IngredientsCashews - 100g
Psyllium husk - 2 tbsp
Lemon juice - 2 tbsp
Nutritional yeast - 2 tbsp
First, soak cashews in a bowl and the psyllium husk in 400ml of water in another bowl for 2 hours.
Then, remove the water from the cashews and blend with the psyllium husk mixture, the lemon juice, nutritional yeast and salt.
Refrigerate the mixture in a bowl for at least 1 hour
Flip the mozzarella upside down on a plate and voila! Serve with tomatoes, fresh basil, balsamic vinegar, salt and pepper
Recipe from @herbifoods