What is psyllium powder and why is it used in this recipe?

Psyllium powder, when soaked in water, forms a gelatinous consistency that acts as a binder and thickener, giving this cashew mozzarella its unique meltable and pliable texture.

Can I skip the psyllium powder soaking step?

No, soaking the psyllium powder for two hours is crucial for it to develop its gelatinous consistency, which is essential for the mozzarella's texture and ability to melt.

How long does this cashew mozzarella need to chill before it's ready?

The mozzarella requires at least 4 hours of chilling in the fridge, or preferably overnight, to firm up and achieve the desired consistency for slicing or melting.

What can I use this cashew mozzarella for?

This cashew mozzarella, once firm, can be sliced for sandwiches or grated for dishes like pizza, where its meltable quality will create a gooey, dairy-free topping.

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Cashew Mozzarella That Melts
[Vegan, Gluten-Free]

AN By: Azucena Noriega

Author Bio

My name is Azu. I am a Biomedical Engineer who likes to cook and bake.... Read More

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A smooth, firm block of homemade cashew mozzarella, ready for slicing or melting, presented in a small white bowl.

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Cashew

Cashew Mozzarella That Melts [Vegan, Gluten-Free]

72.0

2-3

Dairy Free

Vegan

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 cashew mozzarella that will taste like it's fresh from the countryside of Italy. It's perfect for Caprese salad, pizza,... Read More

Ingredients You Need for Cashew Mozzarella That Melts [Vegan, Gluten-Free]

3.5-ounces cashews
1 2/3 cups water
2 tablespoons psyllium powder
2 tablespoons lemon juice
1/2 teaspoon salt

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How to Prepare Cashew Mozzarella That Melts [Vegan, Gluten-Free]

Cover the cashews with water. Let the nuts soak for at least 6 hours.
Put the psyllium powder with the 1 + 2/3 cups of water in a bowl and let it soak for two hours, until it has a gelatinous consistency.
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.
Pour into a 2-3 cup bowl and put it in the fridge for 4 hours or overnight.

Nutritional Information

Note: The information shown is based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Comments:

Amanda Hanks Reisinger says:

April 29, 2019 at 2:29 pm

Do you put the whole 1 2/3 C of water in with the psyllium powder and don’t add any water when mixing? I let the psyllium and water sit for 2 hours and it is THICK. When I mixed it all together it ended up kinda chunky 🤢
suzi says:

May 23, 2018 at 4:24 pm

Is this recipe to be used with 3.5 cups of cashews? or is it really only 3.5 oz of cashews? makes 3-4 cups in the end?
Kat says:

June 10, 2017 at 12:33 pm

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.

Comments are closed.

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