smooth and creamy.
  4. Pour into a 2-3 cup bowl and put it in the fridge for 4 hours or overnight.

Nutrional Information

Total Calories: 216 | Total Carbs: 68 g | Total Fat: 69 g | Total Protein: 30 g | Total Sodium: 607 mg | Total Sugar: 11 g

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AUTHOR & RECIPE DETAILS


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Mostly Mexican and sometimes international easy vegan dinners and desserts. My name is Azu. I am a Biomedical Engineer who likes to cook and bake. I cook, prepare, test and taste international recipes, and if I really like them I share them on my blog Sweet Cannela. I live in Mexico City, which has an altitude of 2,240 m (7,350 ft) above sea level, so I like to experiment with recipes for baking at high altitudes. Lately, I have been interested in making healthier recipes, using good quality ingredients and reducing the consumption of animal products. And although I don’t call myself a strict vegan, I'm making an attempt one recipe at a time. I invite you to see some of my recipes at Sweet Cannela.


 

 

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16 comments on “Cashew Mozzarella That Melts [Vegan, Gluten-Free]”

Click to add comment
Richard
12 Days ago

Well, whenever I see these recipes for cheese I am skeptical and to further add to my skepticism all of the comments are about clarifiying the recipe, or "Oh this sounds like it will be good", etc. I made this cheese last weekend and I followed the recipe to the letter. It took a few days to get psyllium powder shipped to my house (and for the record Psyllium powder is taken by people that have issues with constipation and works as a stool softener) and it was a little over 6 bucks for the bag manufactured by Bob\' Red Mill. I have a high speed blender, but the psyllium and water got so thick that the blender needed coaxing. I suggest placing all of the other ingredients in the blender before adding the congealed psyllium. I let the mixture set up overnight in a plastic airtight container. On the following day I took the cheez out of the fridge and turned it over onto a plate. It wobbled like a jello mold. I attempted to slice it along one edge, but the knife just kept sliding off of the cheez. I sliced further in and ended up with a giant chunk of this congealed mess. I tried to make a grilled cheese with it and had difficulty slicing this stuff down to a reasonable thickness for the sandwich. When it was done and I was certain that the cheez inside of the bread had fully "melted", I took a bite. Now I don\'t like to be negative becasue I was really hoping this would be a great recipe. It has no flavor and the texture reminded me of the stuff that backs up in my sinus when I have a head cold (snotzarella? ...maybe). Due to the texture and the fact that it really needed more salt, maybe some nutritional yeast, etc. I don\'t think this recipe was ready for publishing. Back to the drawing board.


Reply
Kat
3 Months Ago

Hi,
There is a typo in Step 2 "Put the psyllium powder with the of water". This makes it difficult to determine what to do.


Reply
Katie Evans
3 Months Ago

Your calorie values seem to be off. I entered the recipe into Cronometer and the total values returned are: 566kcal, 42g carbs, 6.7g sugar; 44g fat, 8g saturates; 19g protein and 1196g sodium.


Reply
Missus Joyful
3 Months Ago

Looking forward to trying this, but I have a slight problem with the recipe. 3.53 (weight... and an odd weight at that) ounces of cashews seems very odd when the rest of the recipe is in volume (cups, tablespoons). Could you amend recipe so that it is consistent in one form or the other.


Reply
Sierra Goodman
5 Months Ago

Can someone tell me how much 3.52 oz cashews is in cups? I don\'t have a scale. Thank you.


Reply
Jane
19 Apr 2017

About 3/4 cup

Sierra Goodman
5 Months Ago

Can someone tell me how much 3.52 oz cashews is in cups? I don\'t have a scale. Thank you.


Reply
Chris Lucas
5 Months Ago

Do raw or roasted cashews work best for this recipe?


Reply
Jane
19 Apr 2017

Raw

Deborah Russell
7 Months Ago

3.53 Oz cashews - is the correct? And if so. How do you measure 3.53 oz?


Reply
Aileen H
12 Mar 2017

100 g

moonlit
8 Months Ago

Do you have to use psyllium? Is there an alternative? It tends to make my IBS flare up :(


Reply
Katyemma Bakes
14 May 2017

I wonder if chia seeds would work? I don't have any physllum husk or whatever that is??

PatMH
8 Months Ago

Step 2 seems to be missing some words. How much water do we add to the psyllium? Thanks! Eager to make this.


Reply
Aileen H
12 Mar 2017

1 2/3 cups (from ingredients list)



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